Sneaky Peat Recipes

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SNEAKY PETE DRINK



Sneaky Pete Drink image

Looking for a party cocktail recipe? This large quantity Sneaky Pete Drink is just the solution. It's sweet and slushy and serves a crowd. Make it ahead, and store in the freezer for your next party.

Provided by Barbara

Categories     Drinks

Time 5m

Number Of Ingredients 7

2 quarts Cranberry Juice cocktail
12 ounces frozen concentrated lemonade, thawed
12 ounces frozen orange juice concentrate, thawed
1 quart 7-up
1 quart Fresca
1 quart Vodka
1 1/2 cups sifted powdered sugar

Steps:

  • Mix all ingredients.
  • Pour into a large container, and freeze until solid.
  • Scoop out into a cup, and drink as it thaws.

SNEAKY PEAT



Sneaky Peat image

Pairing the tangy fruit with Scotch-plus oolong tea that's been steeped forever-gives a whisper of smoke and a bitter, malty edge to the drink.

Provided by Maggie Hoffman

Yield 12 servings

Number Of Ingredients 14

2 1/4 cups Scotch (such as Dewar's White Label)
2 1/2 tablespoons Angostura bitters
2 cups chilled extra-strong oolong
1 cup plus 2 tablespoons chilled cranberry syrup
1/2 cup water
3/4 cup fresh lemon juice
2 cups water
6 oolong tea bags
1 cup water
1 cup sugar
1/2 cup fresh or frozen cranberries
1 tablespoon Scotch (optional)
1/2 cup fresh or frozen cranberries
8 lemon wheels

Steps:

  • At least 2 hours and up to 2 days before serving, make the batch.
  • Pour Scotch, bitters, chilled extra-strong oolong, chilled cranberry syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
  • Up to 2 hours before serving, prepare lemon juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
  • To serve, stir mixture well, then garnish pitcher with cranberries and lemon wheels. Pour into ice-filled teacups.
  • In a small lidded saucepan, bring water to a bare simmer over medium-high heat. As soon as you spot the first bubble, add tea bags, cover pan, remove from heat, and let steep for 8 to 10 hours. Strain, seal, and refrigerate until chilled or for up to 2 days.
  • Combine water, sugar, and cranberries in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. When cranberries begin to pop, use a wooden spoon to crush them against side of pan and remove pan from heat. Let cool to room temperature, then strain through a fine-mesh strainer into a resealable container, pressing on solids to extract all remaining liquid. (Don't discard the cooked fruit! It's great over yogurt or ice cream.) If storing syrup more than a few days, stir in Scotch. Refrigerate until chilled or for up to 2 weeks.

SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Remove and discard the stem end and string from each sugar snap pod.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
  • Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

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