Champagne Punch

For your new year’s party, very appropriate. Also lovely for a summer party, as it is very fruity and refreshing!

Adapted from a recipe from Food.com:

  • 1 (12 ounce) can frozen lemonade concentrate (small can)
  • 1 (12 ounce) can frozen orange juice concentrate (small can)
  • 1 (12 ounce) can frozen limeade concentrate (or 1 small can pineapple juice concentrate)
  • 1 (2 liter) bottle ginger ale
  • 1 (2 liter) bottle champagne
┬áDump concentrates into punch container and add ginger ale. Stir to dissolve. Dump in a cheap champagne (such as Andre), and then don’t stir anymore (otherwise you lose all the bubbles)! Top with orange slices.
(If you’re lucky, like me, and have a friend named Melanie who can lend you her awesome punch dispenser, you can use that, which will keep everything cool. If not, I recommend freezing your orange slices in advance, and maybe investing in one of those neat ice cube trays that lets you make fun shapes.)
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Tabbouleh

a108946_0051 The secret to good tabbouleh is very simple: don’t cook the bulgar. What’s the catch? You have to make it 24 hours in advance. The bulgar marinates in the juices of everything else, making for an especially flavorful dish.

Every time I make this recipe, I’m convinced it will fail: the bulgar won’t open up, I won’t have this dish, tragedy will ensue, etc. Every time, it is absolutely delicious.

Credit to my mom for teaching me this one.

Recipe for Tabbouleh Continue reading