Chefs corner week of December 27 2010
Monday, December 27, 2010
Merry Christmas and Happy Holidays to all!
The Kitchens of the Galaxy are buzzing with activity in anticipation for New Years Eve and the Wonderful Celebrations we have in store for you! Carved Strip Loin of Beef, Shrimp Cocktail, Sushi and so much more! With that being said, I thought I would share a recipe for a couple of NYE beverages that I enjoy:
Hot Buttered Rum & Champagne Punch.
Hot Buttered Rum
2 oz Rum
3 tsp Sugar
.5 tsp Allspice
.5 tsp Cloves
1 tbsp Butter
Hot Water
Warm a mug or glass, and then add sugar and about 1.5 oz of hot water to the mug. Stir sugar and water until sugar is well-dissolved. Add rum and spices and then fill top the mug with hot water. Add butter and stir until butter is completely melted. Garnish with a cinnamon stick and/or orange peel, depending on the flavor you’re looking for.
Simple recipe but a fantastic "toddy" with which to receive your guests
Champagne is standard for New Years Eve but there are a few concerns. Not everyone likes it and it is difficult to know how much to get!
Try this...
Make a Champagne Punch!
1 (12 oz.) can frozen fruit punch, partially thawed
1 (10 oz.) frozen strawberries
2/3 c. orange juice
2 tbsp. lemon juice
2 (12 oz.) bottles chilled ginger ale
1 qt. champagne
In a large punch bowl combine fruit punch, 3 cups water, strawberries, orange and lemon juices, stir to dissolve punch. Slowly pour in ginger ale and champagne. Makes 25 - 4 oz. servings. Make frozen ice ring and place in punch bowl.
You can set them out so that your guests can gnab a toast at midnight.
Please drink responsibly....we want you to enjoy yourself for many years to come.
May you, and yours, have the Happiest of New Years!!
Chef Angus |
THE GALAXY RESTAURANT | 201 PARK CENTRE DRIVE | WADSWORTH, OHIO 330.334.FOOD (3663) 
