JPdL’s Holiday Recipes : Punch & Crepes !

My Uncle Guy’s Punch – Only For The Grown-Ups!

Recipe presented by : Nicky de Champlain – Director of Sales, JPdL Québec

What was supposed to be a few months to assist with clerical duties … ended with a career in sales with the wonderful JPdL family since 2004!

? Wishing you and yours joy, peace and health! ?

When my mom would prepare this punch, we knew the holidays were fast approaching. To see this extra colorful beverage in the beautiful big bowl that only came out at Christmastime – kids were NOT allowed to taste, but we had one without the booze! But don’t ask me for that recipe — I don’t know it hahahaha!

Preparation/Cooking time: quick and easy & chill time

Ingredients

• 26 oz Dry Gin
• 1 bottle Vermouth Noilly Prat
• 1 bottle Vermouth dry/white Martini et Rossi
• 10 oz Triple Sec
• 4-6 oz grenadine syrup (for the color)
• 12 oz orange juice

Instructions

1. Combine all the ingredients together and refrigerate for 12 hours.
2. Add 8 oz of ginger ale, slices of oranges, cherries and ice at time of serving.

Cheers!

Easy Crepes For Those Too Early Mornings …

Recipe presented by : Alissa Couët – Coordinator, Business Development and Events, Intertask & JPdL Ottawa

I joined the JPdL Ottawa and Intertask Conferences teams 1 year ago. Over the past few years, I have developed a strong background in hospitality. What I enjoy and love the most is working with people in a fast-paced environment.

? Happy holidays with your loved ones! ?

I appreciate quick and easy recipes, especially when I am on the move, and because I have to confess … I am not as good at cooking than I am managing an intricate program.

Preparation/Cooking time: 10 min

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• ½ cup milk
• ½ cup water
• ¼ tsp salt
• 2 tbsp butter, melted

Instructions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan to spread the batter evenly until it covers the bottom of the pan.
3. Cook the crepe for about 1 minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 30 seconds.
4. Serve hot. Delicious with maple syrup!