Punch Romaine Food

PUNCH ROMAINE

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

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

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.

LEMON TABOULI WITH TENDER ROMAINE

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.