Tea at Trianon: St. Cecilia's Punch

John Wilson Croker on Marie-Antoinette

"We have followed the history of Marie Antoinette with the greatest diligence and scrupulosity. We have lived in those times. We have talked with some of her friends and some of her enemies; we have read, certainly not all, but hundreds of the libels written against her; and we have, in short, examined her life with– if we may be allowed to say so of ourselves– something of the accuracy of contemporaries, the diligence of inquirers, and the impartiality of historians, all combined; and we feel it our duty to declare, in as a solemn a manner as literature admits of, our well-matured opinion that every reproach against the morals of the queen was a gross calumny– that she was, as we have said, one of the purest of human beings."

~from History of the Guillotine by John Wilson Croker, 1844

Edmund Burke on Marie-Antoinette

"It is now sixteen or seventeen years since I saw the queen of France, then dauphiness, at Versailles; and surely there never lighted on this orb, which she hardly seemed to touch, a more delightful vision. I saw her just above the horizon, decorating and cheering the elevated sphere she had just begun to move in, glittering like a morning star full of life and splendor and joy. Oh, what a revolution....Little did I dream that I should have lived to see such disasters fall upon her, in a nation of gallant men, in a nation of men of honor and of cavaliers! I thought ten thousand swords must have leaped from their scabbards, to avenge even a look which threatened her with insult. But the age of chivalry is gone; that of sophisters, economists, and calculators has succeeded...."

~Edmund Burke, October 1790

Thursday, November 22, 2007

St. Cecilia's Punch

At our parties we have often served Saint Cecilia's Punch. It is delightful, but please don't drink and drive!

6 lemons
1 quart brandy
1 pineapple
1-1/2 pounds sugar
1 quart green tea
1 pint heavy rum
1 quart peach brandy
1 gallon champagne
2 quarts carbonated water
Slice lemons thin and cover with brandy. Allow to steep for 24 hours. Several hours before ready to serve, slice the pineapple into the bowl with the lemon slices, then add the sugar, tea, rum, and peach brandy. Stir well. When ready to serve, add the champagne and water. 80-90 servings.

Anonymous said...: This sounds delicious!! I should pay you a visit some time during the holidays!!

We are about to go out to our Thanksgiving dinner as soon as hubby gets out the shower! I hope I can manage to "sneak" a little glass of wine--something not so easy to do among all these teetotlers, but I'll try my darndest, LOL!!

It is almost 8PM here, I know it is still morning there for you, which probably means you are putting the turkey in the oven round about now (assuming you are doing the cooking this year!). I hope your day/dinner is great. Hugs to the family from me and mine!

Love,
Gette; November 22, 2007 at 9:13:00 AM EST
Terry Nelson said...: Well you obviously know how to party! Happy Thanksgiving! :); November 22, 2007 at 12:16:00 PM EST
Anonymous said...: I can't wait to make it for my next party.; November 22, 2007 at 11:07:00 PM EST
elena maria vidal said...: Thanks, Georgette, come visit anytime! Someone else cooked this year, I am glad to say.

Ah, yes, Terry!! Happy Thanksgiving to you and everyone!

Yes, alaughland, it is the kind of punch which gets a party rolling....; November 22, 2007 at 11:11:00 PM EST
Christine said...: Sounds lovely! I don't handle champagne well, so I should probably stick to one cup...; November 23, 2007 at 3:52:00 PM EST
Cathy_of_Alex said...: Yowza! Sounds good and potent.; November 25, 2007 at 4:49:00 PM EST
elena maria vidal said...: It is. Believe me.; November 25, 2007 at 5:19:00 PM EST
Unknown said...: But only 80-90 servings? I thought you were Catholics!; November 22, 2010 at 11:51:00 AM EST
elena maria vidal said...: It's Protestant recipe, I think.; November 22, 2010 at 11:52:00 AM EST