"Kosher Kettle is a 'must add' to your cookbooks collection. It is extensive in its scope and range, tantalizing in
its wide variety of new and traditional taste sensations and welcoming in its format and easy to follow recipes. Congratulations to Five Star Publications and Sybil Kaplan for this outstanding contribution to the world of Jewish cooking."

-- Kay. K. Pomerantz, author of Come for Cholent, Come for Cholent Again, Come for Everything... but Cholent

Hot Sangria

Pareve, Spanish style
Sybil Kaplan, Overland Park, Kansas
Yield: 8 to 10 Servings

I don't recall where I got this recipe, but I remember the reason I liked it was because of its color and because it was something difSerent to sewe in winter at parties because it was hot.

1 pink grapefruit, peeled, seeded and cut into pieces
4 cups dry red wine
3 cups apple juice
1 6-ounce can orange juice concentrate
1 small lemon, sliced
2 small oranges, sliced and seeded
2 tablespoons brown sugar

7 hours before serving:

1. In a large soup pot, combine grapefruit, red wine, apple juice, and orange juice. Let stand 6 hours.
2. Before serving: Add lemon slices, orange slices and sugar and heat. Serve hot.

Preparation and Cooking Time: Approximately 15 minutes

Note: Sangria is Spanish for "bleeding" because of the red color of the beverage made with red wine.

Coffee Cordial

Pareve
Sybil Kaplan, Overland Park, Kansas
Yield: 7 cups

3 cups brown sugar 2 cups white sugar 4 cups water ½ cup instant coffee powder

2 2/3 cups vodka 4 teaspoons vanilla

1. In a saucepan, combine brown sugar, white sugar and water. Bring to a boil. Reduce heat and simmer 5 minutes. Cool.
2. Add coffee powder, vodka and vanilla. Pour into a container with a tight-fitting lid. Let sit one week.

Preparation and Cooking Time: 10 minutes