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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
44
Vanilla Baked Eggnog
INGREDIENTS
2 cups LASCO Vanilla Food
Drink; mixed
2 tsp salt
2 tsp nutmeg
1 tsp cinnamon
1 tsp All spice
4 large eggs
1
/
2
cup granulated sugar
1 tbsp brandy
2 tbsp LASCO Margarine (to
grease ramekins)
1 small nutmeg, grated
METHOD
Heat Vanilla Food Drink on
stove top (Do not boil).
Add the salt, 1 tsp nutmeg,
cinnamon, and all spice to the
LASCO Food Drink.
In a large bowl, whisk the eggs.
Add the sugar gradually to the egg
mixture and beat. Slowly add the
warm spiced LASCO Food Drink
and mix. Add brandy and stir.
Pour through a strainer into an
oven-proof bowl into six
individually greased oven-proof
ramekins.
Sprinkle a bit of nutmeg on
each custard.
Place custard (already in
ramekin or bowl) into a ‘Bain-
marie’ (water bath with hot water
almost 3/4 to the rim of the
custard bowl) and place into a
pre-heated oven at 320 degrees F
for about 35 minutes or until a
toothpick is inserted into the
custard and comes out clean.
Allow the custard to set for a
few hours or chill in the
refrigerator.
Serves 6
Smirnoff Passion
Fruit Punch
INGREDIENTS
1 piece cherry
1.5 oz Smirnoff Vodka – passion
fruit flavoured (25 oz per bottle)
1 splash cranberry juice
1 splash pineapple juice
1 splash grapefruit juice
2 dash bitters
1 splash lemon-lime soda
1 piece pineapple
1 piece orange
METHOD
Build (i.e., pour each
ingredient one at a time) in a
glass over ice.
Top with lemon-lime soda.
Garnish with pineapple wedge,
an orange slice and a cherry.
Ginger Beer
INGREDIENTS
300 grams ginger
2 litres boiling water
2 tsp cream of tartar
6 cups sugar
2 limes
1
/
2
packet yeast
METHOD
1. Peel the limes thinly and
squeeze out the juice
2. Crush the ginger and place
all in a big earthenware jar with
the cream of tartar
3. Pour the boiling water over
it. When lukewarm, lay the yeast
on a slice of toast and lay it on
top of the brew. Leave to
ferment for 12 hours then strain
and bottle. Keep 3 to 4 days.
Makes 2 litres
Lea & Perrins
Ginger Snap
INGREDIENTS
Ice cubes
2 dashes Lea & Perrins
Worcestershire Sauce
1
/
4
fresh lime
1
1
/
2
oz (45ml) Spiced Rum
5 oz (150 mL) Jamaican
Style Ginger Beer (or
Ginger Ale)
METHOD
Fill a highball glass with ice
cubes.
Add 2 dashes Lea & Perrins
Worcestershire Sauce
Squeeze
1
/
4
fresh lime into
the glass and add 1
1
/
2
oz
Spiced Rum.
Fill with 5 oz Jamaican
Style Ginger Beer (or
Ginger Ale)
Now enjoy this delicious
drink!
Jamaican Rum Punch
INGREDIENTS
8 cups water
2 cups lime or lemon juice
6 cups strawberry-flavoured
syrup
4 cups Jamaican white rum
METHOD
Mix all ingredients together in
a punch bowl. Serve over ice
cubes with a slice of lime or
lemon on the edge of the glass or
cup. Add rum or water to
weaken or strengthen as needed.