2019-10-01_Good_Housekeeping_UserUpload.Net

SPARKLING SANGRIA POTION

G M V O

Active 15 min. | Total 15 min.

1. In pitcher, muddle 1 cup red or black
   seedless grapes with 1⁄4 cup brown sugar
   and 2 Tbsp grated peeled fresh ginger.


2. Add 2 cups whole grapes and top
   with one 750-mL bottle prosecco.


3. Line sides of glasses with thinly sliced
   fresh ginger if desired. Fill with ice and
   top with sangria.
   SERVES 6 About 170 cal, 0 g fat (0 g sat),
   1 g pro, 10 mg sodium, 26 g carb, 1 g fiber

THE WORKBOOK

BLACK MAGIC LEMONADE V O

Active 15 min. | Total 15 min.

1. In small saucepan, combine 3⁄4 cup each
   sugar and water and bring to a boil. Reduce
   heat and simmer (do not stir) until sugar
   dissolves, 3 to 4 min. Remove from heat,
   stir in 1 Tbsp activated black charcoal
   and let cool completely.


2. In large pitcher, combine 11⁄2 cups fresh
   lemon juice, cooled sugar syrup and 4 cups
   cold water. Serve over ice, with lemon drops
   if desired.
   SERVES 6 About 110 cal, 0 g fat (0 g sat),
   0 g pro, 0 mg sodium, 29 g carb, 0 g fiber

CHERRY CRUSH G M V O

Active 15 min. | Total 15 min.

1. In small saucepan, combine 1⁄2 cup each
   sugar and water. Stir in 5 whole cloves,
   2 whole star anise pods and one 1-in. piece
   ginger (sliced) and bring to a boil. Reduce
   heat and simmer (do not stir) until sugar
   dissolves, 3 to 4 min. Remove from heat
   and let cool completely.


2. Strain syrup into a pitcher and stir in
   4 cups tart cherry juice. Pour into glasses
   and fill with crushed ice. If desired, light
   end of cinnamon stick until smoking;
   serve in drink.
   SERVES 6 About 150 cal, 0 g fat (0 g sat),
   0 g pro, 15 mg sodium, 38 g carb, 0 g fiber

SWAMP THING G M V O

Active 25 min. | Total 25 min.

8 medium tomatillos (about 7 oz), husked

4 Persian cucumbers, peeled and roughly

chopped (about 7 oz)

4 stalks celery

1 cup cilantro

2 small jalapeños, seeded

1⁄2cup fresh lime juice

1⁄4cup prepared horseradish,

excess moisture squeezed out

2 Tbsp pepperoncini brine

1 tsp green hot sauce (such as Tabasco)

Kosher salt and pepper

8oz vodka

Pepperoncini and red pepper flakes,

for serving

1. In blender, puree tomatillos, cucumbers,
   celery, cilantro, jalapeños and lime juice
   until very smooth, about 1 min. Strain
   through medium-mesh sieve into pitcher,
   pressing on solids to extract as much
   juice as possible.


2. Whisk in horseradish, pepperoncini brine,
   hot sauce, pinch salt and 1⁄4 tsp pepper.
   Stir in vodka and serve over ice with pep-
   peroncini and red pepper if desired.
   SERVES 6 About 120 cal, 0.5 g fat (0 g sat),
   1 g pro, 280 mg sodium, 7 g carb, 1 g fiber

108 GH OCTOBER 2019 KEY: Q QUICK & EASY^ G^ GLUTEN FREE^ M^ MAKE AHEAD V VEGETARIAN^ O^ ONE POT

MUMMY CUPCAKES M V O

1. Bake chocolate cupcakes and let cool.
   Prepare Vanilla Buttercream (recipe, p. 105)
   and tint green and black.


2. Transfer to piping bag fitted with a ribbon
   tip. Pipe buttercream back and forth over
   each cupcake to resemble a mummy’s
   wrapping. Place 2 candy eyeballs on
   each cupcake.

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