Bring apple cider, apple juice, and sugar to a boil in a large pot over medium heat until sugar is dissolved, about 10 minutes. Divide juice mixture evenly into the bottles. Add a cinnamon stick to each bottle.
Divide alcohol into the bottles and allow mixture to cool; seal and store in a cool dry place.
qual parts water and rubbing alcohol.
Muscle & Joint Reliever -
o quickly burn off the alcohol. Add the butter and stir
LASS 1 gallon container add alcohol and lemon strips.
Let
Dissolve sugar in hot water.
Add frozen concentrate; stir until dissolved.
Add alcohol.
Freeze, stirring often.
Measure water and detergent into a clean spray bottle large enough to permit shaking the contents.
Add alcohol.
Close top and shake to blend.
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper.
Toss mixed berries with liqueur and 1 tbsp powdered sugar.
Cut puff pastry into 8 rectangles. Place on prepared tray and dust with 2 tsp powdered sugar. Bake for 10 mins then let cool.
Whip mascarpone, heavy cream and 2 tbsp powdered sugar to soft peaks.
Sandwich mascarpone mixture, mixed berries and berry juices between puff pastry slices. Dust with remaining powdered sugar.
ith parchment paper. Sprinkle the mixed berries with the powdered sugar
In a large punch bowl, dump in frozen mixed berries.
Add gingerale and stir into berries.
Scoop entire container of raspberry sherbet on top.
Serve and enjoy!
Place mixed greens in a bowl. In a separate bowl, whisk together remaining ingredients and season to taste. Drizzle over salad and toss gently.
Combine strawberries, mango, avocado and mixed greens. Whisk together orange juice, orange zest, olive oil and vinegar. Drizzle over salad and toss to combine. Season.
lean.
Meanwhile, for the mixed berry sauce, combine 3/4
Distribute mixed greens, beets, asparagus and mint between 4 serving plates.
Heat a large frying pan over medium heat. Brush haloumi with oil and season. Sear for 1-2 mins per side, until golden. Arrange over salad.
Serve drizzle with olive oil and lemon wedges on the side.
Coat cheese in eggs then breadcrumbs. Heat 6 tbsp oil in a pan. Fry cheese until crisp and golden. Drain on paper towels. Keep warm.
Whisk together mustard, vinegar and remaining oil. Season. Toss with mixed greens and tomatoes. Distribute between 4 serving bowls. Serve with crispy cheese.
Heat cream cheese and milk over low heat; stir until smooth. Add mixed vegetables and seasonings; mix well.
Pour into 1-quart casserole.
Cover with potatoes and top with tomato slices.
Bake at 350\u00b0 for 20 minutes.
Makes 4 servings.
In a large saucepan, combine rhubarb, apple, onion, mixed fruit, sugar, raisins and coriander seeds. Stir in vinegar. Bring to a boil on high, stirring. Reduce heat to low and simmer, without stirring, 15-20 mins, until mixture is pulpy. Reduce heat to very low. Simmer 30 more mins, until mixture is very thick. Spoon into sterilized jars. Seal and label. Store a few weeks before serving to allow flavors to develop. Serve on sandwiches, with salads or with roast meats.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil over medium-high heat. Stir-fry mixed seafood and spring onions for 1-2 mins, until heated. Add vodka and cook for 1 min, until almost evaporated. Add cream and 4 tbsp dill. Season. Cook for 1-2 mins, until slightly thickened.
Add pasta to sauce and toss until well coated. Sprinkle with remaining dill to garnish.
Combine mixed greens, avocado and peas in a serving bowl.
Whisk together ingredients for vinaigrette and season to taste. Add to salad and toss to combine. Serve.
Beat ricotta and sugar until smooth. Add cream and beat until combined.
Combine coffee and liqueur in a shallow dish. Quickly dip 1/2 the cookies, 1 by 1, into liqueur mixture and arrange in a deep 25 oz glass serving dish. Top with 1/2 the ricotta mixture. Repeat layers. Cover with plastic wrap and chill for 2 hours, or overnight.
Serve tiramisu topped with fresh mixed berries.
Combine mixed berries, sugar and wine in a medium saucepan. Gently heat for 5-6 mins, until defrosted. Bring to a boil then cook, stirring occasionally, for 8-10 mins, until juices have reduced by 1/2. Remove from heat and let cool completely.
Whip heavy cream to soft peaks then fold into fromage blanc.
To serve, layer fruit compote and fromage blanc mixture in small stemmed serving glasses. Decorate with reserved fruits. Chill for up to 20 mins before serving.