Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.
This red wine jelly emphasizes both color and flavor. A grown-up dessert, it is tart and sophisticated due to the inclusion of red wine, nicely rounded out by brandy. The whipped cream is a good counterpoint to the austerity of the jelly.
This is taken from a letter Dickens wrote in 1847 where he gave his recipe for punch. This is a strong punch. Serve it in small quantities.