Last month, La Prensa newspaper here in Panama asked me for the second year to organize a group of chefs to do a story about a non-traditional Christmas meal that could be served for the whole family. We all decided to do a Brunch menu. I want to share a few of the recipes and photos taken during the day that we worked the recipes for the paper.
Early in the morning of November 10th, 4 Panamanian chefs (Jorge Jurado, Alonso Williams, Edna Cochez and myself) went to Pachi Mc Causland's beautiful home to cook our meal. Pachi is a Colombian cookbook author so she decided to share with us some of the recipes from her first book, Secrets of Colombian Cooking. Chef Edna's specialty is Artisan breads, and she came up with a delicious Panettone with Tropical Fruit. Other breads she made were Orange glazed Breakfast Buns and an Italian bread stuffed with Tasajo or Panamanian style smoked, dried meat; Chef Alonso and Chef Jorge had all the intentions of cooking all the meats in the grill outside but it started to rain, as is usual in our tropical weather, so they had to move everything to the ovens inside. They prepared a "Peking" style duck with Orange Glaze, a Cashew Crusted Rack of Pork, Jumbo Shrimp with Creole Sauce, served with Pachi's Brown Coconut Rice.
My assignment was to prepare the salads and a beverage. For the beverage what could be more refreshing for a warm and tropical afternoon than Sangria!! So here is the recipe for Passion Fruit Sangria. More recipes to follow. Hope you all have a wonderful Christmas meal, whether it be a dinner, brunch or lunch. Happy Holidays!
Passion Fruit Sangria
2 liters white wine
3/4 cup Brandy
1/2 cup Triple Sec or any orange liqueur
3/4 cup simple syrup*
2 cups club soda
3/4 cup passion fruit concentrate
1 cup orange juice
3 oranges, thiny sliced
2 Myer lemons, thinly sliced
2 Granny Smith apples, cubed or sliced
Combine all the ingredients in a glass pitcher and mix well. Chill for 2 hours. Served with plenty of ice!
*To make simple syrup, mix 1 cup sugar and 1 cup water in a small saucepan and heat until the sugar dissolves. Let cool completely.
Etiquetas: bebidas, en la prensa, recetas