Modern Celebrations : Add Pizazz to Those Non-Alcoholic Drinks

With more and more people reducing their consumption of alcohol, there is an increasing demand for non-alcoholic drinks that look pretty and taste wonderful. Bottled waters are fine sipping fare most of the time but, on occasion, the thought of sloshing through one more evening of imbibing bland and uninteresting drink after drink is not a welcome one. Oh, for something that tastes good! Something with real flavor!

Noting that times definitely have changed and that there is a need for such liquid refreshments, Marie Simmons and Barbara J. Lagowski have pooled their talents as knowledgeable food professionals and writers and produced a handy little soft-cover, ring-bound book filled with recipes for a wide variety of non-alcoholic drinks. “Good Spirits: Alcohol-Free Drinks for All Occasions” (Plume: $8.95) contains 100 drink suggestions ranging from energy-laden powerhouses for recouping after a workout to holiday specials suitable for celebrations throughout the year.

Included with the recipes are suggestions for how to stock an alcohol-free bar and how and where to look for ingredients that will add extra pizazz to your offerings. The authors also make some practical and easy suggestions for garnishes that will enhance many of the drinks.

Flipping through the book, it quickly becomes obvious that flavor is of the utmost importance to the authors. Creamy drinks, clear fruit-based drinks, hot drinks, cold drinks, punches and even a recipe for making your own ginger ale are covered in the slim volume. The variety of drinks is broad in scope, and the recipes are not complicated.

In addition to the drinks, the authors also offer suggestions for the type of foods that will be good with each of the different drinks. Eight pages of color photos also provide serving ideas.

This is one of those little books that will get used if it finds a spot on your cookbook shelf.

Here are some non-alcoholic punch recipes from the book that will be relished by both nondrinkers and drinkers attending a Thanksgiving or other holiday party. HOT MULLED APPLE CIDER WITH CLOVE-STUDDED QUINCE

1 quince

5 whole cloves

4 quarts fresh apple cider

1 stick cinnamon

Dash freshly grated nutmeg

Rub fuzz off quince with damp paper towel. Peel quince and stick cloves into flesh.

Place quince, cider, cinnamon stick and nutmeg in large pot. Cover and heat very slowly until mixture simmers. Simmer at least 1 hour to allow flavors to blend. Serve hot in mugs. Makes about 16 (8-ounce) servings.

Serve with: Thinly sliced smoked ham on warm biscuits; apple, celery and walnut salad; and pecan tarts or pie for dessert. RICH EGGNOG WITH ORANGE AND NUTMEG

3 eggs, separated

1/2 cup Vanilla Sugar

3 cups milk

1 cup whipping cream

1/2 teaspoon grated orange peel

1 teaspoon rum-flavored extract, or to taste

Dash salt

Long thin strands of orange peel

Whole nutmeg

In 1 1/2-quart bowl, beat egg yolks and 1/4 cup Vanilla Sugar until light in color and fluffy.

Scald milk and cream in medium saucepan. Whisk scalded milk into beaten egg yolks and return mixture to saucepan. Cook, stirring constantly, over low heat until mixture lightly coats back of spoon. (Do not boil or mixture will curdle.) Cool at room temperature, stirring frequently. Stir in grated orange peel and rum extract. Refrigerate until cold.

Just before serving, beat egg whites in small bowl with salt until soft peaks form. Gradually beat in remaining 1/4 cup Vanilla Sugar until stiff peaks form. Fold into cooled custard. Pour into chilled punch bowl. Sprinkle top with strands of orange peel. Ladle into cups and let guests grate dash fresh nutmeg onto their eggnog. Makes 12 (4-ounce) servings.

Serve with: Thin slices of fruitcake, sugared pecans and thin spiced ginger cookies. Vanilla Sugar

1 vanilla bean

Sugar

Tuck vanilla bean into 1-pint jar filled with sugar. Cover tightly and store in cupboard at least 2 weeks. Vanilla bean will perfume sugar subtly. Add more sugar as you use it. CRANBERRY-CHERRY PUNCH BOWL

1 quart cranberry juice, well chilled

1 pint cherry cider, well chilled

1/2 cup orange juice

1 orange, thinly sliced

1 (1-liter) bottle seltzer water, well chilled

Ice ring

Green grapes

Purple grapes

Thin orange slices

Combine cranberry juice, cherry cider, orange juice and orange slices in large bowl. Stir to blend. Add seltzer. Serve in bowl chilled by ice ring filled with green and purple grapes and thin orange slices twisted to look like flowers. Makes about 14 (6-ounce) servings.

Serve with: Sliced ham and/or turkey, roasted vegetables, corn pudding, potatoes au gratin or any food of choice. Punch is savory enough to serve with savory foods.

Note: If cherry cider is not available, apple cider can be substituted.

APRICOT-ALMOND PUNCH

2 (12-ounce) cans apricot nectar, well chilled

1/4 cup lemon juice

1/4 teaspoon almond extract

1/4 teaspoon ground cinnamon

1 (1-liter) bottle seltzer water, well chilled.

Ice ring

Combine apricot nectar, lemon juice, almond extract and cinnamon in large bowl. Stir to blend. Add seltzer water. Keep cool with ice ring. Makes 10 (6-ounce) servings.

Serve with: Almond cookies, poundcake or dried fruit tarts.