WINTER WARMER BEER STEW
1 1/2 pounds sirloin cut into 1″ cubes
1/2 cup flour
3 tablespoons olive oil
12 ounces beef broth
1 bottle COLLIN COUNTY BLACK GOLD BEER
1 large bay leaf
1/2 teaspoon black pepper
1 tablespoon parsley
1 teaspoon thyme
1/2 teaspoon rosemary
1 large potato cut in 1″ cubes
3 medium carrots cut in 1/2″ slices
1 pint tiny boiling onions, skinned 1 cup new peas
6-7 slices mushrooms
Dredge meat in flour and brown in oil. Remove meat and add broth and beer to deglaze pan. Add bayleaf and other spices, along with browned meat, carrots, potato, and onions. Simmer covered for hr. or until vegetables are tender, stirring occasionally. If more liquid is needed, add broth, Ten minutes prior to serving, add new peas and mushrooms. Serve with hot, crusty bread and a bottle of COLLIN COUNTY BLACK GOLD BEER.
COLLIN COUNTY MOLTEN GOLD CHILI
2 pounds brisket or chuck, coarsely ground
1 pound ground pork (or hot sausage for those with courage)
3 tablespoons lard
1 large onion diced
1 medium green pepper chopped
1 large can whole tomatoes, juice and all
1 large can tomato paste
5 cloves garlic, minced
2 teaspoons ground cumin
5 teaspoons ground cayenne pepper
2 teaspoons crushed dried red pepper
1 teaspoon salt
1/2 teaspoon black pepper
2-5 minced, whole, fresh jalapenos (depending on desired heat)
3 bottles COLLIN COUNTY BLACK GOLD
Open one bottle COLLIN COUNTY BLACK GOLD. Drink slowly while cooking onion and green pepper inard until onion Just soft, then add beef and pork until browned. Break tomatoes into small bits into chili mixture along with juice and tomato paste. Add garlic, spices, jalapenos, and second bottle of COLLIN COUNTY BLACK GOLD (into the chili, not you), Simmer slowly for 4-5 hours, stirring occasionally. Add more beer as needed. Serve with tortilla chips and COLLIN COUNTY PURE GOLD BEER.
MIMOSA PUNCH
6 cups fresh orange juice
6 cups Freixenet Cordon Negro Brut sparkling white wine
3 oranges, thinly sliced
2 pints fresh strawberries, halved
Blend juice and sparkling wine in punch bowl. Add ice mold. Use decorative toothpicks to position strawberries in center of orange slices. Float orange/strawberry garnish in each cup. Makes 12 cups, or 24 servings.
ALLEGRE PUNCH
48 oz. cranberry-apple juice
26 02. Freixenet Cordon Negro Brut (1 750 ml. bottle)
10 1/2 oz. ginger ale
4 oz. frozen orange juice concentrate
Thoroughly chill ingredients. In a large punch bowl, mix the cranberry-apple juice, ginger ale and frozen orange juice Stir until orange juice is dissolved. Add the Freixenet Cordon Negro Brut and ice cubes or an ice ring. Garnish with fresh cranberries and orange slices. Makes approximately 20 4-oz servings.
CORDON NEGRO GOLD
Freixenet Cordon Negro Brut and golden pineapple juice mixed five-to-one over ice. Delicious!
CORDON NEGRO KIR ROYALE
Splash a little crème de cassis into a glass of Freixenet Cordon Negro Brut and enjoy!
CORDON NEGRO 75
Drop a sugar cube into a glass, pour in an ounce of Cognac and the juice of half a lemon. Fill up with Freixenet Cordon Negro Brut and watch out.
CORDON NEGRO’N ORANGE
Squeeze an orange wedge into a I glass of Freixenet Cordon Negro Brut for a bright, light drink.
BLUEBERRY BUBBLY
Stir 2 teaspoons crème de cassis and 1 teaspoon fresh lemon juice in 6-ounce tulip glass. Fill glass with chilled Freixenet Cordon Negro Brut, Garnish with a few blueberriesand curl of lemon peel. Serves 1.
THE MADRID
Fill large wine glass with ice; add 2 tablespoons sweet vermouth. Fill glass with chilled Freixenet Cordon Negro Brut. Garnish with fresh cherry. Serves 1.
BARCELONA 92
Moisten rim of 6-ounce tulip glass with lemon wedge and dip glass in plate of sugar to frost rim. Spoon 2 table-! spoons Spanish brandy, 2 teaspoons fresh lemon juice and 1/2 teaspoon sugar into glass; stir to dissolve sugar. Fill glass with chilled Freixenet Cordon Negro Brut. Garnish with lemon twist. Serves 1.
SPANISH SLING
Stir 1 tablespoon light rum, 2 teaspoons fresh lime juice and 1 1/2 teaspoons grenadine in wine glass. Add ice; fill glass with chilled Freixenet Cordon Negro Brut. Garnish with lime wedge Serves 1.
PEACH PASSION
Spoon 2 tablespoons peach schnapps in 6-ounce tulip glass. Fill glass with chilled Freixenet Cordon Negro Brut. Garnish with slice of peach. Serves 1.
RASPBERRY ROYALE
Stir 1 tablespoon black raspberry liqueur and 1 teaspoon fresh lemon juice in 6-ounce tulip glass. Fill glass with chilled Freixenet Cordon Negro Brut. Garnish with fresh raspberries. Serves 1.
CORDON NEGRO BRUT PINK LEMON FIZZ
In pitcher, stir 1 cup fresh lemon juice, 1 cup water, 1/2 cup sugar and 1 tablespoon grenadine. Add 2 thinly sliced lemons, ice and a bottle of chilled Freixenet Cordon Negro Brut. Serves 6.
SWEET SUN-SATION
Spoon 1 tablespoon grenadine in large wine glass. Fill glass with ice; add 1/2 cup freshly squeezed orange juice. Top with chilled Freixenet Cordon Negro Brut; stir gently. Serves 1.
HEAVENLY CLOUD
| In small bowl, mix 1 cup halved| strawberries with 3 tablespoons IrishI cream liqueur. Cover and chill 1 hour.’ Place one scoop rich vanilla ice creamI in 4 large wine glasses. Top each scoopwith 1/4 cup strawberries, add chilledFreixenet Cordon Negro Brut and stirslowly to form a puffy “cloud” on top ofdrink. Garnish with fresh strawberries.Serves 4.
HOLIDAY CRANBERRY-APPLE PUNCH
In punch bowl, stir a frounce can frozen apple juice with 1 quart chilled cranberry juice. Add ice block or ice ring (see below) and 1 bottle chilled Freix-enet Cordon Negro Brut. Serves 12.
ORANGE-GRAPE ICE RING
Scrub a brightly colored orange, slice it in half and cut halves into thin slices. Place in decorative or plain ring mold. Mix in 1/4 cup each red and green stemmed seedless grapes. Fill mold with water and freeze.
APRICOT QUENCHER
Fill large tumbler with crushed ice. Add 2/3 cup apricot nectar and 1 1/2 tablespoons apricot brandy; stir Top with chilled Freixenet Cordon Negro Brut. Garnish with slice of starfruit or orange. Serves 1.
NEVADA GOLD SPARKLER
Fill tall glass with ice; add 2 tablespoons fresh orange juice and 1 1/2 tablespoons Grand Marnier orange brandy. Add 1/2 cup chilled Freixenet Cordon Negro Brut and splash of chilled seltzer. Garnish with slice of lemon and lime. Serves 1.
LEROUX RASPBERRY TART
1 oz. Leroux Raspberry Ridge Schnapps
1/2 oz. Vodka
3 02. Orange juice
Splash Lemon juice Splash Grenadine
Serve over ice
CODORNIU HOLIDAY PUNCH
2 750 ml bottles Codorniu (Brut Classico)
1 750 ml bottle Sauterne
32 oz. raspberry, lemon, or pineapple sherbet
Scoop sherbet into bowl in festive balls. Add Sauterne and Codor-niu. Decorate with berries, or slices of lemon, orange, or pineapple.
CODORNIU LIQUID ROMANCE
3 oz. ice
2 oz. cranberry juice
2 oz. Codorniu (Brut Classico)
1/3 oz. cream
Blend ingredients in blender until smooth. Strain and serve in a 6 oz. stemmed champagne glass. Garnish with cherry.
CODORNIU HOLIDAY SUNRISE
3 oz. Codorniu (Blanc de Blancs)
1 oz. grapefruit juice
1 oz. orange juice
1 dash Grenadine for color
Pour into a 6 oz. champagne glass and serve.
CODORNIU TEMPTATION
6 oz. Codorniu (Blanc de Blancs)
2 oz. apple juice
Dash of sugar
1 teaspoon lemon juice
1 teaspoon lime juice
Slice of lemon and lime
Pour ingredients into 10 oz. stemmed wine glass filled with ice. Serve with a Strawberry garnish (Note: suggest blending several days before serving to blend flavors.) May be prepared by the pitcher for several servings and refrigerated for several days.
TUACAN VEAL WITH PINE NUTS
1 lb. thin veal cutlets
1/4 cup flour
3 tablespoons butter
2 teaspoons olive or cooking oil Salt and ground pepper
Sauce:
1/4 cup Tuaca
1 cup heavy cream
1 teaspoon lemon juice
2 tablespoons pine nuts (or use chopped walnuts) Fresh parsley, chopped
Dredge veal in flour; shake off excess. Heat butter and oil over high heat thenadd veal. Brown quickly-no more than 2 minutes per side. Remove to serving dish. Stir Tuaca into skillet drippings and heat. Stir in cream, bring toa gentle boil and cook until thickened. Remove from heat, stir in lemon juice and pour over veal. Garnish with chopped nuts and parsley. Serves 4.
ROAST PORK TUACA
1 center-cut pork loin roast (5-6 pounds)
Salt and ground pepper
1/2 cup unsalted butter, softened
2 tablespoons flour
Whole cloves
Sauce:
1/2 cup Tuaca
4 cups water
2 teaspoons lemon juice
1/2 teaspoon salt
Pat pork dry and sprinkle with salt and pepper. Blend butter and flour and’ spread over fat side of pork. With a| sharp knife, score surface into a diamond pattern. Roast at 450°F. for 30 minutes. Insert cloves in diamond centers. Reduce heat to 325°F. Roast 60 to 75 minutes longer until done or meat thermometer registers 170°F. Remove roast to serving platter. Pour off drippings from pan. Combine sauce ingredients and add to roasting pan. Stir over high heat until reduced by half. Strain into sauceboat. Garnish (optional) with chopped parsley and spiced apples.
HOT APPLE PIE
1 1/4 oz. Tuaca
Apple cider
Gently warm the cider and combine it with Tuaca in a mug. Stir with a cinnamon stick and top with whipped cream.
CAPTAIN MORGAN SPICED RUM PINA COLADA
1 1/4 oz. Captain Morgan Original Spiced Rum
oz. cream of coconut
oz. pineapple juice (unsweetened) Crushed ice
In blender, combine Captain Morgan Original Spiced Rum, coconut, pineapple juice and ice for 10-15 seconds. Pour into goblet. Optional garnish: Pineapple spear.
SHARK BITE
1 1/2 oz. Myers Rum
4 oz. O.J.
Dash Grenadine
JAMAICAN BUTTERFLY
Blend with crushed ice
1/2 cup of Myers Rum
6 tablespoons O.J./Pine
1/4 cup coconut
1/2 cup lemon juice, Grenadine
pineapple chunks
Serves 4
PLANTERS PUNCH
1 1/2 oz. Myers Rum
3 oz. O.J.
1 oz. lemon juice
Dash Grenadine
Garnish with Orange & Cherry
MORGAN MADRAS
1 1/4 oz. Captain Morgan Original Spiced Rum
4 oz. orange juice
Cranberry juice to color
Stir in tall glass with ice.
JAMESON IRISH WHISKEY CAKE
1 package (18 1/2-ounce) yellow cake mix
8 ounces vanilla pudding mix
1/2 cup milk
1/2 cup oil
1 cup Irish Whiskey (or less, to taste)
4 large eggs
4 1/2 ounces (about 1 cup) crushed (or coarsely ground) black walnuts Glaze:
1/2 cup (1 stick) sweet butter
1 cup (8 ounces) sugar
1 tablespoon water
1 cup Irish Whiskey divided
Blend together cake mix and pudding mix. In separate bowl, blend together milk, oil and whiskey; add to dry mix and incorporate. Beat in eggs, one at a time, scraping down sides of bowl and mixing two minutes in third gear (moderate speed of mixer), until smooth. Stir in walnuts. Pour into nonstick or lightly greased Bundt-style cake or tub pan. Bake at 325 degrees for 1% hours, until lightly browned and cake tests done. Meanwhile, prepare glaze by melting butter in saucepan. Add sugar, water and one tablespoon whiskey. Bring to a light boil and simmer for 10 minutes. Remove from heat; let cool three minutes and stir in remainder of whiskey. When cake is done, remove from oven and pour glaze over cake in pan. Let cool on rack for one hour. Remove from pan, upright onto plate or cake disc, to cool completely. Cake is best left to mellow, at least overnight, before cutting. Store cake, upside down in pan.
IRISH COFFEE
1 1/4 oz. Jameson Irish Whiskey Hot, strong black Coffee
Sugar
Cream
Pour Jameson Irish Whiskey and coffee into warm, stemmed glass. Sugar to taste. Stir well.
Pour pure fresh cream gently onto the i top. To ensure that the cream floats I gently on top of the coffee mixture, place a turned-over spoon at the edge of the glass just below the coffee line. Then, pour the cream very gently over the back of the spoon until it rests lightly on top of the coffee mixture.
ROMAN; BLITZ
1 1/2 oz. Sambuca Romana
1 1/2 oz. crème de cassis
1/2 oz. vermouth
Mix Sambuca Romana, crème de cassis and vermouth. Pour into highball glass over ice. Fill glass with club soda and stir lightly.
BUCA ALMA
1 1/2 oz. Sambuca Romana
1 1/2 oz. vodka
3/4 oz. amaretto
Stir and pour over crushed ice.
BLUSHING BRIDE COCKTAIL
2 oz. Sambuca Romana
2 oz. sloe gin
1 tablespoon lime juice
1 egg white
Mix all ingredients in a blender. Pour | into two chilled cocktail glasses. Garnish with fresh peach slice, dipped in Sambuca Romana. 2 servings.
FOREIGN AFFAIR
1 oz. brandy
1 oz. Sambuca Romana
Stir with ice and strain into cocktail glass. Twist lemon peel over glass, drop in.
BLUE CLOUD
2 oz. Sambuca Romana
1 oz. blue curacao
Club soda
Fill large snifter with crushed ice. Pour over blue curacao and Sambuca Romana. Fill with club soda. Garnish with cherry, lemon and orange slices. Serve with short straws.
GLADIATOR
1 oz. gin
1/2 oz. Campari
1/4 oz. Sambuca Romana
Shake with ice. Strain into cocktail glass. Garnish with orange wedge.
REUNION
1 oz. Sambuca Romana
1 oz. vodka
1 oz. strawberry liqueur
12 fresh, ripe strawberries (medium size), washed and hulled
6 oz. orange juice
2/3 cup crushed ice
Chill 2 large wine glasses. Put all ingredients in blender. Mix until almost smooth. Divide between 2 glasses. Garnish with sprig of mint or fruit if desired. 2 servings.
HEATHER’S DREAM
1/2 oz. Sambuca Romana
1/2 oz. heavy cream
1/2 canned freestone peach or 1/2 ripe peach peeled
1/4 cup crushed ice
Combine all ingredients in blender. Mix at high speed until smooth, about 20 seconds. Pour into chilled wine glass.
THE LAVA
1 oz. Sambuca Romana
1 oz. club soda
2 oz. cranberry juice
Pour into highball glass over ice. Add a twist of lemon.
SUNNY SAM
1 oz, vodka
1/2 oz. Sambuca Romana
Orange juice
Lemon slice
Pour vodka and Sambuca Romana over ice in 8 oz. glass. Add orange juice to fill. Stir. Garnish with lemon slice, cherry, mint leaf,
THE ROMAN COM!/
1 overripe banana
2 oz. Sambuca Romana
3 oz. rum
1 oz. lemon or lime juice
1 egg
1/4 cup crushed ice
Mix in blender. Pour in wine glass. Garnish with cherries.
SICILIAN KISS
2 oz. Southern Comfort
1 oz. Sambuca Romana
Pour over crushed ice in short glass.
WHITE CLOUD
1 oz. Sambuca Romana
Club soda
Pour Sambuca Romana over ice in a tall glass. Add soda to fill and watch Sambuca Romana turn white.
SAMBUCA COLLADA
oz. Sambuca Romana
oz. Coco Lopez cream of coconut 2 oz. pineapple juice
1 1/4 cups of ice
Mix in blender until smooth. Pour in tall glass. Garnish with pineapple.
ROMANA SOUR
1 1/2 oz. Sambuca Romana
1 oz. lemon juice Club soda Cherry, orange slice
Shake Sambuca Romana and lemon juice with ice. Strain over ice into Old Fashioned or Sour glass. Add a splash of soda and fruit.
MARTINO
3 oz. gin
3/4 oz. dry vermouth
1/4 teaspoon Sambuca Romana
Stir with ice. Strain into two Old Fashioned glasses over ice. Twist lemon peel over each glass, drop in. 2 servings.
ROMANHATTAN
1 1/2 oz. blended whiskey
1/4 oz. Sambuca Romana
1/4 oz. sweet vermouth
Dash bitters
Stir with ice. Strain into cocktail glass. Squeeze lemon wedge into glass and drop in rind.
ROMAN SPREAD
1/2 lb. sharp cheese
1/2 lb. cream cheese
1/4 cup Sambuca Romana
Cocktail crackers
Chopped parsley
Whip cheese together with Sambuca Romana. Chill in refrigerator until V2 hour before serving. Spread on crackers. Top with parsley.
SPARERIBS COLOSSEUM
4 lbs. spareribs
3 tablespoons Sambuca Romana
1/4 cup soy sauce
2 tablespoons vinegar
2 garlic cloves, crushed
1/4 teaspoon each ginger and pepper
Cut spareribs apart and marinate in remaining ingredients. Arrange ribs in shallow foil-lined pan. Bake in preheated 375°F. oven 1 Vi hours, turning occasionally and basting with marinade. 6-8 servings.
HEAVENLY WALNUTS
1 1/2 cups sugar
1/2 cup Sambuca Romana
1 teaspoon white corn syrup
1/4 teaspoon salt
3 cups walnut meats
In a two-quart saucepan, mix the first four ingredients. Cook to soft ball stage (238°F. on candy thermometer). Remove from heat and add walnuts. Stir until creamy. Quickly turn out on waxed paper and separate with fork. Let stand until firm and dry.
SNOW MELTER
1 1/2 oz. Sambuca Romana
1 tablespoon cream
1 oz. white rum
1 oz. white crème de cacao
Mix, pour over ice and serve.
CON MOSCA
1 oz. Sambuca Romana
3 roasted coffee beans
Pour Sambuca Romana into tall, slender liqueur glass. Float coffee beans on top. Light prior to serving.
ROMANA CAFFE
1/2 oz. Sambuca Romana
3/4 cup hot coffee
Add Sambuca Romana to a cup of hot black espresso or regular coffee. Top with sweetened whipped cream. Dash with nutmeg. Garnish with cinnamon sticks.
ROMAN STINGER
1/2 oz. Sambuca Romana
1/2 oz. crème de menthe
1 oz. cognac
Shake with ice. Strain into cocktail glass.
WHITE VELVET
1 1/2 oz. Sambuca Romana
1 egg white
1 teaspoon lemon juice
1/3 cup crushed ice
Mix in blender or shake very well. Strain into large, chilled cocktail glass.
SILVER SPLINTER
1/2 oz. Sambuca Romana
oz. dark rum
oz. heavy cream Serve over crushed ice.
SANTABUCA
2 oz. Sambuca Romana 6 oz. eggnog
Serve in tall glass. Garnish with cinnamon stick.
ALESSANDRO
3/4 oz. Sambuca Romana
3/4 oz. gin
3/4 oz. cream
Shake with ice. Strain into cocktail glass.
ERMINE TAIL
1 oz. Sambuca Romana
1/2 oz. cream
Instant espresso coffee powder Pour Sambuca Romana in liqueur glass. Add cream, pouring over back of spoon so it floats. Dust with espresso powder.
CREMA CAFFE
3/4 oz. Sambuca Romana
3/4 oz. coffee liqueur
3/4 oz. cream
Shake with ice. Strain into cocktail glass.
ICED COFFEE ROMANA
3 cups freshly brewed hot black coffee
2 3-inch cinnamon sticks, broken in half
1 tablespoon brown sugar-
2 whole cloves
1/3 cup Sambuca Romana
1 cup freshly whipped cream, lightly sugared
In a glass container place the coffee, cinnamon, sugar, cloves and Sambuca Romana. Let stand one hour. Strain and pour over ice cubes in a tall glass. Top each glass with whipped cream. 4 Servings.
WHITE RUSSIAN
1 1/2 oz. vodka
1/2 oz. Sambuca Romana
Pour over ice cubes in small Old Fashioned glass. Stir well. Twist orange peel over glass, drop in.
WALLS CRANBERRY RELISH
5 pounds of fresh cranberries
1 dozen oranges (sections)
1/2 pint of Grand Marnier
cups of granulated sugar
Procedure: Run fresh cranberries and orange sections through food processor, until it is like a relish consistency and mix in 2 cups of sugar and 1/2 pint of Grand Marnier. Serves 20 people.
WALES EGGNOG
1 dozen eggs
1 1/2 teaspoons of vanilla extract
1 pint of milk
1 1/2 pints of Half & Half
1 3/4 cups of granulated sugar
1/4 pints of Dark Rum
1/2pint of Cognac
1/2 pint of Bourbon
1 1/4 pint of heavy whipping cream
Procedure: Separate eggs. Whip egg whites until stiff with % cups of sugar. Whip 1 cup of sugar into egg yolks. Whip 1 1/4 pint of heavy whipping cream and fold into mixture. Sprinkle a dash of nutmeg. Yield 1 gallon.
WALLS BOURBON GLAZE
1/2 pint of pineapple juice
1/2 cup of brown sugar
2 tablespoons of vinegar
1/4 teaspoon of mustard
Dash of cinnamon 1 1/2 pints of Bourbon 1/4 pint of honey
Directions: Mix together all of the above ingredients and boil over a medium heat for 6 minutes. Pour over Ham.
