A spritzer

For the whole of May 2011 Just Miniatures are taking 50 pence off  each bottle of Blossom Hill single serve wine.  These wines are made with a specific named grape e.g. Cabernet Sauvignon or White Zinfandel.  So why not try a spritzer by adding lemonade or soda, along with some crushed ice and a slice to make a really refreshing drink?

As an alternative why not try a Summer Sparkle cocktail: take a bottle of  Cava, such as Freixnet Cava Cordon Negro pour yourself a glass and add a generous measure of Monin Strawberry or Cassis (Blackcurrant) syrup.  Don’t forget to stir or shake well!

Flambe

1. Gently heat the alcohol in a frying pan or saucepan on a low heat until it just begins to bubble.  Don’t allow it to boil.

2. Keeping a metal lid close by, ignite the pan.  In an emergency, you can place the lid over the top to extinguish the flames.

3. Allow the flambe to go out on its own or cover with the lid a few seconds later to contain more flavour in your recipe.

(Thanks to Morrisons magazine for the tips)

Glass: Martini

Garnish: Ginger slice on rim

Ingredients: 1 shot plain vodka, 1 shot ginger tam’s ginger and honey whisky liqueur, 2 shots cranberry juice.

Method: Shake all ingredients with ice and fine strain into a chilled glass.

Ingredients

6 tbsp single malt whisky

Zest and juice of 1 orange

450 grams/1lb raspberries

5 trifle sponges

110 grams / 4 ounces grated white chocolate

A carton of decent fresh custard

400 millilitres  / 13 fluid ounces double cream

A tub of mascarpone cheese

55 grams / 2 ounces flaked almonds, toasted

To prepare

1. In a shallow bowl, mix the orange juice and the whisky.

2. Halve the trifle sponges horizontally.  Dunk each of the pieces into the whisky and orange mixture, then place them into the bottom of a trifle bowl.

3. Scatter the grated chocolate and the raspberries over the top of the trifle sponges.

4. Pour the custard over the top.

5. Half whip the double cream, add the mascarpone then spoon over the trifle.  Before serving scatter the toasted almonds over the top.

Burns supper

A Burns supper is usually held on or near Burns night (25th January). This is traditionally when the life and works of the famous poet and philanthropist Robert Burns are celebrated.

Robert Burns

So that you can have a great Burns night here are a few of the things that you might want to do.

The host welcomes the guests with a specially prepared speech and says grace, for example:

The Selkirk Grace

Some hae meat and canna eat,

And some wad eat that want it;

But we hae meat, and we can eat,

And sae let the Lord be thankit.

This is a grace as was recited by Robert Burns at Selkirk.

Then the first course is served, often a soup along the lines of Cock-a-leekie, Scotch broth or potato soup.

The Entrance of the haggis

The haggis is brought in on a dish and everyone is upstanding.  If you can get hold of a piper it is even better!

It is then that the poem Address to a Haggis is recited by the host or a talented guest.

The supper

Once the poem is completed a whisky toast will be proposed to the haggis.  The guests may then be seated and tuck into the meal.  The haggis forms the main course, along with mashed neeps (diced or mashed swede) and potatoes (tatties).

The remainder of the meal often consists of traditional Scottish recipes, such as Lamb hot pot or Potato, cheese and bacon pie.   For desert there could be oatcakes and cheese along with cranachan (mixture of whisky , whipped cream, honey, and fresh raspberries topped with toasted oatmeal) or Tipsy Laird (whisky trifle).  This would all be washed down with uisge beatha – the “water of life” – Scotch whisky.

Usually at this point various speeches and toast can be made and given.

The host will proclaim a toast to the health of the ruling monarch “A toast tae the Queen!”

Immortal memory

One of the guests can give a short speech about an aspect of Burns’ poetry or life.  It is up to the speaker to decide whether to be serious or light-hearted but the ultimate aim is provide entertainment.

Then all present would drink a toast to Robert Burns.

Usually the host will thank the previous speaker and may comment on some aspects of the speech.

There is then a “toast to the Lassies” and a reciprocal “toast to the Laddies” with short speeches complete with appropriate toasts to each others health. Stylistically it can be very effective if the two speakers collaborate with each other so the toasts complement each other.

Once the speeches have concluded there may be singing of songs and reciting of poems by Burns — Ae Fond Kiss, Tam O’Shanter etc.

To close the evening the host can call for a vote of thanks for those who prepared the food, after which everyone is invited to stand, join hands and sing Auld Lang Syne.

A Hot Toddy

Preparation:

• Coat the bottom of a mug or an Irish coffee glass with honey.
• Add the liquor and the juice of the lemon quarter.
• On the side, heat water in a tea kettle and add the tea bag to make hot tea (if using).
• Pour the steaming tea or hot water into the glass and stir.

This festive drink recipe makes 14 servings.

Egg nog

• 6 eggs
• 2 extra egg yolks
• 1 litre whole milk
• 185ml heavy (double) cream
• 4 oz  (~110g) sugar plus 2 tablespoons
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1/2 teaspoon grated nutmeg
• 250ml Jack Daniels

A fruity, spicy and well balanced cocktail in tribute to the Christmas bird – be it turkey, chicken, duck or grouse:-

2 shots of The Famous Grouse Scotch
1 shot of Sour apple liqueur
1/2 shot of Elderflower cordial
1/2 shot of Freshly squeezed lemon juice
1/4 shot of Monin vanilla syrup
Top up with Ginger ale

Glass: Flute
Method: SHAKE first five ingredients with ice and strain into ice-filled glass.  TOP with ginger ale.