Flutemaginley Cider Punch Recipes

CIDER PUNCH

Steps:

• Combine 4 cups apple cider, 1 cinnamon stick, 3 whole cloves and a pinch of salt in a saucepan. Halve 1 orange; squeeze the juice into the pan and add the peels. Bring to a simmer, then remove from the heat and let steep 10 to 15 minutes. Strain into a pitcher and add 3/4 cup apple brandy or bourbon. Chill at least 2 hours or overnight. Serve in tall glasses on the rocks or reheat and serve warm in punch mugs. Garnish with orange slices.

SPICED CIDER PUNCH

Steps:

• Place sugar, spices and 1 cup cider in a saucepan; cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in juice concentrate until melted., Transfer to a large pitcher. Stir in remaining cider. Refrigerate, covered, until cold., To serve, pour cider mixture into a punch bowl. Stir in ginger ale. If desired, garnish with orange slices.

SPARKLING PUNCH

Steps:

• Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

DUCK RAGU

Steps:

• In a large saute pan over medium-low heat, heat olive oil and add garlic, rosemary, thyme, marjoram, sage and nutmeg. Saute for 1 minute, then add carrot, onion and celery. Saute until vegetables just begin to soften, another minute or two, then add duck pieces skin side down.
• Raise heat to high, and sear duck pieces, stirring vegetables so they do not burn. Turn duck pieces to sear other side. When duck is lightly browned, add about a cup of wine, and stir gently while wine evaporates. Turn duck pieces again, and add another cup of wine, repeating procedure until all wine is gone and duck is dark brown.
• Reduce heat to medium. Add tomato paste and stock, stirring and scraping bottom of pan. Cook for a few more minutes, then remove from heat. Transfer duck pieces to a platter, and allow to cool. Set aside pan of sauce.
• When duck is cool enough to handle, remove all meat and cut into bite-size pieces. Remove sprigs of herbs and garlic cloves from sauce. Return duck meat to sauce, and place over medium heat. Add plum tomatoes, breaking them with a spoon. Simmer mixture until sauce has reduced and thickened slightly, about 10 minutes. Season to taste. Serve over pappardelle.

CRANBERRY-APPLE CIDER PUNCH

Steps:

• In 4-quart container, stir together cider, cranberry juice, ginger ale and orange juice concentrate. Refrigerate until serving time.
• Just before serving, pour punch into punch bowl. Garnish with cranberries and orange peel curls.

FLUTEMAGINLEY CIDER PUNCH

Steps:

• In a 3-quart pitcher, muddle the sugar and the lemon peel to extract some of the lemon oil. Add the sherry and stir until the sugar has dissolved.
• Stir in the brandy, fill the pitcher halfway with ice and top off with the chilled cider. Grate nutmeg over punch in the pitcher, and serve.

GIN AND COCONUT WATER

Steps:

• Combine all ingredients with ice in a cocktail shaker and stir for 20 seconds. Strain into a chilled martini glass. Garnish with fresh lime wedge.

TONIC SYRUP

Steps:

• In a medium saucepan, combine cinchona bark, lemon grass, lime zest and grapefruit zest. Add grapefruit juice, lime juice, allspice berries and 2 cups water. Simmer, covered, for 25 minutes. Remove from heat and pass through a fine strainer lined with muslin or cheesecloth into a bowl. Allow mixture to rest for at least 30 minutes, then carefully pour off liquid, leaving behind and discarding grainy particulates that have settled at bottom of bowl.
• For each cup of the resulting tonic water, add 3/4 cup of sugar and 1 teaspoon citric acid. Cover and refrigerate until used.

FISH HOUSE PUNCH WITH LIME

Steps:

• Pour the lemon and lime juices into a large punch bowl. Add the brown sugar and gently stir until dissolved. Slowly add the rums and the brandy, stirring constantly. Slip in a large block of ice and chill for at least an hour, stirring occasionally. Add ice if necessary.