CHEERS Darlin` for a Bang of a New Year's Punch - Ready, Aim, Take a Sip - BOOM!

From "Gun and Garden"

one of my favorite magazines -

CHEERS Darlin` for a Bang of a New Year - what's not to like?

Looking to start the New Year with a bang? Take a cue from the fine folks in Savannah, Georgia, who have been whipping up a notorious champagne cocktail known as Chatham Artillery Punch since, some say, the colonial period. The punch, originally concocted by Georgia’s oldest military unit, the Chatham Artillery, was mixed in large horse buckets and served at celebrations, including a presidential visit from James Monroe in 1819. With a recipe that calls for a mix of champagne, rum, brandy, and bourbon, it’s no wonder the punch has been called a “suave and deceitful brew.”

Over the years, many variations and additions have been made to the drink, but Damon Lee Fowler, author of the Savannah Cookbook, has put together a recipe that's very close to the original (no horse bucket required). But be warned, Fowler says that the “innocent tasting but lethal” Chatham Artillery Punch has some morning-after recoil. Best cook up a batch of Hoppin’ John and collard greens.

Chatham Artillery Punch

2 ounces of green tea leaves

4 large lemons

1/2 pound turbinado or light brown sugar

1 quart dark rum

1 quart brandy

1 quart rye or bourbon whiskey

3 bottles champagne

1. Soak the tea leaves 8 hours or overnight in a quart of cold water. Strain the liquid from the leaves into a large container that will hold all the spirits (use wooden, porcelain, or glass; do not use plastic or metal). Juice 3 lemons through a strainer into the tea and add the sugar, stirring until it is dissolved.

2. Stir in the rum, brandy, and whiskey, cover, and let stand at room temperature for at least 8 hours or for up to a week. It’s pretty well indestructible at this point.

3. When ready to serve the punch, thinly slice 1 lemon. To serve the punch, allow 6 cups of the base for every bottle of champagne. First pour the brew over an ice ring or large block of ice in a punch bowl. Add the sliced lemon and swirl in the champagne, being careful not to disturb its effervescence. Serve with caution.

Dreaming of a Sweet Christmas . . . Santa's Favorite - Butter Cookies

Butter Cookies

Since 1954 these have been a tradition at our home and were served at Murphy Tractor Company during the holidays. My mother cooked batches and sent to us when we were away at school, as they are even batter a few days later if they last that long. My brother, John, played football at UT, and she had to make a lot of cookies when she sent them to him – the whole team anxiously awaited his care package, and of course he shared. Southern Living selected this recipe to feature in a holiday section several years ago. These are without a doubt, Santa's favorite cookie at our house. Merry Christmas!

3/4 pound butter

1-1/4 cups sugar

2 egg yolks

1 teaspoon vanilla

Flour to make soft dough

Cream butter and sugar. Add eggs and vanilla, beat well. Add flour. Form into small balls (about 1-1/2”); place on a cookie sheet lined with parchment paper. Press top with finger to make a small indenture, add small spoonful of strawberry preserves. Bake until light golden brown in a preheated 350 degree oven; don’t over bake. Remove from oven, let rest on cookie sheet for 5 minutes. Remove and store in an air tight container.

Ham, Smoked Gouda & Gruyere in Puff Pastry with Fig Dijon

I served this today to my mother's Christmas luncheon for her card club. They devoured it and thought I had spent hours in the kitchen making a very difficult  French sandwich. Oh well darling, it took about 10 minutes to put it together and into the oven. Oh la, la and Fa, la, la, la, la! This is delicious beyond belief. Cut into small pieces for an appetizer or cocktail buffet. I think I'll serve at a holiday brunch also. Larger slices are perfect with a cup of soup or a salad. I used the fig preserves I made this summer, but you can pick up a jar at the grocery - I bet pear preserves would be yummy too!  Y'all enjoy!

1 package frozen puff pastry

2 tablespoons Dijon mustard with 2 tbsps fig preserves added

1/4 pound ham, shaved

1/2 pound Gruyere, shredded

1/4 pound Smoked Gouda, shredded

4 ounces cream cheese with 2 tbsp fig preserves added

1 egg, beaten with 1 tbsp water, for egg wash

Roll out one sheet of puff pastry on a floured board to 10 x 12 size; place on sheet pan lined with parchment paper. Brush mustard mixture over pastry, leaving a 1/2 – 1 inch border around the edge. Top with a layer of ham, leaving the border; spread cream cheese mixture over ham leaving the border. Sprinkle the cheeses. Brush the border with the egg wash. Add the second sheet of puff pastry which has also been rolled on a floured board to the 10 x 12 size. Place this sheet on top of the cheese and line up the edges; trim with knife if needed. Crimp the edges with a fork, all the way around; joining the two pastries. Brush the top with egg wash. Cut three diagonal slits in the top pastry sheet to allow steam to escape. Bake in a preheated 450 degree oven for 20 – 25 minutes, until puffed and lightly browned. Allow to cool for a few minutes before cutting. This is delicious hot or cold!