Drinks
Drinks
| NEW - Our ancestors,
arriving on the shores of the James River in Colonial Virginia, had to
drink ale and spirits because the swampy, mosquito infested water was
unsafe. We have a Virginia Drewry cousin who was known throughout the
county for his excellent spirits made from his "Still" which was passed
on to his son in his will. I got to wondering about beer so I put
together this little compilation of its health benefits. Enjoy and
learn. MaryCarol HEALTH
BENEFITS OF BEER
"Beer is proof that God loves us and wants us to be happy."......Benjamin Franklin. |
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EGGNOG
People that usually don't like eggnog seem to like this one. This simple but tasty eggnog is probably the number one holiday comfort food in our family. Since Christmas of 1966 we serve it in a green holley leafed with red berries ceramic punch bowl which came from the Pottery Factory outside Williamsburg. Back then you had to wonder through low ceiling sheds with dirt floors, picking out the best of 2nds and discontinued ceramic and glassware. But the discounted prices made it a bargain hunters dream. This is also where they actually make the hand thrown pottery used throughout Colonial Williamsburg in the Taverns and homes. You can watch them making it and they sell the seconds for about half price. 1 quart vanilla ice cream ( cut a 1/2
gallon
box in half) Blend eggs and sugar on high speed in blender. Put ice cream in Xmas punch bowl. Pour egg/sugar mixture over ice cream. Pour milk over ice cream. Stir with laddle, pouring mixture over and over the ice cream block to melt it some. Sprinkle with nutmeg. Double for a big punch bowl. |
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BOILED CUSTARD
Tennessee folks like boiled
custard, as
I
was reminded by a Weakley County Cousin, Jim Harrison. He shares the
following
"simple way" recipe as given to him by his Mother, Marguerite Carne
Harrison.
He says you can tell it is a Southern recipe by reference to "sweet
milk".
6 Cups sweet milk (whole milk) Place the ingredients in a large bowl and blend thoroughly with mixer. Refrigerate. For a thicker custard use only 1 quart of milk.
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BOILED
CUSTARD
DO
NOT boil! This is a very old recipe - a favorite with the
Christmas Coconut cake.
1 gallon milk 2 cups sugar 1 tsp salt 1 1/2 cup of Eggs 1 Tablespoon Vanilla 1 Teaspoon Nutmeg *Heat milk in a large stainless steel pan, over med-high heat, stirring frequently, until bubbles start to form and steam is rising from top. *Beat eggs, sugar, and salt together until very thick and light colored. *When milk has reached temperature, stir in about a cup of hot milk to beaten eggs and sugar. *Return this to milk gradually, stirring constantly. From this point, you need to stir almost constantly with a wooden spoon, until custard reaches a temperature (candy thermometer) of 190 degrees, OR until it coats spoon. Do not allow to boil--or the eggs will curdle and you'll have to start over. *Remove from heat and cool quickly by placing the pan in a sink of ice water. *When cool add Vanilla and nutmeg *Refrigerate until ready to serve. *It can be served from a punch bowl like eggnog. Top each cup with whip cream - sprinkle of more nutmeg. * If desired, have bottle of Jim Beam or Jack Daniels on the side. |
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BRUNCH PUNCH
This is a light, crisp punch. Can be adapted well for adult or children's social events. Everyone seems to likes it. Makes a great punch for a brunch which is why I renamed it Brunch Punch after all the brunches I gave in the 1960's. Back then it was a Champagne Punch, made with a light wine. Large Punch Bowl with laddle - about 20 servings 12 oz can of frozen orange juice Have all cans or bottles cold before
putting
together. Tip: Sometimes I have the frozen juices in the refrigerator, cold but thawed out so they mix quicker. Ice Block Champagne Punch Same ingredients as above except add two bottles of a light white wine....like a chablis, sauterne, or zinfindel and decrease the 7-up by 2 cans. Small punch bowl....about 10 servings 6oz. can frozen orange juice Add handful of ice plus ice block
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TENNESSEE
TEA
Basic Sweetened and Unsweetened This tea comes out clear with no bitter taste for 1 gallon: 6-8 regular tea bags or 3 qt sized tea bags (the real big ones) Put water in 2 or 3 qt pan - bring to a full boil Put in teabags - let set for 5 minutes. Take out teabags promtly or your tea can become bitter. If want Sweet Tea - add sugar - about 2 cups or use splenda - stir to disolve. Pour hot tea into gallon container - add hot tap water to fill up. let set out. Serve over Ice |
| MINT
JULEPS 1970 a la MaryCarol I love Mint Juleps - always keep
spearmint (not regular mint) growing near the house to make these and
to also cut bunches of the spearmint, bring into the house, put in
little pitcher on the kitchen table - crush a few of the leaves and the
kitchen smells great. With water in the pitcher, the mint will
keep fresh for 2 weeks or more. Sometimes have used as centerpiece on a
dinning table, adding flowers - smells good.
Make up simple syrup - keep it handy during Mint Julep season - May - July. I mix up powdered sugar in hot water - stir well - store. You want to get as much powdered sugar into the water as possible. An Ice Crusher machine is a must have. We've had one for years - still working. In Silver Mint Julep glass or any glass - crush a couple of mint leaves, put in bottom of glass Add crushed ice to top of glass Pour 1 or 2 jiggers of Jim Beam Bourbon and 3 Tablespoons or so of simple syrup - depending on how sweet you like it. Stir well - add more ice - stir. Garnish with 2 sprigs of fresh mint - these are for your nose to smell as you drink. |
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