This weekend I hosted the ladies of my Book Club for brunch. And what brunch worth it's weight in assorted pastries doesn't have a nice accompaniment of punch.
In this case, champagne punch.
Ever since the arrival of my December issue of Saveur magazine I have been compelled to try 2 of the recipes I found within.
One being their preparation of Filet Mignon with Bordelaise Sauce, which by the way I did make and it was D-E-licious.
The other being the recipe for Regent's Punch.
Seeing as up until this weekend I have never had occasion to whip up a champagne concoction in my household (my husband is a straight Heineken/Jameson man) I jumped at the opportunity to host a group of ladies who not only shared of my love of books, but also my fondness of champagne.
And seeing as I had decreed 2009 the Year of the Punch, I had to get my punch year rolling. So here it goes.
Instead of using arrack or cachaca liquor I just added extra rum, in this case not dark Jamaican rum but spiced rum as it was what I had on hand. As for the use of a seville orange, I didn't use one. I couldn't find that specific variety of orange at my produce market so I just used the addition of a regular orange instead.
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