Monday, December 19, 2011

Grapefruit Bourbon Punch & all things festive

My dog is stuck in the other room, looking at the freshly mopped floors with complete fear in her eyes. They are slicker than slug slime at the moment. Indoor ice skating rink for a 14 year old young dog. I tried hard not to laugh. They had to be cleaned, not because I actually care but my feet were sticking to them like a dirty dive bar at closing. There might have been a little bit of holiday cheer spilled across the pergo as friends gathered on here last Saturday night.

This is what the holidays are all about, close friends, new friends, good food, festive libations. Welcoming a house full of friends.

I have been up to my elbows in chocolate, creating hand dipped truffles for the holidays. Thank you to all have supported me in my endeavors. Anyone who is looking for a last minute gift idea and live in the Bellingham area, I have some truffles that would love to be gifted.

With all the heavy food around this time of year, including chocolate, chocolate and peanut butter covered in chocolate, bacon cheese logs and Cesar salad deviled eggs (that I really hope shows up at our Christmas), a vegan soup of all things has stole my heart. I just devoured this curried carrot soup. I tossed in a yam for good measure and replaced coconut oil for the canola oil. Make it. Make it for your colon. Be vegan for five minutes like it is no one's freaking business.

Then go eat chocolate for dessert.

Back to the holidays and debauchery. All things laden with heavy cream, cheese, meaty and boozy. I leave you with this punch that we quadrupled for our little party. It will treat you and your little holiday just right.

Bourbon Punch with Pink Grapefruit and Mint 
A twist on the mint julep that's perfect for a party.

Makes 8 to 10 servings By Melissa Clark December 2007

1/3 cup water
1/3 cup sugar
15 fresh mint sprigs, divided
4 cups strained fresh pink grapefruit juice
1 lemon
1 lime
2 1/2 cups bourbon
12 dashes angostura bitter 
1 cup club soda
1 ice block

Stir 1/3 cup water and sugar in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add 5 fresh mint sprigs. Remove from heat; cool syrup completely.

Strain syrup into punch bowl.

Add juice, bourbon, and bitters; mix in soda and 10 mint sprigs. Add lemon and lime disks. Add ice to bowl.

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