aper and let cool.
Brandied Cherry Sauce:.
Combine ingredients and
hours.
For the cherry sauce:
Gently saute the
Preparing Bing Cherry Sauce:
Drain juice from
Horseradish Mezcal:
Infuse 1 liter of Vida Mezcal with 50 grams of sliced horseradish for 2 days, then strain.
Directions:
Heat ingredients (except Ginger Beer) with portable water heater or microwave, then pour into hot toddy glass and top with Ginger Beer.
Garnish with baby's breath dipped in brandied cherry syrup, dehydrated lime wheel, and clove-studded orange peel.
o 350 degrees.
This recipe should make 3 layers.
ack.
Meanwhile, for the cherry sauce, combine granulated sugar, 2
until dry.
For this recipe, I gave the figure of
nd chill overnight.
Stir brandied fruits mixture into batter.
erve later. To serve, prepare Brandied Cream; pass to spoon over
Drain cherries, measuring syrup.
Add water to syrup to make 1 cup.
Cut cherries in half.
Heat brandy and pour over cherries. Let stand 30 minutes.
Drain, reserving brandy.
Dissolve in boiling water.
Add measured liquid and brandy.
Chill until thickened.
Measure 1 3/4 cups of gelatin; blend in whipped topping.
Pour into 6-cup bowl.
Chill until set, but not firm. Add cherries to remaining thickened gelatin.
Spoon into bowl. Chill until set, about 3 hours.
Makes 5 1/2 cups or 10 servings.
Combine cream cheese, sugar and margarine.
Beat until well blended.
Add eggs and vanilla; blend well.
Combine dry ingredients, add to mixture alternately with milk, mixing well after each addition.
Pour into greased and floured 19 x 9-inch pan.
Mix brandy with cherries and spoon over batter.
Sprinkle with nuts.
Bake at 350\u00b0 for 1 hour.
When cool, dust with powdered sugar.
Combine Wesson oil and sugar thoroughly.
Add beaten eggs, then add dry ingredients (sifted together).
Add brandied fruit, nuts, vanilla and extra juice.
Mix well.
Pour into well-greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for about 1 hour.
If using a tube pan, bake at 350\u00b0 for about 1 1/4 hours.
Mix sugar, cornstarch and allspice in a medium skillet.
Stir in cherries, water, brandy, and lemon juice.
Stir over medium heat until mixture boils and thickens; boil 1 minute, stirring constantly.
Serve warm.
nd bake according to recipe directions.
Cherry Pie Filling:
In
Place the Cherry Preserves in a sauce pan
Cream butter and sugar.
Beat in eggs.
Add dry (sifted) ingredients, then add the applesauce and the Brandied Fruit.
Mix well.
Gradually add raisins, coconut and nuts.
ratinate in the baking dish. Recipe serves 6.
Combine all ingredients in a medium size pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 30-45 minutes or until sticky and thickened.
Allow to cool, slightly. You can use them this way or break them down further in your food processor or with an immersion blender.
Great in place of barbecue sauce, pizza sauce, and pasta sauce. Fantastic with cream cheese on crackers.
Serving size depends on your chosen use. I've counted it as if using as tomato sauce on a pizza. This recipe makes enough for 2 medium pizzas.
n top.
The original recipe states that the serving size
alve cherries; reserve juice for Cherry Glaze.
In a large