Recipe: Braised Sonoma Rabbit Ragu with Fresh Pappardelle

One of the pleasures of living in this new food haven of the Bay area is finding some fantastic local ingredients that I would have otherwise have had to order shipped to me or do some serious ferreting from my home in Chicago. On Saturday, my trip to the Danville Farmer’s Market and Lunardi’s Grocery store (next door to the market) provided me with a *find* for one of my favorite dishes. On Sunday night I prepared the Braised Rabbit Ragu with fresh Pappardelle pasta. I also like this dish with tagliette pasta (*rags*) or over plolenta.

The farmer’s market provided fresh porcinis and chanterelles (for a small fortune of $28) and in Lunardi’s I discovered beautiful plump organic Sonoma rabbits for $6.99 a pound and the butcher cut one up for me. They also make fresh pasta in the store and since my pasta machine and flours are all packed away because of the move, it made a lot of sense to just buy the pasta, though it is a very simple one to make. This is also lovely over polenta.

I was able to find one of the boxes that held my *stash* of Italian tomato products. I love San Marzano Cherry tomatoes and sauces (see pictures), but they are impossible to find here, or at least so far anyway. Regular San Marzano tomatoes are sometimes available here in gourmet markets, only one or two brands though and the prices are at least twice of what we paid in Chicago. Eventually I may find a source for these special Italian items that I so love (a North Beach Field Trip is on the books), but for now, I am relying on what I brought with me to make things special. If not, I have Chicago friends that I may bribe to ship some to me when my stash runs out.

I used turkey stock because I had just made some deep dark rich turkey stock last week and it was splendid in the recipe. I now have rabbit stock on hand of course.

My own new garden provided the rosemary, thyme and oregano. In fact I probably went heavier on these herbs than the recipe I am posting because I love them and have plenty of them. Fresh oregano is so much milder than dried, I feel like you need to be generous with it for good flavor.

So, I hope you seek out the ingredients and try this yourself, because this dish is sincerely worth the effort. Whomever you cook for will love you forever.

From the kitchen with a view of Mt. Diablo,
Devany

Don’t forget there is a great lake house with an amazing kitchen for sale in Chicago…. www.pineconelane.com

Here is the recipe:

BRAISED RABBIT RAGU OVER PAPPARDELLE PASTA
©Devany Vickery-Davidson 2006

This is one of my favorite winter dinners. It combines many special ingredients, fresh chanterelle and Porcini mushrooms, rabbit, San Marzano tomatoes, parmegiano-reggiano, wine and fresh herbs. Finding good organic rabbit is one crucial key. Find a farmer near you if your stores do not offer it.

. Brining Ingredients:

1 (3 lb.) rabbit cut into 2 forelegs, 2 hindlegs and the saddle cut cross-wise into 2 sections. Use carcass for stock
1 cup white wine1 cup water
4 tablespoons coarse sea salt
4 tablespoons sugar

Braising Ingredients:

8 tablespoons olive oil
4 oz diced pancetta
4 tablespoons minced garlic
1/2 cup finely diced carrot
1/2 cup finely diced onion or shallots
1/2 cup finely diced celery
1 teaspoon chopped fresh oregano (or more to taste)
2 cups dry white wine2 cups tomato puree
1 large can of San Marzano ( I prefer the cherry size, but they are hard to find) Tomatoes
2 cups chicken stock (or make rabbit stock by roasting the carcass of the cut up rabbit and simmering it with the vegetable trimmings from above in 6 cups of water)
1/2 cup dried porcini mushrooms, tied in cheesecloth to make a packet
Spice packet:: 2 juniper berries; 3 sprigs each thyme and rosemary; 2 cloves and 1 cinnamon stick, tied in cheesecloth to make a packet
Salt and freshly ground pepper to taste
1/2 cup Wondra or Pastry Flour
A large fresh porcini mushroom cut into ½ inch pieces (or baby portabellas) about ¾ cup
8 cloves of garlic sliced
½ cup of dry white wine for deglazing pan
2 tablespoon unsalted butter
4 tablespoons minced shallots
8-10 oz. chanterelle mushrooms, sliced into 1/2 inch-thick slices. Or if small keep whole or cut in half
Freshly grated parmegiano-reggiano
1 lb. fresh pappardelle pasta
Serves 4

Preparation:

1. Dissolve salt & sugar into wine and water. Place rabbit pieces in a bowl and cover with the brine. If brine does not cover rabbit completely, increase volume of ingredients proportionately. Cover the bowl and let sit in refrigerator for 3 to 4 hours. *You can also use a zip lock bag.
2. Pre-heat oven to 325oF. In an oven-proof saucepan or Dutch oven just large enough to hold the rabbit pieces in a single layer, sauté the pancetta until lightly browned. Add the garlic and continue 2 minutes until golden brown. Add 2 tablespoons of the olive oil and the onion, carrot, celery and oregano, and sauté until the vegetables start to brown, about 3 minutes. Add the wine, tomato puree, stock, and the dried porcini in cheesecloth. Bring to a boil, skim off any foam that develops, season lightly with salt and pepper and decrease the heat to a simmer.
3. In the meantime, pat dry the rabbit pieces with a towel. Season them with salt and pepper, then dredge in the flour; shake off any excess. Heat the remaining 6 tablespoons olive oil in a large sauté pan over medium-high heat until hot. Add the rabbit and cook until golden brown, about 3-4 minutes per side. Add fresh porcinis and sliced garlic and sauté for another 2-3 minutes. Remove rabbit and garlic/mushrooms, then deglaze pan over medium heat by adding ½ cup white wine. Stir, removing all small bits from the bottom of the pan and scrape deglazing liquid into the sauce.
4. Transfer the legs to the sauce. Return the sauce to a simmer and skim. Cut a circle of parchment paper that just fits inside the pot and cut a 1-inch hole in the center. Place the paper on top of the rabbit legs and cover with lid. Braise in the oven for 45 minutes. Add the loin and continue braising for another 20 minutes until legs are fork tender.
5. Remove the pan from the oven and transfer the rabbit pieces to a dish. Remove the spice packet and discard. Remove the porcini mushroom packet and take the mushrooms out of the cheesecloth. Transfer them to a blender with 1 cup of the braising liquid and puree until smooth, then return the puree to the braising liquid. De-fat the braising liquid if needed then reduce over moderately low heat to about 4 cups. When the rabbit meat is cool enough to handle, shred by hand. Do not chop with knife. Put the meat back in the braising liquid and keep warm.
6. Bring a large pot of salted water to boil for the pappardelle. In the meantime, melt the butter in a large sauté pan over high heat, add the shallots, and sauté until the shallots start to caramelize. Add the chanterelles and sauté for about 5 minutes, or until tender. Season with salt and pepper. When water is rolling add pasta and cook until al dente, testing after 60 seconds.
7. Add the rabbit with the sauce, a splash of vinegar, and the leaves of three stems of fresh oregano. Toss in the cooked noodles, and 2 tablespoons parmegiano. Divide the pasta among heated plates, sprinkle with remainder of parmegiano and serve with Pinot noir.

Field Trip! Off to Milpitas for Asian Goodies!

Field Trip! Off to Milpitas for Asian Goodies!
©Devany Vickery-Davidson 2006

Last Friday I needed a little break from the hundreds (literally) of moving boxes surrounding me and I also needed a few fresh items for the larder. I went down 680 to Milpitas, which is on the Northern border of Silicon Valley.

When we arrived to Milpitas Square, it was evident that 99 Ranch (338 Barber Lane) was the anchor to this shopping center. 99 Ranch is about the size of a typical grocery store, but that is where the similarities end. It is an Asian *Treasure Chest* of a store, filled with all kinds of amazing things. The complex is about twice the size of a typical suburban strip mall, with stores and restaurants on both sides of 99 Ranch. It was built about ten years ago and is billed as the largest Asian shopping center in Northern California. There are 20 restaurants and about 35 smaller stores and medical suites.

Our first stop was at a large and busy Dim Sum restaurant, The Mayflower Seafood Restaurant. The place was humming with activity, as a good Dim Sum place should be at lunch time. It kind of reminded me of being in a casino. It was an assault on the senses in a good way; bright lights, red and gold everywhere, gigantic aquariums loaded with large fish on the walls, gaggles of people talking, the food aromas, the waiters aggressively hawking their wares, the captains acting like “pit bosses” in their short starched jackets and the constantly ringing cash register. We were swiftly seated by a young hostess whose shiny black pony tail swished past her miniscule hips with every step. My hips have not been that small since I was six.

The tea came and immediately we were confronted with women pushing their wares. The problem was that so much of it was the same stuff. We selected a few items and it was almost impossible to eat because we had to shoo away the barrage of servers trying to get us to take their plates of dumplings or sesame balls. Overall, I would say that the food was average. I have had far better dim sum in Chicago and Montreal. My favorite things were the chive pancakes I accidentally ordered (couldn’t say “no” fast enough) and the greens, which I have always called Chinese Broccoli, though I am not sure of the Chinese term for them. They were lovely, green crunchy green stalks with tiny broccoli like heads on the top of them and long, thin, graceful leaves that cover the heads. The rest was unremarkable to my taste. But it was a fun experience and a bargain to boot. With tea, the tab was easy to split at $10 each.

From the Mayflower, we went to M.V. Trading Company, a small but jam packed (typical for Chinese cooking supply stores) House ware and Restaurant Supply Store. For those of you in the Bay Area, they have four locations, the other three are in San Francisco, San Jose and San Mateo. This place was loaded to the gills from floor to ceiling with all kinds of Asian imports for the kitchen and tons of restaurant supplies. The aisles are too small for carts and the selection of some items was so mind boggling that it was difficult to really decide on what you wanted. Our mission was to get a spun steel wok. The lids cost 2 X what the actual woks cost. So, after we found the woks (among probably 20 other kinds in a variety of sizes), and searched high and low, finally found the lids, then had to ask where the rings were… in a completely different part of the store of course. The store was an amazing place, but we only had a total of three hours to eat lunch and shop before the traffic would make our return trip North *Hell on Wheels*, so we paid for our purchases and vowed to come back early one day so we could comb the aisles properly.

On to 99 Ranch, another place that really requires a slow sweet amble through each aisle to see what is offered. As it was, we moved on the periphery ~ produce, meat, seafood and deli, with a run through the noodle aisle. Much of it was jaw dropping ~ especially when it came to the seafood… a lot of it still swimming ~ or crawling as it may be in the case of a former friend of mine's favorite clam…. The Geoduck , but I call it the Penis Clam, because that is what it looks like. A big clam shell with a 6-10” thick yellowish penis like thing hanging out of it. See the pictures above! Alternate spellings include gweduc, gwíduhq, gweduck and goiduck. They are native to the Pacific US and Canada (primarily Washington, British Columbia, and Southeast Alaska), it is the largest burrowing clam in the world, weighing in at an average of one to three pounds (0.5 - 1.5 kg) at maturity, but specimens weighing over 15 pounds (7.5 kg) and as much as a 2 meter (6 ft) in length are not unheard of. Imagine THAT????

There were lots of fish swimming, eels, oysters (only blue points), lobsters for only $10 a pound and you can get the fish killed, cleaned, scaled or fried there for free.

Then we rounded the corner to the Deli, where aside from a full array of "to go" dishes from a buffet like service, there were Chinese roasted ducks (both pressed and not pressed), Cantonese ribs and roasted pork loins hanging from hooks. I bought a pork loin and a duck and had those both chopped (see pictures). Total for both including tax: $17.74. When I brought the duck home and stripped the meat off to make summer rolls with, I did find it pretty scrawny. It was delicious, but not very meaty. Wes proclaimed it, "A MOST awesome Duck"! The pork was lean and lovely and enough to use for 5 different dishes. We barely got one meal from the duck, unless you count the stock I made from the bones.

We then ran through the noodle aisles and a sauce aisle before dashing for the car so that we could hit the freeway and beat the Friday afternoon traffic from Silicon Valley. This is surely a great store that we will re-visit. There is another one in Richmond, which is a little closer to us, so maybe that will be our next adventure. And a new one is being built in Dublin (even closer).

So, that was field trip number one… and there are many more to come in my new home land of the Bay area. It could take the rest of my life to visit them all. Gee… rough job eh?

Back to my unpacking ~
Devany
From the kitchen with a view of Mt. Diablo
www.dinnerpartycookingschool.com

Great Lake House for sale in Sleepy Hollow, IL www.pineconelane.com

Recipe: Turkey Enchiladas Nogada Style

This is one of my favorite ways to use turkey or chicken leftovers. Since we missed having turkey on Thanksgiving I bought one when we arrived in the East Bay. After making stock, soup and having some turkey sandwiches and pizza... this is what I did with the rest:

Turkey Enchiladas Nogada Style
©Devany Vickery-Davidson 2002

Filling:

2 Cups Shredded turkey or chicken
1 cup Chopped white onions
8 cloves of garlic finely chopped
1 small bunch of cilantro chopped (about 1/3 to ½ cup)
6 fresh Poblano chiles roasted, peeled and chopped (or 2 cans of canned chopped green chiles)
1 Chipotle in adobo, finely chopped (wear laytex gloves) and add at least 2 TBS of the Adobo sauce
¼ cup Toasted slivered almonds
3 Tbs. Cumin Seeds toasted and then ground
3 cups Mexican Queso Enchilada (white melting Cheese~ Jack cheese works if you don’t have Mexican products available) Shredded.
½ cup white Rasins (plumped in hot water and drained)

Sauce:

3 Tbs Butter
3 Tbs Flour
3 cups of Low fat milk
1 tsp Salt
1 tsp fresh grated Nutmeg
½ tsp ground White pepper
Dry Spansih Sherry

Garnish:
Queso Fresco
Pomegranate seeds
Chopped green onions

About 2 dozen fresh white corn tortillas
Oil

Mix all filling ingredients in a large bowl.

To make sauce, in a sauce pan melt butter, add flour to make roux, whisk in the milk and stir simmering to thicken slightly. Whisk in spices. Continue to simmer until the thickness of gravy. Add sherry. Remove from heat.
To soften tortillas, run through warm oil for about 1 minute and stack on paper towels.

To assemble, put a drizzle of sauce in the bottom of a baking pan and then in another pan roll a tortilla with about 1/3 cup of filling and place in the sauced pan. Continue doing this until this pan is filled. Top this pan with enough sauce to barely cover the enchiladas half way. Continue this process till filling and/or sauce is used up. If you have extra sauce left, distribute it amongst the pans. You can also use disposable freezer pans for this.

Bake for 35 minutes @ 350 degrees or until the top is bubbling and slightly golden. *If you want to freeze, remove those pans from the oven after 20 minutes of baking and let cool before freezing.

Garnish with the crumbled queso fresco, chopped green onions and pomegranate seeds. Serve with a salsa verde.

White Sangria is a great match for these enchiladas.

Half Shell Happiness

Half Shell Happiness
©Devany Vickery-Davidson 2006

I am sitting at the dining room table with an early morning (4 am) cup of Indian Tea I brought from Chicago. I don’t add milk, but I do add Tea Masala. I savor the crisp flavors of ginger, black pepper, cinnamon, green cardamom, nutmeg and cloves with my tea.

Yesterday was our first Saturday since the big move to our new home in Northern California. While Chicago had a record snow fall yesterday, we enjoyed a bright sunny day and a walk through the Danville Farmer’s Market. Our area of California has an amazing network of farmer’s markets. Many are year-round markets and some are seasonal. The Danville Farmer’s Market at the bottom of the mountain we live on is year-round on Saturdays and there is an evening market in the warm weather on Thursdays. During previous visits to the area I had checked out the farmer’s markets because of course it is something I have a great passion for. You can see a complete list of the available markets that I will be exploring at www.farmersmarketfresh.org I’ve already been to a couple of others, but I would like to feature each in a separate post, and fresh with the appropriate seasonality.

My little jaunt through the farmer’s market had a purpose other than foraging for whatever seasonal items were available. There is a “fish guy” there that sells wonderful fresh local fish and most Saturdays he has a few little crates of some very special oysters. I bought some last September when we had nothing but an oyster knife and a few plates here. They were so spectacular that I had been back to the market in search of them two other times only to find that they were not available. Yesterday, I was in luck! I got the last little crate of the La Maison Beausoleil Oysters. They are not local oysters, though they came from Seafood Suppliers, Inc. at Pier 33 in San Francisco (YES~ I am going to check them out directly one of these days). The nice thing about oysters (and other shellfish) is that our lovely government mandates certification on each package and because these are sold in an adorable little wooden crate of their own, I also got the certificate along with the oysters, so I know a little bit about them. They were harvested on November 29th and I bought them on December 2nd. They were farmed in Canada and the Harvest Location was NB-3F (that is still a mystery to me, but I am sure with a little digging I can figure out where in Canada that might be).

These little gems are truly what I would call “the perfect oyster” for eating on the half shell. As their name implies, Beausolei (beautiful sun) they are fresh and beautiful in their sunny taste. Their flavor was consistently sweet, briny and crisp. Size-wise these are small, but not the smallest oysters I have ever had. They are about 2-2.5 inches long and 1.5 inches wide, somewhat flat but with a nice enough bowl to nest the lovely meat in it’s liquor after opening. The texture was also perfect, just enough meaty chew to let you know that you were eating an oyster and not the sometimes slimy feel that some larger oysters can present. The size is also perfect in my estimation; the sweet morsel fits on a seafood fork and also sits nicely on the tongue, not too much for a single bite. Just enough liquor remains in the shell for a nice sip too. We ate them with some cocktail sauce and home made horseradish root. I had a few with just a drizzle of Meyer lemon as well. Our little crate had two dozen oysters and paired with a couple of chunks of San Francisco Sour Dough bread, it was all we needed for a light supper, though if I had bought two crates, I am sure we would have finished them too. The bottle of 2005 Plumpjack Sauvignon Blanc that accompanied our meal was perfect, though I love Champagne with oysters, it is not Wes’ beverage of choice.

What else did I buy at the farmer's market? An armload of tube roses (my house smells great!). Two bunches of golden baby beets, a bunch of French breakfast radishes, about 2 dozen beautiful roma tomatoes on the vine, 2 # of red shallots ( I use them like most cooks use onions), beautiful onion sprouts for sandwiches and salads, 2 big bags of herb salad mix & some beautiful little French pears from the Delta. 3/4 of a pound of Chantrelle mushrooms. Everything is organic.

Next post… Field Trip to Milpitas for Asian shopping wonders with Steve and Mary-Anne. Meanwhile, I DO have boxes to unpack!

*note if you would like to be notified every time this blog is updated go to www.botablog.com and sign up for the free service.

From the kitchen with a view of Mt. Diablo,
Devany Vickery-Davidson
Dinner Party Cooking School
www.dinnerpartycookingschool.com

Taste buds are neither conservative nor liberal, and, though it may be impossible to change the world, one should at least be able to change the menu. - Slow Food Revolution

Basque Country Dining: Saturday Night at the Star Hotel Restaurant

Basque Country Dining: Saturday Night at the Star Hotel Restaurant

©Devany Vickery-Davidson 2006

It was the Saturday of Thanksgiving weekend and we were rambling along Interstate 80, en route from Chicago to our new home in the San Francisco Bay area, a cat and two dogs in tow along with everything we needed to make the journey. Our food prospects on this trip had been pretty sad. In fact, we ended up in a lonely Council Bluffs, Iowa coffee shop (only thing open) on Thanksgiving night where I ate a not so wonderful Chinese Chicken salad for dinner. It did get better from there, but not much. Just when I was convinced that we were following the essential Donner Party Trail and fated to a culinary wasteland I noticed that with a little extra driving we could make it to Elko, Nevada where if my memory served me correctly, we might be able to dine at a great Basque restaurant. So, we found a pet friendly hotel there and drove across Wyoming, Utah and into Nevada

Elko, Nevada is a smallish high plains town located about 200 miles North West of Reno, just off I 80. There is not much to this town other than the casinos, bordellos and surrounding ranches. Because of the casinos and their hotels the place does have a smattering of restaurants, from steak houses to coffee shops. Northern Nevada’s large Basque population has been the inspiration for a few great Basque restaurants along Silver Street. The oldest of these is The Star Hotel, where I ate as a child on trips to Yellowstone. The other two are Biltoki and the Nevada Dinner House. Having already sweet memories of the Star Hotel, of course that is where we went to dinner on this chilly November night. In an old world immigrant kind of way it reminded both Wes and I of Three Brother’s Serbian Restaurant in Milwaukee., especially in the old Art Deco Bar where we waited about thirty minutes to be seated (reservations are only for parties of 8 or more).

My mother’s paternal grandmother was Basque and so I have always had an affection for the culture and food of these wonderfully seasoned Spanish/French people. When I was a child growing up in Southern California we used to go to a fantastic old hotel dining room in Chino (also sheep country back then before real estate prices made it impossible to farm there) called El Centro Basque Hotel. It was the first place I encountered things like real “Frenched” green beans, marinated sliced beef tongue and wine in little glasses instead of stemware... yes, even served to the youngsters, they just added water a bit of wine in the children’s glasses back then. Laws have changed and the Centro Basque Hotel is now a strip mall. Sad commentary on the value of good things.

What is Basque you ask? It is a region of the world that encompasses four Spanish provinces and three French provinces, literally “Zazpiak bat”, seven are one. The beginnings of the Basque nation, known as Euskadi did not actually form until the 1890’s, though the culture and language of these people has evolved over 10,000 years of living in this isolated region of Europe.

The Basque people began immigrating to Northern Nevada after the California Gold Rush ended in 1850. Many of the Basques were sheep herders and needed a place to stay in the winter. The Star Hotel was built by Pete Jauregui as a boarding facility in 1910 and has been running under Basque ownership ever since. It is now owned by Scott and Tricia Ygoa.

If you are interested enough to visit the Star Hotel , Start the meal, with a Picon Punch (see recipe below), the high-octane Basque digestif made of brandy, Picon (a Basque Bitter Orange liqueur), grenadine, and a twist of lemon. It will get your appetite going, and you are going to need a hearty sheep herder’s appetite at the Star Hotel!

The meals are served family style at long tables. The dinner bell rings and dinner is served, just as in the old days. When you are seated a basket of fresh Basque Sheepherders bread and real butter is served and immediately following that, a large bowl of soup. The night we were there it was a garlic cabbage soup in a light chicken broth with carrots, fennel, pimento peppers, cabbage and the one ingredient that is found in every dish except desserts Garlic! In the soup it is a back note, but in other dishes it takes awards as a supporting role. Next comes a huge gorgeous bowl of salad, just iceberg lettuce, but each leaf perfectly coated with a lovely garlic (of course!) vinaigrette. I had two helpings, Wes had one and there must have been at least three more servings left in the salad bowl.

The menu is simple. No matter what you order it will come with a variety of dishes, so the only real choice you have to make is what kind of wine you want and what your entrée should be. The offerings were salmon, steaks, roasted lamb, garlic lamb chops, baked chicken with garlic rosemary and thyme, shrimp in garlic butter, bacola a la Vizcaina (salt cod in pimento and tomato sauce), clams and rice, garbanzos with locally made cured chorizos, arroz con pollo (rice with chicken), fresh Dungeness Crab in garlic butter and a steak and lobster tail special.

The side dishes the night we were there were green beans (sorry to say, just canned ones), a tasty baked bean dish with a variety of beans, including some that were quite large, French fries (perfectly cooked) and pasta with red sauce. All meant to fill the bellies of hard working sheep herders.

We both chose grilled lamb chops, medium rare, marinated in garlic olive oil with paprika and topped with mounds of sliced sautéed garlic chips. Our plates each had three thick loin chops from fresh local lamb and they were perfectly cooked. At $19.99 each and $34 for an exquisite bottle of 2000 Rioja Reserve our tab was fantastically under $75, which was way beyond what I would call a bargain. No room for dessert, though it was offered. This is rustic, hearty food, not refined dining. But it is good food and an experience not to miss. I am still thinking about those lamb chops and the luscious garlic! The table cloths are plastic coated and the water pitcher is too, the waitresses are efficient and friendly. The noise level is a bit above a standard dining room because everyone is having a great time and most people there knew each other.

We are already trying to plan out a trip to Elko in which we can visit each of the three Basque restaurants and compare them. While the Star is the original and was packed with locals, having three there, thriving next door to each other is just too much of a temptation across the state line from our soon to be new home state, California. As they say there, “On egin” (enjoy your meal). Just one warning, watch out for the punch of the Picon Punch !

Star Hotel Basque Family Style Restaurant
246 Silver Street
Elko, NV
775.738.9925

Lunch Monday-Friday 11:30 – 2 pm
Dinner nightly 5:00 – 11pm
Reservations for parties of 8 or larger only
Average entrée: $17.00

Recipe for Picon Punch
1. Fill medium-sized beverage glass with ice cubes
2. Pour in 1 1/2 ounces Amer Picon liqueur & a splash of Grenadine
3. Add an equal amount of soda water
4. Stir
5. Rub twist of lemon around rim of glass
6. Float about 1 ounce of Brandy on top & stir
7. Slip Slowly, this drink is not for wimps

above; the main course and wine

Picon Punch