Category Archives: Cocktails

Spritzer & Sherry-Shrimp Aspic

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Sherry-Shrimp Aspic

2 envelopes unflavored gelatin
3 1/2 cups tomato juice
2 tablespoons lemon juice
1/4 cup tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon celery powder
1 dash hot sauce
2 teaspoons dillweed
3 cups finely chopped cooked shrimp
1/2 teaspoon sherry extract
Garnish: Sliced cucubmers and melba toast

Sprinkle gelatin over tomato juice in saucepan. Place over moderate heat and stir gently until gelatin is dissolved.

Remove from heat; stir in lemon juice, tomato paste, Worcestershire sauce, celery powder, hot sauce, and dillweed. Cool and chill.

When mixture begins to jell (will be consistency of unbeaten egg whites), stir in chopped shrimp and sherry extract. Turn into lightly oiled 6 cup mold. Cover and chill until set. Unmold and garnish with sliced cucumbers and melba toast.

Yield: About 4-6 servings.

Individual Shrimp Aspics

Follow above instructions but add 1/2 tablespoon (1/2 envelope) extra gelatin to tomato juice. Pour shrimp-tomato mixture into individual fish molds or muffin tins (3″ x 2 1/2″); chill until firm; unmold and serve on salad plates garnished with watercress and dollop of imitation mayonnaise.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Margarita & Avocado Seviche

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Avocado Seviche

1 pound sea scallops
3/4 cup lemon juice
1/4 cup lime juice
3 tomatoes, peeled, seeded and diced
4 small ho green chilies, minced
1/2 cup salad oil
2 tablespoons dry white wine
1 teaspoon thyme
1 teaspoon chevril
1 teaspoon coriander seed
1/2 teaspoon freshly ground pepper
3 avocados
1 medium Spanish onion, peeled and sliced thin

Rinse scallops lightly with water and pat dry; if using very large scallops, cut into equal sizes, about 3/4 inch cubes. Place scallops in large bowl and pour lemon and lime juice over; let stand at room temperature 2 hours, turning occasionally with wooden spoon.

Add tomatoes, chilies, oil, wine, and seasonings. Toss well and refrigerate, covered, at least 4 hours or overnight.

To serve: Slice avocados in half lengthwise and remove pits. Drain scallops and spoon onto avocados; sprinkle with finely chopped red onion. Serve with salad plates and forks.

To serve salad style: Line large plate with salad greens. peel avocados and slice lengthwise into thin wedges; arrange spiral fashion on greens. Arrange scallops on top of avocados, sprinkling marinade over greens. Garnish with thin slices Spanish onion.

Yield: 4-6 servings.

Copyright© 1977 by Random house, Inc. All rights reserved. Printed in U.S.A.

St. Patty’s Punch/Ham Spread

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St. Patty’s Punch

1 can (20 ounces) crushed pineapple in juice, chilled
8 drops green food color (optional)
3 cans (6 ounces each) frozen lemonade concentrate, thawed
1 can (46 ounces) white grape juice, chilled
1 can (46 ounces) pineapple juice, chilled
About 32 ice cubes
3 cans (12 ounces each) beer, chilled

Tint pineapple (with liquid) with 4 drops of the food color. Mix lemonade concentrate, juices and pineapple. Tint with remaining food color: pour on ice cubes in punch bowl. Just before serving, stir in beer. About 52 servings (1/2 up each).

Sweetheart Punch: Omit food color. Substitute pink lemonade for the plain; tint with 2 tablespoons grenadine syrup.

Ham Spread

2 cans (4 1/2 ounces each) mushroom stems and pieces, drained
1 tablespoon butter or margarine
2 cans (4 1/2 ounce each) deviled ham spread
1/4 cup chopped pecans
2 tablespoons mayonnaise or salad dressing
1 teaspoon horseradish (optional)
1/4 teaspoon garlic salt
Snack-size rye bread

Cook and stir mushrooms in butter in skillet over low heat about 5 minutes; cool. Stir in remaining ingredients except bread. Refrigerate 3 hours. Garnish with snipped parsley. Serve with bread. About 2 cups SPREAD.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Bahia and Curried Tuna Pâté

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Curried Tuna Pâté

2 cans (7-oz) white tuna, packed in oil and drained
1 cup (2 sticks) butter, melted
1 package (8-oz size) cream cheese
2 tablespoons finely chopped onion
2 teaspoons mild curry powder
1/2 teaspoon ground celery seed
1/2 teaspoon chevril
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cardamon
Optional: 1/4 cup melted, clarified butter

Pass tuna through food mill or sieve or purée in blender or food processor. Mix in butter, cream cheese, onion, curry powder, celery seed, chevril, salt, pepper, and cardamon. Beat will to blend thoroughly. Taste and add more curry powder if desired for stronger curry flavor.

Lightly oil 1 loaf pan, 8 1/2″ x 4 1/2″ x 2 1/2″ or 1 springform pâté mold. If using loaf pan, cut wax paper to fit bottom of pan and place in bottom. Spoon tuna pâté into pan. Cover with plastic wrap and chill until firm, about 3 hours.

Unmold: run edge of knife between sides of pâté and pan. Immerse bottom and sides of pan in hot water 10 seconds. Invert on serving platter or board and tap free. Peel off wax paper.

If desired, drizzle clarified butter over top of pâté and chill. (Hardened butter serves as trompe l’oeil to make tuna look like “real” goose liver pâté.) Garnish with ripe olives and radishes if desired.

Serve with toast or crackers.

Yield 12-16 slices.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Hot Orange Cider/Cheese Chips

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Hot Orange Cider

Heat equal amounts orange juice and apple cider just to boiling over low heat; pour into mugs. Stir in rum to taste (about 2 teaspoons per mug). Garnish with orange peel.

Cheese Chips

2 eggs, separated
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne red pepper
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1/2 cup finely crushed potato chips

Heat oven to 400°. Beat egg yolks, Worcestershire sauce and red pepper. Stir in cheese. Beat egg whites until stiff peaks form. Fold cheese mixture into egg whites; fold crushed potato chips into cheese-egg white mixture.

Drop filling by teaspoonfuls onto whole potato chips. Place on ungreased baking sheet. Bake until filling is puffed and brown, 5 to 6 minutes. Serve with eggplant centerpiece as pictures. About 30 appetizers.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Eggnog and Holiday Raisin Cake

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1 1/4 cups shortening
1 1/4 cups honey
6 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
2 cups mixed diced candied fruits
2 cups candied pineapple pieces
2 cups raisins
2 cups golden raisins
1 cup halved candied cherries
2 cups broken pecans
1/4 cup dark rum
1/4 cup brandy

Preheat oven to 250F. Place shortening and honey in mixing bowl and beat until creamy; beat eggs well and add to mixture; mix flour, baking powder, salt and spices; add to mixture and beat vigorously to mix thoroughly.

Blend in fruits, nuts, and liquors. Line 10-inch tube pan with 2 thickness greased heavy brown paper. Pour batter into tube pan and place in shallow pan of water.

Bake in bottom half of oven 4 1/2 hours or until cake tester inserted in center comes out clean.

Yield: 36 thin slices.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Byrrh Cassis & Shrimp-Artichoke Canapés

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Shrimp-Artichoke Canapés

1 medium artichoke
24 medium shrimp, cooked

Artichoke Mayonnaise

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon dillweed
1 dash hot sauce

Trim bottom stem from artichoke; place in saucepan of gently boiling, lightly salted water. Cover and simmer 25-30 minutes, or until leaves can be removed easily from artichoke. Drai and let cool.

Prepare Artichoke Mayonnaise: Mix prepared mayonnaise, lemon juice, Worcestershire, dillweed, and hot sauce. Pluck off leaves of artichoke and set aside. Discard choke of artichoke and mash heart with fork or purée in blender. Fold into mayonnaise.

Select 24 of best artichoke leaves and spread with Artichoke Mayonnaise. Top each leaf with 1 shrimp and arrange on serving tray. Cover with plastic wrap and chill thoroughly before serving.

Yield: 24 canapés

To Cook Shrimp

Fill saucepan half full with lightly salted water and bring to boil. Add shrimp: When water returns to boil cook 1 minute. Do not over cook.

Remove Shrimp from water, drain, and rinse with cold water. Peel and devein shrimp.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Salty Dog and Low-Calorie Roll-ups

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Low-Calorie Roll-ups

Flounder-Pimento Roll-ups

Preheat oven to 350F. Cut flounder fillets into strips 3 inches long and 1/2 inch wide. Cut pimiento strips to match. Place pimiento strips on flounder strips. Roll, secure with toothpicks, and place on lightly buttered baking dish. Sprinkle with lemon juice. Bake 15-20 minutes. Serve hot with mustard and lemons, or chill and serve cold with imitation mayonnaise (card 151).

Flounder-Asparagus Roll-ups

Cut flounder fillets into strips 5 inches long and 1/2 inch wide. Wrap around canned asparagus tips, spiral fashion; and sprinkle with paprika and lemon juice. Bake 20 minutes in 350F oven. Serve with imitation mayonnaise.

Pimiento-Asparagus Roll-ups

Cut whole pimientos into long, thin strips. Wrap around canned white asparagus, spiral fashion; sprinkle with lemon juice; and roll win finely chopped parsley. Serve cold.

Salmon-Asparagus Rolls-ups

Cut thinly sliced smoked salmon into strips 3-4 inches long and 1/2 inch wide. Wrap around white or green cooked asparagus. Arrange on platter; sprinkle with lemon juice, capers, and freshly ground pepper; serve cold.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Irish Cheer & Virginia’s Emerald Isle Shrimp

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3 dozen medium shrimp
2 pounds fresh spinach
2 cups dairy sour cream
2 packages (8-oz size) cream cheese
6 lemons, cut into wedges

Peel and devein shrimp, leaving tails intact; sprinkle lightly with lemon juice and set aside.

Carefully wash and devein spinach; tear leaves into bits. Place in large saucepan with 2 cup water. Place shrimps on top of spinach leaves. Bring water to boil; cook slowly 3-4 minutes or until spinach is wilted and shrimp are cooked through. Take care not to overcook lest shrimp become tough.

Shrimp will turn pale green as they absorb color from the spinach. Remove shrimp from saucepan and refrigerate for later use.

Drain spinach and purée in blender or food processor; measure 2 1/2 cups cooked puréed spinach and place in mixing bowl; fold in dairy sour cream and cream cheese; mix thoroughly.

Lightly oil 6-cup ring mold; spoon spinach-cheese mixture into mold. Cover and refrigerate until firm, about 3 hours.

Unmold spinach-cream mixture onto plate; arrange shrimp on mold in decorative manner; fill center of mold with lemon wedges arranged in sunburst fashion.

Yield: 2 dozen hors d’oeuvre servings.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Sangria

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Recipe from Spanish Pavilion Restaurant, New York

1 bottle (1 pt. 7 oz) red Spanish table wine
2 tablespoons sugar
1 lemon, sliced
1/2 orange, slicked
2 oz Cointreau
2 oz Spanish brandy
12 oz club soda
24 ice cubes

1. In large pitcher, combine wine, sugar, lemon, and orange slices. Stir until sugar is dissolved. Stir in remaining ingredients.

2. Let stand 15 to 20 minutes

Makes 4 tall glasses

Raspberry Sauce

Recipe from The Ritz-Carlton Hotel, Boston

This luscious fruit topping is marvelous over vanilla ice cream, and is the crowning touch for the Floating Heart Ritz (Card 8b).

2 pkg (10-oz size) frozen raspberries, thawed
2 tablespoons cornstarch
1/2 cup currant jelly

Drain raspberries, reserving liquid. Add enough water to liquid to make 2 cups. In small saucepan, blend liquid with cornstarch. Bring to boiling over medium heat, stirring constantly; boil 5 minutes. Stir in jelly until melted. Remove from heat. Add raspberries. Refrigerate, covered, until cold.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.