Download Hot Toddies: Mulled Wine, Buttered Rum, Spiced Cider, and by Christopher O'Hara, William A. Nash PDF

By Christopher O'Hara, William A. Nash

Whilst the elements outdoor is frightful, what may be extra pleasant than a sizzling toddy? From the odor of nutmeg-laced scorching buttered rum to the fizz of a poinsettia cocktail, there’s not anything like a vintage wintry weather drink to carry actual joyful celebration to the season. And it’s effortless as pie—whipping up an eggnog from scratch is an awful lot less complicated than cooking the suitable turkey, and your visitors will savour the gesture up to the style. From spiced cider to champagne punch, Hot Toddies is the suitable little number of iciness refreshments, with fail-safe recipes that might make any vacation social gathering shine.

These scrumptious seasonal drink principles are as excellent for wintertime as a chilly smoothie is for summer time. instead of providing visitors an analogous lackluster wine, warmth it with candy spices, spike it with Aquavit, and serve up an real Swedish glögg for a few precise Christmas spirit. Tempt neighbors with the luscious richness of chocolate eggnog, crowned with genuine chocolate whipped cream. Curl up on a blustery winter’s day with a steamy, frothy Irish espresso, or mix apple cider, bourbon, and spices for a Thanksgiving Day batch of harvest moon punch. as well as those flavorful recipes, precious pointers on every little thing from holding punch chilly to stocking a bar can help you concoct specific beverages all iciness long—even the entire 12 months around.

Whether it’s a stocking stuffer, a hostess reward, or an exceptional addition on your subsequent vacation get together, Hot Toddies is the right consultant to celebrating the season.

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Extra info for Hot Toddies: Mulled Wine, Buttered Rum, Spiced Cider, and Other Soul-Warming Winter Drinks

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As a variation to this recipe, or if liquorice root is not available, substitute with mint leaves. 62 m u s h roo m d i s h e s abalone mushrooms in sweet and sour sauce INGREDIENTS Abalone mushrooms Salt Five-spice powder Corn flour (cornstarch) Rice flour Self-raising flour Cooking oil Garlic Tomato Cucumber Green capsicum (bell pepper) Pineapple Corn flour (cornstarch) 260 g (91/3 oz) 1 /2 tsp 1 /4 tsp 130 g (41/2 oz) 130 g (41/2 oz) 130 g (41/2 oz) 625 ml (20 fl oz / 21/2 cups) 1 clove,peeled and chopped 1 /2, diced 1 /4, diced 1 /2, diced 85 g (3 oz), diced 1 Tbsp, mixed with 1 Tbsp water METHOD • Marinate abalone mushrooms with salt and five-spice powder.

Drain and set aside. • Using the same wok, heat remaining oil and stir-fry red chillies for 5 seconds. Add Chinese mushrooms and stir-fry for 2 minutes. Add fried bean curd cubes, carrot, vegetable stock, vermicelli, bean sprouts and seasoning. Stir-fry over high heat for 3–5 minutes or until almost dry. • Add chopped chives and mix well. Serve immediately. 45 ml (11/2 fl oz / 3 Tbsp) 1 tsp 1 /2 tsp /2 tsp 1 ric e an d n o o dles 47 pekinese noodles in special sauce INGREDIENTS Fresh egg noodles Sesame oil Cooking oil Spring onions (scallions) Dried Chinese mushrooms Yellow pressed bean curd Cucumber Carrot Canned bamboo shoot 500 g (1 lb 11/2 oz) 30 ml (1 fl oz / 2 Tbsp) 60 ml (2 fl oz / 1/4 cup) 2, finely sliced seasoning Yellow bean sauce Dark soy sauce Sugar Vegetable stock (See pg 10) 4, soaked to soften, stems discarded and diced 1 piece, 220 g, diced 1 /2, small, finely shredded 1, peeled and diced 85 g (3 oz), drained and diced METHOD • Bring a large pot of water to the boil, add noodles and cook for 2 minutes.

Sprinkle with toasted black sesame seeds and serve. To make garlic soy sauce, mix together, 3 Tbsp light soy sauce, 1 Tbsp minced garlic and 1/2 tsp ground white pepper. Store in a screw-top jar. 34 s o u p s a nd a p p e t i s e rs cold sauced french beans INGREDIENTS French beans Salt Grated ginger Sesame sauce (See note) Toasted white sesame seeds 300 g (101/2 oz), trimmed and cut into 9-cm (41/2-in) lengths 1 tsp 1 Tbsp 4 Tbsp METHOD • Cook French beans in boiling water with salt and grated ginger for 2–3 minutes.

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