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Recipes for Cool Yule

Snow Queen Punch

  • 2 cups pomegranate cinnamon syrup
  • 3 cups fresh blood orange juice
  • 1 cup pineapple juice
  • 1⁄2 cup lemon juice
  • 1⁄4 cup Cointreau
  • 2 cups Snow Queen vodka
  • 750 ml chilled sparkling wine or Champagne
  • 3 blood oranges (sliced into wheels)

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

  • 2 cups pomegranate juice
  • 1⁄2 cup sugar
  • 2 cinnamon sticks

In a saucepan, combine all the ingredients and heat on low until sugar dissolves. Cool and remove cinnamon sticks.

Spicy Moroccan Chili

  • 2 tablespoons canola oil
  • 1 1⁄2 cups chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1 large eggplant, trimmed and cut into medium dice
  • 1 medium zucchini, trimmed and cut into medium dice
  • 1 medium yellow squash, trimmed and cut into medium dice
  • 1 1⁄2 pounds mushrooms, cleaned and cubed
  • 2 tablespoons coriander
  • 1 tablespoon ground cumin
  • 1 1⁄4 teaspoons salt
  • 1⁄4 teaspoon cinnamon
  • 1⁄4 teaspoon dry mint
  • 2 large tomatoes, peeled, seeded, and chopped
  • 1 15-ounce can tomato sauce
  • 1 cup vegetable stock or water
  • 1⁄4 cup chopped fresh cilantro leaves
  • Sour cream or plain yogurt seasoned with powdered ginger, for garnish

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.

Cool Yule

Recipes for Cool Yule

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