Christmas Eve morning, and we’re just lounging around. Not a care in the world. Time to kill. Christmas cards long sent off in the mail, presents all wrapped, under the tree and ready to open, water in the Christmas tree topped up, cookies baked and decorated, candies made and wrapped, everything for dinner prepped and set to go.
Like that’s going to happen …
No matter how long and hard we’ve worked, the tremendous love and thought we’ve given to each gift and the food to be served — there is usually a gasp and one of those ugh-shudder “Uh-oh, I forgot about …”
It might still be possible to plug at least one of those inevitable gaps. Or maybe not. If one of them is a something or other for a coffee-drinker person on your give-to Christmas list, or your own after-dinner coffee gluggers, JoAnne Hartle of Marysville shares just the thing.
Responding to a recent SOS, she writes, “Regarding the request for coffee-flavored syrups, let’s say this is the one!
“My good neighbor Diane Isola gave me this recipe. Now and then, we’ll double it, just so we don’t run out when company comes by!”
And now, Dancer and Prancer-ing back to a Nov. 9, 2005, Forum column, let’s revisit a wonderful spicy punch that might be a handy hand-out while you wait for all the expected everybodies to arrive for the festivities tonight.
It’s taken from “Seasoned With Love,” a cookbook by Carolyn Frances Meagher, a longtime Forum helper-outer. Her recipe notes, “Everyone who tastes this hot, spicy punch comes back for more. It’s perfect on a cold winter night, with or without a holiday.”
As if that’s not enough reason to try it, this super sipper is also tailor-made for a crockpot — always a bonus, especially on a night like Christmas Eve.
Drink up, then, with:
The next Forum will appear in Wednesday’s Food section.
Between now and then, though, we wish you a wonderful, marvelous, memorable and very Merry Christmas!
10 teaspoons instant coffee granules
2cups granulated sugar
1/2cup brown sugar
4cups water
2teaspoons vanilla
Half-and-half
Vodka (optional)
In large saucepan, mix together the coffee granules, white and brown sugars and water; bring to boil over lowest heat setting and cook until reduced to half its original volume. Stir in vanilla, remove from heat and cool.
To serve, pour over ice and top with half-and-half to taste. OR, bottle and refrigerate. If desired, you can add a fifth of vodka, Everclear preferred, and turn into dark bottles. With the liquor added, keeps indefinitely.
2bottles (48 ounces each) low-calorie cranberry juice cocktail, divided
4cinnamon sticks
6whole cloves
6orange spice tea bags (or equivalent in loose tea in a tea infuser)
1orange, thinly sliced
1lemon, thinly sliced
In 2-quart saucepan, combine 1 bottle cranberry juice cocktail, cinnamon sticks and cloves. Bring to simmer; remove from heat. Add tea bags and let stand for 10 minutes. Remove and discard tea bags. Pour spiced cranberry juice (along with the cinnamon sticks and cloves) into a 4- to 5-quart kettle or pot. Add remaining bottle of cranberry juice; float orange and lemon slices on top. Heat until almost simmering. Serve hot. Makes about 16 6-ounce servings.
Note: A large slow cooker is ideal for this punch. Allow about an hour for the punch to heat thoroughly. For a spicier punch, insert whole cloves in orange and lemon slices.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
