1 bottle port or sherry
1 carton orange juice (1 litre)
1 carton pineapple juice
1 pint white wine
1 tablespoon sugar
2 strips lemon peel
1 inch piece of stick cinnamon
one half teaspoon ground cloves
2 sliced oranges

Put all the ingredients except the oranges into a large pan and simmer for 4-5 minutes; remove the lemon peel and cinnamon stick, pour into a warmed punchbowl and add the orange slices. Serve with a ladle into warm glasses.

serves 4

Then we went home to sample... sweet potato latkes with spiced maple syrup and the zucchini latkes with feta cheese From 'Ring Out Your Jewishness' by Binnie Williams

1 and a half pounds of old potatoes
2 eggs
2 tablespoons of flour
1 teaspoon salt
one quarter tsp. Pepper
one tablespoon chopped parsley
1 small onion (optional) finely chopped
sunflower or vegetable oil.

Peel the potatoes and grate them and put them in a bowl. Pick up a handful of potatoes and squeeze as much liquid as possible out of them, discarding the liquid. When you have squeezed all the potatoes, put them back in the bowl. Add the eggs, flour, salt, pepper and parsley and mix well. You can add the finely chopped onion if you want to.

Put a few tablespoons of oil in a large heavy bottomed frying pan and heat well over a medium high flame.. Put spoonfuls of the mixture into the oil and fry until the edges turn brown and crisp. Turn over and fry til golden brown.. Place the cooked pancakes on a baking dish and keep in a warm oven til ready to serve.

You can add bits of lean bacon to the mix before frying..but a Jewish Mother may be shocked at the use of ‘tref’. (unkosher)

Traditionally, they are served with applesauce

1 lb. of apples (Bramleys are best)

3 tablespoons of sugar.
Half a cup of water
pinch of cinnamon

Peel the apples and put in a saucepan with the other ingredients. Cook until the apples turn to sauce, stirring occasionally.

Recipe from Sybil de Wind

Meat: 1 chicken 1 kg samchan pork [slice and roast with dark soy and a little sugar] 1 can Vienna sausages Some bacon bones. Optional: slices of babi panggang/ slices of char siew (roasted pork)

Veg: 2 cucumbers, peeled, cored and sliced into 2"x1/2" pieces potatoes green chillies 1/2 a shredded cabbage 4 large onions, quartered Grind: 1 cup small onions 20 dried chillies 6-8 buah keras (candle nut) 2" kunyit [fresh turmeric] 2" fresh ginger julienned

Method: Soak at least an hour - chicken pieces and pork in dark soy and a little salt Fry well till half cooked. Remove from pot

Fry the ground ingredients in the same oil with the sliced ginger. Add meat, mix well and fry. Add a little water. add vegetables. When meat is cooked, add char siew, babi panggang and sausage.

Mix together two teaspoons of Coleman's mustard, 1/2 cup vinegar and 2 teaspoons of sugar. Add to the curry.

Serve with hot rice or eat with hot French bread or baguette. It’s possible to eliminate ingredients like the buah keras if not available, and to substitute powdered for fresh turmeric. - sparingly. The curry can be frozen, but take out the potatoes first and when re-heating, add some freshly sliced cabbage. In lieu of some of the vegetable, add some achar.

Serves 8 as main course
or 12 as hors d'oeuvre

salmon mousse or snails glazed with butter. Which would you prefer? Fishing is my trade, it pays enough for one meal a day. From 'Dinner is Served' by Mary Palmer

1 tablespoon unflavored..powdered or leaf gelatin
1/2 cup cold water
1/2 cup mayonnaise
to taste, salt, ground white pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
2 teaspoons parsley, chopped
1/4 teaspoon paprika
1 tablespoon fresh lemon juice
1 tablespoon brandy
2 cups cooked salmon
1 cup heavy cream

PREPARATION
Use finely flaked poached fresh salmon or canned salmon, skin and bones removed.

In a large mixing bowl, dissolve the gelatin in the water. Set aside for 5 minutes. Heat the gelatin over low heat while stirring. to melt the gelatin. Cool to room temperature.

Whisk in the mayonnaise, salt, ground white pepper, Worcestershire sauce, chopped parsley, paprika, brandy and lemon juice.
Refrigerate the mixture for 15 to 20 minutes or until it begins to thicken lightly.

Blend the salmon in a food processor. Whip the cream until thick and fluffy. Fold the salmon and cream into the gelatin mixture.

Transfer the mousse to a large decorative mould or individual moulds and refrigerate for 3 to 4 hours to set.

Salmon mousse can also be used as a filling in various garnishes for seafood dishes or barquettes, tomatoes, cucumbers, artichoke bottoms, or mushroom caps.

PRESENTATION
Dip the mould or moulds in warm water for a few seconds. Invert on a cold platter or individual plates. Garnish with sliced tomatoes, sliced cucumbers, and lemon wedges.