n a separate bowl mix non-alcoholic beer, egg and oil until
rays and freeze until the sangria is ready to serve.
in pitcher, combine sugar and juices, stir until sugar dissolves.
add wine and orange slices, stir to blend.
serve over ice.
Stir first 3 ingredients in a non-aluminum 4-quart bowl.
Add fruit and cover with plastic wrap.
Refrigerate.
Makes 10 cups.
Mix lemonade and grape juices.
Add ginger ale.
Pour into large punch bowl.
Add shaved ice or ice ring.
Combine in sifter the flour, baking powder, spices, salt and sugar.
Sift into mixing bowl.
Stir in pecans and fruit.
Combine eggs, eggnog and melted butter or margarine.
Add to dry ingredients, only mixing until ingredients are moistened.
Spoon into a 9 x 5 x 3-inch loaf pan, greased and slightly floured, and bake in a 350\u00b0 oven for about 70 minutes or until done.
Remove from pan and cool on rack.
Glaze.
Heat honey; add non-alcoholic Sauterne and stock.
Boil for 20 minutes, until reduced.
Add soy sauce and cook for 3 minutes. Whisk with 2 tablespoons butter, 1 at a time at room temperature.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
Roll meat cubes in flour and brown on all sides in oil in a large Dutch oven.
Remove meat and set aside.
Add onion, garlic, and celery to oil remaining in the pot and cook until lightly browned.
Add all seasonings to pot.
Return meat to pot and add consomme and non-alcoholic beer.
Cover and bring to a boil. Reduce heat and simmer 60 - 90 minutes or until meat is almost tender.
Add vegetables and simmer on low heat for 30 minutes. Remove bay leaf.
Add salt or pepper to taste.
Thicken with flour, if desired.
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
Combine all ingredients in a non-reactive pot, bring mixture to
Slice the oranges and lime.
Add the fruit, the frozen concentrates, and soda.
Mix well. Add ice if desired.
* You may change the flavors of the frozen concentrates to get different results. The tangier the concentrate mix, the tangier the sangria.
* The fruit makes a pretty presentation, but is not really required.
Place sliced apple, orange, and sugar in a 2 quart glass pitcher.
Juice remaining fruit.
Add juice to pitcher with grape juice and ice.
Chill until time to serve.
Tip: To make this sangria with alcohol, replace the grape juice with a bottle of white or red wine.
In a large pitcher, combine cranberry-grape juice, orange juice, fresh lemon juice, diced pear, and diced apple.
Refrigerate for a least 2 hours.
Just before serving, stir in the lemon-lime soda and some ice.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
Combine juice concentrates and water.
Freeze in ice cube trays until firm.
To serve, add cubes to glasses; pour in wine and add fruit.
Makes 4 cups.
Must do ahead.
Mix all ingredients.
You may wish to add ginger ale to make it fizzy.
Chill.
Place all of the ingredients except the San Pellegrino and the mint in the blender and pulse a few times until rustically combined.
Transfer to a punch bowl.
Rustically chop the mint in the mini food processor or by hand and then add to the mix.
Chill in the fridge for at least a few hours to allow the flavours to infuse.
Just before serving, add in the San Pellegrino and give it a good stir.
Serve over ice cubes and garnish with fresh mint leaves.
Combine all the ingredients except the club soda.
Stir until the sugar has dissolved.
Refrigerate for a couple of hours.
Just before serving add the club soda and pour over ice cubes (Or put a splash of soda in a glass and fill up with ice cubes and the sangria).
In a large pitcher, combine orange juice, sugar, and grape juice.
Add cut fruit and stir until sugar is dissolved.
Refrigerate until cool and add seltzer water soda just before serving.