FALL WEDDING PUNCH

My sweet niece Gina got married a couple weeks ago. She chose a venue that is located near our familiy's Italian homestead. A restaurant that is now open only one night a week to the public, but is available for private parties. "Commelinis", which in my childhood memories, always included the thrill of seeing peacocks, that they kept on the grounds, hoping that they would display their colors. Ginas wedding was beautiful and full of fall color. Cheers my sweet!

BURGANDY PUNCH
2 tbs grated orange peel
1/4 cup boiling water
2 cups domestic burgandy
1/2 cup peach-bourbon
clove studded orange slices
blend orange rind and water, cool and strain into chilled burgandy, and 1/4 cup chilled peach bourbon. Divide evenly into 4 goblets and garnish each with orange slice.
YIELDS:4
to serve as hot toddy, prepare by mixing orange flavored water and burgandy. Heat but do not simmer. Stir in peach bourbon liqueur. Heat 1 minute more. garnish as above.
FOR 24 SERVINGS: blend 1/2 cup grated orange rind in 1 cup boiling water. Proceed as directed for punch or toddy using 1 gallon domestic burgundy wine and 2 cups peach bourbon liqueuer.

GOLDEN WEDDING PUNCH

The perfect punch for a fall wedding!
1- 6 ounce can frozen orange juice
1 cup lemon juice
1 (no 2 ) can pineapple juice
1 cup sugar
1(4/5) bottle of California Sauterne
2 (4/5) bottle of California Champagne





Mix fruit juices and sugar; stir to dissolve sugar. Cover, chill in refrigerator several hours. Just before serving, pour mixture over block of ice in punch bowl. Add chilled Sauterene and Champagne. Serve at once. Garnish with orange slice, maraschino cherries or stawberries. yields 3 1/2 quarts

A BUBBLY PUNCH...A FRILLY CAKE...

   GOLDEN WINE PUNCH

2 bottles (1quart each)sparkling water
2 bottle (4/5 quart each) Chenin Blanc or Gewurztraminer
3/4 cup curacao or other orange flavored liquer
1 large orange

Pour 1 quart of sparkling water into ice mold, and freeze
One to four hours before serving, combine wine and curacao and chill. Cut long thin spirals from the oranges outer peel. ream the orange and add to punch along with the spirals. to serve: unmold the sparkling water ice mold into punch bowl, stir in the chilled punch and the rest of the sparkling water. Yields: 25 servings

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CELEBRATION AROUND THE CORNER

May and June equals Graduations and Weddings!
I have been so excited to finally get to post all these recipes and ideas for Weddings and Graduation...which are two very big Punch events! Here is another "Party Idea" from the 50's:
Is there a June graduate in your family? Why not mark the great occasion with a lawn party for classmates of 53?  The girls in their white party dresses, the boys in their blue coats, can toast each other's success with Amber Punch served dramatically from a wonderful fruit-garnished watermelon bowl. Have a camera and plenty of color film to record this event.

AMBER PUNCH


1/2 CUP SUGAR
2 QUART STRONG TEA/ COLD
2 QUART CHILLED APPLE JUICE
1 & 1/2 CUP JUICE OF MARASCHINO CHERRIES
1 BLOCK OF ICE
brew tea let cool, add sugar. stir until dissolved. In punch bowl combine tea,apple juice and cherry juice, add ice block.
yields:36 punch cup servings
serve with rolled sandwiches tied with school colors ribbons.

recipe number 36

Fish House Punch
1 cup sugar
1 cup water
3 cups lemon juice
2 bottle (4/5 quart each) rum
1 bottle (4/5 quart) cognac
1/2 cup peach brandy
1 1/2 quarts water
mix sugar and water in saucepan. Heat, stirring to dissolve sugar. Bring to boil. boil 7 minutes without stirring. Cool.  Combine sugar mixture with remaining ingredients in large punch bowl. Let stand  2-3 hours; stir occasionally. Add large block of ice; stir to cool punch.
Yields: 40 servings

recipe number 33

Apple Blossom Punch
3 quarts bottled or canned apple juice
1 quart naturally carbonated soda water
1 quart vodka
combine apple juice and vodka in punch bowl. Chill.
Apple Blossom Ring
apple blossoms
apple tree leaves
apple blossom buds
1 dozen very small apples
select a ring mold slightly smaller in diameter that the top of punchbowl. Fill mold with about 1/2 cup of water. Arrange apple blossoms, buds and leaves to almost fill bottom of mold. Fill any spaces or holes with polished apples. Freeze mold until water laywer sets and hold added materials.  Add another shallow layer of water quickly fill inwith more apple blossoms etc, freeze.  Fill mold this way ending with a layer of lady apples partially in ice.  Refrigerate mold
To make apple cups, select evenly matched small apples that stand upight. Mark scallops with orange wood stick.  Cut along marks with sharp pointed knife as far into center as possible.  Grasp top of apple and twist slightly to remove this leaves the base in one piece. Hollow out apple to make shell about 1/2 inch thick. Brush apple with lemon juice to prevent rapid browning. When ready to serve, dip mold to rim in cold water.The ring will loosen immediately. Float in punch with prettiest side up. Add soda.

recipe number 31

Frosty Golden Punch
2- 20 ounce cans crushed pineapple in pineapple juice
2 - 6-ounce cans frozen lemonade concentrate, undiluted
1/4 cup sugar
1 28 ounce bottle club soda
1 tray ice cubes
In blender, blend pineapple with it's juice one can at a time until thick mixture
combine blended pineapple and remaining ingredients in punch bowl, add ice.
Yields: 20 1/2 cups servings

recipe number 30

Heart and Flowers Punch
1 cup fresh lemon juice
1 1/2 cups fresh orange juice
1 cup pineapple juice
1 cup sugar
2 cups boiling water
9 tea bags (black) and 6 cups of cold water or gingerale.
Combine fruit juices and sugar. Pour boiling water over tea, steep 5 minutes, stir, strain, and cool.  Combine juices and tea.  Just before serving, blend with the cold water or chilled gingerale. Pour over ice mold or ice block in punch bowl.

recipe number 28

Topaz Punch
1 quart orange juice
1 cup lemon juice
2 bottles white grape juice
12 ice cubes
3/4 cup maraschino cherries
2 pints lemon sherbet
Chill the orange and lemon juices. just before serving mix them with the white grape juice in punch bowl, add a dozen ice cubes and the maraschino cherries. serve each glass with a scoop of lemon sherbet.
Yield: 15 servings

recipe number 24

Golden Sherbet Punch
2 cups sugar
1 1/2 cups fresh mint leaves
2 cups boiling water
1/4 cup lemon juice
1 -12 ounce can  apricot nector chilled.
1 - 6 ounce can of each; limeade;orange juice concentrate; and pineapple juice concentrate
2  2 liter bottles  of gingerale/ 1 quart lemon sherbet
combine sugar ,mint and boiling water;stir to dissolve sugar. Cool.  Chill.  Strain into chilled punch bowl.  Add lemon juice, apricot nectar, concentrates. Pour ginger ale down side of bowl. Top with scoops of sherbet. Garnish with mint.
Yeilds: 20 to 25 punch cup servings

recipe number 19

Fruited Ice Tea
2 Tbs instant tea powder
5 cups cold water
1 cup light corn syrup
1/2 cup orange juice
1/2 cup lime juice
lime slice/ maraschino cherries
Combine instant tea powder and the cold water; stir will tea is dissolved.  add corn syrup, orange juice and lime juice.  Mix thoroughly.  Chill.  Pour over ice in punch bowl or large pitcher.
Yeilds 14 - 1/2 cup servings.

recipe number 16

Hospitality Tea Punch
1 quart water/6  orange pekoe tea bags
1/2 tsp mace/1/2 tsp allspice
long strips of lemon peel cut from 2 Lemons
2 quarts of cranberry-orange juice, chilled.
1 quart lemon soda, chilled.
sugar to taste/orange and lemon slices/ ice cubes
Boil water in saucepan. Remove from heat and add tea bags, mace, allspice and lemon peel. Cover and let steep for 5 minutes. Remove teabags and lemon peel. Cool and then chill. Just before serving pour tea into punch bowl and stir in cranberry-orange juice and lemon soda. Add sugar to taste. Garnish with orange and lemon slices and add ice cubes.
Yeild: 30 four ounce punch cup servings

recipe number 15

Anniversary Fruit Punch
2 - 46 ounce cans unsweetened pineapple juice.
1 - 6 ounce can frozen lemonade concentrate
1 cup strong black tea
2 quarts ice-cold water
2 - 6 ounce bottle maraschino cherries with juice
chill all ingredients; mix and pour over block of ice in punch  bowl.
Yeilds: 50  1/2 cup servings

recipe number 14

Golden Punch
1 - 6  ounce frozen orange juice
1 - 6 ounce frozen pineapple juice
1 - 6 ounce frozen grapefruit juice
2 - 6 ounce frozen lemonade
2 - 2 liter bottes of gingerale
Ice.
Reconstitue juices according to direction on can. Using very cold or ice water helps chill punch. Add chilled gingerale just at serving time pour into punch bowl over ice.

recipe number 9

Spicy Welcome Cup Punch
1 orange, thinly sliced/ 3tbs honey/ 20 whole cloves/ 2  6-inch sticks cinnamon/12 whole allspice
2 tsp cut up candied ginger
2 - 46-ounce cans apricot nectar
1 - 6 ounce frozen orange juice concentrate
2  - 2 liter bottle lemon lime carbonate beverage
In saucepan combine orange, honey, spices and juices. Heat to a boil; reduce heat and simmer 10 minutes
Remove from heat and let stand 30 minutes.  Strain.
At serving time reheat; slowly add lemon lime soda . Serve in mugs; garnish with orange slices.
Yeild 24- 6 ounce servings