I don’t remember exactly when the poinsettia table cloth appeared in our house at Christmas – it went perfectly with the poinettia drinking glasses that one of my sisters has in her house now.
Nor do I remember what year it was that a 7-Up flyer, featuring Punch recipes, arrived in the mailbox. Or was it inserted into the carton of 7-Up that Dad brought home for a Christmas party. (We NEVER had soda pop in the house, except at Christmas time.)
I do remember that we decided we HAD to try some of the punches though. I think that the first one we made was emerald punch. We were entranced with the name. And we had a wonderful punch bowl with glasses that hung from the edge of the bowl (was the set crystal?? I can’t recall; I think one of my sisters has the bowl and glasses….)
Mum made Gala punch several times as well. But it was “Green” that became a staple for us at Christmas.
So, imagine my delight when my sister arrived at our house on Christmas Day, carrying a 2L soda-water bottle filled with Green! Sure, we don’t have the punch bowl. But who cares? We had the punch!
I was SO happy that I had used Mum’s poinsettia table cloth. How perfect!
Well, I considered translating this into a recipe with wild yeast….
And then I realized that it would prove that I’m completely out of my mind. This is dough that has egg and butter and sugar. Like brioche. Eeeeeeek!!
Yes. Commercial yeast is the wiser ingredient, isn’t it? Maybe next time I’ll try with wild yeast. Maybe….
Having had Rum Babas years ago that T made when we first got our food processor (it came with a recipe book), I knew that babas shouldn’t be that hard to make. Especially if I did everything by hand instead of hauling out the food processor….
We loved rum babas so we should love champagne baba too.
Baba is a traditional bistro dessert. Its round cylindrical shape crosses over perfectly to tall bread machine pans. […] Baba is plump like a plush toy—soaked in a spirited champagne syrup, glazed, and then cut into wedges or slices to serve with sweetened whipped cream. Serve it the day it is made or no more than one day later for the best texture.
– Beth Hensperger, Champagne-soaked Baba, Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine, p.521