New Year's Eve Batched Gin Punch Recipe!
Ratterwick Punch Cocktail Recipe for NYE 2019!
The Ratterwick Punch is featured in Maggie Hoffman's Batch Cocktails. Maggie is a former editor of Serious Eats and featured writer of Saveur, Punch and Bon Appetit, to name a few.
The Ratterwick Punch features complimentary ingredients including gin, Aperol and fresh grapefruit for a subtlety bitter yet refreshing cocktail - thanks to the spritz of dry sparkling. A perfect batched cocktail for summer drinking.
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INGREDIENTS
- 475mL Gin (16 oz)
- 120mL Aperol (4 oz)
- 175mL 1:1 Simple Syrup (6 oz)
- 175mL Fresh Lemon Juice (6 oz)
- 175mL Fresh Grapefruit Juice (6 oz)
- 355mL Chilled Dry Sparkling Wine (6 oz) - NV, Brut, Cava, Sekt
- Citrus for serving (Grapefruit or Lemon)
METHOD
1. Add all ingredients into a drink dispenser (approx. 3-4L capacity) excluding the sparkling wine
2. Stir to combine and store in the fridge to chill
3. Just prior to serving, add ice (plenty!)
4. Stir and add the chilled sparkling wine
5. Serve over fresh ice with a wedge of grapefruit
Music by Joakim Karud - Lowrider:
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A family gathered to celebrate little Robert's first birthday. As part of the viral trend called cake smash, his dad encouraged him to dig into his cake with his hands. However, things took an unexpected turn when dad picked up the cake and hit his wife, Candi Mulroy, in the face with it. Now, the dad is facing backlash online with some people suggesting divorce. Inside Edition Ann Mercogliano has more.
Ruby's Triffle
A scrumptious dessert featuring fresh fruit, jelly roll, pudding and whipped cream. Watch my video Jelly Roll and Variations. About 20 servings.
Recipe follows:
Jelly Roll Recipe
Pre heat oven to 400°F (205°C)
Jellyroll pan (sheet pan) 10 1/2” x 15 1/2” x 1” (26 1/2 cm x 39 cm x2.5 cm
Bake for 8 - 10 minutes
Ingredients:
3 eggs
1 cup white granulated sugar (UK Caster sugar)
1/2 to 3/4 teaspoon lemon extract (4 ml)
2 Tablespoons milk (30ml)
1/4 teaspoon salt (2 ml)
2 teaspoons baking powder (10 ml)
1 cup all purpose flour (in Canada in USA you might need another tablespoon or so of flour) (strong wheat flour)
Filling: 6 ounces or 200 ml bottle of apple jelly or raspberry jelly
Method: Beat in a large size mixing bowl 3 eggs (use a stand mixer or hand held electric mixer). Beat continuously for 5 minutes (I set the timer on my stove) using a medium high speed. Add the sugar gradually approximately 1/4 cup at a time beating in well between additions. Add other ingredients one at a time, beating between additions. Add flour last, just combine, being careful not to over beat. (Which will make the sponge tough.) Pour into greased (or line it with parchment paper) sheet pan.
Bake in preheated 400°F (205°C) oven for 8 to 10 minutes. Sponge should be golden brown and have risen to double in bulk as it cooked.
While it is baking - wet a clean tea towel in cold water and spread the damp tea towel on the counter. Remove the baked cake base from the oven and dump it directly on the damp tea towel. Trim off the edges of the cake with a knife (feed these to the children large and small who are hovering in the kitchen). Spread with the jelly and roll it up in the towel - the long way of the rectangle. Leave it for 5 minutes. Meanwhile prepare a piece of plastic wrap by laying it out flat on the counter. Dust it with icing (confectioners) sugar or use white sugar. Move the rolled cake onto the plastic wrap. Wrap well - the sugar will keep it from sticking to the plastic wrap. When the cake is cooled cut and serve. Makes about 16 1” (2.5 cm) slices.
In a large glass bowl (punch bowl or other large glass bowl) line the inside of the bowl with 1 finished jelly roll - sliced into 16 even pieces.
In a separate mixing bowl mix 2 vanilla instant puddings (6 serving size) using package directions, Add to this mixed pudding about 4 to 5 cups ( 1 litre) cut up fruit - pick your favourites or in season fruit - strawberries, peaches, grapes (seedless), blueberries, bananas, mangos, pears etc. Cut the fruit up into bite size pieces. Stir the fruit into the pudding. Ladle this mixture carefully into the bowl lined with jelly roll. Fill the bowl with fruit and pudding. Top with freshly whipped cream. Decorate as desired. Serves about 20. You can always make smaller version to serve to a smaller group.
Whipped Cream recipe follows: Cold 35% cream and a little sugar. Use electric beaters to make whipped cream. Use on strawberry shortcake, gingerbread, triffle, warm apple crisp, chocolate pie, banana splits, Irish coffee, hot chocolate, cream puffs, chocolate pudding, and even jello. Some people also add 1 teaspoon (2 ml) of vanilla.
Recipe follows:
Whipped Cream
Using an electric stand mixer or hand held electric mixer, beat chilled whipping cream (at least 30% butter fat) until it just moulds. For best results use a deep bowl. Chill bowl and beaters for 10 minutes before using - this is a great help especially on a hot day.
To sweeten, allow about 3 Tablespoons (45 ml) sugar (UK Caster sugar) for 2 cups (500 ml) cream. Add more if you wish - the whipped cream will be sweeter. Once the cream thickens gradually beat in the sugar. Then add 1 teaspoon (2 ml) vanilla or almond extract if desired. Continue to beat the cream until you achieve stiff peaks that hold up when you raise up the beaters (turn it off first). Yield: Cream doubles in volume when beaten, thus 1 cup (250 ml) provides about 8 1/4 cup (30ml) servings.
This One Packs a Punch Recipe | Perrier x Renaissance Hotels
RECIPE BELOW
Celebrate with bubbly - Perrier, that is - with this show-stopping punch recipe fit for holiday festivities. Make it memorable with large blocks of hand-carved ice.
RECIPE
Serves 10-12
* Oleo-saccharum (recipe below)
* 25 oz. rosé wine
* 12 oz. Lillet
* 12 oz. Aperol
* 10 dashes Angostura bitters
* 40 oz. Perrier L'Orange
* Sliced orange, lemon, and grapefruit
For the oleo-saccharum:
Remove peels from four lemons and two grapefruits in wide strips using a vegetable peeler. Toss with 1/2 cup of sugar in a bowl and let sit overnight.
For the punch:
Strain the oleo-saccharum mixture into a punch bowl, discarding the peels. Add hand-carved ice or substitute homemade large ice blocks, which you can make by filling a freezer-safe bowl or loaf pan with water and freezing. Add rosé wine, Lillet, and Aperol. Add Angostura bitters. Stir to combine. Top with Perrier L'Orange and garnish with sliced citrus.
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This woman got caught playing with herself on the beach and found herself in cuffs for it.
Caramelized Ruby Red Grapefruit Salad | Emeril Lagasse
Emeril’s Caramelized Ruby Red Grapefruit Salad will add a bright note to your winter table.
CARAMELIZED RUBY RED GRAPEFRUIT SALAD
SERVES 8
2 fennel bulbs, stalks removed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Ruby Red grapefruits
1/2 cup granulated sugar
2 cups arugula, stemmed, washed, and spun dry
½ small red onion, thinly sliced
1 tablespoon extra-virgin olive oil
Blood Orange Gastric (recipe follows)
Preheat the oven to 400 degrees.
Halve fennel bulbs lengthwise and remove tough core. Transfer fennel to a bowl and drizzle with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper and toss to coat. Place fennel in a small roasting pan cut-side down and roast until golden brown, 25 to 30 minutes. Cool completely.
On a work surface, remove peel and pith from grapefruit using a sharp paring knife, beginning at the top and following the curves of the fruit. Working over a bowl to catch the juice, carefully cut between the membranes to remove segments. Pat grapefruit segments dry with paper towels, then toss with sugar in a bowl.
Heat a large nonstick skillet over medium-high heat. Add grapefruit and cook, turning once, until each segment is caramelized, 3 to 4 minutes. Transfer to a bowl and let cool.
Thinly slice fennel and transfer to a bowl with arugula, red onion, and cooled grapefruit segments. Add extra-virgin olive oil, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Using tongs, toss gently to combine.
Transfer salad to a platter and drizzle with cooled gastrique before serving.
BLOOD ORANGE GASTRIQUE
MAKES 1 CUP
1 cup sugar
1/2 cup rice wine vinegar
1 cup blood orange juice (from 2 to 3 oranges) or regular orange juice
Combine sugar, vinegar, and juice in a small nonreactive saucepan. Bring to a boil over high heat. Cook until the mixture has reduced to 1 cup and thickened into a syrup, about 10 minutes. Cool completely before using.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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