1 Ruby Red Grapefruit
2 Limes
2 Lemons
3 Blood Oranges
4 T Sugar
2″ Piece of Ginger, peeled, cut in 3
Fresh Mint

Juice all the above ingredients
note: save some slices of fruit for base and garnish

Bring to a boil – then turn to med/low heat. Simmer for 4 minutes. Strain and cool.

Pour into pitcher full of ice.  Add two bottles of Sauvignon Blanc.

Add the juice base, and one bunch of fresh mint. Chill for four hours.  Add fruit slices and mint as garnish.

Red Tornado Mocktail

Ingredients

2 large leaves of basil

1 1/4 oz of beet juice**

1 1/2 oz pineapple juice

1 oz apple juice

3 oz tangerine

Directions

Muddle basil; add ice and all the juices. Shake vigorously and pour over ice or in a martini glass. Garnish with fresh basil.

Alcohol option:1 1/2 oz vodka, which is less than the 2 oz standard, does not interfere with the flavors of the juices and has less calories.

**to make beet juice, try this link: http://www.youtube.com/watch?v=TvHcWG3TRvk

This mocktail recipe is courtesy of Rouge Tomate Restaurant and can be found on Dr. Oz’s website

The dressing has remained so popular with guests at Canyon Ranch that they keep it on the menus and still call it Jet Fuel Dressing. The flavor is better if the combination is made the day before you plan to use it, allowing the flavors to marry.

INGREDIENTS

• 1/2 teaspoon salt
• 1/2 cup red wine vinegar
• 1/4 teaspoon freshly ground
• black pepper
• 1 tablespoon sugar
• 2 garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 cup water

PREPARATION

1. Combine salt and vinegar and stir until salt is dissolved.  Add all other ingredients except the water and mix until well combined.
2. Add water, shake well. Refrigerate in tightly covered container.

• 2 pound(s) Brussels sprouts, trimmed and halved
• 1 cup diced pancetta
• 2 shallots, halved and thinly sliced
• 1 cup(s) heavy cream
• 2 teaspoon(s) chopped fresh sage leaves
• 1 teaspoon(s) grated lemon zest
• 1 tablespoon(s) lemon juice
• 1/2 teaspoon(s) kosher salt
• Freshly ground pepper, to taste

Directions

1. Bring 4 quarts of lightly salted water to a boil in a large saucepan; add Brussels sprouts. Cook 3 minutes or until crisp-tender. Drain in a colander, then refresh under cold running water to stop cooking.
2. In a large, heavy skillet over medium heat, cook pancetta until crisp, about 7 minutes. Drain pancetta on paper towels, leaving rendered fat in skillet. Put shallots in skillet and sauté over medium heat until translucent, about 3 minutes. Add sprouts; sauté 3 minutes longer.
3. Add cream, sage, lemon zest, lemon juice and add salt and pepper to taste.  Pour mix into a casserole dish,  top with pancetta, and bake at 350 degrees until cream is reduced and thickens to a glaze that loosely coats sprouts, about 15 minutes.  and serve immediately.