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Recipes

Foodie Friday: Warm spiced apple gin punch

It may not be quite the weather for a chilled cocktail on ice just yet, so why not try out this simple recipe that uses apples and Maison Mirabeau Rosé Gin?

Stars Hollow – a spiced apple gin punch

  • 150 ml Mirabeau Rosé Gin (or gin of choice)
  • some grated nutmeg
  • 2 cloves
  • 2 cardamom pods (crushed)
  • 2 star anise
  • Juniper berries
  • peel of 1 orange
  • peel of 1 lemon
  • thyme
  1. Make the spiced apple juice by simmering the apple juice and spices together gently for two minutes.

  2. Add the Mirabeau Rosé Gin (or gin of choice) with spices in a pan.

  3. Serve in glass half pint tankards and garnish with slices of apple, cinnamon sticks and a dusting of nutmeg.

Drinks
apple, gin, punch
Categories
Recipes

Foodie Friday: The world’s easiest Christmas dessert!

foodie friday logoHappy Christmas weekend! If the stockings aren’t hung and the ham’s not in the fridge by now, it’s a little too late to stress about it. Instead, why not kick back and whip up this dessert/cocktail from Williams-Sonoma instead? Cool, Christmassy and all the right amounts of boozy, this grown-up granita is as simple as it gets, and you probably have already the ingredients sitting in your kitchen.

Style tip: Serve this to your adult guests in any simple glass tumblers or bump up the merry vibes with these incredible copper tumblers.  Just remember to chill the vessels in the freezer for a while before spooning in the granita. And if you’re feeling extra generous, the hammered copper tumblers would make gorgeous take-home gifts for your guests.

dec-8-red-wine-and-orange-granita

If you happen to have any edible flowers growing in your garden, such as thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Just remember to get started a day ahead for this recipe, to allow for freezing and scraping time. A good idea is to set the alarm on your phone to remind yourself to break up the ice crystals after the first hour, and then go back and give the granita another scrape every 2-4 hours or so until you’re ready to serve.

Red Wine and Orange Granita

Serves 6 to 8

Ingredients

  • ½ cup (125 g) sugar
  • 1 bottle (750 ml) fruity red wine, such as Pinot Noir
  • Juice of 1 orange

Method

In a saucepan over medium-high heat, stir together the sugar and 1 cup (250 ml) water. Bring to the boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to the boil, remove from the heat and let cool.

When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

Spoon granita into small chilled glasses or bowls and serve immediately.

–Love this idea? Head to williams-sonoma.com.au for all the best entertaining inspiration this summer.

Categories
Recipes

Foodie Friday: Minted hibiscus and raspberry iced tea

foodie friday logo

Spring is in full bloom! It’s the perfect season for light, fresh flavours, leisurely lunches and the first al fresco dinner parties. Williams-Sonoma has your signature spring drink covered; a generous splash of tequila is mixed with raspberries, chopped mint and Grand Marnier for a refreshing iced-tea cocktail with attitude. It’s really easy to make and sure to impress your guests. It can also be made in advance if you’re serving a larger group, just chill then add ice to serve. Why not play mixologist for a day?

minted-hibiscus-raspberry-iced-tea

Ingredients

  • 8 cups water
  • 3 cups raspberries
  • 1/4 cup coarsely chopped fresh mint, plus leaves for garnish
  • 6 hibiscus tea bags or 6 tbsp hibiscus flowers
  • 3/4 cup sugar
  • 2 cups tequila
  • 1/2 cup Grand Marnier 
  • 1/2 cup fresh lime juice
  • Ice as needed

Method

In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and the tea bags. Remove from the heat and let stand at room temperature for 1 hour.

Remove and discard the tea bags and strain the mixture through a fine-mesh sieve into a large jug. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving.

Pour into ice-filled glasses (the Edward Double Old-Fashioned Glasses from Williams-Sonoma are the perfect shape for this cocktail). Garnish with the remaining 1 cup raspberries and mint leaves and serve immediately. Serves 6 to 8.

– Adapted from Williams-Sonoma Entertaining with the Seasons by Georgeanne Brennan. If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade.