Philadelphia Fish House Punch
  This punch dates from the 18th century, when a fishing and gun club decided to start their own colony on an acre of land in the Pennsylvania area. Later, when America won the war of Independence, they declared their acre of land to be its own state. With encroaching civilization and people around them they gave up on hunting and fishing, and rather stuck to the business of drinking and eating. The recipe for their fabled punch is listed below in an updated single serving version. Mind you, this punch isn't the juice filled versions of today, but a high-test version which presumably fueled some interesting discussions.

Ingredients:
1. Ice
2. 1 1/2 ounce dark rum
3. 2 1/4 ounce Cognac
4. 1/4 ounce peach brandy
5. 1/2 ounce Simple Syrup
6. 1 ounce fresh lemon juice

Fill a cocktail shaker with ice. Add all of the remaining ingredients. Shake well; strain into an ice-filled rocks glass. Garnish with the lime slice and cherry.
 
Lamb Biryani  
Ingredients:
1. 1/2 cup plain yogurt
2. 2 cloves garlic, minced
3. 1/8 teaspoon cayenne
4. 1/2 teaspoon ground cumin
5. 1/4 teaspoon fresh-ground black pepper
6. 1 3/4 teaspoons salt
7. 1 pound boneless lamb, cut into 1/2-inch cubes
8. 3 tablespoons butter
9. 1 onion, cut into thin slices
10. 1/4 teaspoon ground cardamom or ground coriander
11. 1/4 teaspoon turmeric
12. 5 cloves
13. 1 cinnamon stick, broken in half
14. 1 1/2 cups long-grain rice, preferably basmati
15. 2 3/4 cups water
16. 1/3 cup raisins
17. 1/3 cup chopped cashews, almonds, or pistachios.

1. In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
2. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
3. Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
4. Serve with a Napa or Sonoma Vally Zinfandel, such as Ravenswood or Seghesio.		  
 
Sign up for our monthly newsletter & be the first to get our news, invitations to special events, as well as exclusive subscriber-only discounts and specials.

 
email address:  
 
We will not share your email address with anyone.