Vote for the winner in the Beverage section of our cookbook

Hi All,

Please cast a vote for one of the following 10 recipes.

The winner will receive a bottle of Veuve Clicquot, and be featured in our upcoming cookbook.

Winners will be announced one week from today, Saturday, October 11, 2003


The Recipes:

CHOCOLATE-MARSHMALLOW-MALT SHAKE
Adapted by BumbleBeeBoogie

1 pint vanilla ice cream, the best quality with flecks of real vanilla bean
1/4 cup whole milk or half-and-half
1/4 cup dark semi-sweet chocolate syrup
1/4 cup commercial marshmallow topping or marshmallow creme
1 to 2 tablespoons of malted milk powder, to taste

In a blender container, combine the vanilla ice cream, milk, chocolate syrup, marshmallow topping and malted milk powder. Cover and blend until the mixture is smooth. Place the shake in the freezer for 1/2 hour to thicken the shake.

Remove the shake from the freezer and spoon it into tall glasses. Offer a spoon to scoop the shake for the first few delicious tastes, until the shake starts to soften a bit.

Makes 1 large or 2 regular-size servings.

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SPANISH SANGRIA
Adapted by BumbleBeeBoogie

Delicious on a sunny day. Add lemon slices, grapes or fresh peach slices to your liking. This recipe can easily be doubled from its basic 4 servings.

1/2 cup granulated white sugar
1 cup cold water
1 lime, sliced
1 orange, sliced
12 ice cubes
1 bottle dry red wine

Wash the fruit before slicing.

Combine the sugar and water in a small saucepan over moderate heat, stirring constantly with a wooden spoon until the sugar is dissolved.

When the syrup reaches the boiling point remove from the heat; add the lime and orange slices.

Allow the fruits to marinate in the syrup at room temperature from 1 to 4 hours, depending how much time you have before serving.

Optional to add the red wine at this stage, or wait to add it just before serving.

Place the content of an ice cube tray in a glass pitcher and add the fruits and syrup.

If not already added earlier, fill the pitcher with the bottle of red wine.

Place one slice of lime and one slice of orange in every glass and fill the glasses from the pitcher.

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JAMOCHA SHAKE
Adapted by BumbleBeeBoogie

1 cup cold strong coffee
1 cup low-fat milk
3 tablespoons granulated white sugar
dash of salt
3 cups vanilla ice cream
3 tablespoons chocolate syrup

Combine the coffee, milk, sugar and salt in a blender and mix on medium speed for 15 seconds to dissolve the sugar.

Add the ice cream and chocolate syrup; blend on high speed until smooth and creamy. Stop blending and stir the mixture with a spoon, if necessary, to help blend ingredients. Blend for 10 seconds more.

Pour the thick Jamocha milkshake into two 16-ounce glasses.

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RIO BRAVO MARGARITA
Adapted by BumbleBeeBoogie

2 ounces tequila
1 ounce triple sec
2 ounces fresh lime juice
1/4 cup confectioners' powdered sugar
2 tablespoon frozen, sweetened strawberries
1 cup crushed ice

Place all ingredients in a blender; blend until smooth.

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Real Irish Coffee
Courtesy of Bumble Bee Boogie

Irish coffee was invented in the 1940s at an Irish port to give a little warmth and cheer to exhausted travelers in the middle of their long transatlantic journeys.

To make a proper Irish coffee, start by warming up a stemmed glass with a swirl of hot water, then empty out the water.

Fill the glass 3/4 full with strong brewed hot coffee. Stir in 1 tablespoon of granulated brown sugar. Pour a shot glass (1 ounce) of Irish whiskey into the glass.

Whip some fresh cream, just a little bit so that it's fluffy, but still pourable. Slowly pour the whipped cream over the back of a spoon into the coffee so the cream
floats on top of the coffee; DON'T STIR THE CREAM!

Serve the Irish Coffee immediately and enjoy sipping the hot, sweet spiked coffee through the fluffy cream.

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BRUNCH WASSAIL
By BumbleBeeBoogie

64 ounces cranberry juice
32 ounces apple juice
12 ounces pineapple juice, frozen concentrate, thawed
12 ounces lemonade, frozen concentrate, thawed
3 cinnamon sticks
1 or 2 bottles of Gewurztraminer wine, optional
1 large orange, washed, unpeeled, thinly sliced
fresh mint sprigs

In a large stockpot, combine the juices, concentrates and cinnamon sticks. Bring to a boil. Reduce the heat to low; cover and simmer for 1 hour. Add wine, if desired.

Pour the Wassail into a punch bowl. Insert a sprig of the fresh mint into each of the thin orange slices. Scatter the orange slices over the top of the Wassail.

Serves 32 hot or cold.

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Honey Lemonade
posted by Craven de Kere
? 2 1/2 cups of honey
? 1 1/2 quarts of lemon juice
? 6 thinly sliced fresh lemons
? 6 quarts of soda water
? 24 fresh lemon wedges
? ice cubes


Preparation

1. Dissolve the honey in the lemon juice. Then add the sliced lemons, and refrigerate the mixture until ready to use.
2. For each drink, fill a 12 oz. glass with ice cubes. Pour 1/4 cup lemon juice mixture over ice; then fill glass with 1 cup (8 oz.) of soda water. Garnish with lemon wedge.

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Versatile Protein Drink

Combine 1 serving of low-fat cottage cheese with:
1/2 serving of banana and 1/2 serving of frozen or fresh strawberries. Add a few drops of vanilla extract, sprinkle of cinnamon, and some calorie free sweetener of your choice.
Sugar Free Jello (The Jiggly Stuff Not The Pudding)

An alterative version is to use strawberry/banana fat free yogurt in place of the fresh fruit.

blend for a quick shake, you could also just eat it with a spoon instead.

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KAHLUA (COFFEE LIQUEUR)
An original recipe by BumbleBeeBoogie

4 cups granulated white sugar
2 cups boiling water
1 vanilla bean
2-ounce jar instant coffee powder (dark Yuban Antigua is the best)
1 5th of brandy (any inexpensive brandy will do)

Combine the sugar and coffee powder in a large pot; add the boiling water and stir well. Remove from the heat. Add the vanilla bean and the brandy.

Transfer the liquid to a large measuring cup. Using a funnel, pour the Kahlua into a dark glass wine-type bottle. Cap or cork the bottle. Store in a dark place for 30 days before using. Makes 1/2 gallon of delicious Kahlua.

When the Kahlua has been aged for 30 days, you may retrieve the vanilla bean and add it to a canister of granulated white sugar to flavor the sugar for use in other recipes.

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MOCK GALIANO LIQUEUR
Adapted by BumbleBeeBoogie

2 cups granulated sugar
1 cup water
3 teaspoons pineapple extract
3 teaspoons vanilla extract
1/2 teaspoon banana extract
1/4 teaspoon anise extract
5 drops yellow food coloring
1/5 100-proof vodka

In a large pot, boil the sugar and water gently for 5 minutes.

Cool completely and add remaining ingredients; Mix.

Transfer to a large measuring cup. Using a funnel, pour the liquid into a bottle and seal with a bottle cap or cork. Allow to age for at least 2 weeks.