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Spiced Red Zinger Rum Punch Recipe

  • Ingredients: 44
  • Serves: 6

Spiced red zinger rum punch with fresh ginger, water, sugar, cinnamon stick, whole cloves, celestial seasonings red zinger tea bags, amber rum, or to taste, navel orange, sliced.

Ingredients

  • 2-inch pc. fresh ginger
  • 5 1/2 cups water
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 4 whole cloves
  • 10 Celestial Seasonings Red Zinger tea bags
  • 3/4 cup amber rum, or to taste
  • 1 navel orange, sliced

Filling

Dough

  • *Available at Latin American markets and many supermarkets.

For the ragout

  • 2 tbsps. olive oil
  • 1 lb. fresh shiitake mushrooms, stems discarded and the caps quartered
  • 1 cup medium-dry Sherry
  • 1 cup chicken broth
  • 3 tbsps. soy sauce
  • 2 teaspoons cornstarch, dissolved in 1 tbsp. cold water
  • 3 tbsps. minced fresh parsley leaves

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Peel ginger and cut crosswise into thin slices. In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved.

    For this step you will need

  2. Step 2 Discard tea bags and cinnamon stick and transfer tea to a pitcher. Chill tea, covered at least 12 hours and up to 1 day.

    For this step you will need

Next Post
Previous Post
Read on Mobile

Spiced Red Zinger Rum Punch Recipe

  • Ingredients: 44
  • Serves: 6

Spiced red zinger rum punch with fresh ginger, water, sugar, cinnamon stick, whole cloves, celestial seasonings red zinger tea bags, amber rum, or to taste, navel orange, sliced.

Ingredients

  • 2-inch pc. fresh ginger
  • 5 1/2 cups water
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 4 whole cloves
  • 10 Celestial Seasonings Red Zinger tea bags
  • 3/4 cup amber rum, or to taste
  • 1 navel orange, sliced

Filling

Dough

  • *Available at Latin American markets and many supermarkets.

For the ragout

  • 2 tbsps. olive oil
  • 1 lb. fresh shiitake mushrooms, stems discarded and the caps quartered
  • 1 cup medium-dry Sherry
  • 1 cup chicken broth
  • 3 tbsps. soy sauce
  • 2 teaspoons cornstarch, dissolved in 1 tbsp. cold water
  • 3 tbsps. minced fresh parsley leaves

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Peel ginger and cut crosswise into thin slices. In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved.

    For this step you will need

  2. Step 2 Discard tea bags and cinnamon stick and transfer tea to a pitcher. Chill tea, covered at least 12 hours and up to 1 day.

    For this step you will need

Next Post