Titanics 1st Class Menu Punch Romaine Recipes

PUNCH ROMAINE

Punch Romaine image

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

Number Of Ingredients 7

Ingredients

1 egg white
1 oz. white rum
1/2 oz. simple syrup
1/2 oz. fresh lemon juice
1 oz. fresh orange juice
Champagne
Orange peel

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

Titanic's 1st Class Menu: Punch Romaine image

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

Ingredients

6 cups crushed ice
2 cups champagne or 2 cups sparkling wine
1 cup white wine
1/3 cup fresh orange juice
2 tablespoons lemon juice
2 tablespoons white rum (optional)
orange peel, slivered (optional)
2 cups sugar
1 cup water

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

Titanic's 1st Class Menu: Waldorf Pudding image

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

Ingredients

1/2 cup sugar
2 cups flour
2 teaspoons baking powder
3 tablespoons melted butter
1/2 teaspoon salt
1 1/2 cups diced unpeeled apples
2 eggs
1 cup milk
1 teaspoon vanilla
1 cup english walnut meat
1/2 cup steamed raisins
1 cup sugar
1/2 cup water
2 egg yolks, beaten
2 cups whipped cream
1/2 teaspoon lemon extract

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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