Dad’s Champagne Punch, adapted from Joan Nathan’s Jewish Holiday Cookbook
2 20-ounce cans pineapple chunks, juice reserved
2 bottles Chablis, chilled
2 bottles champagne, chilled
1. Six hours before serving, marinate the pineapple chunks and pineapple juice in the Chablis.
2. Just before serving, stir in the champagne.
Yield: 20 servings