Breakfast Casserole
February 16, 2016
Lemony Garlic Chicken with Rice and Yogurt Sauce (Fattet D’jaj)
March 7, 2016
This recipe is from the book Punch Bowls and Pitcher Drinks: Recipes for Delicious Big-Batch Cocktails by Clarkson Potter. Persimmons macerate in spiced rum for a unique fall punch. Star anise is added just five minutes before serving, as it' flavor intensifies quickly.
Mix the cranberry juice, rum, lemon Juice, allspice syrup, and persimmon slices in a large glass jar or pitcher. Refrigerate for at least 2 hours and up to 6 hours to allow the flavors to develop. Add the star anise and let it infuse for 5 minutes. Taste; remove the star anise if the flavor is pronounces, or allow to infuse for 5 more minutes.
Fill 12 small glasses with ice. Pour the punch over the ice and serve.
Allspice Simple Syrup
Makes about 1 Cup
¾ Cup sugar
¾ Cup water
Stir the sugar and water in a small saucepan over medium-low heat until the sugar dissolves. Increase the heat and bring the syrup to a boil. Immediately stir in 1 slightly rounded teaspoon of whole allspice into the boiling syrup; reduce the heat and simmer for 30 seconds. Remove from heat, cover, and cool. Strain the syrup through a fine mesh sieve into a jar. Seal the jar and refrigerate.
Ingredients
Directions
Mix the cranberry juice, rum, lemon Juice, allspice syrup, and persimmon slices in a large glass jar or pitcher. Refrigerate for at least 2 hours and up to 6 hours to allow the flavors to develop. Add the star anise and let it infuse for 5 minutes. Taste; remove the star anise if the flavor is pronounces, or allow to infuse for 5 more minutes.
Fill 12 small glasses with ice. Pour the punch over the ice and serve.
Allspice Simple Syrup
Makes about 1 Cup
¾ Cup sugar
¾ Cup water
Stir the sugar and water in a small saucepan over medium-low heat until the sugar dissolves. Increase the heat and bring the syrup to a boil. Immediately stir in 1 slightly rounded teaspoon of whole allspice into the boiling syrup; reduce the heat and simmer for 30 seconds. Remove from heat, cover, and cool. Strain the syrup through a fine mesh sieve into a jar. Seal the jar and refrigerate.