Supper Club Recipes - Colonial Williamsburg
Ok, I figure if I do one or two a day.. they will eventually all end up here, right?
If I can also figure out how to do links, I'd hide them behind those, but until I figure that out....
We'll start easy...
Wine Punch - serves 12
1 (750-ml) bottle red wine
1 cup orange juice
1 cup pineapple juice
2 lemons, sliced and seeded
3 oranges, sliced and seeded
In a large bowl, combine all ingredients.. Pour over a block of ice.
ohhh, maybe I figured it out?? hmm, maybe not. maybe?
I'll add them to this as I get time...
Shields Tavern Coconut Ice Cream - makes 1-1/2 qts
1/2 cup sugar
2 (15-ounce) cans cream of coconut
1 tablespoon rum
In small saucepan, mix sugar and 1/2 cup water to make simple syrup. Warm over medium-high heat , stirring gently, until the sugar has dissolved. Remove from heat and cool.
In a large bowl, mix the ssyrup, coconut, and rum. Chill in fridge until very cold. make in ice cream maker.
Note: we have lots of comments on this one.. more on that later.
more to come...
If I can also figure out how to do links, I'd hide them behind those, but until I figure that out....
We'll start easy...
Wine Punch - serves 12
1 (750-ml) bottle red wine
1 cup orange juice
1 cup pineapple juice
2 lemons, sliced and seeded
3 oranges, sliced and seeded
In a large bowl, combine all ingredients.. Pour over a block of ice.
ohhh, maybe I figured it out?? hmm, maybe not. maybe?
I'll add them to this as I get time...
Shields Tavern Coconut Ice Cream - makes 1-1/2 qts
1/2 cup sugar
2 (15-ounce) cans cream of coconut
1 tablespoon rum
In small saucepan, mix sugar and 1/2 cup water to make simple syrup. Warm over medium-high heat , stirring gently, until the sugar has dissolved. Remove from heat and cool.
In a large bowl, mix the ssyrup, coconut, and rum. Chill in fridge until very cold. make in ice cream maker.
Note: we have lots of comments on this one.. more on that later.
more to come...