Port Royal Rum Punch - A Clarified Rum Punch Recipe from Bitter Steve
Port Royal Rum Punch
A reimagined version of an old classic!
Avast ye and listen quick! What were the Pirates who visited Port Royal drinking that caused such outlandish debauchery? In my imagination, it was Port Royal Clarified Rum Punch, a hearty mix of Port Wine, Jamaican Rum, Allspice, Citrus, and Tea - all plundered from the trade ships that passed through these waters, and then clarified to create an amazing presentation. This is a two day process, so leave plenty of time for preparation.
The night before, make an Oleo Saccharum using the peels of 4 Lemons and 3/4 cup of Sugar. This should sit for at least 12 hours. The next day, brew 4 cups of Triple Strength Tea, either Black or Earl Gray. When the tea is just cool enough to handle, use it to dissolve the sugar in the Oleo, and then strain out the lemon peels. Add to this 2 Cups of Port Wine, 1 Cup of Jamaican Rum, 1/2 Cup Lemon Juice (use the lemons you peeled yesterday), and 1/2 Cup Allspice Dram. This can be served as is, or can be clarified using 2 Cups of Whole Milk. Watch the video to see the clarification process in more detail!!!
I like using this method to clarify my punches, mainly because of the simplicity, and let me know if you have a better way in the comments below.
As always, drink responsibly, and be creative with your cocktails!
Beth's Christmas Punch Recipes
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BETH’S NON-ALCOHOLIC CHRISTMAS PUNCH
Serves 6
*Print Recipe Here*
INGREDIENTS:
3 cups (720ml) pure pineapple juice
2 cinnamon sticks
1 tsp (5ml) cloves
1 ¾ cup (420ml) ginger ale
1-2 cups (150g-300g) frozen pineapple
Garnishes:
fresh pineapple wedges
cinnamon sticks
METHOD:
In a saucepan add pineapple juice, 2 cinnamon sticks, and 1 tsp cloves. Simmer for 10 minutes to infuse the juice with the spices. Drain through a fine-mesh sieve into a Pyrex pitcher. Place pitcher in the fridge, covered and chill until time to serve.
To serve, pour spiced pineapple juice into a carafe. Add frozen pineapple to keep cold. Add ginger ale on top.
Serve over ice, garnish with a pineapple slice and cinnamon stick
BETH'S CHRISTMAS MORNING PUNCH RECIPE
Serves 10-12
*Print Recipe Here*
INGREDIENTS:
9 cups (2,160 ml) of Orange Juice
4 cups (960ml) of pink grapefruit juice
2 cups (480ml) lime or lemon-flavored sparkling water
Garnish:
3 slices of navel orange (wheel-shaped)
3 slices of ruby grapefruit (Wheel Shaped)
3 slices lime (wheel-shaped)
9 sprigs fresh mint
2 tablespoons (30ml) pomegranate seeds
For 15 ice cubes:
1 ¼ cups (300ml) cranberry juice cocktail and
45 fresh cranberries
METHOD:
To create ice cubes, place 2-3 fresh cranberries in an ice cube tray I prefer the silicone ice cubes because I find they create the best clean shapes and are easier to remove once frozen.
Pour cranberry juice into a small pitcher and fill ice cube trays to the top. Freeze overnight.
Combine juice in a punch bowl. Add sparkling water. Garnish with citrus wheels.
Thread Mint through 1 navel orange wheel and 1 grapefruit wheel. Add pomegranate seeds
Serve in punch glasses with cranberry cubes.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Ruby's Triffle
A scrumptious dessert featuring fresh fruit, jelly roll, pudding and whipped cream. Watch my video Jelly Roll and Variations. About 20 servings.
Recipe follows:
Jelly Roll Recipe
Pre heat oven to 400°F (205°C)
Jellyroll pan (sheet pan) 10 1/2” x 15 1/2” x 1” (26 1/2 cm x 39 cm x2.5 cm
Bake for 8 - 10 minutes
Ingredients:
3 eggs
1 cup white granulated sugar (UK Caster sugar)
1/2 to 3/4 teaspoon lemon extract (4 ml)
2 Tablespoons milk (30ml)
1/4 teaspoon salt (2 ml)
2 teaspoons baking powder (10 ml)
1 cup all purpose flour (in Canada in USA you might need another tablespoon or so of flour) (strong wheat flour)
Filling: 6 ounces or 200 ml bottle of apple jelly or raspberry jelly
Method: Beat in a large size mixing bowl 3 eggs (use a stand mixer or hand held electric mixer). Beat continuously for 5 minutes (I set the timer on my stove) using a medium high speed. Add the sugar gradually approximately 1/4 cup at a time beating in well between additions. Add other ingredients one at a time, beating between additions. Add flour last, just combine, being careful not to over beat. (Which will make the sponge tough.) Pour into greased (or line it with parchment paper) sheet pan.
Bake in preheated 400°F (205°C) oven for 8 to 10 minutes. Sponge should be golden brown and have risen to double in bulk as it cooked.
While it is baking - wet a clean tea towel in cold water and spread the damp tea towel on the counter. Remove the baked cake base from the oven and dump it directly on the damp tea towel. Trim off the edges of the cake with a knife (feed these to the children large and small who are hovering in the kitchen). Spread with the jelly and roll it up in the towel - the long way of the rectangle. Leave it for 5 minutes. Meanwhile prepare a piece of plastic wrap by laying it out flat on the counter. Dust it with icing (confectioners) sugar or use white sugar. Move the rolled cake onto the plastic wrap. Wrap well - the sugar will keep it from sticking to the plastic wrap. When the cake is cooled cut and serve. Makes about 16 1” (2.5 cm) slices.
In a large glass bowl (punch bowl or other large glass bowl) line the inside of the bowl with 1 finished jelly roll - sliced into 16 even pieces.
In a separate mixing bowl mix 2 vanilla instant puddings (6 serving size) using package directions, Add to this mixed pudding about 4 to 5 cups ( 1 litre) cut up fruit - pick your favourites or in season fruit - strawberries, peaches, grapes (seedless), blueberries, bananas, mangos, pears etc. Cut the fruit up into bite size pieces. Stir the fruit into the pudding. Ladle this mixture carefully into the bowl lined with jelly roll. Fill the bowl with fruit and pudding. Top with freshly whipped cream. Decorate as desired. Serves about 20. You can always make smaller version to serve to a smaller group.
Whipped Cream recipe follows: Cold 35% cream and a little sugar. Use electric beaters to make whipped cream. Use on strawberry shortcake, gingerbread, triffle, warm apple crisp, chocolate pie, banana splits, Irish coffee, hot chocolate, cream puffs, chocolate pudding, and even jello. Some people also add 1 teaspoon (2 ml) of vanilla.
Recipe follows:
Whipped Cream
Using an electric stand mixer or hand held electric mixer, beat chilled whipping cream (at least 30% butter fat) until it just moulds. For best results use a deep bowl. Chill bowl and beaters for 10 minutes before using - this is a great help especially on a hot day.
To sweeten, allow about 3 Tablespoons (45 ml) sugar (UK Caster sugar) for 2 cups (500 ml) cream. Add more if you wish - the whipped cream will be sweeter. Once the cream thickens gradually beat in the sugar. Then add 1 teaspoon (2 ml) vanilla or almond extract if desired. Continue to beat the cream until you achieve stiff peaks that hold up when you raise up the beaters (turn it off first). Yield: Cream doubles in volume when beaten, thus 1 cup (250 ml) provides about 8 1/4 cup (30ml) servings.
Glass Punch Bowl #Kmjs #GlassPunchBowl
meron ba kayong naka tagong Glass Punch Bowl?!
mahal ngaba Ang ito?!
panoorin!
Patio Punch Recipe | Perrier x Renaissance Hotels
RECIPE BELOW
Celebrate with bubbly - Perrier, that is - with this show-stopping punch recipe fit for holiday festivities. Cranberry ice cubes add seasonal charm.
RECIPE
Serves 10-12
* 1 cup of diced pineapple
* 2 cups of frozen cranberries, divided
* 32 oz. pineapple juice
* 24 oz. cranberry juice
* 16 oz. ruby red grapefruit juice
* 12 oz. rum
* 12 oz. Perrier Lime
* Cinnamon sticks
In a punch bowl with ice, combine 1 cup of frozen cranberries and pineapple. Stir in pineapple juice, cranberry juice, ruby red grapefruit juice, and rum. Top with Perrier Lime. To serve, slice reserved frozen cranberries in half and use alongside ice cubes in each glass. Garnish with cinnamon sticks.
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Caramelized Ruby Red Grapefruit Salad | Emeril Lagasse
Emeril’s Caramelized Ruby Red Grapefruit Salad will add a bright note to your winter table.
CARAMELIZED RUBY RED GRAPEFRUIT SALAD
SERVES 8
2 fennel bulbs, stalks removed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Ruby Red grapefruits
1/2 cup granulated sugar
2 cups arugula, stemmed, washed, and spun dry
½ small red onion, thinly sliced
1 tablespoon extra-virgin olive oil
Blood Orange Gastric (recipe follows)
Preheat the oven to 400 degrees.
Halve fennel bulbs lengthwise and remove tough core. Transfer fennel to a bowl and drizzle with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper and toss to coat. Place fennel in a small roasting pan cut-side down and roast until golden brown, 25 to 30 minutes. Cool completely.
On a work surface, remove peel and pith from grapefruit using a sharp paring knife, beginning at the top and following the curves of the fruit. Working over a bowl to catch the juice, carefully cut between the membranes to remove segments. Pat grapefruit segments dry with paper towels, then toss with sugar in a bowl.
Heat a large nonstick skillet over medium-high heat. Add grapefruit and cook, turning once, until each segment is caramelized, 3 to 4 minutes. Transfer to a bowl and let cool.
Thinly slice fennel and transfer to a bowl with arugula, red onion, and cooled grapefruit segments. Add extra-virgin olive oil, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Using tongs, toss gently to combine.
Transfer salad to a platter and drizzle with cooled gastrique before serving.
BLOOD ORANGE GASTRIQUE
MAKES 1 CUP
1 cup sugar
1/2 cup rice wine vinegar
1 cup blood orange juice (from 2 to 3 oranges) or regular orange juice
Combine sugar, vinegar, and juice in a small nonreactive saucepan. Bring to a boil over high heat. Cook until the mixture has reduced to 1 cup and thickened into a syrup, about 10 minutes. Cool completely before using.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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