Looking for the perfect party punch? Check out this tested and approved Winter Citrus Punch, a spinoff of classic sangria, which can be made up to three or four days in advance in big batches. While the official name is Winter Citrus Punch, it can be enjoyed anytime of the year. We found the recipe from chef Bradley Odgen’s cookbook, Holiday Dinners with Bradley Ogden.
Winter Citrus Punch With Spiced Pomegranate Ice
3 star anise, crushed
2 cups pomegranate juice, freshly squeezed
2 cups tangerine juice, freshly squeezed
8–10 peppermint leaves, plus sprigs for garnish
2 cups pineapple juice, freshly pressed
2 cups blood orange juice, freshly squeezed
2 cups orange juice, freshly squeezed
½ cup Meyer lemon juice, freshly squeezed
8 shots of rum or Cointreau (one per person) or sparkling wine or champagne to taste, optional
1 In a small noncorrosive pan, combine the pomegranate juice, star anise and peppermint leaves and heat to a high simmer. 2 Turn down the heat and steep for 15 minutes, then strain. 3 Pour into ice cube trays and freeze. 4 Combine the remaining juices and refrigerate until needed. 5 Place juice and frozen cubes in a large punch bowl with slices of fruit on top or serve in individual glasses over the frozen cubes of pomegranate ice. 6 Garnish with peppermint sprigs. 7 For holiday cheer, add desired spirit.
D Sharon Pruitt
Each season we bid adieu to a new group of brightly colored, highly nutritious organic fresh fruits. But…with a little planning you can have any fruit you want year-round.
Thanks to AllRecipes.com for their tips of freezing fruit.
1. Wash fruits and get rid of any damaged ones (especially pay attention with blueberries).
2. For delicate berries like strawberries arrange on a single layer on a baking sheet and then freeze. Once they are frozen then put them in a plastic freezer bag in the freezer.
3. For fruits that can turn brown quickly like apples, treat with Vitamin C. Find the powdered form in health food stores and then make a “wash” by dissolving 1/2 a teaspoon of the powder and 3 tablespoons of water. Sprinkle your mixture over your cut fruit before freezing.
For the elusive frozen bananas (ours seem to collect ice crystals and turn brown–We’ve gone to LiveStrong.com for their advice. For preparation for smoothies they suggest peeling, cutting into 1/2 slices and putting on wax or parchment paper and then place the banana slices onto it in a single layer and put in the freezer in a level spot for 30 minutes to an hour to solidify. Otherwise, peel the bananas and put in a zipper freezer bag. Peeled frozen bananas can last up to four months, while those frozen with the peel last only two months. Push as much air as you can out of the bag before sealing it shut. Don’t crowd or squish the bananas because it will make them harder to separate when you want to use them.
Do you have an abundance of gorgeous, sweet, fresh-from-the-garden or Farmers Market tomatoes … and calendar full of BBQs. We loved this EZ recipe from the Hawaii Farmers’ Market Cookbook.
Maria Tucker from Aloha Gourmet suggests topping with fine bread crumbs or Parmesan cheese during the last five minutes of roasting. We served them as is -and they were a crowd pleaser!
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh thyme, basil, chevril or marjoram
1/2 teaspoon sea salt (of course Hawaiian sea salt is best)
1/4 teaspoon freshly ground black or white pepper
Preheat oven to 425 F.
Slice tomatoes in half, place in a bowl and toss with remaining ingredients. We didn’t have chevril or marjoram, just lots of fresh basil, Arrange a single layer with the cut sides up and bake about 30 minutes. Serves 6.
Best part is they are sooo good for you – check out this breakdown from SELFnutritionaldata.com
One of our favorite readers (we said “one!” of many) served up this addictive salsa the other night and it was gone in minutes. Grown men, children, teens and ladies all stood over the bowls scooping chips full of this tasty combo of crunchy veggies, beans and corn. Not since the famous easiest and best cabbage salad ever recipe have we been so excited about a side dish. Why? Simple—it is so easy to make and the longer it sits in your fridge, the better it tastes. When we made this recipe we used organic non gmo canola oil and half the sugar (and it tasted delicious) but for the purest, we wanted to share the original recipe.
1 1/2 cup diced celery
1 can pinto beans-drain
1 can yellow corn-drain
1 can black beans-rinse and drain
1 green pepper-diced
1/2 cup green onion-diced
Mix these items together in a container with a lid and shake. Then mix the following in a separate bowl.
1/4 cup vegetable oil (original recipe calls for 1/2 cup)
1/4 cup sugar (original recipe calls for 1/2 cup)
1/2 cup cider vinegar
1/2 tsp. garlic salt
1/2 tsp. pepper
Mix all ingredients together and enjoy!