Punch Romaine Food

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.

PUNCH ROMAINE

Punch Romaine image

This granita-style cocktail was served to first-class passengers during the last dinner aboard the fated Titanic. Learn how to make it with our simple recipe.

Provided by Thrillist

Categories Cocktail

Number Of Ingredients 9

Ingredients

1 oz white rum
1 oz white wine
1 egg white
.5 oz simple syrup
.5 oz lemon juice
1 oz orange juice
Champagne, to top
crushed ice
orange twist

Steps:

In the center of a coupe glass, create a mound of crushed or shaved ice.
Add all ingredients, except for the Champagne and garnish, to a shaker and fill with ice.
Shake and strain into a coupe glass around the mound of ice.
Top with Champagne and garnish with an orange twist.

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

LEMON TABOULI WITH TENDER ROMAINE

Lemon Tabouli With Tender Romaine image

This tabouli is excellent with or without the romaine lettuce. To make this a meal, you could add some chopped grilled chicken. From Epicurious.com, September 2003. Paula Wolfert: "A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first.""

Provided by swissms

Categories Low Protein

Time 2h

Yield 4 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup fine grain # 1 bulgur
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallion
2 pinches ground cinnamon
salt
fresh ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat leaf parsley
2 tablespoons slivered fresh mint leaves (optional)
tender romaine leaf

Steps:

Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.
Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.

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