Tangy Cider Punch

If you are looking for a cold cider treat or a non-alcoholic punch for a Hallowe’en or Thanksgiving party-this one that uses yesterday’s base recipe for Hot Spiced Cider for a cold punch is perfect. The kids enjoyed this with dinner on Sunday night-as did I-even though I call Ginger Ale the worst beverage on the planet. Since we didn’t have a party’s worth of people-we made the cider/juice part in a pitcher and then poured half and half cider mixture and ginger ale.

Tangy Cider Punch

Omit spices and heating process in previous recipe. (Basically-start with 2 quarts cider) Combine chilled cider and 1/4 cup sugar with 1 cup orange juice, 1/2 cup lemon juice (it sounds like a lot but it worked out perfectly and wasn’t too sour) and 1 qt ginger ale. Pour over ice cubes or crushed ice in tall glasses.

(From The Holiday Cookbook, Culinary Arts Institute, 1954.

Hot Spiced Cider

Last week while the 19 yo girl child was here to visit. (hmph-should be while the 19 yo was home-but she claims this home she has never lived in, in a state where she has never lived, is not home, darn big kids) we went to a lovely junk shop and coffee house. (fab combo-more places should do that)

They had a great selection of retro cookbooks and cookbooklets-once you found them on the bottom shelf in a back corner, behind stuff, under stuff, etc. One of the ones I picked up is “The Holiday Cookbook” from the Staff Home Economists at the Culinary Arts Institute, published by Culinary Arts Instituute, Chicago 1, IL. 1955.

I think we will have a lot of fun with this one as the year goes by, but since Halloween is nigh…let’s start there. First it is “Hallowe’en” in this lovely book. Second, well, some of the Hallowe’en Garnishes make me giggle….though the cheese pumpkins are on my list.

My scanner is not cooperating today but let me share the first recipe our family tried from this cookbooklet. It was a big hit at Sunday breakfast-and as my 13 yo said- “Like Starbucks, but not too sweet and just better”

Hot Spiced Cider

Combine in a large saucepan:
2 qts apple cider
1/4 cup sugar (you could probably skip this if you start with a sweet cider)
12 whole cloves
6 whole allspice (I substituted 1 tsp ground allspice)
4 3-in sticks cinnamon

Heat slowly to boiling. Boil 3 to 5 min. Remove spices. (I didn’t-my kids are accustomed to feel better tea so won’t flip out over a stray clove)

Serve hot garnished with orange slices or rings of unpeeled red apple with whole cloves forced through peel. 16 servings

(Ok, I didn’t garnish and 16 servings? We got 5 average sized mugs out of this recipe. Granted they were not punch glass sized. Of course, I guesstimated on the cider amount. I had a gallon and used half-ish but I didn’t measure. My Tupperware measuring cup that does well with large measures is MIA. )

Feel Better Tea

My 19 yo has a cold. I added on Facebook that she probably needs feel better tea. She said she probably did. Unfortunately, I am not there to make it.

Just in case YOU need feel better tea-here is how:

Grab a pot. Add a 2 quarts or so of water and a number of tea bags roughly equal to the number of cups of water you used (ok I throw a dozen in). Add 1/2 can to 1 can frozen oj and three little cans of pineapple juice. Then throw in a couple teaspoons of whole cloves (helps with the sore throat) and some cinnamon sticks. Bring to boil. Add sugar to taste. (Usually around 1 cup)

Sack Posset-A Sherry Party Beverage

My father loved Dry Sack sherry. Our neighbors often gave him a new bottle every Christmas. That bottle would last more than the year…my father didn’t drink often. But it always struck me as something so sophisticated. I still have one of those bottles of Dry Sack in my house. My father drank his neat…but the following is a traditional English drink…at least according to the Osterizer Holiday Ideas cookbooklet from 1964. It will certainly be a frugal way to serve alcohol at your next retro party.

Sack Posset

3 cups milk
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon nutmeg
2 eggs
1/2 cup sherry

Put all ingredients except sherry into OSTERIZER container, cover and process at Lo until well mixed. Pour into a saucepan and cook over medium heat, stirring constantly, until slightly thickened. Add sherry slowly, stirring constantly. Serve warm in mugs or punch cups, or chill before serving. Yield: 8 1/2-cup portions.