Punch Romaine Recipes
PUNCH ROMAINE
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as "the sixth course of the Titanic's final first-class dinner." If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful - and beautifully refreshing.
Provided by Rosie Schaap
Categories cocktails
Number Of Ingredients 7
Steps:
- Combine egg white, rum, simple syrup, lemon juice and orange juice in a cocktail shaker. Shake without ice, then add ice to the shaker, and shake again until chilled. Strain into a snifter filled with crushed ice, and top with Champagne. Garnish with orange peel.
LEMON TABOULI WITH TENDER ROMAINE
This tabouli is excellent with or without the romaine lettuce. To make this a meal, you could add some chopped grilled chicken. From Epicurious.com, September 2003. Paula Wolfert: "A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first.""
Provided by swissms
Categories Low Protein
Time 2h
Yield 4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
- In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.
- Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.
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PUNCH (DRINK) - WIKIPEDIA
The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. [1] [2] The drink was introduced from the Indian subcontinent to England by employees of the East India …
From en.wikipedia.org
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Punch Romaine has many different recipes and ways of making it. The constant ingredients found in all of the found recipes were lemon sorbet, champagne, and rum. The drink is always served partially frozen, almost like a …
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In an ice-filled cocktail shaker, combine egg white, rum, wine, simple syrup, lemon and orange juice; shake vigorously until well mixed and frothy. Mound crushed ice in a large coupe glass, and ...
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SWEET PUNCH ROMAINE LETTUCE SMOOTHIE (GREEN …
Instructions. Blend the ingredients in the following order: Blend the dry ingredients and liquid first for a short time. Blend the greens next for a short time (if using) Blend the fruit and the rest of the ingredients until smooth (or as smooth as …
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Based on the boozy shaved ice recipes popularized in the early 1900s by French chef Georges Auguste Escoffier, the Punch Romaine is essentially a rum-spiked granita …
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Estimated Reading Time 3 mins
From thrillist.com
Estimated Reading Time 3 mins
TITANIC'S PUNCH ROMAINE - DOWNTON ABBEY COOKS | GILDED AGE …
Punch Romaine, the Infamous Titanic Punch. This palate cleanser was served to first class passengers during the fateful last dinner aboard the Titanic on April 14th, 1912. The …
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4/5 (6)Category Side DishCuisine French, TitanicTotal Time 1 min
From downtonabbeycooks.com
4/5 (6)Category Side DishCuisine French, TitanicTotal Time 1 min
- In a blender combine the crushed ice, simple syrup, champagne, white wine, orange juice, and lemon juice.
- In a large saucepan, combine the sugar and water. Cook over medium heat, stirring gently until sugar is dissolved. Bring to a boil and cook 1 minute or until syrup is clear. Remove from the heat and cool.
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Drob de miel. Drob de Miel is a highly popular Romanian dish, traditionally served during the Easter festivities. It is essentially lamb haggis, and it looks like a long meatloaf with a few boiled eggs inside. It is made with minced lamb, green onions, egg, and bread that is …
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AAAMAZING | RECIPES, YUMMY FOOD, CULINARY
Apr 15, 2013 - Punch Romaine Recipe by Dana McCauley Punch Romaine was served after the 2nd entree as a palette cleanser on Titanic's 1st class dinner m... Apr 15, 2013 - Punch Romaine Recipe by Dana McCauley Punch Romaine was served after the 2nd entree as a palette cleanser on Titanic's 1st class dinner m... Pinterest . Today. Explore. When autocomplete …
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Roman Punch Best Recipes PUNCH ROMAINE. . Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as "the sixth course of the Titanic's final first-class dinner." If you can get past the drink's tragic history, this updated …
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Punch Romaine Recipe: How to Make Punch Romaine. Ingredients 1 egg white 1 oz. white rum 1 oz. white wine 1 ⁄ 2 oz. simple syrup 1 ⁄ 2 oz. lemon juice 1 oz. fresh orange juice 2 oz. Champagne or sparkling wine Twist of orange peel, for garnish. Punch Romaine has since been adapted as a cocktail. Here is the recipe from Feeding Hannibal: 1 ...
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Punch à la Romaine In 1912, the RMS Titanic struck an iceberg sinking the symbol of Britain’s industrial revolution and many of its passengers. The grandeur and sophistication is remembered in some of the artefacts recovered from the wreckage. The Titanic explored the human desire to indulge in food and drink. It has been identified from the ...
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248 - MARASCHINO PUNCH - ROMAINE
2 cups water. 1 cup sugar.. 1/2 a lemon - juice only. 1/2 an orange - juice only. 1/2 cup of maraschino - large.. 2 whites of eggs.. Mix all, except the whites, together cold, strain into a freezer, freeze as usual, whip the whites firm and stir in and beat up well and freeze again.It is a snow-white ice, rich and tenacious like pulled candy, The fruit juices are not essential, but an …
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From nytimes.com
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Steps: Combine egg white, rum, simple syrup, lemon juice and orange juice in a cocktail shaker. Shake without ice, then add ice to the shaker, and shake again until chilled.
From findrecipes.info
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Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
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At its best, this drink offers a rummy sweet confectionary feeling. The nose is full of Champagne bubbles with hints of rum; creamy egg white gives way to a light and fizzy sip full of citrus and wine; while on the finish the rum shines through. The combination of orange juice and simple syrup lend just the right level of sweetness to blend all ...
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