The Classics We Enjoyed this Holiday Season

Seasonal Recipes of the Week
Yes, I still hate Christmas, Chanukah, New Year's Eve (because everyone always fails at having fun), and even Kwanzaa. What can I say? I'm an equal-opportunity Grinch. I hate the stressful over-shopping, the insanity in parking lots, the parents lamenting about their materialistic kids (“I learned it by watching you, Dad!”), and the required overindulgences. BUT! I do love the getting together with friends and sharing a meal or a cocktail. So here are three recipes I made this year to share with neighbors and friends. They are all classics and can be served anytime. So sit back, watch the yule log burn on TV, and relax. Don't worry, it's almost over.

Crème Brûlée

Ingredients
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon Grand Marnier

Procedure
Preheat the oven to 300 degrees F. In a bowl, mix the egg, egg yolks, and 1/2 cup of the sugar together until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch, but not boiled. Now slowly add the cream to the eggs. Add the vanilla and orange liqueur, mix to combine, then pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch (or under the broiler — watch it!) until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Tiramisù

Ingredients
2 cups hot water
3 tablespoons instant espresso powder
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons rum
4 large egg yolks
1/3 cup dry Madeira
1 pound mascarpone (2 1/2 cups)
1 cup chilled heavy cream
36 crisp Italian ladyfingers
Unsweetened cocoa powder for dusting

Procedure
Stir together water, espresso powder, 1 tablespoon sugar, and rum in a shallow bowl until sugar has dissolved, then set aside to cool. Beat egg yolks, Madeira, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water, using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined. Beat cream in a large bowl until it holds stiff peaks. Fold mascarpone mixture into whipped cream gently but thoroughly.

Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13 × 9 × 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit as necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Hazelnut Linzer Tart cookies

Ingredients
1 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup powdered sugar, plus more for decorating
3 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
3 large egg yolks
1 1/4 cups hazelnuts, finely ground in processor (about 1 1/2 cups ground)
jam filing of your choice (I like to mix raspberry and apricot)

Procedure
In a medium bowl, whisk dry ingredients together. In a large bowl, beat butter, 1 cup powdered sugar, and citrus zest until fluffy. Beat in egg yolks. Beat in dry ingredients in 4 additions, then beat in nuts. Gather dough into ball, then flatten into disk. Wrap in plastic wrap and refrigerate at least 1 hour and up to 1 day.

Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to a 1/8-inch thickness. Using 2-inch round cutter, cut out rounds. Using 3/4-inch round cutter (or a shape that's about the same size, like I did), cut out the centers of half of the rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps, chill, and re-roll to make more cookies. Repeat until all dough is used.

Bake cookies until golden, reversing sheets after 10 minutes, about 22 minutes total. Cool completely on sheets.

Arrange cookie rings on work surface. Sift powdered sugar over. Spread 1 teaspoon jam on each cookie round. Press rings onto jam on rounds. Can be assembled 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.

Do ahead: Before filling, you can store baked cookies airtight at room temperature up to 2 days, or freeze up to 2 weeks.

Guest Bram Meehan: Between the Sheets

Refreshing Beverage of the Week

Despite the name, which may make you think of the worst of the double entendre drinks of the '80s and '90s, this cocktail has its origins the Prohibition era, probably at Harry's New York Bar in Paris.

It's a variation on the Sidecar. The combination of two base spirits would've been unusual at the time, but with all the new interesting rums available now, it opens up a new world of experimentation.

Ingredients
1 ounce Cognac or brandy
1 ounce rum (white, in the original recipe, but feel free to try something else)
1 ounce Cointreau
1/2 ounce lemon juice

Procedure
Combine ingredients and shake well with cracked ice. Strain into a chilled cocktail glass (optionally, with rim coated in lemon juice and sugar) and garnish with a lemon peel.

Scarlet Punch and Fiesta Punch

Refreshing Beverages of the Week
Looking for good — and easy — holiday drinks, I turned to some local experts: Chris Milligan, the Santa Fe Barman, of Secreto; and Natalie Bovis, The Liquid Muse, of Milagro. The consensus is punches. You don't want to be stuck mixing drinks all night when you could be mixing with your friends and family.

Scarlet Punch

From Chris's blog and the Winter Edible Santa Fe; see a video at SantaFe.com. One of the great things about this recipe is that the alcohol is added later, increasing its versatility.

Ingredients
1 bottle cranberry juice
1 bottle sparking apple cider
whole clove
whole allspice
1 orange
apple, cranberries or other decorative fruits (optional)
liquor of choice

Procedure
Start the day before! Make an ice mold: fill a large container (1/2 a milk jug, Tupperware, plastic jello mold) 3/4 full with water and set in the freezer. Toss a few cranberries and apple slices in there as well to make it decorative.

In a saute pan over medium heat, heat 1 tablespoon of whole allspice and 1 tablespoon of whole cloves (cinnamon sticks are good, too) until fragrant. Meanwhile, put container of cranberry juice in a pitcher. When spices are fragrant, toss them into the pitcher. Take one orange and slice into wheels, and toss in the pitcher as well. Put everything in the fridge til the next day.

When you are ready to serve, pour the contents of the pitcher into a punch bowl, gently add your ice mold, then top with 1/2 a bottle of sparking cider.

What should the liquor be? In this punch, Chris recommends 1 oz. bourbon, and 1/2 oz. Southern Comfort — or brandy, or spiced or gold rum.

Fiesta Punch

Natalie notes that this punch is served at Milagro, where she uses their house tea. You can experiment with different, maybe flavored, herbal teas.

Ingredients
1 1/2 cups flavored rum (pineapple, coconut — whatever tickles your fancy)
3/4 cup lime juice
3/4 cup simple syrup (equal parts water and sugar)
1 cups tea
3/4 cup pineapple juice
1/2 tablespoon cinnamon

Procedure
Combine ingredients and ladle over ice-filled punch cups. Serves 12.

Eggnog Two Ways

Refreshing Beverage of the Week
I did this 5 years ago on the show, when I was just a baby but I think it bears repeating, and I love the skin cream option. First, the drink:

eggnog to drink!

This is the classic, booze-filled beverage. Note this is the real deal recipe made with raw eggs, so be careful. Make sure you buy fresh eggs (organic would be good) — and don’t serve to any pregnant women. DUH!

Ingredients
4 eggs, separated
1/2 cup sugar, divided into two 1/4 cups
1/2 cup white rum
1 1/2 cups milk
1 1/2 cups bourbon
1 cup heavy cream, divided in two 1/2 cups
Ground nutmeg

Procedure
Separate the eggs. Put yolks into the bowl of your electric mixer and beat with 1/4 cup of the sugar. Set aside. In a separate bowl, whip egg whites, gradually sprinkle in the other 1/4 cup of sugar, and whip till stiff. Gently fold together whites and yolks. Gently stir in rum. Then stir in milk. Then stir in bourbon. Now stir in half the heavy cream. Whip the other 1/2 cup of cream and fold into mixture. Serve topped with a sprinkle of fresh nutmeg.

eggnog for your face!

And now for something completely different. If the thought of this beverage turns your stomach, here’s a recipe for an Eggnog Skin Cream from a book called Natural Beauty for All Seasons by Janice Cox.

Ingredients
2 egg yolks
1/2 cup heavy cream
1 tablespoon rum
1/4 cup canola, almond, or walnut oil

Procedure
Put everything but the oil in the blender. Then, while mixer is running, slowly pour in oil to thicken mixture. This creates a “...light lubricating lotion. A real skin saver during the holiday season.” It’s great for the skin because eggs are naturally rich in lecithin, which is often called nature’s emulsifier. Also great to add to your bath water. Careful — you’re soaking in it! This would be a fun gift item.

Guest Meredith Speers: Family Drink Recipes

Refreshing Beverage of the Week
This week I was joined on the show by Meredith Speers, a woman who knows how to party. She shared so much liquid wisdom with me I don't know where to start! But here are 4 beverage recipes to get you going.

Killer Punch

Yield: A little less than a gallon

Ingredients
2 quarts cold champagne
1 pint Southern Comfort
1 pint vodka
1 quart club soda

Procedure
Mix in punch bowl, and serve very cold. If this is too strong, add an extra quart of club soda.The punch is very pretty, clear and inviting, and is smooth. It has a habit of “sneaking up on people”, so make certain your guests don’t drink too much.

New Allison’s Mambo Margaritas

From Sweet Potato Queens’ Book of Love

Ingredients... and Procedure!
Pour in one big can of frozen limeade; that’s 12 ounces. Then add one bottle of Corona beer, 12 ounces of 7-Up (never Sprite), and 12 ounces of really good tequila. DO NOT MIX in a blender.

Key West Rum Punch

Served at Schooner Warf Bar and other “Watering Holes” in Key West

Ingredients
1 part Pineapple Rum
1.5 parts Orange Juice
1 part Banana Rum
1.5 parts Pineapple Juice
1 part Coconut Rum
1.5 parts Cranberry Juice
1 part Orange Rum
splash of Dark Rum

Procedure
Shake or mix together everything except the Dark Rum. Pour over ice, then float the Dark Rum over the top. It can be garnished with pineapple, or orange, or mint — whatever. It is delightful — and goes down very easily. Be careful!

Egg Nog

Yield: 5 pints, will serve about 8

Ingredients
6 eggs
1 pint heavy cream
1/2 cup sugar for egg yolks
1 pint sweet milk
1/3 cup sugar for egg whites
1 pint whiskey
Nutmeg for garnish
1 oz Jamaica Rum

Procedure
Separate the egg whites and yolks. Beat them separately, adding sugar to both. Add the sugar to the whites after they have been beaten very stiffly. Fold the whites into the yolks in a large punch bowl. Stir in the cream, milk, whiskey and rum. Serve very cold and garnish each glass with freshly grated nutmeg.

Flip Flop Punch

Refreshing Beverage of the Week
This recipe is for one of the most interesting punches that I have seen in quite some time. The creation of New York Mixologist Phil Ward, it uses chamomile tea-infused rum (instructions below), and it is fabulous with the lemon and grapefruit.

Ingredients
2 oz chamomile-infused rum
4 sugar cubes
3 oz club soda
1 oz lemon juice
1 1/2 oz grapefruit juice
grapefruit slices for garnish

Procedure
To make chamomile-infused rum: Add 4 bar spoons of chamomile tea to one bottle of rum. Let the concoction sit for an hour and forty five minutes and then strain out the tea. Save the bottle for storage.

To make the punch: Dissolve 4 sugar cubes in 1 oz. of club soda (this generally involves muddling to help the process). After sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added. Add ice once all of the ingredients have been added and stirred. Stir the punch until it is chilled. Strain punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with grapefruit slices.

West Indies Punch

Refreshing Beverage of the Week
I thought — being that I am in the large-party-picnic-cocktail-party mood — I would offer up another punch recipe. This time I went to an old classic drink recipe book, the Trader Vic’s Bartender's guide. It has hundreds of drink variations and I found a great punch recipe for a West Indies punch. This makes a lot of beverage, so pace yourself! But you do need to start it the night before.

Ingredients
1/2 pound fine bar sugar
2 cups strong green tea
1 dozen limes
1 cup guava marmalade
2 cups boiling water
1/2 bottle dark rum
1/2 bottle light rum
2 cups cognac
1 bottle Madiera

Procedure
Dissolve sugar in hot green tea. Halve the limes and squeeze the juice into the tea and then throw in the lime halves. Dissolve the guava marmalade in the boiling water and then mix with the tea mixture. Now add the rum cognac and wine and let sit overnight. Next day remove the lime shells and pour mixture over a festive cake of ice into a punch bowl and serve.

Two Great Truffles

The Altitude Adjustment Section
Who doesn't love truffles? The chocolate kind, not the mushrooms, although those are pretty awesome, too.

Basic Truffles

Ingredients for filling
8 ounces dark chocolate, cut into small chunks
6 tablespoons unsalted butter
4 tablespoons liquid
   you can do 2 tablespoons of a liquor (like rum, brandy, or a fruit liqueur) plus 2 tablespoons of water
   or you can use 4 tablespoons of water
1 egg yolk

Ingredients for coating
8 ounces dark chocolate

Procedure
In the top bowl of a double boiler, melt together the chocolate, butter, and your liquids. Keep the water in the double boiler at a gentle simmer. When everything is melted and incorporated, remove the chocolate mixture from heat, and whisk in the egg yolk. Pour your filling mixture into a metal pan and put it in the refrigerator or freezer for at least one hour. Scoop the filling into little 1/2-inch diameter balls, place on a sheet pan, and then freeze. I get about 30 truffles from this recipe. You can do up to this point ahead — once they're frozen, you can move them to a bag or other container. I keep truffles in my freezer like this so I'm ready to go whenever a chocolate emergency comes up!

To finish, melt the dark chocolate, and dip each ball. You can use forks to fish them out. Place them on a sheet pan, lined with parchment, and refrigerate. And you're done!

Variations: Once you have this recipe down, you can experiment with other flavors and toppings. Some people skip the melted chocolate dip and just roll their truffles in cocoa powder (I'm always dropping my food, so I like that extra chocolate protection). Or you could roll them in powdered sugar or espresso powder. How about sprinkling a little shredded coconut on top or rolling them in finely chopped nuts before the chocolate sets? Instead of liquor you could flavor them with coffee, or tea, or a little powdered ginger, or a drop or two of orange oil. Use your imagination and let me know what you try!

Peanut Butter Truffles

This is a recipe that I adapted from The French Laundry Cookbook by Thomas Keller and Deborah Jones. I find the recipes in this book don't always work out, so I ended up tweaking this one. They're like upscale Reece's Peanut Butter Cups!

Ingredients for filling
5 ounces dark chocolate, cut into small chunks
2 ounces white chocolate, cut into small chunks
2 cups peanut butter (I use creamy, not hippy-dippy)
1 tablespoon sugar
1 teaspoon kosher salt
12 tablespoons unsalted butter, room temperature

Ingredients for coating
16 ounces dark chocolate, cut into small chunks

Procedure
In the top bowl of a double boiler, melt together the dark and white chocolate. Keep the water in the double boiler at a gentle simmer. When everything is melted and incorporated, remove the chocolate mixture from heat and let cool. This filling mixture is very soft — you really need to let the chocolate cool. In a food processor fitted with the steel blade, mix the peanut butter, sugar, and salt until completely incorporated, about 1 minute. Add your cooled chocolate and blend well, scraping down the sides with a spatula as needed. With the processor running, add the butter a few small pieces at a time. Let it blend in completely before adding more. Pour your filling mixture into a metal pan and put it in the freezer — if you put it in the fridge, it will never get hard enough to scoop. Scoop the filling into little 1/2-inch diameter balls, place on a sheet pan, and then freeze. This recipe will make at least 50 truffles!

To finish, melt the dark chocolate, and dip each ball. Place them on a sheet pan, lined with parchment, and refrigerate. How about a little sprinkle of fleur de sel salt on top? How could that be bad?

Carrot Juice Rum Cocktail

Refreshing Beverage of the Week
I got to wondering if I could use carrot juice to make cocktails, and look what the Internet turned up! They recommend making all the juices yourself but in a pinch, a good, high-quality, store-bought juice works just fine.

Ingredients
1/4 cup carrot juice
1/8 cup light rum
1 tablespoon fresh-squeezed lime juice
1/8 cup pineapple juice
1/4 cup sweetened condensed milk
1/4 cup crushed ice

Procedure
Pour all the ingredients into a cocktail shaker. Secure the lid and then shake like hell until your drink is consistent in color, and a little foamy. Pour it into a chilled very special cocktail glass and start feeling groovy. Garnish with a carrot stick or a pineapple spear.

Blender Chocolate Rum Mousse

The Altitude Adjustment Section
Whenever I see a recipe with unusual technique I am attracted to it. Sometimes this is a mistake, as some techniques are just gimmicky or strange and have been created by someone who doesn’t know what tools to use in the kitchen. This recipe is kind of like that, but I think it has great potential. Making mousse normally can require the use of lots and lots and lots of mixing bowls, so for those who measure their mess before they begin, this one is for you! This recipe is from 1966 and was recently re-published in the NY times by Amanda Hesser.

Note: After making it three times I have adapted it and now I think it is great. I reduced the amount of the gelatin and added more chocolate. You know what makes me happy!

Ingredients
1/4 cup cold whole milk
2 1/2 teaspoons (1 envelope) powdered gelatin
3/4 cup milk, heated to boiling
6 tablespoons dark rum
1 large egg
1/4 cup sugar
1/8 teaspoon salt
8 ounces semi-sweet chocolate pieces
1 cup heavy cream
2 ice cubes
1 teaspoon vanilla

Procedure
Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin. Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down. When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth. Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses or ramekins and chill. Top with whipped cream if you like. I like!

Guest Bram Meehan: Thieves' Punch

Refreshing Beverage of the Week
Here's a festive holiday punch, good for brunches and other fun times! This recipe makes 8 drinks.

Ingredients
16 ounces white rum
5 ounces tawny port
10 ounces freshly squeezed lime juice
5 ounces simple syrup
20 dashes Angostura bitters, or to taste

Procedure
Mix and serve over ice with an orange slice!

Guest Bill York: Bitter End Bitters

Refreshing Beverage of the Week
This week I had on the lovely Bill York to discuss his locally made artisan bitters. He has developed a line of sensationally flavored, intense liquids each with its own distinct feel. Use them very sparingly in cocktails and perhaps sauces and other foods — experimentation is encouraged! Go to the Bitter End Bitters website or check him out on Facebook. This recipe is from Chris Milligan, the master mixologist at the Secreto Lounge at the St Francis hotel. Stop in for a great cocktail; after all, you have to stop shopping at some point!

Full Sail Cooler

Ingredients
2 oz. Jamaican rum
3/4 oz. honey syrup (equal parts honey and water)
1/2 oz. fresh lime juice
2 oz. pineapple juice
8 fresh mint leaves
4 drops Bitter End Jamaican Jerk bitters
Ice cubes
Tools: shaker, muddler, strainer
Glass: Collins
Garnish: fresh pineapple wedge and mint slice

Procedure
Muddle honey syrup, mint and lime in the bottom a shaker. Add all other ingredients and shake with ice. Double strain into an ice-filled Collins glass and garnish.

Buttered Rum Cookies with Butter Rum Cream Filling

The Altitude Adjustment Section
Here is another great cookie to add to your repertoire of holiday treats.

Ingredients for cookie dough
1/2 cup confectioners' sugar
1/3 cup blanched sliced almonds
1 cup unsalted butter, room temperature
1/2 teaspoon pure almond extract
2 teaspoons light rum
1 2/3 cups all-purpose flour
1/4 teaspoon salt

Procedure
Pulse the almonds in the food processor with flour and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended. Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated. Scrape the dough into a bowl and refrigerate it for at least 2 hours, or overnight.

Working with a small amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured surface to a 1/8-inch thickness. Cut out the cookies, using a small metal spatula to transfer them to the cookie sheets, 1 inch apart. Re-roll the scraps, chilling the dough as necessary. For a decorative effect, if desired, use a pastry tube to cut out 1/2-inch holes in the center of half the cookies. The cookies with holes in the center will serve as the top portions of the sandwich cookies.

Bake for 8 to 10 minutes at 375 degrees, or until just beginning to become golden. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Ingredients for filling
3 tablespoons unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon light rum
2 teaspoons heavy cream

Procedure
In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream. To fill the cookies, use a small metal spatula to spread a rounded 1/2 teaspoon of the butter cream on the underside of 1 of the whole cookie bottoms. Place a second cookie (if desired, one with a hole in it), bottom side against the butter cream, and press the 2 cookies together.

Frozen Peach Daiquiris

The Refreshing Beverage of the Week
Peaches, nectarines, even apricots would work for this recipe. I know, make one of each them you can compare and contrast. It's science!

Ingredients
2 1/2 ounces dark rum
1/4 cup freshly squeezed lime juice
1/4 cup granulated sugar
9 peach cubes (recipe follows)
3/4 cup crushed ice

Procedure
Combine all ingredients in blender; blend until smooth. Pour into stemmed glasses. Garnish with peach and lime slices. Makes three 6-ounce drinks.

Ingredients for peach cubes
4 fresh ripe peeled peaches, sliced
1 tablespoon lemon juice

Procedure
Combine peaches and lemon juice in blender and puree. Pour into ice cube trays; freeze. Makes 18 cubes.

Polynesian Pepper Pot

Refreshing Beverage of the Week
Lately, I've been enjoying cocktails that combine a hint of savory with the sweet. This cocktail is called the Polynesian pepper pot and has Tabasco in it. I love a Bloody Mary with Tabasco, so why not a pineapple and rum cocktail with Tabasco? Give it a shot!

By the way, this drink uses Orgeat (pronounced "OHR-zha"), a sweet syrup made from almonds, sugar and rose water or orange-flower water. It was, however, originally made with a barley-almond blend. It has a strong almond taste and is used to flavor many cocktails, perhaps the most famous of which is the Mai Tai. Torrani makes an Orgeat syrup.

Ingredients
4-6 cracked ice cubes
Dash Tabasco sauce
2 ounces vodka
1 ounce golden rum
4 ounces pineapple juice
2 tablespoons Orgeat
1 teaspoon lemon juice
1/4 teaspoon cayenne
pinch of curry powder to garnish top

Procedure
Put the cracked ice in a cocktail shaker. Dash Tabasco over ice, then pour in vodka, rum, pineapple juice, Orgeat, lemon juice and cayenne. Shake vigorously. Strain into a rocks glass and sprinkle a smidge of curry powder on top

Agua de Sandia with Rum

Refreshing Beverage of the Week
In many of the local New Mexican and Mexican restaurants they make these fruit juice drinks called aguas frescas. They are made with fruit juice thinned with ice and water and a bit of citrus and sugar and they are delicious. Perfect for a hot day, but if you add a bit of rum to the experience you have created a very different animal. Great for a party! This recipe makes 1 gallon.

Ingredients
1 yellow or red watermelon (about 8 pounds), halved, rind and seeds removed, and cut into chunks
3 to 5 limes
1/4 cup to 1/2 cups sugar
ice cubes
white rum (optional)

Procedure
In a blender or food processor puree watermelon in batches. Strain the pulp through a fine mesh sieve into a 2-gallon, wide-mouthed jar. Juice and then quarter 3 limes and add to watermelon puree along with sugar. Stir well. Now add 6 cups water. Taste and make sweeter or tarter as your taste dictates. Now fill up the jar with nice fresh ice cubes. As you serve this to the adults top each glass with a splash of white rum. This also works with mango, guava, strawberry, etc., etc., etc.

The O'Brien Buzz

Refreshing Beverage of the Week
My friend Susi O'Brien has opened a hip new coffee shop in Greenpoint Brooklyn, and has come up with this excellent drink that tastes like it has coffee in it — but it doesn't! It does, however, contain a nice shot of booze.

Ingredients
4 ounces milk
1/2 teaspoon sugar
1/2 teaspoon ground ginger
1 tablespoon molasses
1 1/2 ounces Meyer's rum
1/2 ounce brandy
whipped cream

Procedure
Steam the milk with the sugar and ginger. Stir in the molasses. Gently pour in the rum and brandy, and top with whipped cream. How easy is that?

Baked Ham with Brown Sugar, Cayenne and Rum Glaze

Seasonal Recipe of the Week
I love a baked ham. I have only recently learned how to make a ham, we never had it for Passover, and what I have learned is usually the ham you start with is fully- or partially-cooked, so it's all about the glaze and how you finish it. I think the most important thing is to start with a high-quality ham. One that doesn’t have all kinds of chemicals injected in it. So once you have the ham, here is an interesting recipe to turn it into something really special.

Ingredients
1 partially cooked, bone-in, 12 lb. ham
2 cups unfiltered apple juice
1 1/2 cups firmly packed brown sugar
1/2 cup dark rum
pinch kosher salt
1/4 teaspoon cayenne pepper (or more, if you dare)
Fresh thyme and orange to garnish

Procedure
Preheat oven to 350 degrees. Using a sharp knife, cut off the skin and fat to 1/4 inch thick. Score the surface into diamonds about 1 1/2 inches apart. Place the ham on a rack in a roasting pan. Add the apple juice and 2 cups of water to the pan. Bake the ham for 2 hours, basting occasionally, add more apple juice and water as needed.

Meanwhile, make the glaze. In a bowl, combine the brown sugar, rum, kosher salt, and cayenne pepper. Let stand 10 minutes for the sugar to partially dissolve. Remove ham from oven and brush glaze on ham. Return to oven and bake 2 hours more. Brush with glaze every 15 minutes. So in total, this ham takes 3 hours. When done, a thermometer should read 130 when inserted and the color should be golden brown. Transfer ham to serving platter and let rest 15 minutes before carving. Meanwhile, pour the liquid from the roasting pan into a pitcher so the fat will separate and then remove fat. Pour the degreased juice into a small sauce pan and add any leftover glaze. When ready to serve, carve the ham and warm the sauce. Garnish platter with fresh sprigs of thyme and sliced oranges.

Hemingway Daiquiri

Refreshing Beverage of the Week
Grapefruit is hot, it's trendy and it's seasonal. So here is a nice recipe for a cocktail which should put you in a festive mood while you are waiting for the spring to arrive.

Ingredients
1-1/2 oz Light Rum (Havana Club)
1/2 oz Grapefruit Juice
1/2 oz Maraschino Liqueur
1/2 oz Lime Juice
1/2 oz Simple Syrup

Procedure
Shake all ingredients with ice and strain into a martini glass.

Purple Basil Cocktail

Refreshing Beverage of the Week
This is a recipe for a Purple Basil Cocktail — crazy huh? You know I’m nothing if not right on the trends. And this year everybody is getting into infusing liquor, from Limoncello, to tangerine liquor, to home made Aquavit. It’s a great home project with great rewards. This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam — I don’t do foams, they are gross and, thank goodness, now passé!

Ingredients
1 1/4 cups Simple Syrup
Three 14.5-ounce cans coconut water from young coconuts (not coconut milk)
1 bunch of purple basil, stemmed
Juice of 2 limes
3/4 ounce Bacardi Limon Rum
3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay

Procedure
In a large saucepan over high heat, add the simple syrup and coconut juice and bring to a boil. Add the purple basil and boil for 2 minutes. Add the lime juice and stir. Remove from heat and pour mixture into blender. Blend on high for 2 minutes. Strain twice through a fine mesh sieve. Refrigerate for 1 hour. Makes enough basil cocktail mixture for 10 drinks.

When ready to serve, chill a martini glass. Fill shaker with ice, add the rums and 2 ounces of the basil cocktail mixture and shake vigorously. Strain the rum and basil mixture into glass. Garnish with a basil leaf.