Recipes for Cool Yule
Snow Queen Punch
In a pitcher, blend syrup and fruit juices. Add Cointreau and vodka and refrigerate for four hours. When ready to serve, pour into a punch bowl and slowly add the Champagne. Float blood orange wheels in punch bowl. Serve in cocktail glasses garnished with half-slices of blood orange. Makes 20 servings.
Pomegranate Cinnamon Syrup
In a saucepan, combine all the ingredients and heat on low until sugar dissolves. Cool and remove cinnamon sticks.
Spicy Moroccan Chili
In a large, heavy pot (the Shipps use a Le Creuset pot, which makes for a great serving presentation), heat the oil over medium-high heat. Add onions and bell peppers and sauté, stirring, until soft. Add remaining vegetables and cook until soft. Mix in spices. Add tomatoes, tomato sauce, and vegetable stock and bring to a boil, stirring well. Reduce heat to medium-low and simmer, stirring occasionally, for 20 to 30 minutes. The chili may be kept warm over a low flame for hours. Garnish with ginger sour cream. Serve with couscous with dried currants and sliced toasted almonds mixed in. Makes 6 to 8 servings.