Punch

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.)

Punch
Ingredients:
1 bottle Southern Comfort
1 (6 oz.) can frozen orange juice
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Jo Ellen’s Famous English Trifle

My sister Jo’s magnificent confection. It will leave you speechless.

Jo Ellen’s Famous English Trifle

Crystal trifle bowl (the traditional bowl is footed)

6-8 sponge cakes
1 pkt. raspberry gelatin
3 tbsp. raspberry jam

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 starch Continue reading

Dad’s Tom & Jerry’s

A traditional, festive recipe from my Irish father.

Dad’s Tom & Jerry
6 eggs
1½ lbs. XXX sugar (powdered or confectioner’s sugar)
Rum
Whiskey
Nutmeg

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.

* Note a jigger is about 1½ fluid oz. (U.S.)