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recipes philadelphia fish house punch
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This potent punch is dangerously crowd-pleasing.
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This punch — containing rum, Cognac, and peach brandy — is potent. If it packs a bit too much of a wallop for your taste, you can dilute it with cold black tea, a common mixer for this particular punch, or with seltzer water, for a bit of fizz. Some punch bowls may not be big enough to accommodate the size ice block we call for — feel free to use other freezing containers that are more suitably shaped. And though the block is a classic part of this recipe, you can, of course, simply serve the punch in a pitcher over ice cubes.
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This is one of our End of Prohibition party special punch recipes and it was adapted from the Philadelphia Fish House punch, which was a favorite of Generals Washington and Lafayette. We replaced the original cognac with our local Lairds AppleJack and got something fantastic as a result. We use all seasonal fruits for this—a beautiful feature that also makes it extra tasty.
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This is one of our End of Prohibition party special punch recipes and it was adapted from the Philadelphia Fish House punch, which was a favorite of Generals Washington and Lafayette. We replaced the original cognac with our local Laird’s AppleJack and got something fantastic as a result. We use all seasonal fruits for this—a beautiful feature that also makes it extra tasty.
Recipes
At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.
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One of my go-to sandwiches in Washington, D.C., is the chicken cutlet at Taylor Gourmet, where the owners hail from Philadelphia and the sandwiches are all homages to the way things are done in the City of Brotherly Love. Their sandwiches are studies in simplicity: not too many ingredients, but they’re high-quality ones, treated well. I love their combination of crunchy chicken, bitter and spicy broccoli rabe, and slightly melting provolone. But at home I like to jazz things up by adding a mayonnaise spiked with peppadews, those miniature red peppers from South Africa that are pickled to sweet-and-sour perfection. If you can’t find them, substitute your favorite bread-and-butter pickle
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Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party.
Floating petals on top of this pretty punch adds color to the buffet table. Make sure you choose flowers that haven't been sprayed with chemicals.
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Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.
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Chef Quincy Adams Erickson and I worked together in Austin during my stint as executive chef for a national chain. A graduate of the famed cooking school Le Cordon Bleu in Paris, Quincy now owns Austin’s Fête Accompli, a catering company specializing in fresh, handmade appetizers. I asked Quincy to give me a cocktail party recipe for this book and, as usual, she came up with a winner. Make sure you have a small cookie cutter that will make bite-size shapes that your guests can easily pop in their mouths. Use whatever shape you’d like: circles, hearts, stars, triangles, or squares.
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This is my make-at-home version of one of my favorite brunch items at Union Square Cafe in New York City. Chef Michael Romano makes a mean Italian-style hoagie with sliced steak, tomato sauce, and capers—yum-o! When I’m up at my cabin, out in the sticks, I gotta make a knockoff for myself. (Michael, aka Mikey here, isn’t really from Philly. Rather I am referring to his riff on Philly’s famous cheese-steak sammies.)
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Culture
In a single weekend you can go from a Cambodian cheesesteak lunch to a Michelin-starred dinner without ever calling an Uber.
Regan Stephens
Restaurants
When it comes to eating and drinking, Philly continues to punch above its weight.
Regan Stephens
Cooking
Always make punch
Andrew Knowlton
Cooking
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Punch Recipe.
Julia Bainbridge
Cooking
Turns out that in Philly, there's way more to obsess over than cheesesteak
Bon Appétit
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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Bon Appétit spends a day at Jordan Johnson in Philadelphia, home of the city’s most viral fish sandwiches. Former boxer and owner Jordan Johnson takes us behind the hype of his buttermilk-fried fish hoagie to see how his restaurant serves hundreds in a day despite opening just three days a week. From frying fish to making signature salmon fried rice, see how discipline, efficiency, and social media helped turn his food into a Philadelphia sensation.
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Join Chef Rawlston Williams as he makes beer-battered fish and chips, a perennial seafood favorite. Though you'll often see it served with a lemon wedge, Rawlston elevates your normal pub fare by making a fresh lemon sauce to go with the crispy fried filets and yukon gold wedges.
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Chef Joe Nicolosi of Tommy DiNic’s in Philadelphia shares how to make their roast pork sandwich. While the Philly Cheesesteak may be the sandwich you think of first, some may argue that the roast pork sandwich is the real star of Philadelphia. With 3-day roast pork, broccoli rabe, and sharp provolone on an Italian roll, Philly’s best sandwich is not what you think.
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You’ve heard of the McDonald's Filet-O-Fish, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Calvin Eng, owner of Bonnie’s in Brooklyn, as he gives this beloved fast food a Cantonese twist. From a bouncy cod-and-shrimp fish cake to a ginger–scallion–infused tartar sauce, see how every element is rebuilt with Chinese flavors.
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Bon Appétit spends a day on the line with head chef Anthony Knott at The Culpeper, a bustling three-story pub in East London. Using fresh ingredients from its own farm and rooftop garden, The Culpeper puts a modern twist on British pub favorites, serving everything from classic fish and chips and triple-cooked fries to Comté cheese croquettes and grilled chicken. Follow Anthony and his team as they navigate a busy day of cooking across three floors.