Pilgrimpunch Recipes

PIMM'S ROYALE PUNCH

Steps:

• Place the peels in a glass pitcher or bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then cover and let sit for at least 1 hour, or overnight.
• Add the lemon, cucumber, grapefruit, and orange wheels, Pimm's, orange juice, and lemon juice. Stir until the sugar has completely dissolved and refrigerate for at least 3 hours. You can make this the night before to cut your workload down on New Year's Eve.
• When you are ready to serve, transfer the mixture (including the fruit) to a punch bowl and slowly add the Champagne and the ice. Garnish the bowl with the strawberry slices.
• To serve, ladle into punch glasses.
• This punch can also be served Sangria-style in a pitcher and poured over ice.

PILGRIM PUNCH

Steps:

• Shake ingredients with ice and serve over ice in a stemmed goblet. Garnish with a cinnamon stick and flame the orange zest.

PILGRIM CASSEROLE

Steps:

• For the stuffing: Preheat the oven to 375 degrees F. Melt the butter in a small pan or microwave oven. Toss the bread with the melted butter and season liberally with some poultry seasoning. Arrange the bread on a baking sheet and bake until golden and toasty, 15 to 20 minutes.
• In a large deep skillet heat the oil, half a turn of the pan, over medium-high heat. Add the bacon and cook to render the fat and until almost crisp. Add the apples, celery, onions, thyme, parsley and some salt and pepper. Cook to tender-crisp, 8 to 10 minutes. Add the toasted bread to the pan and moisten with some stock.
• For the cranberries: Place the cranberries, 1 cup of water and the sugar in a pot. Bring to a boil. Cook to crack the cranberries and thicken, then remove from the heat.
• For the gravy: Melt the butter in a medium saucepan over medium to medium-high heat, whisk in the flour and cook to light golden, 2 to 3 minutes. Whisk in the stock, and then add the syrup, Worcestershire and some pepper. Cook at a low bubble, stirring occasionally, until the gravy coats the back of a spoon.
• For the casserole: Grease a casserole dish and fill with the stuffing. Top the stuffing with the cranberry sauce, spreading in an even layer. Shingle the sliced turkey across the cranberry sauce and top the turkey with some gravy, reserving some gravy to pass at the table.
• Top the turkey with the cheese, then cool and store the casserole for a make-ahead meal or bake to serve immediately.
• To bake and serve, preheat the oven to 375 degrees F. Bake the casserole from room temperature until hot through, light brown and bubbly, 35 to 45 minutes.
• Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
• Preheat the oven to 325 degrees F.
• Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

PILGRIM PUDDING

Steps:

• In a large bowl, combine milk and pumpkin. Add pudding mix; whisk for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Fold in 1/2 cup whipped topping. , Spoon into two dessert dishes. Garnish with remaining whipped topping; drizzle with caramel topping and sprinkle with almonds.

PLANTERS' PUNCH COCKTAIL

Steps:

• Lightly moisten the mint sprig and sprinkle with sugar. Set aside.
• Fill a Collins glass with ice. Pour in orange juice, lime juice, lemon juice, and pineapple juice. Stir until the glass is frosted. Add light rum and Jamaican rum; stir until combined. Top with triple sec and grenadine. Garnish with slices of orange, lemon, pineapple, maraschino cherry, and the sugar-dipped spring of mint. Serve with a straw.

PILGRAM PUNCH

Steps:

• 1. Make an ice block by freezing a plastic container full of water. 2. Combine all ingredients in a large punch bowl. Add the block of ice so that the punch dilutes slowly and evenly. 3. Float handfuls of frozen cranberries in the punch (as pictured). *To make a rich simple syrup, combine 4 cups of organic cane sugar and 2 cups of water. Stir until the sugar evaporates over low heat, and then bring to a boil for a few minutes. Let cool and thicken. Pilgrim Punch Makes one punch bowl Ingredients 750 ml Plymouth Gin 1½ c. white port 1½ c. chamomile tea 1½ c. white cranberry juice 1½ c. fresh lemon juice 1 ½ c. rich simple syrup* 1½ oz. whiskey barrel-aged bitters Frozen cranberries 1. Make an ice block by freezing a plastic container full of water. 2. Combine all ingredients in a large punch bowl. Add the block of ice so that the punch dilutes slowly and evenly. 3. Float handfuls of frozen cranberries in the punch (as pictured). *To make a rich simple syrup, combine 4 cups of organic cane sugar and 2 cups of water. Stir until the sugar evaporates over low heat, and then bring to a boil for a few minutes. Let cool and thicken.