#BoozyFruitFriday - Hungover Mince Pies

Tis the season to be jolly - as well as the season of one too many drinks at the office party and spending your weekend hungover. But you always remember at the very last minute that you promised to bring something special to dinner - so we here at Fruit For The Office bring you our patented Hungover Mince Pies - named because you can make them after a hard night on the mulled wine.


What You Need:

• 1-2 packs of pre-made shortcrust pastry 
• 500g mincemeat
• 5 tbsp of dark rum or brandy
• Icing sugar to dust
• Star-shaped pastry cutter
• Muffin/Pastry tin

What To Do: (Makes 12+ depending on size of muffin tin)

1. Roll out the pastry into walnut-sized balls and push into the holes of the tin so that the top is just peeking above the surface to create the pastry cases.
2. Mix the mincemeat with the dark rum/brandy until all combined.
3. Equally distribute the mincemeat into each of the pastry cases.
4. Take the last of the pastry and cut out stars to fit over the top of the mincemeat in each pastry case.
5. Bake according to the instructions on your pastry packet.
6. Leave to cool then sprinkle icing sugar over the top.

Let us know in the comments how these go down on Christmas Day and be sure to tell the host that it was ALL made from scratch - honest!

Photo Credit: | 1 |

#BoozyFruitFriday - Glitter Christmas Fruit Punch

It's less than three weeks to Christmas which means only one thing - the office party. Rather than bring that pack of partially defrosted Iceland prawn ring, why not whip up something that everyone will enjoy - and might finally make those sausage rolls go down a treat.

What You'll Need:

• 3 litres cranberry juice
• 750ml sparkling rose wine
• 250ml Cointreau
• 500g strawberries, halved
• 300g blueberries
• 240g raspberries
• fresh mint leaves
• 2 limes, quartered 
• Edible gold glitter

What To Do: (Serves 12)

1. Pour the cranberry juice, sparkling rose wine and Cointreau into a punch bowl. 
2. Squeeze one of the limes into the mixture, then add the remaining four quarters to the bowl.
3. Stir in the edible glitter. 
4. Add the strawberries, blueberries, raspberries and a small handful of mint leaves.
5. Serve with or without ice in a punch bowl.

This glittery Christmas punch is sure to be a hit so be sure to share your best office party shots in the comments below (make sure to keep them clean though, we know how affecting this punch can be!)

Photo Credit: | 1 |

#BoozyFruitFriday - Super Simple Chocolate Orange Cointreau Truffles

It's getting closer and closer to Christmas and more often than not, your office will be breaking out the Celebrations/Heroes/Quality Street... But maybe you have a hankering for the more decadent? Perhaps you'd rather indulge your chocolate cravings with a taste a touch more sophisticated? (and, also, something a little more alcoholic!) Well look no further as we've scoured the world (wide web) for the most delicious, fruity, boozy, chocolately - and not to mention easy - truffle recipe. Not only will it be a hit for your taste buds but buy a nice box and some fancy wrapping and your Secret Santa is done!

What You'll Need:

• 45g unsalted butter
• 250g high quality dark chocolate e.g. Green & Blacks
• 80ml extra-thick double cream
• 1 tsp of glucose
• 50g cocoa powder (a darker/bitter taste) or good quality drinking chocolate (sweeter)
• 1 tbsp Cointreau 
• 4 tsp finely grated orange zest
• white chocolate with added orange food colouring to decorate (optional)

What To Do: (Makes 18 Truffles)

1. Microwave the butter and chocolate together in 30 second intervals up to approx. 2 mins until melted.
2. Add the glucose and cream. Mix all together until smooth and combined.
3. Stir in the Cointreau and 2tsp of the orange zest.
4. Chill the mixture until thick.
5. Take some of the mixture and roll into a ball then place onto a tray lined with greaseproof paper. Do this until you have approximately 18 truffles made from the entirety of the mixture. Chill again until the truffles are firm.
6. Dust the surface with cocoa powder/drinking chocolate and roll each truffle over it until each one is completely covered.
7. Sprinkle the remaining 2tsp of orange zest onto the finished truffles or pipe the orange-coloured white chocolate onto the surface.
8. Now return to chill and remove the truffles 20 mins before eating to full enjoy them.

It's just that easy! If you can't do that during your lunch break, then you must not want them enough! Let us know in the comments below your favourite flavour truffle!

Photo Credit: | 1 |

#BoozyFruitFriday - Perfect Christmas Pudding

It's a month till Christmas this Sunday and on top of the last minute panic for presents, decorations and deciding which in-laws to visit, it's also time - if you haven't started already - to get the Christmas pudding on the go! Christmas puddings taste the best the longer they've been left to mature, so you might even want to use the recipe to make two and have an incredible pud next year too!

You'll Need:

• 110g shredded suet
• 110g sultanas
• 110g raisins
• 250g currants
• 25g finely chopped mixed candied peel
• 1 small cooking apple, peeled/cored/finely chopped
• zest of 1/2 large orange
• zest of 1/2 lemon
• 55g self-raising flour
• 4 tbsp good quality brandy (and some extra for topping up)
• 1 tsp ground mixed spice
• 1 1/2 tsp ground cinnamon
• 110g soft, dark brown sugar
• 110g white breadcrumbs
• 25g chopped almonds
• 2 large eggs
• 1/4 tsp nutmeg
• 2 1/2 pint greased pudding basin

What to Do: (Serves 8-10)

1. Place the sultanas, raisins, currants, candied peel, apple, orange and lemon into a large mixing bowl. Add the brandy and stir. Cover the bowl and leave to marinate for anytime between overnight up to a few days (Leave it over the weekend in the office if you like!)
2. In another large mixing bowl, stir together the flour, mixed spice, nutmeg and cinnamon. Add the suet, lemon and orange zests, brown sugar, breadcrumbs and almonds and stir together until all ingredients are combined. Add the marinated fruits and stir again.
3. Beat the eggs into a seperate bowl then add to the mixture and stir in until all ingredients are combined.
4. If you so please, now's the time to add your loose change to the bowl!
5. Spoon the mixture into the greased pudding basin, pressing down on the mixture with a spoon. Cover with a layer of greaseproof paper, then a layer of tin foil then, finally, tie up with string. 
6. Place the pudding in a steamer over a pan of simmering water and steam for 7-8 hours, taking care to frequently check the water level so that it is not boiling dry. The pudding will be a deep brown colour once cooked.
7. Remove the pudding from the steamer and leave to completely cool down. Remove the wrapping, make a hole with a skewer and add more brandy. Cover with a new sheet of greaseproof paper, tie up again and store until Christmas Day.
8. Feel free to top up the pudding with extra brandy every week or so for more of a boozy dessert!
9. Be sure to not eat immediately, leave for a few weeks and only reheat to serve on Christmas Day. 

It may seem a lot easier if you just bought your own pudding but there's nothing like the satisfaction of keeping to tradition. You can even leave the fruit to marinate from Friday until you come back on Monday then make the rest of the pudding in the comfort of your own home! Let us know nearer Christmas how your puddings came out in the comments below!

#BoozyFruitFriday - Irish Bread and Butter Pudding

This winter, we're all about warming comfort food - with a naughty twist, of course! This Irish take on the classic Sunday dessert is bound to warm you right up and maybe stop you walking straight.

You'll Need:

• 100g of softened butter
• 60g of sultanas
• 5 large eggs
• 1/2 loaf of thick white sliced bread
• 40g of caster sugar
• 300ml double cream
• 300ml of semi-skimmed milk
• 2 drops of vanilla extract
• 5 tbsp of Irish cream liqueur
• 20g demerara sugar
• double cream, to serve if desired

What To Do: (Serves 4)

1. Preheat the oven to 180C/Gas Mark 4
2. Butter an approximately 1.5L capacity ovenproof dish with 50g of the butter
3. Spread the remaining 50g of butter on the bread slices then cut into triangles. Layer the slices of bread with the sultanas to fill the dish.
4. Take the egg yolks from 3 of the eggs and combine with the whole egg of the remaining 2.
5. Beat the egg yolks, whole eggs and sugar together in a bowl until creamy. Then, beat in the double cream, milk, vanilla extract and Irish cream liqueur. 
6. Pour this mixture over the bread and press down on the bread slices to ensure the mixture has coated all the bread slices. Sprinkle the demerara sugar over the top.
7. Now, place the dish into a larger dish or roasting tray and create a bain-marie. This is done by filling the roasting tray half way up with water. 
8. Place into the oven and bake for 35-40 minutes, until golden.
9. Remove the dish from the bain-marie and leave to stand and cool slightly before serving with an optional dollop of double cream.

Irish cream is going to be easy to come by as it's so close to Christmas so there's no excuse not to make this simple, comforting dessert! Give it a try and let us know in the comments how it came out.

Photo Credit: | 1 |

#BoozyFruitFriday - A Berry Drunken Chocolate Mess

As the nights begin to draw darker and colder, there's nothing like some comfort food to brighten up your Friday and with our sweet combo of berries, chocolate and booze, we've got you covered!

You'll Need:

• 125g Milk Chocolate
• 125g Dark Chocolate
• 300ml Double Cream
• 2 litres Vanilla Ice Cream
• 5 tbs Dark Rum, Amaretto or Tia Maria
• 4 Milk Chocolate Flakes
• 6 Amaretto Biscuits - 1 for each serving
• 2 tbs Caster Sugar
• 400g Strawberries
• 250g Raspberries

What To Do: (Serves Six)

1. Heat the double cream and the chocolate until melted and smooth. Stir in 4 tbs of the alcohol. Remove from heat and leave to one side.
2. Blend 200g of the strawberries with the caster sugar until smooth.
3. Take serving glasses and place the remainder of the strawberries (sliced) on the bottom.
4. Add half of the crumbled milk chocolate flakes into each glass. 
5. Top with scoops of vanilla ice cream and half of the raspberries.
6. Drizzle with the strawberry sauce and the chocolate cream sauce.
7. Top with one raspberry, half a strawberry and an amaretto biscuit.
8. Drizzle the last tbs of alcohol on the top and serve immediately.

It's a naughty #BoozyFruitFriday this week for sure with all that delectable chocolate, cream and ice cream but, hey, all that delicious fruit is bound to balance it out, right? Let us know in the comments how amazing this recipe tasted and perhaps even share photos of your creations!

Photo Credit: | 1 |

#BoozyFruitFriday - Raspberry Tequila Sorbet

It's the last Friday of Summer so why not make the most of it with a cheeky frozen treat that should brighten up your afternoon (and perhaps make it a little hazy depending on how much you eat)

You'll Need:

• 200g caster sugar
• 520g raspberries
• 150ml water
• juice of 1/2 a lime
• 3 tbsp tequila

What To Do:

1. Take a deep pan and heat 150g of the sugar with|  the water to create a sugar syrup. Once the sugar has dissolved, boil for 3 minutes then remove from the heat.
2. Blend 500g of raspberries with the remaining sugar in a food processor until pureed. Sieve this puree to remove all seeds.
3. Combine the puree with the sugar syrup, as well as the lime juice and just 1 tbsp of the tequila.
4. Pour the mixture into a freeze-proof container and place in the freezer for 2 to 3 hours.
5. After 2 hours, remove the sorbet and mix with a fork to break up any ice crystals.
6. Place back into the freezer for a further hour.
7. Remove and add the remaining 2 tbsp of tequila (or more!) to the mixture when ready to serve. Garnish with the remaining raspberries.

Us here at Fruit For The Office hope you enjoy this week's Boozy Fruit Friday but warn you that if you're going to add more tequila then wait till the end of the working day - trust us!

Photo Credit: | 1 |

#BoozyFruitFriday - Cheeky Cherry Cola

It's Friday! What better day to kick back and celebrate the weeks hard work by enjoying a late afternoon bevvy with your colleagues.Here's how you can liven up a standard V&C with an injection of fruit.

For our naughty cherry cola, you will need

• Vodka 25ml per serving
• Cola to mix
• Cherries - the more the better
• Honey - to taste

Here's what you need to do

 

1. First you need to pit your cherries (it's not as scary as it sounds) Here's a handy video on how to do it using something you'll find laying around your office.
2. Crush the berries in a glass with the back of a fork to release as much juice as possible
3. Add some honey to the cherry mix to sweeten
4. Add the vodka to the cherries and honey and stir well
5. Strain the vodka/cherry mixture between the classes
6. Top with coke, and garnish with a cherry.

Let the good times roll!

Picture Credit

#BoozyFruitFriday - Chocolate Fruit Cocktails

This week is a week to be celebrated as both National Chocolate and London Cocktail Week fall on this seemingly uneventful week of October!

So to celebrate, we're giving you two delectable fruit and chocolate cocktail recipes to make today a doubly delicious end to the week!

Chocolate Strawberry Martini

You'll Need:

• 1 shot of strawberry liquor
• 1/2 shot of light rum
• 1 shot of chocolate liquor/chocolate vodka
• 25ml of milk
• 1 strawberry

How to Make:

Pour all the liquid ingredients into a cocktail shaker with ice. Shake well. Strain into a martini glass and serve with a single strawberry on the rim.

Chocolate Orange Martini

You'll Need:

• 1 shot vodka
• 1/2 shot of creme de cacao or chocolate liquor
• 1/4 shot of Cointreau or Grand Mariner
• chunks of milk chocolate 

Make the Chocolate Rim:

Melt the chocolate in a microwave then pour onto a plate. Dip the rim of the martini glass into the chocolate until it's covered. Stand upright and chill until set.

How to Make:

Shake the ingredients in a coktail shaker with ice. Strain into the chocolate rimmed martini glasses and serve.

Let us know how these sweet cocktails go down tonight or even tell us your own favourite chocolate and fruit cocktails in the comments below!

Photo Credit:

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#BoozyFruitFriday - Cheater's Trifle

At the end of a hectic week there's nothing better than a little comfort food, especially something you've made yourself. But, let's be honest, you have been working hard so why not cheat a little and get it done during your tea break? You can pick up all the ingredients at your corner shop and have it done in the time it takes your tea to brew.

You'll Need:

• Trifle Dish/Deep Bowl
• 1 Small Plain or Strawberry Swiss Roll
• 5 tbs (or more!) of Sherry
• 1 Tin of Drained Raspberries or 1 Punnet of Fresh
• 1 Can/Carton of Ready-Made Custard
• 2 Bananas
• Can of Whipped Cream (Or if you have more time then 300ml of Whipped Double Cream)

What To Do:

1. Slice up the swiss roll and arrange on the bottom of the dish so that it is entirely covered.
2. Pour the sherry over the slices ensuring all are thoroughly soaked through.
3. Cover the sponge base with 3/4 of the raspberries and sliced banana.
4. Pour the custard over the fruit layer.
5. Squirt the whipped cream over the custard layer (if you are using double cream, whip it until slightly stiffened then spread over the custard)
6. Arrange the remaining raspberries on the cream.
7. Chill for as long as you can manage in the fridge then enjoy!

We hope you enjoy the cheater's guide to this classic dessert and remember, if it's been a hard week, don't skimp on the sherry - we won't judge!

Photo Credit: | 1 |

#BoozyFruitFriday - Grape Sparkler Drink

For some reason at the end of the week there is always a smattering or grapes rolling around the bottom of the office fruit bowl. Rather than trying to work out how long they will take to turn into raisins, revitalise them by creating this delicious grape sparkler drink. As with all #BoozyFruitFriday recipes the quantities may have to be tweaked depending on how much fruit you’ve got left, but if you taste as you go you should be fine!

You will need

• All the grapes you can find – Ideally you want a handful per serving
• A squeeze of emon juice
• Honey (if you like things really sweet)
• Sparkling water – the stuff they reserve for fancy meetings
• 1 shot of vodka per serving

Directions

1. Place the grapes in a mug and crush them with the back of a fork in order to release some of the juice.
2. Strain the juice into a separate cup
3. Add the lemon juice honey and vodka to the cup and stir.
4. Take some serving cups filled with ice and divide your boozy mixture amongst them
5. Top up with sparkling water and stir.

Time to kick back and relax for the last half an hour of the working week. Just call it a strategy meeting! 

#BoozyFruitFriday – Alcoholic Fruit Cocktail

It’s that time of the week again. The weekend is drawing near and what better way to kick it off than with a Friday afternoon boozy office treat. This boozy fruit salad is a great way to end the week in the office and you’ll be getting one of your 5 a day too!  

This recipe works with all fruit so just scoop up the remains of your office fruit delivery, chop it up and stick it in a bowl. Then all you need to do is make the boozy sugar syrup

What you need

• Equal quantities of sugar and water
• 50cl of an alcohol of your choice – something citrusy like cointreau or a lemon vodka will work best

Making the syrup

• Take 1 part sugar and 1 part water and place in a microwaveable bowl
• Cook on the highest heat for 2 minutes
• Remove from the microwave and stir – the sugar should be completely dissolved, if you making quite a bit, you may need a little longer in the microwave.
• WARNING: This solution will be extremely hot so be careful when handling
• Leave to cool to room temperature then add your alcohol and stir.
• Pour the syrup over the fruit and leave it to infuse for a few minutes

 Then you’re ready to serve!

#BoozyFruitFriday: Microwaved Poached Pears

When it gets to the end of the week there are always a few items left over from your office fruit delivery. If it comes to Friday afternoon and you spy some lonely pears in the fruit bowl, bring them back to life with this #BoozyFruitFriday recipe for microwave poached pears (we’re poaching them in wine of course!)

For this you will need

• 2/3 pears cut in half with the cores removed
• 2 glasses of red wine (whatever you’ve got lurking in the cupboards)
• 1 cup sugar
• Ground cinnamon and ginger if you have it

What you need to to

1. Find a microwave safe bowl and mix the wine, sugar and spices
2. Place mixture in the microwave for 3 minutes
3. Add the pears to the mixture, cover with cling film or a lid and microwave for another 5 minutes.
4. Allow to cool slightly before serving on its own or with icecream

Send us your pictures then enjoy!

Photo Credits: 1

A Healthy Sloshing: Fruit Alcohol

It's fine to admit that you don't like the taste of beer. Even a few of us here at Fruit for the Office can't stand the taste at the best of times, let alone in the height of summer! Even apple cider can be a bit too much for people, so why not take a look at our well-researched list of fruity tipple whilst we try and hold back the hiccups...

Marks and Spencer Cherry Wheat Beer

Left: Marks and Spencer          Right: benjamint444

Made with a wheat base, this beer then has cherry juice added to give it it's rich taste. Best enjoyed with rich chocolate desserts.

       Brothers Toffee Apple Cider        

Left: Brothers Cider            Right: Doudoulolita

Super sweet, the toffee  really adds something to the original apple cider flavour and reminds us of festivals.






Crabbie's Spiced Orange Ginger Beer

Left: Crabbies        Right: freestock.ca

This classic ginger beer is infused with orange flavours, reminding us of vintage fairs and picnics.

Do you enjoy the 'natural' tastes of ciders and beers or will you be giving these fruity variations a try? Let us know in the comments below!

Top 5 Fruity Alcoholic and Non-Alcoholic Summer Cocktails

Whether your party has been moved indoors as you wait for the glorious summer rain to dissipate or you’re soaking up the sun during a BBQ, cocktails filled to the brim with fresh fruit are a summer staple.

With alcoholic and non-alcoholic variants a plenty, we take you through the top 5 fruit cocktails, which can all easily be made with the leftovers from your office fruit delivery!

Pina Colada

For a taste of the Caribbean, try this classic tropical cocktail that always tastes better when made from scratch! For a non-alcoholic version, remove all alcohol and add a double measure of pineapple juice.

Pour 35ml gold rum, 20ml of coconut rum, 50ml coconut cream, 50ml pineapple juice and 4 chunks of pineapple into a blender and blend until smooth. To serve, pour into a glass and garnish with a pineapple wedge, an orange slice and a cherry.

Sangria

Full of fresh fruit, this much-loved BBQ drink is guaranteed to bring back memories of Spanish holidays. For a non-alcoholic version, replace the red wine with 2 parts cranberry juice and 1 part red grape juice.

Mix 3 parts red wine, 1 part orange juice and 2 parts lemonade into a large jug full of ice. Add lots of sliced lemon, orange and apple to the jug and garnish with sprigs of fresh mint. Serve in glasses and add more wine, juice or lemonade as desired.

Frozen Strawberry Daiquiri

Sweet, decadent and fun, this drink is guaranteed to keep you cool and the non-alcoholic version is perfect for kids as it’s just like a slush puppy! For a non-alcoholic version, replace the rum and liquer with 30ml of lemonade.

Mix 4 fresh strawberries, 2 tsp white sugar, 35ml white rum, 1 tbsp strawberry liquer, 25ml lime juice and a handful of crushed ice in a blender and blend until smooth.  Pour into glasses and garnish with a fresh strawberry.

Peach Bellini

A classy and sophisticated drink, a peach bellini is easy to make and can also be made with different fruits such as nectarines or berries. For a non-alcoholic version, replace the champagne with lemonade, sparkling white grape juice or fizzy water.

Half 2 ripe peaches, remove the stones and blend them until they are a smooth puree. Pour into a jug and mix with a bottle of prosecco, champagne or sparkling wine. Serve in chilled champagne flutes.

Margarita

A cheeky but refreshing drink, this can also be served in slushy form by blending with crushed ice in the same way as the frozen strawberry daiquiri. For a non-alcoholic version, replace all alcohol with orange juice, lime cordial and lemonade.

Pour 35ml tequila, 20ml Cointreau and 35ml of freshly squeezed lime juice into a cocktail shaker. Add some ice cubes and shake for 10 seconds. Take a martini glass and dampen the rim with water then dip in salt. Strain the mixture into the glasses and garnish with a lime wedge.

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Vodka Watermelon: A Cheeky Way to Get 5-a-Day

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It's summer and - one of these days! - it will get seriously hot. Watermelon is a refreshing staple of any garden party but sometimes it can do with a little kick, something to spike it with that'll get your guests feeling healthy and hydrated but also a little more inclined to dance...

A vodka watermelon is a great addition to any summer party, will definitely get your guests talking (and maybe also a little unable to stand!) and is also available from your office fruit supplier!



How to make a vodka watermelon:

• Buy a large and preferably seedless watermelon along with any size bottle or brand of vodka (flavoured vodkas, especially lime or strawberry can also be used to add a different flavour and use different size bottles depending on how cheeky you want your melon to be!)
• Using a sharp knife, cut a circular hole into the watermelon, deep enough that it reaches the middle of the red flesh and wide enough that it will fit a funnel. (If you are transporting the watermelon to a party make sure not to throw away the 'plug' as it will come in handy to close the hole)
• Insert a funnel into the hole and begin to pour the vodka in slowly as the watermelon will take time - maybe several hours - to absorb a whole bottle of vodka. Continue this process until the bottle is empty and all vodka has gone from the funnel.
• Whilst waiting for each funnel load of vodka to be absorbed, keep the watermelon in the fridge to maintain freshness.
• Keep the watermelon refrigerated until all vodka has been absorbed (normally 24 hours depending on the amount of vodka) and is ready to serve.
• Slice the watermelon into wedges and serve as they are or on lolly sticks.
• Enjoy and make sure only those over the legal drinking age consume these treats as they contain pure alcohol!