You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Slice of Life

  • Choose right pear for recipe
    You know how in high school there's always the popular girl or guy that has the almost as popular best friend/sidekick? Well, that's kinda how it is with the pear.
  • Making applesauce fun, easy
    In the midst of preparing for fall, there is one food item that (in my opinion) is almost always purchased and rarely homemade. I’m talking about applesauce.
  • Change up those layered salads
    Summer is over. OK, not officially over, but rather in a social, school has started, all the pools are closed and Halloween candy is starting to show up in the grocery aisles kind of summer is over.
The holidays are a great time to enjoy punch.

Get ‘punch drunk’ this holiday

Every day we take nouns and phrases and turn them into verbs or entirely new words that mean something different than you think they might.

In our house the words are usually food-oriented and we coined the phrase ontomatocookie (a play on onomatopoeia) instead of anthropomorphism, which it really is. You’re the apple of my eye, couch potato, I’m in a jam, cool as a cucumber and nutty as a fruit cake are some of the more well known.

There is also punch drunk. Holiday time is especially prone to “punch drunkenness.”

Since holiday time is one for parties and punch, I thought it only fitting to offer punch recipes that can give you the best of both the alcohol and alcohol-free variety – no punching required.

Strawberry Punch (Non-alcoholic)

3 cans (6 ounces) orange juice concentrate, thawed.

3 cans (6 ounces) pink lemonade concentrate, thawed.

4 to 5 cups of water

2 packages (10 ounces) frozen strawberries, sliced

2 liters ginger ale, chilled.

Crushed ice (3 or 4 cups) or an ice ring

In a large bowl mix all 6 cans of concentrates with the water. When combined, add the strawberries and mix. Add the ginger ale and crushed ice or ice ring and serve. Serves 20 to 30.

Drunken Tea Punch (Alcoholic)

1/2 cup lemon juice (fresh with pulp is best)

1 cup cranberry or pomegranate juice

1 cup orange juice (fresh with pulp is best)

1 cup strong English Breakfast or Earl Grey tea

1/2 cup sugar

1 bottle (fifth size) Southern Comfort

Lemon slices

Crushed ice or ice ring

Mix all ingredients in a punch bowl. Add the ice and lemon slices and serve. Serves 24 to 36 depending on size of the serving cup.

Mocha Eggnog Punch (Alcoholic)

2 gallons of eggnog, chilled.

1/2 cup of light brown sugar, packed

2 tablespoons instant coffee

1 teaspoon of cinnamon

2 cups of Kahlua or coffee flavored liquor

2 cups of whipping cream

2/3 cup of powdered sugar

1 tablespoon vanilla

Extra cinnamon for garnish

In a large bowl or stock pot combine the eggnog, brown sugar, instant coffee and cinnamon. Whisk together until the sugar and coffee are dissolved. Add the Kahlua; whisk to combine and then chill for at least 1 hour. In bowl of an electric mixer beat together the whipping cream, powdered sugar and vanilla. Beat until stiff peaks form. Pour the eggnog punch into a punch bowl; then top with the cream mixture and mix just to swirl the whipped cream into the eggnog punch. Dust the top with the cinnamon and serve. Serves 20 to 25.

Not Alcoholic Piña Colada Punch

46 ounces pineapple juice, chilled

15 ounces coconut cream

1 tablespoon cinnamon

1 quart vanilla ice cream, softened

2 liters lemon lime soda

Crushed ice or ice ring

Sliced oranges

In the bowl of a food processor or blender combine 2 cups of pineapple juice, coconut cream and cinnamon until creamy. Pour the mixture into the punch bowl and add the soft ice cream. Mix to combine. Add the remaining pineapple juice and lemon lime soda. Mix to combine and add the ice and sliced oranges and serve. Serves 18 to 20.

Slushy Punch (Non-alcoholic)

6 ounces frozen orange juice concentrate

6 ounces lemonade, frozen concentrate

4 cups water

12 ounces apricot nectar, canned

46 ounces pineapple juice

2 liters sparking white grape juice (or sparkling white wine)

In a large bowl combine the orange juice and lemonade with 4 cups of water. Mix to combine. Add apricot nectar and pineapple juice. Freeze for at least 3 hours or until it becomes slushy. Pour into a punch bowl and add the sparking grape juice and mix to combine. Serves 24 to 36 depending on size of the serving cup.

– Submitted by Artie Marthern of Indianapolis – Modified from Slice of Life is a food column that offers recipes, cooking advice and information on new food products. It appears Sundays. If you have a question about cooking or a food item, contact Eileen Goltz at or write The Journal Gazette, 600 W. Main St., Fort Wayne, IN 46802.