Tag Archives: 21+

Booze, newspaper & magazine clippings, recipe, The Thorncliff recipe collection, unknown source

Hot Cider Rum Punch

I know that cider season is over but it is still cold out there! 

HOT CIDER RUM PUNCH Ingredients • 2 cups light rum • 4 cups apple cider • 1 ¼ cups cranberry juice • 1 ¼ cups orange juice • 2 cinnamon sticks • 6 whole cloves • 1 orange studded with cloves for optional garnish Instructions Place the rum, cider, cranberry and orange juices, cinnamon and cloves in a large saucepan over medium heat. Stir to combine, then lower heat and bring to a simmer. Simmer gently for 5 minutes. Remove from heat. Serve hot or warm keeping in a slow cooker to keep hot if necessary. Can be made in advance and refrigerated, then rewarmed before serving. Makes about 8 servings. Note: For a non-alcoholic version substitute an additional cup each cranberry and orange juice for the rum. For a cold version: chill and mix with 1 quart of ginger ale
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HOT CIDER RUM PUNCH

Course: booze
Cuisine: American
Keyword: 21+, alcohol
Servings: 8

Ingredients

  • 2 cups light rum
  • 4 cups apple cider
  • 1 ¼ cups cranberry juice
  • 1 ¼ cups orange juice
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 orange studded with cloves for optional garnish

Instructions

  • Place the rum, cider, cranberry and orange juices, cinnamon and cloves in a large saucepan over medium heat
  • Stir to combine, then lower heat and bring to a simmer.
  • Simmer gently for 5 minutes.
  • Remove from heat.
  • Serve hot or warm keeping in a slow cooker to keep hot if necessary.
  • Can be made in advance and refrigerated, then rewarrned before serving.
  • Makes about 8 servings.

Notes

Note: For a non-alcoholic version substitute an additional cup each cranberry and orange juice for the rum.
For a cold version: chill and mix with 1 quart of ginger ale
random photocopies/ Mimeographs, unknown source

Danish Rum Pudding

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DANISH RUM PUDDING

Course: Dessert
Cuisine: Danish, Denmark
Keyword: 21+, alcohol, pudding
Servings: 10

Ingredients

  • ½ cup cold water
  • 2 tablespoons unflavored gelatin. (or two envelopes)
  • 6 eggs
  • ½ cup sugar
  • 2 cups milk
  • ½ cup cream
  • 6 tablespoons rum
  • Raspberry Sauce or Lingonberry preserves

Instructions

  • Set out a 2 ½ qt. mold.
  • Pour into a small bowl- ½ cup cold water
  • Sprinkle evenly over cold water - 2 tablespoons ( 2 env,) unflavored gelatin.
  • Let stand about 5 min. to soften.
  • Beat until thick and lemon-colored — 6 egg yolks.
  • Add gradually, beating constantly ½ cup sugar.
  • Add gradually to the egg-yolk mixture, stirring until well blended 2 cups of milk, ½ cup cream.
  • Pour into top of double boiler and place over simmering water.
  • Cook, stirring constantly, until mixture coats a silver spoon.
  • Remove the top of the double boiler from heat and simmering water.
  • Immediately stir in softened gelatin until gelatin is completely dissolved.
  • Chill in refrigerator or pan of ice and water until the mixture begins to gel (gets slightly thicker).
  • If placed over ice and water, stir frequently; if placed in the refrigerator, stir occasionally
  • Blend in 6 tablespoons rum,
  • Beat until rounded peaks are formed 6 egg whites.
  • Spread beaten egg whites over mixture and gently fold together.
  • Rinse mold in cold water.
  • Turn mixture into the mold.
  • Chill in refrigerator until firm. when ready to serve, unmold onto a chilled serving plate and serve with Raspberry Sauce or Lingonberry preserves

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