Text 5550, 99 rader
Skriven 2011-01-05 22:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Marketing
=================
Back in Dec. you said...

 JW> - spoofnews.com

 NB> I was starting to worry.... until I saw the last line...   ;)
 NB> One could wish that such wasn't quite so plausible!  (G)

Sometimes Google News picks up on Spoof News articles and indexes them!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Flaming Holiday Punch 
Categories: Alcohol, Beverages
  Servings: 20

      6 sm oranges
    1/2 c  whole cloves
    1/2 ts ground cinnamon
    1/2 ts ground allspice
    1/2 ts ground nutmeg
    1/4 c  sugar, to taste
      1    750ml bottle aged rum
    1/2 ga unfiltered apple cider
      1 pt boiling water

This guarantees holiday spirit, but is relatively easy (and
affordable) to prepare and comes with a built-in floor show. The
boiling water is optional, should you wish for further dilution.

Flaming Holiday Punch is known in some circles as "English Bishop".
The base recipe is from Esquire's Handbook for Hosts, from 1949,
which is nice on its own but quite open to improvisation.

In addition to the ooh-and-aah factor, the flames play a couple more
roles in the punch: first, they flare the cloves, orange oil and
other spices, creating a fragrance that could be bottled and sold as
"Essence of Yuletide," and they also knock down the alcohol level of
the punch somewhat, so the potency isn't too overpowering for the
more occasional drinkers. To douse the flames (and make the punch
more palatable), simply pour in some warmed apple cider, then serve.

To convert the English Bishop into a Farmer's Bishop, simply
substitute apple brandy for the rum (an excellent alternative, I say
from experience). You can also twiddle with the sweetener; use
demerara sugar for a little richness, or swap out some of the sugar
for maple syrup or allspice liqueur. 

Boston bartender Josie Packard's version added the fresh-squeezed
juice from two oranges and two lemons to the cider, along with a
little hot water to blunt the acidity of the fruit juice, and used
equal parts brandy and rum for the liquor (she also squeezed orange
peels over the flame for additional pyrotechnics and flavor, not at
all bad idea).

Special equipment: heatproof punch bowl, heatproof ladle, baking
pan, pitcher Serves approximately 20
              
Preheat oven to 350. Stud an orange with whole cloves by inserting
the pointed end of the clove through the orange peel, pushing until
only the bud protrudes. Repeat with remaining oranges; bake oranges
until soft, about 30 minutes. Once the oranges have cooled slightly,
place them in a heatproof punch bowl.

Warm the rum by placing the bottle in a pot of hot (not boiling)
water for 10 minutes or so. While the rum warms, heat the cider in a
large saucepan until steamy; pour into a pitcher and have ready for
use. Pour the rum into the punch bowl, and add sugar. Lower the
lights.

Using a heatproof ladle, scoop a up a small amount of the rum.
Holding the ladle away from the punch bowl (and your face, and the
curtains, and the dog), light the scoop of rum using a kitchen match
-- if necessary, add a little high-proof rum to aid in ignition. 
Carefully drizzle the flaming rum into the punch bowl, which should
ignite the rest of the rum. Sprinkle pinches of the spices into the
flames.

After a minute or two, or whenever you're tired of the spectacle,
douse the flames by gently adding the hot cider (and hot water if
using), stirring with the ladle as you go. The flames may not
immediately go out, but keep stirring and as the alcohol is diluted,
they'll soon flicker and die. 

Serve in punch cups.

Posted by Paul Clarke in Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I only drink "diet" Paralyzers.

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