Thursday, December 17, 2009


I guess 2005 was the year I began contributing to my family's highly orchestrated Christmas celebration in my own "seat." I had the idea to make a really big batch of sangria, which was enhanced greatly by the homegrown lemons my aunt's tree produces in its semi-protected and highly-nitrous location ... the former chicken coop. Needless to say, Sangria Christmas was an instant hit. Warmed by the wood stove on my parents' enclosed porch, it was an ideal catalyst for sharing tales and fond memories. Last year I introduced Bourbon Milk Punch on Christmas Eve. But instead of hearing those sleigh bells jingling, ring-ting-tingling too, MSJ, my brother's girlfriend and I were singing AC/DC over the fabulous crawfish bread she'd made. And that was only 1/2 way into one highball. And for the record, one is all we had!

This year, I'm introducing Kinderpunsch.

I had a small fete last weekend and thought I'd have a go with an adapted version. It was a big hit, and I have a little left in my refrigerator that I may warm up this weekend. I augmented to make it appropriately "adult," and did so under the auspices of being pleasantly relaxed and content, not Back In Black. I used Rhine wine (white) because a.) it was really cheap and b.) it sounded German.

I'm including the standard recipe below, and will just comment on my adaptation here. Using my conversion app on my iPhone (best.thing.ever for this child left behind), I doubled the recipe, using 3 cups apple juice and 3 cups wine. It was perfect, easy, and very, very Christmas-y without the toxic backlash.


    * 1 cup water
    * 2/3 cup white sugar
    * 2 pinches ground cloves
    * 1 cinnamon stick
    * 3 cups apple juice
    * 1 lemon, sliced


   1. In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
   2. Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm.

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