So This Must Be What Santa Claus Drinks on Vacation


This spin on hot buttered rum has a cardamom-spiced pineapple puree in the mix. Because the fruit is roasted, the punch takes some time to prepare, but it pays off in decadent flavor.

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Roasted-Pineapple Hot Buttered Rum

1 1/4 cups packed light-brown sugar
1 vanilla bean, seeds scraped and pod reserved
3 1/2 ounces (7 tablespoons) unsalted butter, softened
1 large pineapple (6 pounds)
8 green cardamom pods, crushed
1 1/2 teaspoons whole allspice berries
2 1/2 cups water
3/4 cup dark rum (optional)

Cook’s Note
The punch’s base can be made the day before and refrigerated. Heat over low heat, and add the alcohol, if using, just before serving.

1. Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.

2. Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.

3. Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.

4. Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.

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5 Refreshing Sangria Recipes


From white to red, and strawberry to peach, find the sangria recipe you’re craving.

Pretty in Pink Sangria

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Ingredients

Original recipe makes 1 gallon Serving

  • 2 (10 ounce) packages frozen sliced strawberries, thawed

  • 1 (12 fluid ounce) can frozen lemonade concentrate, thawed

  • 2 (750 milliliter) bottles chilled rose wine, such as white Zinfandel

  • 2 cups pineapple juice

  • 1 liter ginger ale

Directions

  1. Stir the strawberries, lemonade concentrate, rose wine, and pineapple juice in a punch bowl until combined. Stir in the ginger ale just before serving.

White Sangria

8687

Ingredients

Original recipe makes 1 gallon Change Servings
  • 1/2 cup peach schnapps

  • 1/2 cup cognac

  • 1/4 cup white sugar

  • 4 oranges, sliced into rounds

  • 2 mangos, peeled and sliced

  • 4 (750 milliliter) bottles dry white wine, chilled

  • 1 liter ginger ale, chilled

Directions

  1. In a pitcher, combine peach schnapps, cognac, sugar, sliced oranges and sliced mangos. Chill for at least an hour.
  2. Pour fruit mixture into a large punch bowl. Stir in white wine and ginger ale.

White Peach Sangria

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Ingredients

Original recipe makes 6 servings Change Servings
  • 1 (750 milliliter) bottle dry white wine

  • 3/4 cup peach flavored vodka

  • 6 tablespoons frozen lemonade concentrate, thawed

  • 1/4 cup white sugar

  • 1 pound white peaches, pitted and sliced

  • 3/4 cup seedless red grapes, halved

  • 3/4 cup seedless green grapes, halved

Directions

  1. In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
  2. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Classic Spanish Sangria

1012531

Ingredients


  • 1 lemon

  • 1 lime

  • 1 orange

  • 1 1/2 cups rum

  • 1/2 cup white sugar

  • 1 (750 milliliter) bottle dry red wine

  • 1 cup orange juice

Directions

  1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
  2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Sangria! Sangria!

180286

Ingredients

Original recipe makes 6 cups Change Servings
  • 1/2 cup brandy

  • 1/4 cup lemon juice

  • 1/3 cup frozen lemonade concentrate

  • 1/3 cup orange juice

  • 1 (750 milliliter) bottle dry red wine

  • 1/2 cup triple sec

  • 1 lemon, sliced into rounds

  • 1 orange, sliced into rounds

  • 1 lime, sliced into rounds

  • 1/4 cup white sugar (optional)

  • 8 maraschino cherries

  • 2 cups carbonated water (optional)

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

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Mangorita


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Yields two drinks or so.

Ingredients:

4 ounces blanco tequila *
4 ounces fresh lime juice (approximately 2 limes)
4 ounces mango juice
2 ounces fresh orange juice
2 lime wedges
ice

* When drinking tequila, I actually prefer an añejo or resposado – both of which are aged and more complex in flavor. However, in a margarita, I find that blanco suffices and is often less expensive. You can use whatever you prefer.

Directions:

Fill a cocktail shaker with ice. Add the tequila, lime juice, mango juice, and orange juice. Shake for 10-15 seconds, until the mixture is nicely chilled.

Fill two glasses with ice, then pour the margarita into each glass.

Add a lime wedge to the rim of each glass and serve immediately.

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