This past weekend, a few of our Wine Sisters threw an engagement party for a close friend (You may have seen a few of the photos on our Facebook Page). Of course, it was only natural to work in a few festive treats since it fell so close to the holidays.  

Below are recipes for a festive holiday punch and a delicious fondue that are sure to delight! 

Algonquin Bar Punch

(Adapted from Bon Appetit Magazine; Andrew Knowlton)

12 to 16 servings

To make an ice block, we filled a pretty mold with sparkling blood orange soda, added lemon slices, mint and raspberries and froze until solid. Dip the pan in hot water to release the ice block.

Ingredients

Peel from 4 lemons (removed in strips with vegetable peeler)
1/3 cup superfine sugar
2 cups fresh raspberries, divided
3 cups St. Germain Elderflower Liqueur
2 cups fresh lemon juice
1 ½ cups dark Jamaican rum
6 cups ice cubes
1 ice block
2 cups chilled brut Champagne or Middle Sister Glamour Girl Bubbly (if using, reduce sugar to 3 tablespoons)
Lemon slices

Technique

• Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 ¼ cups raspberries and mash to blend. Pour in St. Germain, lemon juice and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes.
• Place ice block in punch bowl. Strain punch over ice block into bowl. Add Champagne; stir to blend. Garnish punch with lemon slices and remaining ¼ cup raspberries. Ladle into punch cups.

Creamy Manchego Fondue with Smoked Paprika

(From Great Party Fondues by Peggy Fallon, 2008, J. Wiley & Sons, Inc. Hoboken, New Jersey)

Makes about 3 cups; 4 main course of 8-10 appetizer servings

Ingredients
1 pound manchego cheese, shredded
1 tablespoon cornstarch
1 large garlic clove, crushed with flat side of a knife
1 ½ cup half-and-half or light cream
1 tablespoon fresh lemon juice
1 tablespoon brandy or dry sherry
½ to 1 teaspoon sweer of bitter sweet pimentón de la Vera or other smoked paprika
Salt and freshly ground pepper

Technique

• In a large bowl, toss the cheese with the cornstarch to coat.
• Rub the inside of a large saucepan with the garlic and discard. Add the half-and-half to the pan and warm over medium heat, watching carefully, until hot but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Season with the lemon juice, brandy, smoked paprika and salt and pepper to taste.
• Transfer to a fondue pot, (we love the Cuisinart electric one), and serve at once.