D MAGAZINE’S HOLIDAY CHEER 1987

Entertaining Recipes for the Holidays

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.

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