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La Belle Cuisine
Margaret’s Quick Sangria
Combine:
Two 12-ounce cans frozen pink lemonade concentrate,
thawed and undiluted
One 33.8-ounce-bottle good-quality rosé wine, chilled
One 33.8-ounce bottle good-quality Burgundy, chilled
Juice of 2 limes
Mix well. Slowly stir in
Two 33.8-ounce bottles club soda, chilled
Garnish with
1 thinly-sliced lemon
1 thinly-sliced lime
1 thinly-sliced orange
Serve over ice. Makes
about 5 quarts.
The source for the following recipes is
Fannie Farmer Cookbook
by Marion Cunningham, Thirteenth Edition,
1990, Alfred A. Knopf, Inc.
 
Creole Champagne Punch
(8 1/2 quarts)
2 cups sugar
2 fifths dry white wine
1 pint Curaçao
1 pineapple
4 quarts soda water
2 fifths Champagne
1 quart strawberries
Stir the sugar into the wine and Curaçao until completely
dissolved. Shred half the pineapple by cutting it into quarters, removing
the core, and either putting peeled pieces in a food processor or scraping
unpeeled quarters
against the large holes of a grater. Peel the other half
and cut into slices.
Add the grated pineapple to the wine mixture and pour
over a large block
of ice in a punch bowl.
Just before serving, add the soda
water and Champagne and float the
pieces of pineapple and the strawberries,
hulled
and halved if they are
large, on top.
Fish House Punch
(4 quarts)
“Fish
House is the informal name of The State in Schuylkill, the oldest
men’s
club
in America, and this is the authentic recipe for its much-
esteemed and
highly
potent punch. For a milder version, more suitable
for a wedding reception
or a holiday bowl, try the variation, but if you
want the real
thing, this is it.”
2 cups sugar
1 quart lemon or lime juice,
or a combination
2 cups water
2 fifths dark rum
1 fifth Cognac
2 – 3 ounces peach brandy
Dissolve the sugar in the citrus juice and water. Mix in the
rest of the ingredients and “brew” by letting it sit 2 hours to exchange
flavors.
Pour
over a block of ice in a punch bowl and serve.
Milder Fish House Punch: Dissolve the sugar in 2 cups water
and
2
cups citrus juice. Use only 1 fifth rum and add 3 1/2 cups tea and
3
quarts
ginger ale to the mixture.
Regent Punch
(5 1/2 quarts)
1 quart rye whiskey
1 quart rum
1 quart strong tea
3/4 cup lemon juice
1 1/2 cups orange juice
1 fifth Champagne
1 quart soda water
Mix together the rye, rum, tea, and the fruit juices and pour
over a
large block of ice in a punch bowl. Just before serving add the
Champagne and soda water.
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