Friday, September 17, 2010
Often the centerpiece at any party is the punch bowl that adorns the table full of refreshments and snacks. It's funny to me how often I attend parties and see a punch bowl where people are gathering near and catching up in conversation. You would think that at certain ages, this fruity concoction would lose its appeal, however that does not seem to be the case. Kids obviously love punch and revel in having their lips turn a different shade of color. Even guests that are enjoying other beverages will often sneak a cup of punch just to sample it as well as freshen up their pallette.
Try this tropical punch recipe:
Place 1 12-oz. can frozen pineapple juice concentrate (thawed) in a large pitcher; pour in 5 cups seltzer and 5 cups ginger ale. Stir vigorously until well blended. Stir in 4 cups cranberry juice and 2 cups orange juice; mix well. Scrub 1 lemon and 2 limes, then thinly slice. Just before serving, add sliced lemon and limes to pitcher and pour punch over ice. Serves 8.
2 oranges 8 whole cloves 6 cups apple juice 1 cinnamon stick 1/4 teaspoon ground nutmeg 1/4 cup honey 3 tablespoons lemon juice 2 1/4 cups pineapple juice
Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.