Martha Stewart Living is one magazine that I recommend investing in, and don't worry, this isn't an "inside" tip that's going to land either of us behind bars. In fact my sister and I invested my mother in a subscription for the past year, and the entertaining guru has only made us better off. Her ideas are endless and she has improved our notion of entertaining, from elegant table settings and eye-catching centerpieces to savory foods and drinks that are ever memorable. .
Being that I am from an Italian family, I am sure it is no surprise that our dining room table is the focal point of our home. Not only does my mother get very technical in creating a beautiful table setting presentation, but last Christmas my sister-in-law brought over a Martha Stewart inspired, homemade, centerpiece that certainly added that eye-catching touch. However, this year I hope to bring to the center Martha's Lemon Drop Champagne Punch, which I know will look pleasent, but intend for it to be more pleasing to the palate than the eye.
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I am certainly a fan of of champagne, I believe lemon complements just about everything beautifully, but this recipe is what first introduced me to candied lemon peels, which I believe give this punch that added pizazz. Sure you can add fresh fruit, raspberries or strawberries, or even lemons, but I think the candied peels are more effective for a winter drink. No matter what your choice of garnish, if you enjoy punch, this is a universal flavour that is sure to please all guests.
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And don't stop there, visit Martha's new daily blog, The Martha Blog up close & personal, to discover more of her trendiest ideas.
The Recipe
Ingredients: (for 6 to 8 guests)
3 lemons
1/2 cup sugar
1 bottle champagne, chilled
3/4 cup vodka, chilled
4 ounces candied lemon peels
Remove zest from each lemon, juice lemons, and strain pulp. You should end up with 3/4 cup of juice. A trick to removing the zest is to use a vegetable peeler, peeling in a continuous spiral. Lemons are easier to peel, and will release more juice, at room temperature
than when chilled..
In a saucepan over medium high heat, heat the sugar and a 1/2 cup of water, until sugar is dissolved. Bring to a boil, and remove from heat. Add zest, and let the "syrup" cool completely, about 2 hours.
Pour champagne, vodka, lemon juice, and syrup into a punch bowl, and stir. Serve your glasses of punch with candied peels.
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Perfect for Christmas, New Year's, and all season long,
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Haley
1 comment:
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