Recipe Index
A GRAND FEAST
Begins on page 37
Roman Punch p.38
Makes 12 servings
4 (4x1-inch) strips orange peel
3 sprigs rosemary
3¾ cups lemonade
1¼ cups freshly squeezed orange juice
1 cup Champagne
½ cup light rum
½ cup brandy
1 cup granulated sugar
⅓ cup water
3 large egg whites
¼ teaspoon cream of tartar
Garnish: rosemary sprigs
1. In a large bowl, combine orange peel and rosemary; using a wooden spoon or cocktail muddler, crush until fragrant. Stir in lemonade, orange juice, Champagne, rum, and brandy. Cover and refrigerate for at least 1 hour.
2. Strain lemonade mixture through a fine-mesh sieve into a large pitcher or punch bowl; discard orange peel and rosemary.
3. Just before serving, in a small saucepan, stir together sugar and ⅓ cup water until well combined. Bring sugar mixture to a boil over medium-high heat; cook without stirring until a candy thermometer registers 248°.
4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium-high speed until stiff peaks form.
5. Reduce speed to medium. With mixer running, pour hot sugar mixture into egg whites in a slow, steady stream, avoiding whisk. Increase speed to medium-high; continue beating for 10 minutes until mixture cools to room temperature and is a spreadable consistency.
6. Spoon whipped sugar mixture into a large piping or resealable plastic bag; cut a ½-inch hole in tip or corner.
7. For each serving, pour approximately ½ cup lemonade mixture into a chilled coupe glass. Pipe sugar mixture over lemonade mixture in a tight spiral motion, first tracing inner edge of glass and then working toward center. Using the back of a spoon, gently spread sugar mixture into an even layer and swirl as desired. Serve immediately. Garnish with rosemary, if desired.
Oyster Bisque p.38
Makes 12 servings
3¼ pounds russet potatoes (approximately 4 large potatoes), peeled and chopped into 1-inch cubes
1 tablespoon plus 2½ teaspoons kosher salt, divided
1 quart whole milk
3¾ cups seafood stock
2 (16-ounce) packages fresh oysters, drained (oyster liquid reserved)
½ cup unsalted butter
1 cup finely chopped celery
1 cup chopped green onion, white and light green parts only (dark green parts reserved and sliced for garnish)
6 cloves garlic, minced
½ teaspoon ground black pepper
¼ cup all-purpose flour
1½ tablespoons sherry
1 teaspoon Worcestershire sauce
Garnish: torn fresh parsley,
