8. Beverages, Sauces
Egg Nog
Karen Enchelmayer (from Harold Weinstein)
Egg Nog
Rum
Bourbon or Brandy
nutmeg
vanilla ice cream
Mix in any proportions you find convenient.
"0 1 0 3"
Linda Schmidt
Pronounced "Oh-one-oh-three." Tante Mira concocted this and named it after her phone number in Winnetka, Ill.: Hillcrest six, 0-1-0-3.
0 parts milk
1 part gin
0 parts vermouth
3 parts Canada Dry ginger ale - no other will do.
Mix and serve on the rocks.
"Prosit"... Tante Mira had Uncle Lou (or Victor) fix one every Friday night that she had to babysit the "little kids" (the four youngest Enchy's).
Irish Cream Liqueur
Pete, Kate Enchelmayer
3 eggs
1 tsp. vanilla
1 tbsp. Hershey's chocolate syrup
14 oz. can sweetened cond. milk
10 oz. brandy
Mix in blender and refrigerate 3-4 hours. Keep sealed container in refrigerator. Stir before serving.
Parmesan Sauce
Robbie Adams
A recipe from my roommate Shelly Chandler. This sauce is best when served on fish or linguini.
1/2 cup freshly grated Parmesan cheese
4 tbsp. butter, melted
3 tbsp. mayonnaise
salt and pepper
lemon
3 tbsp. green onion
1-2 lbs. white fish (sole is good)
Soak sole in lemon for 15 minutes. While fish is soaking, mix all of the other ingredients in a bowl.
Broil the sole for three minutes. Take out and spread sauce over fish. Broil for 5-7 more minutes. Leftover sauce is great on rice, potatoes, etc.
Drugstore Chocolate Sauce
Walter Camp
Marion Adams' brother Walter used to work in a drug store when he was 14, and this is the sauce he had to make each day for the soda fountain. Since then he has always made it for the family.
2 cups sugar
1 tsp.vanilla
1/3 cup cocoa
1 cup boiling water
Blend dry cocoa and sugar. Add boiling water. Return to boil and boil 3 minutes. Let cool. Add vanilla. Store in a glass jar in refrigerator.
Onion Dip
Phyllis Adams
Blend in a small bowl 1 envelope Lipton Golden Onion soup mix with 2 cups sour cream and a 4-oz. pkg. of crumbled bleu cheese.
Pretzel Dunk
Phyllis Adams
Blend 3 oz. pkg. cream cheese, softened, with 1/2 cup crushed, drained pineapple. Makes about 1 cup.
Banana Daiquiri
Marion Adams
George grew too many bananas in the yard at Marco Island, so Marion had to find ways to use them. This recipe is hers.
4 bananas
1 cup light rum
2 jiggers dark rum (Myers)
juice of 4 small limes
1/2 cup sugar
Blend and store in plastic bowl in freezer. Will remain mushy and keep for a long time (a couple years). To prepare, spoon out about 2 tbsp.per serving and put in blender with 4 ice cubes per serving. Can be thinned with a little water.
Hard Sauce
Phyllis Adams
1/4 cup butter
1/4 tsp.cinnamon
1/4 tsp.grated orange rind
pinch of salt
1 cup powdered sugar
1 tbsp.molasses
1/2 tsp.vanilla extract
Cream the butter, adding sugar gradually and beat until very light. Add other ingredients and beat again. Place in refrigerator until ready to serve. Delicious on steamed puddings, plum pudding, mince pie, cobblers and the like. Hard sauce is very good when slightly frozen. Good also if flavored with bourbon.
Home-grown Kahlua
Robbie Adams
1 vanilla bean
Fifth of cheap vodka (3 cups)
2 cups sugar
1 cup water
2 oz. instant coffee.
Dissolve coffee, sugar and water on stove (do not boil), then cool. Split bean lengthwise. Pour vodka, mixture, and bean into dark bottle. Cork tightly and let it sit two weeks. Shake before drinking to unseat coffee and vanilla bean sediment.
Cranberry Sauce
Marion Adams
16-ounce can clear cranberry sauce
8-1/2 oz. can apple sauce
1/2 cup port wine
6 oz. pkg. strawberry Jello
1/4 cup chopped pecans
Blend, then sprinkle with nuts. Chill.
Apple Sauce
Marlene Adams
6-10 lbs. cheap cooking apples (small, blemished ones are fine)
sugar - about 1/2 cup for every 3 lbs. of apples.
cinnamon - about 1 tsp. for every 3 lbs. of apples
Quarter the apples, remove seeds with a paring knife. Peel now if you want white applesauce; don't peel for pink. (If you peel apples, you will make life easier for yourself in later steps.)
Dump all apples into your biggest lidded pot. Sprinkle with cinnamon and sugar. If the pot is heavy, you do not have to add water. If it's cheap (thin) then add maybe 1/4 cup water to keep bottom from burning until apples begin to yield juice. Cover pot.
Start cooking low and keep it low. Be patient. The cooking takes a good long time, but a hot burner can scorch the apples and sugar, and ruin the whole pot. Allow 2-3 hours.
Take the lid off every now and then and mush the apples around a bit. You don't really have to do this but psychological studies have shown that the smell of cooking apples (or baking) actually lowers your blood pressure and helps you deal with stress.
When all the apples are mushy and there's a lot of liquid, turn off the burner and let it all cool down for an hour or so.
Now you do the REAL work. Find helpers. Get a big strainer and big bowl. Dump two or three cups of apple mush into the strainer. With the back of a tablespoon force the apples through the strainer. Skins will not go through and need to be picked out periodically. Keep dumping more apples in and straining them. Take turns with your hands. Your shoulder bursitis will come back tomorrow.
Result: pink applesauce. Serve warm or cold. Put in jars and refrigerate. Applesauce keeps three or four weeks if cold; it does not freeze very well.
Plum Pudding Sauce
Aunt Eva Camp
This sauce is one that Marion Adams says she had at Christmas, which she always spent with her Aunt Eva and Uncle Curtis Camp. Every year Aunt Eva served it with plum pudding.
2 cups powdered sugar
3/4 cup butter
3 eggs
brandy flavoring
Cream butter and sugar. Separate eggs and beat yolks until frothy. Add to sugar and butter mixture. Beat egg whites stiff and fold into mix. Flavor with brandy flavoring (Virginia Dare) or liquor to suit taste. Chill until firm and serve cold over hot plum pudding.