In a saucepan, combine cherry juice and sufficient water to make 1 cup liquid.
Add cinnamon stick and bring to boil.
Pour over gelatin and stir until dissolved.
Add lemon juice and cherry wine.
Place in refrigerator and chill until jelly-like consistency.
Remove cinnamon stick and fold in cherries, mandarin oranges and almonds.
Grease 8 (4 ounce) molds or cups.
Serves 8.
Dip the rim of a tall glass in lime juice then sugar. Pour the cherry juice and wine into the glass and serve decorated with cocktail cherries and mint leaves.
Put the ice into the glass, then pour over the rum, cherry wine and drops of vanilla.
Top up with lemonade and enjoy!
Place strawberries in a bowl and lightly crush with a potato masher or fork. Add fruit and it's juices to a jar.
Add Godiva liqueur, Nalewka Babuni Cherry Wine and Grand Marnier.
Screw on the lid tightly and shake well.
Let sit in fridge at least 1 week, shaking the jar every other day.
If storing longer (it gets better as it sits!), shake jar 1-2 times a week.
Rub tongue with salt to remove slime.
Soak in boiling water for 2 minutes.
Peel outer whitish skin.
Rinse in running water.
Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
Pressure cook for 10 minutes.
Then remove ox tongue.
Fry ox tongue in oil till reddish brown.
Add marinade and simmer for 15 minutes with tomato sauce.
Cook all ingredients until boiling, except wine, cornstarch and sour cream.
Mix cornstarch into wine and stir into boiling soup until thickened.
Cool in refrigerator several hours.
Combine all ingredients; beat well.
Pour into Bundt pan and bake for 40 minutes at 350\u00b0.
Sprinkle with powdered sugar when removed from pan.
Fill a cocktail shaker with ice.
Add the chocolate, cherry liqueur and vodka to the shaker.
Shake very very briskly to mix and well chill.
Strain into a chilled martini glass that you drizzled the chocolate syrup into.
Garnish with Chocolate covered Cherries.
eep warm.
Combine the wine, broth, honey, thyme, salt and
For the Salad: Drain cherries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid, if necessary. Cut cherries in half, and set aside.
Dissolve gelatin in 1 cup boiling water. Add cherry liquid and wine; stir in applesauce. Chill until the consistency of unbeaten egg whites; fold in cherry halves and chopped pecans. Spoon mixture into a lightly oiled 4-cup mold. Chill until firm. Unmold salad and serve with mayonnaise dressing.
For the Mayonnaise Dressing: Combine all ingredients; chill at least 1 hour.
mins, until fragrant. Add wine and bring to a boil
ugar, sea salt, orange muscat wine, lemon zest, lemon juice and
owl; reserve 3/4 cup cherry juice.
Mix Equal(R
herries, place the sugar and wine in a medium saucepan. Stir
he skillet. Add the shallots, cherry tomatoes and garlic and saute
he potatoes.
Add the wine and enough water to cover
Combine the cherry tomatoes, basil, red wine vinegar and 1 tablespoon of the olive oil. Season with salt and pepper.
Meanwhile, cook the linguini in a large pot of salted water until it is al dente, about 10 minutes. Drain the pasta, return it to the pot and immediately toss it with the remaining olive oil and the Parmesan cheese.
Divide the pasta among 4 warm bowls. Spoon the tomato mixture over the pasta and serve immediately.
oftened, about 2 mintues. Add wine and sugar and simmer until
he small pan into the wine and cherry mixture, discarding any solids
until tender. Add tomatoes and wine. Bring to a boil. Reduce