Fourth Quarter Punch Recipes

Steps:

• Combine the cranberry juice, lemonade, vodka and pineapple juice in a pitcher filled with ice and stir. Divide among punch glasses and garnish with the frozen cranberries.

Steps:

• Add 1 large block of ice to a punch bowl, then add the vodka and grape juice and stir thoroughly. Add the lime juice, agave and clove to a mixing tin, shake vigorously and pour the contents into the punch bowl. Add the club soda and stir thoroughly. Garnish with the orange slices and star anise and serve.

Steps:

• In a large punch bowl, add the scoops of lemon, mango and raspberry sorbet. Add the pineapple juice, then the ginger ale. Garnish with the lime and lemon wheels. If adding tequila, pour it directly into the punch bowl, or add it to individual glasses.

Steps:

• Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist.

Steps:

• Preheat the oven to 300 degrees F.
• Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crème brûlée ramekins. Arrange the strawberries, slightly shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray.
• Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Add the scraped vanilla bean and stir to combine. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to combine. Temper the yolks with about 1/4 cup of the warm cream mixture and whisk to combine, then add the warm egg mixture to the saucepan to fully temper.
• Using a ladle, divide the cream mixture among the ramekins, filling each about three-quarters full. Place the roasting pan in the oven and add enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes.
• Carefully transfer the ramekins to a sheet tray and let cool completely at room temperature. Cover and refrigerate until completely chilled, at least 4 hours and up to overnight.
• When ready to serve, sprinkle the tops with just enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a brûlée or kitchen blowtorch until melted and lightly caramelized. Carefully transfer to plates and serve.