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A I W - k ixt it I A I I J I wm. i M n i ,um mm lWV mii.m hiiiiim mi.. mm -V I If it Y V I I ill! f rVs 111 II II II 11 II IVX I J? xvxmxvfl Brva b r . a mm ma a m. tk c e m n, m r m. x m m ;Ta 7 Tf Iffi lfTI II I II II J II I 11 II II II I XVI X ;a; ;aii i ki i i vj i t i i 1 1 ii v i i i i ii ill v i ,(fs x- -v ik Grog 1 lemon slice 2 whole cloves 1 tsp. superfine sugar 1-in. piece cinnamon stick 3 ozs. Jamaica rum 4 oz. boiling water Stud lemon slice with cloves. Rinse an 8-ounce hot drink glass or mug with hot water. Place sugar, cinnamon stick and lemon slice in warm glass. Add rum and stir. Leave spoon in glass and add boiling boil-ing water. Stir and serve. CafeMexicano 4 teaspoons chocolate syrup 'A cup heavy cream 'A teaspoon cinnamon (for topping) 'A teaspoon nutmeg 1 tablespoon sugar 'A teaspoon cinnamon (for coffee) VA cups strong hot coffee Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine heavy cream with V teaspoon cinnamon, cinna-mon, nutmeg, and sugar. Whip until stiff. Stir Vi teaspoon cinnamon into coffee. Pour into cups and stir to blend with syrup. Top with spiced whipped cream. Makes 4 servings, about Vi cup each. Mocha Brandy 1 cup milk 3 heaping tsp. Nestle Quick 'A cup strong coffee l-'A ozs. (1 jigger) brandy sugar whipped cream Heat milk and add Quick. Combine Com-bine coffee, hot chocolate and brandy. Stir in desired sugar and top with whipped cream. Hot Buttered Rum 1 lb. brown sugar 1 lb. powdered sugar 1 lb. butter 1 qt. vanilla ice cream 1 tsp. cinnamon 1 tsp. nutmeg rum boiling water Heat brown sugar, powdered sugar, butter, ice cream, cinnamon and nutmet slowly until it's like cake batter. Place in freezer until frozen. To serve, place 1 heaping tablespoon of batter in each mug. Add 2 ounces rum. Fill mug with boiling water and stir. Sprinkle with nutmeg and serve. Makes about 50 drinks. Brazilian Coffee 2 squares (2 oz.) unsweetened chocolate 3 tablespoons sugar 1 cup strong hot coffee 3 cups milk 1 quart coffee ice cream Melt chocolate in double boiler. Add sugar and blend in. Stir hot coffee in slowly. Scald milk. Add to coffee mixture; simmer 10 minutes. min-utes. Remove from heat. When cool, beat with rotary egg beater until frothy; chill thoroughly. Serve in tall glasses with large scoops of coffee ice cream. Makes 5 to 6 servings, about 1 cup each. Mediterranean Coffee 2 quarts strong hot coffee 'A cup chocolate syrup V cup sugar 4 cinnamon sticks, each about 3" long l'A teaspoons whole cloves 'A teaspoon anise favoring peel of 1 orange, in strips peel of 1 lemon, in strips whipped cream Combine coffee, chocolate syrup, sugar, cinnamon, cloves, and anise in a deep chafing dish or a large carafe with a flame underneath it. Steep over very low heat for Serve in demitasse cups or small mugs with a twist of lemon peel, a twist of orange, peel, and a spoonful spoon-ful of whipped cream in each. Makes 12 servings, about Vi cup each. Irish Coffee 8 teaspoons sugar 6 cups strong hot coffee 8 jiggers Irish whiskey 8 tablespoons whipped cream Heat eaca goblet or mug by putting a metal spoon in the empty goblet and pouring hot water onto the spoon and then into the goblet. Pour out water. Put a teaspoon tea-spoon of sugar in each goblet. Add enough coffee to dissolve the sugar; stir. Add a jigger of Irish whiskey to each goblet, then fill goblet to within an inch of the brim with more coffee. Slide each spoonful of whipped cream over the back of a teaspoon held over each goblet of coffee. Do not stir. Serve at once. Makes 8 servings, about 1 cup each. Serve in Irish coffee goblets or in mugs. COGNACKAFFE 6 eggs, chilled grated peel of 1 lemon 'A cup sugar 3 cups cold strong coffee beverage 2A cup brandy or cognac Beat eggs and lemon peel until light and fluffy. Add sugar gradually gradu-ally and continue to beat until thick. Stir in coffee slowly, then add brandy. Serve in chilled glasses. Makes 12 servings, about V2 cup each. Hot Chocolate Mint 1 cup milk 3 heaping tsp. Nestle Quick l-'A ozs. Chocolate Mint Liqueur whipping cream Heat milk and add Quick. In a mug, long-stemmed or handled glassware, combine Chocolate Mint Liqueur and hot chocolate. Top with whipped cream. Spanish Coffee 1 lemon wedge long-stemmed or handled glassware 1 generous tbs. brandy l-'A ozs. (1 jigger) Kahlua sugar freshly brewed coffee whipped cream Rub lemon around the rim of glass, then dip into a dish filled with sugar. In front of an alcohol burner or sterno, rotate the glass over the flame to carmelize sugar. (If preparing ahead of time, you can prepare to this point.) Place spoon in glass to prevent cracking. Warm brandy in a pan or chafing dish. Pour into glass and ignite. Then add the jigger of Kahlua and ignite. Pour in hot coffee leaving about l-!2 inches. Add whipped cream level with the top of the glass. Serve on a dessert plate with a spoon. ST iXAii A7- 7 . - . i AXA T' A, . - A A1Li -A hH Aif t AT A sAX' !! xA Ik4 . ax 1TA 'A Ali AA A 7 f tl 9 wo wr tl I 'X, ti AX kx XA I xA JL. T AtX A A ' n .AZW KJ ' fir 'xl: " tl A T . XA X .AxjiX J T 1 HXAX X I |