RECIPE: TRADITIONAL MILK PUNCH

In certain areas of the South, you’ll most certainly find  Milk Punch on the menu for brunch, especially during the Christmas and Mardi Gras seasons. I always make them for Christmas morning and I cannot wait to have Milk Punch when I travel to New Orleans; it is one of my travel traditions. Favorites are from Commander’s Palace and Arnaud’s. The one pictured is from Tableau; so good, I had two.

This recipe can easily be doubled or multiplied for a crowd. For a big batch, pour the ingredients into a gallon container with a lid and shake well. Pour into a chilled silver or glass punch bowl and serve over crushed ice.

Traditional New Orleans Milk Punch Recipe

TRADITIONAL NEW ORLEANS STYLE MILK PUNCH

INGREDIENTS

Makes 1

1 ½ ounces brandy (brandy is traditional but you may use bourbon if you prefer)

½ ounce dark rum (optional)

2 ounces whole milk

¼ cup heavy cream (omit for a lighter drink)

½ ounce simple syrup* (substitute 1 tablespoon powdered sugar if you don’t have or want to make simple syrup for 1 drink)

1/4  teaspoon vanilla extract

Freshly grated nutmeg

Crushed ice

DIRECTIONS:

Put the brandy, rum, milk, cream, simple syrup, and vanilla into a cocktail shaker filled ½ full with ice. Shake until sugar is completely dissolved.

Strain into glasses of crushed ice. Grate nutmeg over the top and serve.

*To make simple syrup: Add equal parts granulated sugar and water to a pot, bring to a boil, stirring to dissolve the sugar. Once it comes to a boil, immediately remove it from the heat and allow it to cool before using. Store up to 2 weeks in the fridge.

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KITCHEN HACK: HOW TO RIPEN OR SOFTEN AN AVOCADO QUICKLY

Did you know that we Americans will consume more than eight million pounds of guacamole on Super Bowl Sunday? Wow---That is a lot guac!

Many of you use store-bought guacamole but there is no need--guacamole is one of the easiest recipes to master and tweak to your own taste. All guacamole recipes begin with ripe avocados and therefore requires some planning. Get my CREAMY PARTY GUACAMOLE RECIPE...

If you are making the guacamole that day, you will need to purchase ripe avocados which are that dark purple-black color, are somewhat firm but the skin yields to gentle pressure. Avoid over soft or blemished fruit.

Store not quite ripe avocados in a brown paper bag for 2-5 days before you use them to insure they are ripe. Refrigerate already ripe avocados- this will prolong their life by a day or two.

There are two hacks you can use to ripen avocado at home: 

BROWN BAG METHOD

Since avocados release a natural ethylene gas, storing them in a paper bag will promote the ripening process. Adding whole apples or kiwi to the bag will actually speed up the process. The more apples or kiwi you add to the bag, the faster the avocado will ripen. Check the avocado daily and move to the refrigerator if they begin to ripen too quickly.

The first two avocados are hard and bright green. To ripen, simply put them into a clean brown paper bag along with a whole apple or kiwi. Seal the bag and store for 24 hours in a warm, dry spot. You should find the avocados perfectly ripened when you open the bag. To cut the avocados, use a sharp knife and cut lengthwise to the pit on both sides. Twist the two halves away from each other and they will separate. Use your tap the pit with your knife and it will come out easily.

OVEN-FOIL METHOD

Here is another hack you can use to quickly soften a hard avocado. (Note: The flavor and the consistency of a softened avocado will not be the same as a ripe avocado.) To quickly soften a hard avocado, wrap it tightly in foil (trapping the ethylene gas) and place in a 200° Fahrenheit oven for 30 minutes. Check the avocado like you would a baked potato; prick the surface with a knife or fork to check it and return it to the oven if it hasn’t softened sufficiently. Depending on the size of the avocado, this may take up to 45 minutes. Allow it to cool completely before cutting.