ears in water or white wine.
When done peel and
Pour apple cider, brandy, moscato, and pear wine into a slow cooker. Add apple, orange, pear, and cranberries. Stir in cinnamon sticks and cloves. Set on High until heated through. Switch to Warm setting.
Mix ingredients except for wine.
Stir until sugar dissolves. Add wine.
Simmer 20 minutes.
Do not boil.
Wrap cloves and cinnamon in cheesecloth, gauze or net for easy removal.
To serve 15, triple the recipe, 3 bottles of wine, approximately 1/2 gallon. To serve 30 people, 6 bottles of wine (approximately 1 gallon), 9 cups water, 3 cups sugar, 2 whole lemons, 3 to 4 oranges, 6 to 8 cinnamon sticks and cloves.
o 400 degrees.
Combine wine and 1 cup sugar in large
Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in
Mix to taste.
Serve in punch bowl.
Float ice ring on top. Can use any red wine you like.
Makes 1 gallon.
Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt.
Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice.
Cook and stir until slightly thickened.
Add mashed pears. Cool until mixture mounds.
Beat egg whites to soft peaks.
Gradually add remaining sugar, beating until stiff.
Fold in pear mixture.
Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.
soak currants in the marsala wine for 1 to 2 hours; Drain
Thinly slice the onion and separate into rings.
In a non-reactive bowl combine olive oil, wine, lemon juice, parsley, salt and hot sauce, add onion.
Place chicken pieces in a 1 gallon zip lock bag, pour marinade mixture over chicken, close bag and refrigerate for at least 4 hours or overnight, turning bag occasionally.
b>1 pound table salt into 1 gallon white vinegar (5% acidity).
Add 1
You will need a 1 gallon jug and a large balloon (very important).
stir together the brown sugar, 1/4 cup white sugar, flour
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
op.
Pour the white wine into the pan and deglaze
then gradually stir in the wine and 1/2 cup of water
Drain pears. Use 1 cup pear juice with 1 package lime jello. Bring to a boil, then cool. Blend 1/4 cup pear juice with the milk and cream cheese until creamy. Add mashed pears and jello mixture. Fold in the Dream Whip or Cool Whip.
Blend together all ingredients.
Pour into 1 gallon freezer. Cover, freeze with ice-salt mixture in proportions recommended for freezer.
When ice cream is frozen, pour off brine.
Remove dasher and pack with ice and salt.
Allow to stand 1 1/2 to 2 hours to ripen.
Combine the sugar, milk, half and half, whipping cream and lemon rind.
Add lemon juice and beat well.
Fold in egg whites. Add food coloring, if desired.
Pour into freezer can of 1 gallon hand or electric freezer.
Let ripen at least 2 hours.
hips in water for about 1 hour.
Season the Duck
Grill pork tenderloin until cooked (10 - 15 minutes). Let the pork tenderloin sit for 5 minutes before carving.
Sauce:
In a pot, reduce white wine to 1 T. Add 3/4 cup cream and reduce to 1/2 cup. (this can be done in advance).
Combine butter and cheese. Add to the wine/cream reduction and blend with a whisk. Season with black pepper.