Philadelphia Fish House Punch, a mix of brandy, cognac, rum, fresh lemon juice and simple syrup is a drink I make three times a year: Thanksgiving, New Year’s Eve, and Easter.
Perhaps for its rareness but more likely for its reception, which without fail is wild, I look forward to both making it and drinking it more than just about anything during the holiday season. Like most punches, this one is high-octane and body warming, a brew guaranteed to make the evening a smashing success.
If you’re looking to get a jumpstart on punch preparations, here’s what you can do:
- Make the ice ring: fill a bundt pan with water, stash in freezer.
- Juice the lemons and store the juice in the fridge. (You need 1.5 cups.)
- Make the simple syrup and store in the fridge.
- Mix the cognac, rum, and brandy together and stash in the fridge.
Description
You will need a Bundt pan (or something similar) if you feel like making an ice ring.
- 1 cup sugar
- 3 1/2 cups water
- 1 1/2 cups fresh lemon juice ( 6 to 8 lemons), strained
- 1 (750-ml) bottle Jamaican amber rum
- 12 oz Cognac ( 1 1/2 cups )
- 2 oz ( 1/4 cup ) peach brandy* or 1/4 cup Cognac, which is how I always make it now
- Garnish: lemon slices
*If you can’t find peach brandy, don’t substitute peach schnapps, which I have done before — it’s surprisingly overpowering. Just use 1/4 cup more Cognac. It’s delicious made this way.
- To make ice block, fill bundt pan with water and freeze until solid, about 8 hours.
- Stir together sugar and 3 1/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
- Put ice block in a punch bowl. Top with lemon slices. Pour punch over top.
- Prep Time: 15 minutes
- Category: Drink
- Method: Stir
- Cuisine: American
Description
You will need a Bundt pan (or something similar) if you feel like making an ice ring.
- 1 cup sugar
- 3 1/2 cups water
- 1 1/2 cups fresh lemon juice ( 6 to 8 lemons), strained
- 1 (750-ml) bottle Jamaican amber rum
- 12 oz Cognac ( 1 1/2 cups )
- 2 oz ( 1/4 cup ) peach brandy* or 1/4 cup Cognac, which is how I always make it now
- Garnish: lemon slices
*If you can’t find peach brandy, don’t substitute peach schnapps, which I have done before — it’s surprisingly overpowering. Just use 1/4 cup more Cognac. It’s delicious made this way.
- To make ice block, fill bundt pan with water and freeze until solid, about 8 hours.
- Stir together sugar and 3 1/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
- Put ice block in a punch bowl. Top with lemon slices. Pour punch over top.
- Prep Time: 15 minutes
- Category: Drink
- Method: Stir
- Cuisine: American
Find it online : https://alexandracooks.com/2016/11/05/philadelphia-fish-house-punch/
If you are baking a ham this holiday, you must make this mustard sauce, too. It is so delicious and so simple to prepare — it’s a matter of bringing a few ingredients to a boil and then passing the mixture through a strainer. It’s fantastic for leftover ham sandwiches.
In my family, this mustard sauce is as essential as the ham on the holiday table. It takes no time to whisk together, and it is so nice to have on hand for leftover ham sandwiches.
Serve it aside this baked ham with brown sugar glaze .
You can watch the video above , but here’s the visual play-by-play: Gather your ingredients: cream, ground mustard, vinegar, salt, sugar, egg yolks.
Combine them in a saucepan and whisk until smooth:
Bring to a simmer over medium heat, whisking often. Do not walk away. As soon as it simmers, it’s done. Strain it.
Store in the refrigerator for up to 1 week (or longer).
It is sooooo nice to have on hand for leftover ham sandwiches on …
… homemade biscuits .
Description
This mustard sauce is as essential as the ham on my family’s holiday table. It takes no time to whisk together, it is SO delicious, and it is so nice to have on hand for leftover ham sandwiches.
Not all dry mustards are created equally, and depending on the type you use, your sauce could taste unpleasantly strong. I don’t have a strong preference of brands here, but in recent years I use the Tone’s ground mustard , which I find at my local co-op. It’s not fancy — just the generic brand of spices my store carries.
- 1/2 cup ( 114 g ) sugar
- 1/4 cup ( 70 g ) white wine vinegar
- 4 tablespoons ( 24 g ) ground mustard, see notes above
- 4 egg (60 g roughly) yolks
- 1 teaspoon ( 4 g ) kosher salt
- 1 cup ( 240 g ) heavy cream
- Place a strainer over a medium-sized bowl (able to hold about 2 cups of liquid). Combine all ingredients in a saucepan, and whisk until smooth. Bring to a simmer while monitoring closely and stirring often. As soon as the mixture comes to boil, pour it through the strainer into the bowl. Let cool, then cover with plastic wrap and place in the fridge.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
