los angeles guest suites

 

pom couscous

pom steak

oftt

Champagne Punch

Print Email

3 small ripe Pineapples
1 lb. very fine sugar
1 pint Cognac
1 cup fresh lemon juice
3/4 cup eau de vie de framboise
1/2 cup Peach Brandy
1/4 cup Maraschino Liqueur
5 - 750ml bottles of Champagne, Cava or Prosecco, chilled
1 block ice
Berries or citrus fruit for garnish

Peel, core, and slice pineapples. Put the slices in a bowl, sprinkle them with the sugar and cover the fruit. Let it stand for at least 1 hour.

Add Cognac, lemon juice, eau de vie de framboise, peach brandy and maraschino liqueur to the bowl. Blend the mixture gently, cover it, and allow it to ripen overnight.

At serving time, pour the mixture over a large block of ice in a punch bowl and slowly add all the chilled Champagne or sparkling wine. Garnish the bowl with raspberries, sprigs of mint, lemons and oranges, thinly sliced, and any other fruits desired. Add a little fruit to each punch cup.

Makes approximately 8 1/2 quarts.

 

-- Adapted from Gourmet

 

Restaurant News

sugarFIX at sugarFISH in Downtown LA
Los Angeles
by Anna Harari & Maia Harari

ImageLast night, we had an eating contest at the newest sugarFISH location downtown. Obviously, Maia won, but her dress was a lot stretchier than Anna's. We each ordered "The Nozawa" (the largest of...

Read more...
Clementine
Los Angeles
by Laraine Newman

shirley_temple_sm.jpg Clementine, the great west-side L.A. charcuterie has amazing candies, too...

Ok, so I love Shirley Temple.  Anyone who thinks I’m a sap can eat me.  She was a genius.  There’s never been a child...

Read more...
The Dream Away Lodge
New England
by Michael Tucker

dream-awayWhy did I love our dinner at this place so much? Could it be that The Dream Away Lodge is rumored to have been a brothel during the Depression years, which speaks of a rich history of satisfying...

Read more...
Church and State
Los Angeles
by Jo Stougaard

churchstateescargots.jpgChef Walter Manzke’s smile is infectious. Wait, maybe I shouldn’t say “infectious” since we’re in the middle of the H1N1 Flu scare (I refuse to call it the OTHER name because I love my bacon).

Read more...