When asking mom for her favorite recipes, she showed me this punch recipe, saying, “Oh we had so much fun with this punch!” Her brother, who was a bartender at a classy wood-paneled restaurant, the Black Forest in Mequon, Wis., helped enliven this recipe. (The Black Forest closed more than 30 years ago.)
1 bottle Southern Comfort
1 (6 oz.) can frozen orange juice Continue reading →
1 tin pears
1 tin raspberries
Sherry or wine, if liked
½ pint custard (recipe follows) Ingredients for the custard: 1¼ c. whole milk 1¼ c. double cream 1 vanilla pod, slit in half and seeds scraped out (or, 1 t. vanilla extract) 6 egg yolks 3 tbsp. caster (or, in the U.S., super fine) sugar 1 tbsp. corn starchContinue reading →
A traditional, festive recipe from my Irish father.
Dad’s Tom & Jerry
1½ lbs. XXX sugar (powdered or confectioner’s sugar)
Make a batter by first separating the eggs. Beat the whites to a stiff and dry froth, adding about ½ of the sugar to the whipped egg whites. Beat yolks until thick, about 5 min. adding a little sugar. Then mix the whites and yolks together in a Tom and Jerry bowl, adding the remaining sugar slowly and a little at a time until the batter is stiff.
Serve as follows: Fill Tom & Jerry mug with1 – 2 tbsp. of the egg mixture, (about ¼ of the mug). Add 3/4 jigger * rum, ¼ jigger * whiskey to each mug, stir well. Then fill, a little at a time while stirring continuously, the mug with boiling water. Grate nutmeg on top. Serve.