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The Entertaining IDEA

The Entertaining IDEA

Tips, Tricks, Hacks, and Advice to Make You a Better Host...or Hostess!

Celebrating Big with Berry Punch

1/15/2021

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Celebrating Big with Berry Punch

(Culinary.net) Holidays, gatherings and celebrations can be the best time to try new, easy, stress-free recipes. Drink and punch recipes are especially easy to throw together (even last-minute) right before the festivities begin. This way, the drinks are chilled, and the food is hot and ready.

No matter if it’s a big crowd or a night alone with a special someone, this Cranberry Raspberry Vanilla Punch is sure to be the star of the celebration with its powerful berry flavor.

The end result is tangy, tart, sweet and absolutely delicious all mixed up in one large bowl. With only five ingredients, it’s simple to make and even better to enjoy.

Pairing perfectly with sweets or chocolates, this punch packs the flavor for nearly any event, gathering or small family dinner.

Start with 8 cups of cranberry-raspberry juice then add cranberry ginger ale to the mix. Next, add just a dash of vanilla for a bit of extra flavor. Stir and scoop raspberry sorbet on top for a hint of smooth sweetness.

The frozen sweetness of the sorbet combined with the bubbly ginger ale and the natural flavors of the berries give you a taste that is truly unique and special.

Add some frozen cranberries on top for garnish and another pop of that deep, red color.

Set your punch bowl on the table next to a gorgeous bouquet of flowers and it’s guaranteed the punch bowl will not be full for long.

Throughout the night, while conversations are happening, sip a few drops of your beverage. You’re reminded instantly why you’re celebrating. You gather, no matter the celebration, for good times with lots of laughs and even better food and drink.

Find more recipes perfect for celebrating any occasion at Culinary.net.

Watch video to see how to make this recipe!

 

Cranberry Raspberry Vanilla Punch

Servings: 6-12

  • 8          cups cranberry-raspberry juice
  • 8 1/2    cups cranberry ginger ale
  • 1          tablespoon vanilla extract
  • 1          pint raspberry sorbet
  • frozen cranberries, for garnish
  1. In large punch bowl, add juice, ginger ale and vanilla extract. Stir until combined.
  2. Add frozen cranberries and scoops of frozen sorbet.
  3. Stir slightly then serve immediately.
SOURCE:
Culinary.net
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Savory Summer Entertaining

7/10/2018

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savory-summer-entertaining
Savory Summer Entertaining

Flavorful foods and cold drinks are the focal points of just about any summer gathering. Create a party atmosphere that can stand out by adding a bit of island infusion to both bites and beverages with recipes like Pulled-Pork Sliders with Bitters, Queen’s Park Swizzle, Traditional Mojito and Orange Butter Sponge Cake so your warm-weather soiree can soar to new heights.


Savory Summer Entertaining

(Family Features) Flavorful foods and cold drinks are the focal points of just about any summer gathering. Create a party atmosphere that can stand out by adding a bit of island infusion to both bites and beverages so your warm-weather soiree can soar to new heights.

To help add that island spark, an ingredient like bitters provides a potent flavor made from botanicals like aromatic herbs, bark, roots and fruit. While known for their ability to balance countless cocktails, it may come as a surprise that bitters are regarded by some chefs as a pantry staple, adding real depth of flavor to a variety of dishes. Bitters can be added to classic and contemporary cocktails and a range of cuisines to create taste-tempting creations.

Much like vanilla extract, when cooked, the alcohol in bitters evaporates, so bitters-infused recipes can be enjoyed by the whole family at your next backyard barbecue or patio party.

Center your spread around a summer favorite like Pulled-Pork Sliders with Bitters, a tangy Caribbean twist on a classic dish featuring a spicy chili rub. Coupled with a vinegar-based sauce dashed with Angostura aromatic bitters, an unmistakable culinary and cocktail essential made with the same secret recipe since 1824, the flavorful sliders make for a crowd-pleasing main course.

Add to the island vibe with a unique take on a tried-and-true sweet treat like cake. Orange Butter Sponge Cake enhances every party's dessert course with the sweet and tangy combination of citrus and bitters.

These tasty foods paired with hot temperatures call for cooling off with inventive bitters-forward drink recipes like the Queen's Park Swizzle, Angostura's signature Trinidadian cocktail, and a summertime go-to, the Traditional Mojito. These drinks balance the art of the swizzle with the tastes of tiki to provide guests with refreshing beverage options.

Whether you're an aspiring home chef, an amateur bartender or anything in between, you can elevate summer entertaining with bitters to complement an array of ingredients for exceptional entertaining all summer long.

Find more summertime food and drink recipes to savor at AngosturaBitters.com.


Pulled-Pork Sliders with Bitters

Servings: approximately 14 small sandwiches

Chili Rub:

  • 3-3 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon cooking oil

Bitters Sauce:

  • 1 can (15 ounces) unseasoned tomato sauce
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons Nature's Intent apple cider vinegar
  • 1 tablespoon Angostura aromatic bitters
  • 1 tablespoon chili powder
  • 3 large cloves garlic, chopped
  • 1-2 tablespoons cornstarch (optional)
  • 14 small slider buns
  1. To make Chili Rub: Stir together aromatic bitters, chili powder and salt; let stand 10 minutes.
  2. Cut pork shoulder across grain into 1 1/2-2-inch thick slices; trim excess fat. If needed, cut into chunks to remove some fat.
  3. Rub meat with chili mixture. In 8-quart pot or 9-10-inch wide, high-sided saute pan with lid, heat oil. Add meat and brown on both sides, about 15 minutes total. Remove meat and place on plate; keep warm.
  4. To make Bitters Sauce: Combine tomato sauce, brown sugar, apple cider vinegar, aromatic bitters, chili powder and garlic cloves; stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and scraping bottom of pan.
  5. Return meat to pan; spoon sauce over meat. Cover and cook 1 hour and 15 minutes on low, rearranging meat halfway through cooking. Transfer meat to plate; cover with foil to keep warm.
  6. To thicken sauce, if desired: Let sauce cool in pan 5 minutes then whisk in cornstarch. Bring to boil; continue to cook and whisk until slightly thickened.
  7. To serve: Pull meat apart with two forks or fingers. Serve warm on buns, drizzled with sauce.

Queen's Park Swizzle

Makes: 1 cocktail

  • 12-14 mint leaves
  • 1 ounce fresh lime juice
  • 1 ounce Demerara simple syrup
  • crushed ice
  • 2 ounces Caribbean rum
  • 6-8 dashes Angostura aromatic bitters
  • 1 mint sprig, for garnish
  1. In highball glass, muddle mint leaves in lime juice and simple syrup, then fill glass with dry, crushed ice.
  2. Pour rum over crushed ice and swizzle well until glass is ice cold and frosted.
  3. Pack glass with more crushed ice and top with aromatic bitters. Garnish with mint sprig.

Traditional Mojito

Makes: 1 cocktail

  • 1 cube brown sugar
  • 1/2 ounce simple syrup
  • 12-15 mint leaves
  • 3/4 ounce fresh lime juice
  • 2 ounces white rum
  • 2 dashes Angostura aromatic bitters
  • crushed ice
  • 1 bottle club soda
  • 1 mint sprig, for garnish
  1. In Collins glass, muddle brown sugar cube and simple syrup, then add mint and lightly press to extract flavor. Add lime juice, rum and aromatic bitters.
  2. Fill glass with crushed ice and swizzle.
  3. Repack with crushed ice and top with club soda. Garnish with mint sprig.

Orange Butter Sponge Cake

  • 8 ounces butter, plus additional for buttering pan
  • 2 cups cake flour, plus additional for flouring pan
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon Angostura orange bitters
  • 1 cup freshly squeezed orange juice
  • powdered or extra-fine sugar, for dusting
  1. Heat oven to 350 F.
  2. Butter and flour two 9-inch cake pans. Sift flour three times and add baking powder and salt. Set aside.
  3. With electric mixer, cream butter and sugar until light and creamy, about 10 minutes. Add eggs one at a time, beating well between additions. Add vanilla and orange bitters.
  4. Divide flour mixture into four portions. Set electric mixer on medium low and add flour alternately with orange juice, starting and ending with flour. Mix just until incorporated after each addition.
  5. Divide batter evenly between cake pans and bake 35-40 minutes, or until cake pulls away from sides of pans. Remove from oven and cool 5 minutes in cake pans before turning out.

Photo courtesy of Getty Images (Pulled-Pork Sliders with Bitters, Orange Butter Sponge Cake)

SOURCE:
Angostura

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Make your next brunch bubble over with Prosecco cocktails

7/7/2018

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Make_your_next_brunch_bubble_over_with_Prosecco_cocktails
Make your next brunch bubble over with Prosecco cocktails

The next time you're cooking up a weekend morning meal, be it a brunch-in-bed with that sweet someone or a noon-ish feast for friends, add authentic Italian flair to your crafty cocktails with Riondo Prosecco Spago Nero Frizzante, the number one Prosecco in Italy. Here are five killer ways to use Riondo Prosecco to put the punch back in your brunch.


Bubble up your brunch with Prosecco cocktails

(BPT) - Everybody loves brunch, but without the bubbly, it's just breakfast. Add a festive cocktail to the mix, and suddenly you've got a celebration.

The next time you're cooking up a weekend morning meal, be it a brunch-in-bed with that sweet someone or a noon-ish feast for friends, add authentic Italian flair to your crafty cocktails with Riondo Prosecco Spago Nero Frizzante, the number one Prosecco in Italy.

This vino frizzante, with scents of apples, pears and acacia berries, is as soft on your pocketbook as it is on your palate, making it easy to bubble up your brunch in style. Prosecco is definitely the bubbly on trend right now, gaining popularity as an approachable, affordable cousin of champagne. Here are five killer ways to use Riondo Prosecco to put the punch back in your brunch.

Italian Mimosa

Orange juice and bubbly is a little passe. Mix it up with this delicious Italian twist on an old favorite.
  • 2 Oz. Orange Vodka
  • 4 Oz. Blood Orange Juice
  • 6 Oz. Riondo Prosecco

Mix the first two ingredients and divide among two flutes. Top each with Prosecco and garnish with a blood orange.
(Serves two.)

Blush Crush

Welcome the rum renaissance with this perfectly refreshing cocktail.
  • 2 Oz. White Rum
  • 2 Oz. Fresh Lime Juice
  • 2 Oz. Simple Syrup
  • 6 Chunks Fresh Watermelon
  • 10 Fresh Mint Leaves
  • Riondo Prosecco (enough to fill glass just below the rim)

In two tall glasses, muddle lime, simple syrup and watermelon. Add ice, rum and Prosecco. Stir. Garnish with mint.
(Serves two.)

Veranda Mojito Fizz

This Italian take on a Cuban classic is perfect for a patio brunch party.
  • 2/3 Cup Blueberries
  • 12 Mint Leaves
  • 2 Tablespoons Sugar in The Raw
  • 4 Oz. Light Rum
  • 5 Tablespoons Lime Juice
  • 2 Oz. Riondo Prosecco

Divide blueberries, mint, sugar and lime juice into two tall glasses. Muddle until blueberries are smashed. Fill the glasses with ice and add the rum. Stir slightly. Top with Prosecco and garnish with blueberries and a mint sprig.
(Serves two.)

Venetian Mule

This cocktail is a fresh spin on the famous Moscow Mule, which, legend has it, was created in New York in the 1940s.
  • 1 Lime
  • 4 Oz. Vodka
  • 1 Oz. Ginger Liqueur
  • Prosecco (enough to fill glass just below the rim)
  • Ice

In two chilled copper mugs, squeeze the lime over ice. Add the vodka, the ginger liqueur and finish with Prosecco. Garnish with a slice of lime.
(Serves two.)

La Vita Margarita

Take the classic to the next level with refreshing Italian bubbles!
  • 3 Oz. Tequila
  • 2 Oz. Lime Juice
  • 2 Tablespoons Agave Nectar
  • Salt (optional)
  • Prosecco (enough to fill glass just below the rim)

Shake the first three ingredients with ice. Strain into two glasses rimmed with salt if you desire. Top with Prosecco and garnish with a lime wedge.
(Serves two.)

Adding these festive Prosecco cocktails to your weekend menu will make yours the most sought-after brunch invitation in town. And if you’re not in the mood to host, consider the following hot spots across the U.S. best known for their brunch pours: https://vinepair.com/articles/10-best-brunch-programs-nationwide-2017/.
Saluti!


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Holiday Entertaining: A Festive Cocktail for Every Gathering

12/10/2016

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With shorter days and colder weather comes longer nights to warm up and celebrate – and this season is the perfect time to gather around and make memories. Celebrations are best with family, friends and food, and no celebration is complete without an enjoyable cocktail like this Milk Punch recipe.


A Festive Cocktail for Every Gathering

Try this delicious, wholesome beverage made with milk

(Family Features) With shorter days and colder weather comes longer nights to warm up and celebrate – and this season is the perfect time to gather around and make memories. Whether you’re getting together with family or throwing a party with friends, the festivities are sure to be merry and bright.

The warmest greetings of the season are those that bring people together. Celebrations are best with family, friends and food, and no celebration is complete without an enjoyable cocktail.  Keep things simple this year with this delicious Milk Punch recipe.

A festive twist on a classic New Orleans-style cocktail, this drink is made with milk – one of the original farm-to-table foods – and is a perfect addition to any seasonal menu. When you use milk as the base of your cocktails, you can be sure you’re serving a wholesome, quality beverage that will impress your guests so you can relax and enjoy the celebration too.

Spread cheer in every sip with this Milk Punch recipe. Garnished with nutmeg and served hot or cold, this cocktail can bring life to any gathering this season. For more seasonal inspiration and recipe ideas, visit milklife.com.

Milk Punch Two Ways
Recipe courtesy of Emily Caruso of Jelly Toast
Makes: 1 cocktail

  • 6          ounces reduced fat milk
  • 1          ounce bourbon
  • 1/2       ounce white rum
  • 1 1/2    teaspoons maple syrup
  • 1/4       teaspoons vanilla extract
  • pinch of grated nutmeg, for garnish
  1. To Make Iced: Fill Boston cocktail shaker or mixing pitcher with ice. Add milk, bourbon, rum, maple syrup and vanilla extract. Stir 10 seconds, or until chilled and cocktail shaker is frosty. Strain into high-ball glass filled with ice cubes. Top with freshly grated nutmeg and serve.
  2. To Make Hot: Pour milk into small saucepan set over low heat. Heat gently until hot, but not boiling. Remove from heat and whisk briefly until milk is slightly frothy.
  3. Pour bourbon, rum, maple syrup and vanilla extract into mug. Add hot milk, top with grated nutmeg and serve.

Nutritional information per serving: 220 calories; 4 g fat; 2.5 g saturated fat; 15 mg cholesterol; 6 g protein;  16 g carbohydrates; 0 g fiber; 90 mg sodium; 236 mg calcium (25% of daily value). Nutrition figures based on using reduced fat milk.

SOURCE:
MilkPEP

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