Posted on 12/06/2010 9:47:57 AM PST by Liz
METHOD Scald 2 qt milk. Slowly whisk hot milk into combined 6 lge egg yolks/cup fine sugar beaten light yellow. Blend well.
ASSEMBLY In punch bowl mix add tsp vanilla, tbl orange zest, 2 grated nutmegs, 2 c Jack Daniels (or other American whiskey), cup Brandy. Stir/blend.
WHEN READY TO SERVE Add qt vanilla ice cream. Serve immediately w/ nutmeg grating, bit of ice cream on top.
Does anybody know the recipe for the “punch” that is always talked about in the Charles Dickens books? I’ve always wanted to try it. They seemed to drink a lot of it.
For later reading...and drinking.
Nurses working emergency rooms at Christmas-time find people seeking treatment for a mild hallucinatory state, but had not had that much to drink or used drugs.
What they had ingested was the last glass of eggnog, with an excess if nutmeg sitting at the bottom of the bowl.
Nutmeg, over a certain dosage, is a most effective hallucinogen. The essential oil in nutmeg, myristine, has elements in it that are very close to the molecular structure of mescaline.
So a word to the wise. Shake your eggnog regularly. And discard those last few dregs.
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"Charles Dickens's Own Punch," according to Brenda Marshall in The Charles Dickens Cookbook (1981), was that with which Mr. Micawber regales the eponymous youth in Chapter XXVIII of David Copperfield, the literary progeny with whom Dickens most closely identified himself.
In an 1847 letter Dickens gave the following recipe for this second punch:
Peel into a very common basin (which may be broken in case of accident, without damage to the owner's peace or pocket) the rinds of three lemons, cut very thin and with as little as possible of the white coating between the peel and the fruit, attached. Add a double handful of lump sugar (good measure [although Dickens had rather small hands]), a pint of good old rum, and a large wine-glass of good old brandy‹if it be not a large claret glass, say two. Set this on fire, by filling a warm silver spoon with the spirit, lighting the contents at a wax taper, and pouring them gently in. Let it burn three or four minutes at least, stirring it from time to time. Then extinguish it by covering the basin with a tray, which will immediately put out the flame. Then squeeze in the juice of the three lemons, and add a quart of boiling water. Stir the whole well, cover it up for five minutes, and stir again.
At this moment of crisis, the inimitable Boz suggests skimming off the lemon pips and doing some judicious sampling before one places the jug (sealed with leather on top) in a hot oven for ten minutes. However, the text's editor proposes stove-top heating instead — "it could possibly alight in a modern oven" (165).
It's a seasonal, so during Christmastime, I usually buy several cases so that I can have one all year long.
I was wondering who would notice that :-)
Cheers!
Kahlua
- 1 pot of very strong coffee
- 2 lbs dark brown sugar
- 6 tbsp of real vanilla extract
- 1/5th Everclear
Make very strong coffee, pour into saucepan. Heat (but don’t boil) and add brown sugar and vanilla. Heat just enough to melt sugar. Let cool to room temp and add the Everclear.
Ready to drink immediately in your favorite concoction. Excellent gift..
Roast Filet of Beef / Madeira Sauce / from James McNair Bar & Grill Cookbook
PREP Remove tail end of filet for another use; or double under to equalize thickness.
METHOD Heat oven to 500 deg. Place on rack in roaster rubbed with tbl butter room temp whole beef filet, all fat/sinew removed (5 lb trimmed); do not cover. Immediately reset oven to 350 deg, roast rare to internal 120 deg 30 min. Plate; keep warm. Make Sauce.
SAUCE Pour off fat; cook 2 tbl fat, 2 tbl flour in pan on med-high. Add cup canned bouillon (not consomme), simmer/ thicken 5 min. Add dash Worc, dash lemon zest. Plate.
FINAL Deglaze roaster w/ 1/4 c Madeira or dry sherry; scrape pan on low heat; slightly reduce. Strain, return to pan. Add bouillon mixture, cook 10 min. Add 2 tbl Madeira or dry sherry, tbl butter, swirl/melt gently.
SERVE 3/4" thick beef slices w/ Madeira sauce, chp parsley garnish.
I’ll look for it in my local package store.
That’s great! Thank you!
I’ve had sangria so I have at least a hint as to what it’s like.
I appreciate this. :0)
I always keep a bottle of pricey Amontillado on hand....stictly for cooking purposes, of course (/snix),
It is delicious in Alfredo sauce.
A few drops in Ranch Salad Dressing is yummy. People know there's something tasty in there, but never guess it's sherry.
Hot Pretzels..!!!!
1/2 t Lemon Pepper.
1/2 t Garlic Powder.
< or = t Cayenne Pepper.
3/4 c canola oil.
1 pkg Ranch Salad Dressing Mix.
16 oz. Bag of Rold Gold small Pretzels.
Mix altogether in LG. zip bag....for an hour or so. Turn every so often
Bake @ 300 f for 10 min....
Serve with your favorite beer!!!
1 gallon cider
1/2 gallon apple juice
3/4 lb. brown sugar
4-5 cinammon sticks.
Heat until everything is dissolved, cool, then add:
1 bottle 190 proof Everclear
Tastes and smells like apple pie and pleasantly warm going down. Just make sure someone else is driving.
CARAMEL COFFEE w/ KALUHA
Add tbl Kahlua to each coffee cup, then brewed hot coffee and Hershey's dulce de leche syrup. Top w/ sweetened whipped cream; grated chocolate.
That’s a keeper, for sure.
"We're having triple bypasses next week."
That'll creep up on you when you're not looking.
Dey b good!!
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