In a large pitcher, combine fruit, sugar and fruit juice. Set aside to macerate for 1 hour. Just before serving, add sparkling wine and liqueur. Serve over ice. ...
Preheat the oven to 325\u00b0F. Line a baking tray with parchment paper. Whisk the butter, honey and ginger. Toss with the pepitas, oats, muesli, flour and candied orange. Fold in the egg white.Tran ...
Preheat oven to 350\u00b0F. Grease and line a 7 x 11 inch baking dish with parchment paper, extending paper at long sides for handles.Place butter and dark chocolate in a small saucepan over low hea ...
Mix first 6 ingredients together; beat well.Stir constantly when cooking; cook over medium heat until mixture thickens. Remove quickly from heat; layer in bowl with banana slices and vanilla wafers ...
Combine rice, milk, ginger, cardamom, cinnamon and 1/4 cup of the sugar in a medium saucepan on medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to low; simmer for 10 mins or un ...
For the blueberry compote, cook the blueberries with 1/3 cup of the sugar. Cool and refrigerate.For the vanilla cream, mix the vanilla seeds with the eggs, a pinch of salt and the remaining sugar in ...
Scrape the seeds from the vanilla bean and mix with the creme fraiche and 1 tbsp of the sugar. Refrigerate until ready to serve.Place the chopped white and dark chocolate in 2 separate heatproof bow ...
On a serving platter, combine mesclun, berries, prosciutto, bread and blue cheese.For the dressing, whisk oil, vinegar and mustard in a small bowl. Season to taste. Drizzle over salad just before se ...
In a large bowl, combine ice cream with honeycomb chocolate. Return to freezer container. Freeze for at least 2 hours until firm.Preheat a grill plate on high. In a small bowl, combine butter, honey ...
Combine cream, sugar and spices in medium saucepan. Stir on low heat until sugar has dissolved. Bring to a boil. Strain mixture into large measuring cup. Cool for 5 mins.Meanwhile, sprinkle gelatin ...