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Shaved Brussels Sprouts Salad

By
Keith Recker
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0
A red bowl filled with shaved Brussels sprouts topped with cranberries, almonds and shredded cheese. Small accompanying bowls contain additional Brussels sprouts, shredded cheese and almonds.

Greens like in this Shaved Brussels Sprouts Salad are particularly welcome in the dead of winter. This one’s a beauty: a toss-up of textures, hues, and hearty flavors blended with a tangy-sweet dressing. You get that delightful pop of fresh cranberry, too. In addition to their wonderful flavor, they deliver valuable doses of vitamins C, A, K and E. Have a second helping!

Why Make Your Own Dressing for this Brussels Sprouts Salad? 

Making your own dressing is easy, and once you get the hang of it, you’ll never want to buy it at the store again. Even if it might seem daunting, it’s a small step toward simple, fresh eating rather than relying on store-bought. All you have to do is set aside a small dish to whisk together the ingredients while you wait for the cranberries in this recipe to finish cooling. Of course, we won’t judge if you do choose to throw on a store-bought vinaigrette, but making dressing is one of the ways you can see cooking stripped down to its basics: oils, acidity, salt and the use of ratios to adjust how something tastes.

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A red bowl filled with shaved Brussels sprouts topped with cranberries, almonds and shredded cheese. Small accompanying bowls contain additional Brussels sprouts, shredded cheese and almonds.

Shaved Brussels Sprouts Salad

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Take your Brussels sprouts to the next level!

Ingredients

Scale

For the salad: 

  • 1½ cups fresh cranberries
  • ½ cup granulated sugar
  • ¾ cup water
  • 1½ lb Brussels sprouts
  • 4 slices crisp, cooked bacon, crumbled
  • ½ cup grated Manchego cheese
  • ½ cup toasted sliced almonds
  • Dressing (See below)

For the dressing:

  • ¼ cup olive oil
  • 2 tbsp vegetable oil or other neutral-flavored oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • ½ tsp fine sea salt or more to taste

Instructions

For the salad: 

  1. Place cranberries in a small heatproof bowl. Combine the sugar with the water in a small saucepan. Bring to a simmer over medium heat and stir until sugar has dissolved. Remove from the heat and cool for about 10 minutes. Pour the sugar syrup over the cranberries. Let them sit for at least 1 hour, or cover and refrigerate up to overnight.
  2. Trim the stem end of each Brussels sprout. Cut each sprout into 1/8-inch-thick slices. Transfer to large bowl. Toss together with half of the dressing. Refrigerate for about 30 minutes.
  3. Add the bacon, and cheese, and toss again. Drizzle with more dressing, if you wish. Top with cranberries and almonds and serve.

For the dressing:

  1. Combine the dressing ingredients.
  2. Whisk together in a small bowl both oils, mustard, honey, and salt. Reserve.

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Share a photo and tag us — we can't wait to see what you've made!

Recipes by Cheryl Alters Jamison
Styling by Keith Recker and Julia Platt Leonard
Photography by Tira Howard

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Alexander Girard: Let the Sun In Explores Designer’s Legacy

By
Emma Riva
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0
One of Alexander Girard's homes in Santa Fe
Images © Girard Studio, LLC

If you aren’t familiar with the awesome mid-century American designer Alexander Girard, now is your chance. (And, even if you do know his work, this is an opportunity to find out more.) A new 408-page book by Todd Oldham (president of L-7 Design Studios) and Kiera Coffee (prop stylist and set designer for major brands like IKEA, Target, Guinness, and Architectural Digest) titled Alexander Girard: Let the Sun In, explores Girard’s aesthetic in depth. They include interior and graphic design, his rugs and textiles, his architecture, and more.

As the title of the book suggests, Girard favored bright, vivacious colors. He was born in 1907 in New York to an American mother and a French-Italian father. After living and going to school in Florence and London, he moved to the States. Then, he opened his studio in 1932.

Alexander Girard: Let the Sun In Explores Designer’s Legacy

A room furnished by Alexander Girard, right: the new book
Left: furniture by GIrard; right: the new monograph.

Oldham and Coffee worked with Girard’s estate to really plumb the depths of his life’s work. Those included (among a great many others) beautifully bright textiles for renowned design firm Herman Miller and a re-design of Branff Airways (dubbed “The End of the Plain Plane”.)

Girard moved to Santa Fe, New Mexico in the 1950s to have “the luxury of not being interrupted.” It was there that he designed some of his most beautiful work and began a large collection of folk-art that inspired him in his architectural practice. The Indian textile designer and activist Pupul Jayakar (quoted in Curbed) said about Girard’s first Santa Fe home: “It is a reflection of a very vigorous and vivid mind — a mind that is capable of contracting and expanding — which sees that it’s not necessary to find an answer but to be. It is a house that is alive.”

White pages spread of the new book on Alexander Girard

A spread from the new book on Alexander Girard

Two spreads from the new book, Alexander Girard: Let the Sun In.

Maybe you feel inspired by the works in Let the Sun In to let some brightness into your own home. If that’s the case, a selection of Girard’s furniture, rugs, pillows, and more can be found at Design Within Reach. Another way to get to know him is to visit the Museum of International Folk Art in Santa Fe. He gifted his vast collection of folk art to the museum, and installed much of it in fantastical dioramas. Entitled Multiple Visions: A Common Bond, his permanently displayed dioramas provide insight into Girard’s creative process, and delight visitors in the process.

Story by Stephen Treffinger / Photos courtesy of Phaidon

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Gluten-Free Cranberry Coconut Macaroons

By
Abdul Rafay
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0
The cranberry coconut macaroons drizzled with white and dark chocolate on a dark brown background.

Cranberry and coconut are a perfect match, and these gluten-free macaroons bring the two together in the best way. Casey Renee of Confections by Casey Renee shares a recipe that’s crisp on the outside, soft in the middle, and finished with a drizzle of white and dark chocolate. They’re festive, simple to make, and a great choice for anyone who needs a gluten-free dessert.

The Magic of This Gluten-Free Cranberry Coconut Macaroons Recipe

The recipe uses shredded coconut, sweetened condensed milk, and fresh cranberries for a bright, chewy cookie with just the right amount of sweetness. Whipped egg whites keep the texture light, while the chocolate drizzle adds a touch of richness. These cranberry coconut macaroons are easy to bake in batches, and they freeze well, so you can make them ahead of time for the holidays.

Perfect for a cookie tray, a gift box, or just a sweet bite with coffee, these macaroons are a treat that feels special without being complicated.

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The cranberry coconut macaroons drizzled with white and dark chocolate on a dark brown background.

Casey Renee’s Cranberry Coconut Macaroons

  • Author: Casey Renee
Print Recipe

Description

These gluten‑free macaroons combine shredded coconut, sweetened condensed milk, and tart cranberries for a chewy, festive treat. Baked until golden and finished with drizzles of white and dark chocolate, they’re a delightful holiday sweet that’s both simple and elegant.

Ingredients

Scale
  • 14 oz unsweetened shredded coconut (I like to use unsweetened shredded coconut, but if you only have sweetened, then omit the powdered sugar.)
  • 14 oz sweetened condensed milk (1 can)
  • 1 tsp vanilla extract
  • 1 cup finely chopped cranberries (you can pulse in a food processor, but don’t go too fine or they will be watery)
  • ⅓ cup powdered sugar
  • 2 tsp cornstarch
  • 3 egg whites
  • ½ tsp salt
  • White chocolate and dark chocolate for drizzling

Instructions

  1. Combine the coconut, sweetened condensed milk, and vanilla in a bowl.
  2. Separately combine the cranberries, powdered sugar and cornstarch. Fold both together gently.
  3. Whip the egg whites and salt to medium stiff peaks and fold into the coconut mixture in three increments.
  4. Scoop with a ¼ measuring cup or ice cream scooper, pack tightly and bake at 325 degrees for about 30 minutes, rotating the pan halfway through. Until golden.
  5. Let cool and drizzle with white and dark melted chocolate. (Can be made and frozen ahead of time.)

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Recipe by Casey Renee
Photo Courtesy of Brittany Spinelli

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So, JELL-O Makes Home Décor Now

By
Emma Riva
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0
A woman sits in a green JELL-O chair, eating some JELL-O

As the old ad slogan stated, “There’s always room for JELL-O.” But is there always room for JELL-O décor?

The brand reinterpreted their sweet, colorful, and wobbly dessert as furniture, which could be super fun for a dorm room or a teen bedroom—even a den or poolhouse if adults are feeling particularly nostalgic. (Seriously, if I could go back in time, I’d have put one of these in my dorm room for sure.)

An orange chair shaped like a JELL-O mold

So, JELL-O Makes Home Décor Now, In Case You Ever Wanted to Sit on a Jelly Mold

JELL-O mold furniture

The inflatable chairs, called the Jelly Collection by JELL-O, are rounded and look like they were just unmolded, available in four really vibrant colors, each representing one of the brand’s best-selling flavors: lime green, strawberry red, lemon yellow, and orange orange. (Pictured above).

JELL-O, by the way, has been around for more than 150 years, and has recently been rebranding itself—logo, packaging, vibe—in a more modern and playful way. This collection is a continuation of that, along with appealing to what they claim is a renewed interest in inflatable furniture.

The chairs were available for a limited time, for $30 each, on Amazon, but sold out in a matter of hours!

For more information—including when they will be for sale again (the company has said they will be re-stocking in the near future)—check out @jello on Instagram and TikTok.

Story by Stephen Treffinger / Photography by Noah Feck

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A Cute Room Accent, Colorful and Affordable Drawer Hardware

By
Emma Riva
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0
A selection of colorful hardware pieces

Given how much people look for small items to serve as a cute room accent, you’d think sets of colorful pulls, knobs, and handles would be widely available. But, aside from inexpensive sets you can hunt down online, they’re not all that commonplace. Fortunately, a handful of high-end companies produce them, and they’re worth seeking out.

They’re an obvious choice for places like kids’ rooms, bathrooms, powder rooms, and in the kitchens of midcentury restorations. But why not have a little fun? Put them in your more traditional spaces, or less obvious areas like a den or a bedroom?

A Cute Room Accent, Colorful and Affordable Drawer Hardware

A colorful set of drawer hardware from a boutique designer

Rous

Their Unique Essentials collection comes in six colors. There’s hite, black, green, rose, blue, and copper. So, they can play well with a wide range of colors. For the bathroom, there’s even a coordinating set of cups and soap dishes.

A triptych of images of colorful drawer hardware

Schoolhouse

A small selection of gems—knobs and drawer pulls—that have a decidedly mod look and feel, in several metallics and a handful of colors. With solid brass, they will definitely stand the test of time and do it with flair as a cute room accent.

A triptych of drawer hardware in yellow and lilac

Plank Hardware

Among the site’s more traditional offerings can be found a handful of adorable pulls and knobs in brass, lilac, yellow, white, and more. They have a whimsical feeling that would be fun for kids and kid-like adults.

Story by Stephen Treffinger

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Seared Pork Chops with Cranberry-Bourbon Sauce

By
Keith Recker
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0
A plate with a seared pork chop topped with cranberry-bourbon sauce, alongside small bowls of shaved Brussels sprouts salad.

The classic pairing of pork chops and cranberry shines here, with a hint of the smoky richness of bourbon. Just before serving, a nubbly gremolata of pistachios and parsley adds a contrasting flash of color and texture. Like our Cranberry Orange Fig Compote, this dish’s gremolata is a wonderful addition to a sandwich, or an excellent spread for a luscious cocktail hour cheeseboard.

Why Pair Pork Chops with Berries? 

The natural sweetness of berries contrasts well with the savory, rich flavors of pork.  This balance enhances the overall taste of cranberry pork chops. Many berries, such as cranberries and raspberries, have a slight acidity that can cut through the fattiness of pork, making each bite more enjoyable. In addition, cranberries add a juicy component to dishes, providing a refreshing burst of flavor that pairs well with the tender texture of cooked pork.

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A plate with a seared pork chop topped with cranberry-bourbon sauce, alongside small bowls of shaved Brussels sprouts salad.

Seared Pork Chops with Cranberry-Bourbon Sauce

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Cranberries make a delicious addition to perfectly seared pork chops.

Ingredients

Scale
  • 4 approximately 1-inch-thick bone-in pork chops, Duroc or other heritage breed, if available
  • Kosher salt or coarse sea salt
  • Freshly ground black pepper
  • ¼ cup olive oil
  • 2 tbsp (1 ounce) unsalted butter
  • 1 large shallot, minced
  • 2 cups fresh cranberries
  • 1 cup chicken stock
  • ¼ cup bourbon
  • 2 tbsp packed brown sugar
  • Pinch of kosher salt or sea salt
  • Juice of 1 orange
  • Gremolata (See below)

For the Gremolata:

  • ½ cup lightly salted shelled pistachios, chopped
  • 2 tbsp chopped flat-leaf parsley
  • Zest of 1 orange
  • 1 garlic clove, minced

Instructions

  1. Sprinkle the pork chops with salt and pepper on both sides. Let sit at room temperature about 15 to 30 minutes.
  2. Preheat the oven to 350 degrees. Warm a heavy 10- to 12-inch skillet, such as cast-iron, over high heat. Add the oil, swirl it around, and reduce the heat to medium.
  3. Add the pork chops. Sear until deeply golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast the chops another 8 to 11 minutes until the temperature on an instant-read thermometer stuck horizontally into a chop registers 145 degrees for medium doneness.
  4. Remove the skillet from the oven and add to it the butter and shallots. As the butter melts, baste the chops for 30 seconds with the pan juices. Transfer the chops to a cutting board and let them rest, loosely tented with foil, while you finish the sauce.
  5. Add to the skillet the cranberries, stock, bourbon, brown sugar, and salt. Cook on the stovetop over medium high heat for about 10 minutes, until the cranberries have popped, and the mixture is reduced by about one-third. Scrape up any browned bits from the bottom of the skillet. Stir in the orange juice.
  6. Plate the chops and spoon cranberry-bourbon sauce over. Sprinkle each with gremolata and serve right away.

For the Gremolata:

  1. Stir the ingredients together.
  2. Reserve.

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Share a photo and tag us — we can't wait to see what you've made!

Recipes by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard / Thanks to Brad Furry and Bradyn Furry 

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Winter White Pavlova

By
Keith Recker
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0
A freshly prepared winter white pavlova dessert with whipped cream, berry compote, and mint garnish.

This pavlova has a few steps, but makes a dreamy, creamy holiday treat. My mother used to whip one up when she wanted a show-stopping Christmas dessert. It should be eaten within about an hour of assembly, but the making of most of its components — sugared cranberries, meringue, cranberry cream — can be done well ahead. The final result feels like eating a cranberry cloud, and you will wow your guests with its elegant presentation.

History of the Pavlova

The pavlova is a beloved dessert which is the subject of a culinary tug-of-war between Australia and New Zealand over its origins. The pavlova is said to be named after Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The dessert was created to celebrate her visit, reflecting her light and airy dancing style, and the voluminous white tulle tutus that were then very much in fashion on the stage.  The first known recipe for pavlova appeared in a 1926 New Zealand cookbook, Aunt Daisy’s Cookbook. However, Australian chefs also claim to have created the dessert around the same time. Both countries have developed their own versions, with New Zealand often favoring a softer, creamier interior, while Australian versions may be crisper.

Winter White Pavlova Recipe

Ingredients

To Assemble:

  • 1½ cups whipping cream (divided use)
  • 1 tbsp orange liqueur, such as Cointreau or Triple Sec, or orange juice
  • Confectioners’ sugar, optional
  • Fresh mint sprigs, optional
  • Sugared Cranberries (See below)
  • Meringue (See below)
  • Cranberry Purée (See below)

Instructions To Assemble 

  1. Beat ¾ cup of the cream in an electric mixer with the whisk attachment at high speed, until soft peaks form.
  2. Fold the whipped cream into the cranberry puree. Chill until needed.
  3. Place meringue on a serving platter or cake plate. Shortly before serving, beat the remaining ¾ cup cream with the orange liqueur in the electric mixer with the whisk attachment at high speed until soft peaks form.
  4. Spoon cranberry cream over the meringue, almost to the edges. Mound the whipped cream over the center of the cranberry cream, leaving a good amount of its colorful edge showing. Refrigerate, uncovered, if you have space. Otherwise, plan to eat as soon as possible.
  5. Just before serving, dust with confectioners’ sugar, if you wish. Garnish with the sugared cranberries and optional mint sprigs. Cut into wedges to serve.

Sugared Cranberries Recipe

Ingredients

  • 1 cup fresh cranberries
  • 2/3 cup granulated sugar (divided use)
  • ½ cup water

Instructions

  1. Place cranberries in a small heatproof bowl.
  2. Combine 1/3 cup of the sugar with the water in a small saucepan. Bring to a simmer over medium heat and stir until sugar has dissolved. Remove from the heat and cool for about 5 minutes.
  3. Pour the sugar syrup over the cranberries. Let them sit for at least 1 hour, or cover and refrigerate up to overnight.
  4. Pour the rest of the sugar into a shallow bowl. Drain the cranberries, then roll them, about half at a time, in the sugar. Transfer cranberries to a plate, arranging them, pretty much, so they are not touching.

Meringue Recipe

Ingredients

  • 2 tsp cornstarch
  • 1 tsp lemon juice or white vinegar
  • 5 large egg whites, at room temperature
  • 3/4 cup granulated sugar
  • Pinch of fine sea salt

Instructions

  1. Preheat oven to 200 degrees.
  2. Cut a sheet of parchment paper to fit a baking sheet and then place parchment on a work surface. Draw a 9-inch circle, most easily done by tracing around a 9-inch cake pan or plate. Turn the parchment over so that the drawing is on the bottom side and line the baking sheet with it.
  3. Mix the cornstarch and vinegar in a ramekin or small bowl.
  4. Beat the egg whites in the bowl of an electric mixer, with the whisk attachment, at medium speed until foamy. Raise the speed to high and, over a couple of minutes, very gradually beat in the sugar. Continue beating until the mixture is glossy and holds soft peaks.
  5. Add the cornstarch mixture and continue beating, another minute or so, until shiny, stiff peaks form. Spoon the meringue mixture out over the circle on the baking sheet. Swirl the outside edge decoratively, if you like, with a spoon or offset-handled spatula, and make a shallot divot in its center, to best hold the toppings.
  6. Bake meringue 1¼ to 1½ hours, until just crisp on the surface. Turn off oven. Crack the oven door open about an inch, and let the meringue cool completely in the oven, another 45 minutes to 1 hour. The meringue will be crunchy on the surface but still soft and pillowy inside.

Cranberry Puree Recipe

Ingredients

  • 2 cups fresh cranberries
  • ½ cup granulated sugar
  • ½ cup sweetened cranberry juice
  • 1 tbsp orange liqueur, such as Cointreau or Triple Sec, or orange juice

Instructions

  1. Combine in a small saucepan the cranberries, granulated sugar, cranberry juice, and liqueur. Cook over medium heat about 5 minutes, stirring occasionally, until the cranberries have popped. Cool.
  2. Puree the mixture in a food processor. Refrigerate until needed.

Recipes by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard / Thanks to Brad Furry and Bradyn Furry 

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Cranberry Orange Fig Compote

By
Keith Recker
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0
An assortment of holiday foods including a plate with white cheese and cranberry sauce.

This Cranberry Orange Fig Compote makes a luscious side served with turkey, ham, prime rib, or other holiday meat. It’s also good when accompanying a sandwich made of one or more of those meats the day after the big meal. Or spoon it around a soft creamy cheese and scoop it up with crackers or toast. We’ve been known to whisk a tablespoon or two into a homemade vinaigrette dressing, as well. On its own, it stores well in the refrigerator in a covered container for over a week.

The History of Fig Compote

Figs are one of the oldest cultivated fruits, with evidence of their domestication dating back to around 5000 BCE in the Middle East. They were highly prized in ancient cultures, including the Egyptians, Greeks, and Romans. Because ancient societies needed to extend the bounty of the harvest season to through the dormant months of winter, they developed various preservation methods, including drying, canning, and making preserves. Compote, a term derived from the French word for “mixture,” typically refers to fruits cooked in sugar syrup in combination with other fruits, spices, and flavorings.

Cranberry Orange Fig Compote Recipe

Ingredients

  • 1 large orange
  • 12 oz (1 bag) fresh cranberries
  • 1 large shallot, peeled and chunked
  • 1 cup granulated sugar
  • ¾ tsp ground cinnamon
  • 1 tsp mustard seed
  • 1 tsp ground ginger
  • ¾ tsp ground cumin
  • ½ tsp ground New Mexican red chile or cayenne
  • ½ tsp fine sea salt
  • Juice of 1 large lemon
  • ¾ cup chopped dried figs
  • 1/3 cup shelled pine nuts or pistachios

Instructions

  1. Zest the peel of the orange. Slice off the bitter white pith from the orange and discard it. Pull the orange into segments, discarding any strings, and dice the segments into approximately ½-inch pieces.
  2. Place the orange zest in a medium saucepan. Add the cranberries, sugar, mustard seed, ginger, cinnamon, cumin, chile, and salt.
  3. Cook uncovered over medium heat for about 10 minutes, stirring occasionally, until the cranberries pop and sugar has dissolved. Stir in orange pieces, lemon juice, figs, and nuts, cook for another minute, then remove from the heat.
  4. Serve the compote warm or chilled. It will keep for at least a week, covered and refrigerated.

Recipes by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard / Thanks to Brad Furry and Bradyn Furry 

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Holiday Batched Cocktails for Your Gatherings

By
webpubpro
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A glass filled with an amber colored negroni batch cocktail garnished with a candied ginger slice, illustrating the "Starlight Negroni" batch cocktail.

With these holiday batched cocktails, seasonal entertaining doesn’t have to be glasses of warm white wine and ho-hum reds. Dazzle your nearest and dearest with prepare-ahead, batch cocktails. Mixologist Andrea Duran shares some of her favorites along with some insider tips to guarantee cocktail success.

Holiday Batched Cocktails for Your Gatherings

Piña Paradise Mojito

A large glass pitcher filled with a vibrant orange Piña Paradise Mojito cocktail garnished with mint, beside two glasses ready to serve.

Escape the winter blues (and greys) with a glass of sunshine. Notes of mezcal, pineapple, and lime sing a song of sunshine in every sip.

Spice is Nice Sangria

A pitcher filled with a dark red sangria cocktail garnished with cinnamon sticks and star anise pods, as described in the recipe for the "Spice is Nice Sangria" batch cocktail.

Sangria doesn’t have to be saved for a summer day, especially when it is so nicely spiced with the warm flavors of chai tea. You’ll be reminded of mulled wines and wassails. Top this party-friendly, low ABV sangria with a star anise pod and you’ve got the perfect potion for some fireside chats.

Stone Fruit Sour

A pitcher filled with a deep red cocktail garnished with lemon slices, depicting the batched "Stone Fruit Sour" recipe recommended for holiday entertaining.

A lush blend of fruit – lemon, apricot, tart cherries and peach – make this an adult version of fruit punch. We think it’s time to revive punch: it’s easy to make, even easier to customize with your favorite flavors, and it looks great in a big pitcher or, better yet, a retro glass or silver punch bowl. Let the celebrations begin!

Starlight Negroni

A glass filled with an amber colored cocktail garnished with a candied ginger slice, illustrating the "Starlight Negroni" batch cocktail.

Short days and long nights call for a bit of star gazing with this Starlight Negroni. A healthy glug of ginger liqueur and a candied ginger garnish make it the perfect tipple to keep you warm while drinking in the night sky. Visions of sugarplums are sure to dance in your head… and you’ll enjoy a long winter’s rest after the party dies down.

Pro Tips for Batching Cocktails

  1. By batching cocktails ahead of time, you can more freely enjoy your guests.
  2. For mixing, use a large pitcher, bowl, Mason jar, water bottle, or clean growler that can hold the entire batch.
  3. Use a funnel to decant the big batch to smaller bottles or pitchers for an easy self-serve scenario.
  4. Chill all ingredients the night before.
  5. Prep fresh juices shortly before the party starts and add them to the refrigerated cocktail batch for optimal flavor.
  6. Keep sealable Mason jars on hand to refrigerate leftovers.
  7. If you’re good at math, you can scale an individual recipe up to the number of servings you need. If you’re not, stick to a batched recipe.
  8. Don’t forget that dilution with melting ice is part of most cocktail recipes. Serve your batched bevvies on the rocks or dilute to taste and chill properly if you’re not serving ice.

Recipes by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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Stone Fruit Sour, A Batch Punch Cocktail

By
Kylie Thomas
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0
A pitcher filled with a deep red cocktail garnished with lemon slices, depicting the batched "Stone Fruit Sour" recipe recommended for holiday entertaining.

Indulge in a nostalgic yet sophisticated cocktail with this twist on a classic fruit punch in a big batch for everyone to enjoy. This refreshing cocktail combines the bright flavors of lemon, apricot, tart cherries, and peach for a truly delightful experience. Perfect for gatherings of all sizes, you can customize this easy-to-make recipe with your favorite fruits and flavors. Whether you serve it in a stylish pitcher, a retro glass, or a vintage punch bowl, this elegant beverage is sure to impress and delight your guests.

Tips for Juicing Large Quantities of Fresh Fruit

Juicing large quantities of lemons or other fruits can be a time-consuming task. To streamline the process, consider using a citrus press or a juicer designed for fruits. For lemons, a citrus press is often the most efficient tool. Simply cut the lemon in half, place one half in the press, and squeeze the handle to extract the juice. For other fruits, you can use a standard juicer with a wide feed tube. Cut the fruit into smaller pieces, remove any seeds or pits, and feed the pieces into the juicer. To maximize as much juice yield as possible, ensure the fruits are ripe and at room temperature.

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A pitcher filled with a deep red cocktail garnished with lemon slices, depicting the batched "Stone Fruit Sour" recipe recommended for holiday entertaining.

Stone Fruit Sour, A Batch Punch Cocktail

  • Author: Andrea Duran
Print Recipe

Description

Batching cocktails makes your party a breeze.

Ingredients

Scale

For a single serving:

For batch serving 40 guests:

Instructions

  1. In a receptacle of your choice add all ingredients together.
  2. Taste for desired strength. Let chill in fridge prior to serving.
  3. Serve on ice with lemon slice for garnish.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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