St. Cecilia Society Punch With Honey

st cecilia

St. Cecilia Society Punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. My Oldest Friend Mary Ann makes this punch for New Year’s Day.

It doesn’t have the firepower of Chatham Artillery Punch, but that may be a good thing. It’s every bit as delicious though!

Ingredients

2 medium lemons, thinly sliced

3/4 cup brandy

3/4 cup honey

2 tea bags green tea

3/4 cup dark rum

1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges

1 750-ml bottle Champagne

6 cups sparkling water, chilled

Directions

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the honey with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the honey dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the Champagne and sparkling water, and gently

Green Tea And Honey Cupcakes With Honey Buttercream Icing

Another opportunity to practice your cupcake technique!

Makes 12-14 cupcakes.

Ingredients

1 green tea bag
1/2 cup boiling water
2 cups unbleached all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Zest and juice (1/4 cup) of one lemon
1/4 cup buttermilk
1/2 cup (1 stick) butter, softened
3/4 cup honey
2 large eggs

Directions

Preheat oven to 350°F. Pour boiling water over tea bag and steep for 3 minutes. Remove tea bag and allow tea to cool.

Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine green tea, lemon zest and juice, and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lemon tea mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool completely before frosting.

FOR THE FROSTING

1/2 cup  unsalted butter, at room temperature
1/2 pound (about 2 cups) confectioners’ sugar
2 tablespoons honey
1 tablespoon  freshly squeezed lemon juice
1 tablespoon  heavy cream
1/4 teaspoon freshly grated lemon zest

Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and honey. Beat in the remaining sugar. Add the heavy cream, lemon juice, and lemon zest, whisk on high for 6 minutes.