Titanics 1st Class Menu 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.
TITANIC'S 1ST CLASS MENU: PUNCH ROMAINE
Make and share this Titanic's 1st Class Menu: Punch Romaine recipe from Food.com.
Provided by Mimi Bobeck
Categories Punch Beverage
Time 6m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Simple Syrup:.
- 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.
- Makes 2 cups-Syrup can be stored in a sterilized container in the refrigerator for up to one month.
- In a blender combine the crushed ice, 1 cup simple syrup, champagne, white wine, orange juice, and lemon juice. Blend until mixture is well combined.
- Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. serve immediately.
Nutrition Facts : Calories 272.3, Sodium 8.7, Carbohydrate 53.7, Sugar 51.8, Protein 0.1
TITANIC'S 1ST CLASS MENU: WALDORF PUDDING
Make and share this Titanic's 1st Class Menu: Waldorf Pudding recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pudding:.
- Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, apples, nuts and raisins. Mix well and divide into 9 greased individual moulds, cover with greased papers and steam steadily for three quarters of an hour. Turn out and serve.
- Sauce:.
- Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.
Nutrition Facts : Calories 1046.9, Fat 41.9, SaturatedFat 14.4, Cholesterol 254.4, Sodium 646.1, Carbohydrate 155.3, Fiber 5.5, Sugar 94.2, Protein 19
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- 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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