Bring water and sugar to a boil in a saucepan; remove from heat. Stir oranges, cherries, and cinnamon stick into sugar mixture. Cover saucepan and steep for 1 hour.
Remove fruit and cinnamon stick from mixture using a slotted spoon; stir in bitters.
br>Use these crumbs on recipes that call for bread crumbs
nce cool, add lemon juice, bitters and 1/2 cup water
Fill 6 tall glasses halfway full with crushed ice. Top each with 5 drops of bitters and a good squeeze of lime juice. Top with tonic water and garnish with sliced lime and fresh mint.
Rim the inside of a glass with 5-6 dashes of Angostura aromatic bitters.
Swirl until the glass is evenly coated with Angostura aromatic bitters then add ice.
Fill glass with Lemon squash or solo and a shot of lime cordial and/or fresh lime juice. ( For a low-cal version fill glass with soda or use diet drinks).
Garnish with a slice of lemon and/or lime.
Combine lemon & lime juice, rind & sugar in a saucepan, stir over low heat until sugar dissolves.
Add a small bunch of mint if using & simmer the syrup for approx 10 minutes.
Remove from heat & pour through a sieve, allow to cool and add bitters, stir until well combined.
Pour into sterilised bottles & refrigerate.
armalade melts. Stir in Angostura bitters, salt and pepper and remove
Half fill tall glasses with ice.
Top each with 5 drops of bitters and a good squeeze of lime juice.
Slice remaining lime.
Fill each with tonic water and top with lime slice and fresh mint leaves.
Fill a cocktail shaker with ice. Pour in gin and vermouth, and add a couple shakes of orange bitters. Strain into a chilled martini glass and garnish with olive.
nd serve with applesauce.
Homemade Applesauce: Combine all ingredients in
2 BISCUITS:
2 cups homemade biscuit-mix.
1/2
HOMEMADE PESTO: Combine basil, oil, grated
In a large Dutch oven, lightly brown the meat in oil and garlic at medium-low heat.
Slowly mix in water and tomato paste. Add onions, celery and bell peppers. Simmer, covered, 3 to 5 hours until meat is very tender. Check often and add water as needed, making certain there is about a quart of thin sauce when ready to add the pasta.
Add salt, pepper and homemade pasta.
Simmer, uncovered, 20 minutes to 1/2 hour, stirring often, until broth is absorbed.
Stir in parsley. Serves 6.
To make the homemade tomato sauce: Heat the oil
Sprinkle catfish with garlic salt and pepper.
Place catfish in a well-oiled grill basket, or on a well-oiled grill rack.
Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily.
HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving.
Chill to store.
Serve over catfish fillets, hot off the grill.
*Homemade Croutons:
Heat olive oil in heavy skillet. Cut Italian or French bread into 3/4-inch squares.
Place into hot oil.
Add minced clove of fresh garlic. Stir until browned evenly. Remove from heat and let cool in a cloth napkin or light towel.
inutes.
Combine chicken and homemade miso in a large pot
nice homemade broth that can be used for recipes calling for
Note: Brand used, Rose's Lime concentrate.
Shake the juice and the bitters.
Pour over ice.
Add the tonic.
Serve.
Note this recipes is for an 8 ounce water glass. If using another glass keep the portions the same. 6-1.
The original sapsucker called for half and half portions.
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.