Tag Archives: lemonade

Drunken Elf

I was reading fanfiction (PLEASE don’t judge me) last week and ran across a selection of naughty and nice Christmas-themed drinks in one of the stories. One of the ones that caught my attention, mostly because it only had a few ingredients, was the Drunken Elf. For colouring the pink lemonade, I used some of my home made cranberry sauce. The results … delicious.

Drunken Elf – makes 1 drink

1 oz Bacardi Golden Rum
Pink Lemonade
crushed candy cane for rimming the glass
2-3 frozen cranberries, for garnish
1 mini candy cane, for garnish

Glaze For Coating/rimming the glass – Combine 2 tbsp icing sugar and 1 tsp water in a shallow plate or saucer. Stir well.

Dip the rim of each glass into the glaze then dip into the crushed candy cane, chocolate shot or Christmas sprinkles. Let dry thoroughly.

In a pitcher, or large measuring cup, add as much of the rum and lemonade as needed per person. Pour into prepared glasses. Add a couple or three cranberries per glass.

Serve with a mini candy cane hanging off the edge off each glass.

For the Pink Lemonade – Add raspberry syrup to your regular lemonade until it’s the colour you like. For a Christmas theme, stir some cranberry sauce into about 1/4 cup of the lemonade. Strain out any berries or seeds and add to your jug of lemonade.

Add some frozen cranberries to your jug before bringing it to the table to serve.

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Strawberry Lemonade

If you have an excess of sweet (or not so sweet) strawberries on hand, make a big jug of strawberry lemonade this summer and enjoy it under a shady umbrella in your favourite outdoor spot.

Strawberry Lemonade – makes 5-6 cups of lemonade

Sugar Syrup
1/2 cup water, boiling
1/4 cup sugar, plus more sugar if needed

In a saucepan on the stove, or in a Pyrex measuring cup in the microwave, bring water to the boil and stir in the sugar until it dissolves. Let cool slightly.

Strawberry Puree
400-425 gm (~2 1/4 cup) chopped strawberries
1/2 cup cold water
2 tbsp (1/8 cup) sugar

1/2 cup lemon juice
1 1/2 cups cold water

5-6 fresh strawberries, for garnish

In a stand/bar blender, puree the chopped strawberries, water and sugar.

In a large jug, add 1 1/2 cups water, sugar syrup, strawberry puree and lemon juice. Stir well, taste, adding more sugar if needed (another 2 tbsp at a rough estimate) and refrigerate.

Serve over a tall glass filled with ice cubes. Garnish with small to medium strawberries with a small slit in the base.

NOTE: The strawberry lemonade will look somewhat pink when first made due to all the air incorporated into the strawberry syrup during pureeing. As the bubbles burst and the foam dissipates, the lemonade will darken in colour.

Hard lemonade: Add 1 oz of vodka to each glass of lemonade.

Happy Easter!

After a modest meatless Good Friday meal, Easter is a celebratory occasion and this meal reflects that.

Soup was re-purposed from the salted cod, cannellini bean dip with the addition of egg noodles and ham broth.

Ham glazed with a plum balsamic reduction, mashed potatoes and peas with cherries jubilee

Washed down with strawberry lemonade.

I made a batch of crepes and paired them with the cherries jubilee sauce.

And drunken strawberries (strawberries macerated in sugar and Cointreau) over crepes with French vanilla ice cream.

And then, cause I had some cream puffs in the freezer and fresh strawberries, I sliced half open and filled them with sliced strawberries and sweetened whipped cream. I made a chocolate glaze to finish the presentation. Pretty but a bit messy to eat.

So, I piped the whipped cream into the rest of the cream puffs and served them with chocolate dipped strawberries.

Pick the one you want or eat one … or 2 of each.

Good Friday Meal Pan fried Panko breaded sole fillets, sauteed kale and a re-purposed white cannellini bean dip over dried salted cod. (No recipe cause I’m still working on getting it as good as my dad’s. After last year’s under-seasoned dish, this year, I didn’t soak the cod long enough and the dip needed to be baked longer as it was a bit too watery from the moisture in the cod. Eaten with the semolina sourdough bread, however, the saltiness was reduced somewhat. I started the meal with clam chowder.