This cold, refreshing punch is perfect for an after-Christmas dinner drink. If you want to be really festive, substitute some chilled Asti Spumante or Sekt (a sort of German champagne) for the still white wine suggested belozo.
26 fl. oz. (1 bottle) dry white wine (a Rhine or Moselle for preference), chilled
4 fl. oz. brandy
2 fl. oz. Maraschino liqueur
8 fl. oz. carbonated mineral water or soda water
6 ice cubes
6 Maraschino cherries
1 orange, thinly sliced
1 lemon, thinly sliced
In a large punch bowl or jug, mix the white wine, brandy, maraschino liqueur and carbonated or soda water together. Place the bowl in the refrigerator to chill for 1 hour.
Remove the bowl from the refrigerator and add the ice cubes. Decorate with the cherries, orange and lemon and serve at once.
Xuxu (shoo-shoo) is a dish which, in Brazil, is made with a vegetable similar to marrow called chayote. In this recipe, we have used vegetable marrow but blanched cucumber may also be used.
1 bunch watercress, trimmed, washed and shaken dry
1 small vegetable marrow , cooked, drained and cut into l-inch cubes
8 large cooked shrimps or prawns, shelled
10 fl. oz. Remoulade Sauce
2 hard-boiled eggs, finely chopped
First make the sauce. In a medium-sized mixing bowl, combine the remoulade sauce and chopped eggs. Arrange the watercress on a serving dish. In a mixing bowl, combine the marrow cubes and shrimps or prawns and lay them on top of the watercress.
Pour the sauce over the shrimp or prawn mixture and chill the salad in the refrigerator until you are ready to serve it.