Champagne Oyster Puffs

36 oysters
4 puff pastry sheets
1 beaten egg
1/2 cup oyster liquor
2 egg yolks
1 tbspn cream
1 bottle champagne - (1/4 cup for recipe and the rest to drink)

Take a sip of champagne. Partly defrost pastry sheets and cut each into 6 rectangular pieces. Transfer to lightly buttered baking tray. If you do this successfully, take another sip of champagne.

Score pastry with diagonal knife lines. Glaze with beaten egg and bake in hot oven 15-18 mins. until golden. Transfer to cake rack. Place egg yolks and cream into saucepan with 1/4 cup oyster liquor. Put rest of oyster liquor and oysters into another saucepan and warm through. After another sip of champagne, add 1/4 cup of same to cream and yolks. Whisking briskly, heat this mixture until it begins to thicken, but do not allow it to get too hot. As soon as sauce is thickened, strain into a jug.

Add warmed oysters to sauce. Spoon mixture onto half of pastry sheets on individual plates. Top with other pieces of pastry. Reheat and serve immediately, remembering to drink the rest of the champagne with the meal.

Source: Contributed by Jane Jordan (Victor Harbor) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.92.

Champers Punch

can of cherries
can pineapple juice
2/3 cup lemon juice
1/2 cup brandy
1 tbs grenadine
2 bottles champagne

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.72 ['Buffet Party Menu']

Raspberry Champagne Cup

4 lumps sugar

4 teaspoons Brandy

4 tablespoons frozen Raspberries, thawed

1 tablespoon lime cordial

Well Chilled Champagne

Method: Place a sugar lump & 1 teaspoon Brandy in each Champagne flute.

Puree raspberries & lime cordial together, pour some into each glass. Top up with Champagne & serve at once.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.12.

Champagne Punch

1&1/4 cups castor sugar

1&1/4 litres spark[l]ing mineral water

2 measures maraschino

2&1/4 litres champagne

2 measures brandy

2 measures Orange Curacao

Method: Put all ingredients in a large punch bowl containing plenty of ice cubes. Decorate with fruits in season. Serves 15 to 20 people.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.84.

Chatty Prawn Balls

This is a delicious appetiser, for nibbling with a good champagne or chardonnay.

1 can sweetcorn kernels

1kg green prawns, peeled and chopped

1 tblsp plain flour

1 tblsp cornflour

1 tblsp turmeric, ground

1 red chilli, finely chopped (optional)

2 eggs

3 spring onions, finely chopped

2 cloves garlic, crushed

Olive oil or veg for frying

Some fresh chopped coriander

Method: Place sweetcorn in a food processor at high speed for 1 minute. Add all other ingredients and mix thoroughly. Heat oil in frypan until it starts to smoke, then drop tablespoons of mixture into hot oil and fry all over until golden brown. Drain on paper towels, serve hot or cold. Makes lots.

Source: Contributed by Andrea Fuller, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.34.

Punch (Cold)

One bottle rum, 1 bottle champagne, 2 glasses curacoa [sic], 1/2 lb. pounded sugar, 1 large lemon, 1 pint iced water.

Method: Put sugar into bowl with water, into which slice lemon. When sugar has dissolved add spirit, liqueur and water and chill. Just before serving add the champagne previously iced.

Source: contributed by Mrs. T. Brown in "The Miss Australia" Exclusive Recipe Book in aid of R.S.L. and Kindergarten Union (Adelaide, 1947; n.p.)

(source)

Happy New Year: Strawberry Bowle

1 punnet of strawberries

1 tablespoon sugar

1 bottle white wine

1 bottle sparkling white wine, cold

1/4 cup brandy

ice cubes

Method: Wash, hull and halve strawberries. Place in punch bowl with sugar and white wine. Leave several hours. Add brandy, ice cubes and then sparkling wine just before serving.

Source: contributed by J. Fox in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.104.

Bett's Apple Champagne

Peel and roughly slice 2 lbs apples and place in a large container. Add 1 sliced lemon and 1 dspn vinegar and 1.1/2 cups honey or 2 cups sugar. Cover with 8 pts water. Leave to stand 24 hours, strain and bottle. Makes about 6 bottles. Leave stand 5 days before using. Watch it fizz!

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.148.

source

Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

From the archives.

Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

From the archives.

Poppa's Punch

2 litres of fruit cup cordial
2 litres of orange cordial
4 litres of lemonade
4 litres of ginger ale
4 litre cask of St Tropez wine cooler
6 bottles of cheap champagne
1 bottle of sweet sherry
lots of chopped mint
lots of cucumber skin
banana slices, strawberries, etc.
1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by Valerie Griffith in Penneshaw Area School's Culinary Creations (1998).