Mocha Coffee Punch


Punch Bowl

(Photo credit: Josh Self)

For a different punch while you, your family and friends put up the Christmas decorations, I’ve opted for a cold punch instead of a hot one.  This punch serves 40 punch cup servings (or less in 6-8 ounce glass).  Even though the punch can be used for the summer, it has a heavy-bodied feel that is nice in the winter, too.

1 gallon strong coffee – chilled
3/4 cups sugar
1 gallon chocolate ice cream
1 tablespoon pure vanilla extract
1 pint whipping cream (heavy cream) whipped
and sweetened
grated nutmeg

Combine the sugar, coffee and vanilla.  Stir to dissolve.  Refrigerate mixture.  To serve, scoop ice cream into the punch bowl.  Add refrigerated coffee mixture and then gently fold in the whipped cream.  Sprinkle the top with grated nutmeg to taste.

Servings:  40 punch cups full

I serve this up in an antique milk glass bowl, but it also looks great in a cranberry glass bowl and ladled up with a silver ladle.

Some appetizer recipes are to follow.

Happy decorating.  It’s time to bring tree, ornaments, and lights from the storage room!!!

North Carolina Yam Bake


Fayetteville, North Carolina, on 1814

Fayetteville, North Carolina, on 1814 (Photo credit: Wikipedia)

I got this recipe many years ago from a woman who lived in North Carolina.  It was used often in her home for various holidays as sweet potato and yams were plentiful in that region.  I loved it and found it recently in a Fayetteville, North Carolina church bulletin.   It seems to be the same and I’d like to share it with you.  It will be on our holiday table this year.  It can be served with the main course or used as a dessert with the addition of whipped cream.

INGREDIENTS:

1   2/3 cups half and half
3 cups yams, cooked and mashed
2 large eggs, slightly beaten
1 Tbsp. butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3/4 cups sugar (you can use dry sugar substitute in cup for cup measure)
1 teaspoon pure vanilla extract (not imitation)

TOPPING:

1/2 cup brown sugar
3 Tbsp. butter, melted
3 Tbsp. all-purpose flour
3/4 cups pecans, chopped
1/2 cup flaked coconut

Preheat oven to 400 degree Fahrenheit.  Heat 1 cup half and half with the butter.  Do not scald.  Combine the warm cream and yams in blender, blending until smooth.  Add remaining half and half, eggs, sugar,  salt, spices and vanilla.  Blend until smooth.  Pour into a 2 quart casserole.  Blend topping ingredients and top yam mixture with it.  Place casserole dish in baking pan in which hot water has been added (hot water bath).  Bake for 55 minutes or until toothpick inserted in center comes out clean.

Makes 8 servings.

A small amount of brandy may be added in substitution for some of the half and half.

Chocolate Liqueur


English: Roasted cocoa (cacao) beans

English: Roasted cocoa (cacao) beans (Photo credit: Wikipedia)

Here’s a quick recipe for a liqueur that can be used for any special occasion.  I’ve found it an easy recipe to make and it is can be enjoyed after things have settled down after your holiday meal.

CHOCOLATE LIQUEUR

1 CUP LIGHT CORN SYRUP
3/4 CUP SUGAR
2 CUPS VODKA
3 TABLESPOONS CHOCOLATE EXTRACT
2 TEASPOONS PURE VANILLA EXTRACT

In a saucepan, mix together the sugar and corn syrup, stirring occasionally.  Bring the mixture to a boil over medium heat, being careful not to burn it.  Remove from heat and let stand for 30 minutes.  Mix in the vodka; stir in the

vanilla extract

vanilla extract (Photo credit: craftapalooza)

vanilla and chocolate extracts.  Pour finished liqueur into glass bottles with corks or into other fancy glass containers.  Cover and let stand for 2 or more days for the flavor to develop.

YIELD: 1 QUART

This is good served with a shortbread cookie or Biscotti’s.