Muddle orange slices in cocktail shaker with simple syrup, and ice and plum wine, shake vigorously, strain into tall ice filled Collins glass. Garnish with plum slice.
Line up 12 white wine glasses, fill with ice.
In each glass, pour 1/4 cup Japanese plum wine, 1/4 cup sparkling water, and 1 T. lime juice.
Garnish with lime slices, serve.
escription for substitute for the plum wine). Stir well.
Return the
Heat wine, mandarin syrup and corn syrup to a rolling boil. Add the lemon juice.
Spread over cake or use as glaze for pork, ham or chicken.
Mix mandarins with strawberries, add the wine and mix.
Chill at least 4 hours.
Serve in fruit cups with topping if desired. Serves 4.
Bring 1/2 cup water and 1/2 cup plum wine to a boil. Add ginger, chopped lemongrass and sugar then simmer for 2-3 mins. Remove from heat, add remaining plum wine, allow to cool then chill overnight.
To serve, skewer 1/2 the fruit onto remaining pieces of lemongrass. Place remaining fruit in a punch bowl and strain plum wine over top. Add lime juice and chilled prosecco. Decorate with fruit skewers and serve.
Mix equal parts of Sake' and Plum Wine.
(I usually mix both bottles in a large pitcher, then refill the Sake' bottle and Plum Wine bottle. Recap the bottles and chill well before serving).
Now you are all ready for when guests arrive.
Serve in your prettiest Martini glasses.
arinade, place the soy sauce, plum wine and sugar in a bowl
br>Deglaze the pan with plum wine, add the cinnamon and reduce
Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well.
Add venison and toss to coat.
Cover and refrigerate several hours or overnight, stirring occasionally.
Drain and reserve marinade.
Heat oil in a heavy pot or Dutch oven.
Add meat and brown well on all sides.
Add marinade and tomatoes.
Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.
Heat oil in 10-inch skillet over medium-high heat.
Add chicken breasts and saute about 2 minutes each side.
Remove from skillet and set aside on warm plate.
Reduce heat to medium.
Add ginger root and garlic to skillet and cook, stirring constantly, for 1 minute or until garlic is just tender.
Add the green onion and continue cooking and stirring about 30 seconds.
Fill a highball glass with ice.
Add Sake, Plum Wine and lime juice.
Stir until blended.
Garnish with a lime wedge enjoy!
Filet the salmon leave the skin on.
cut into two 8 oz. steaks --.
marinate in plum wine and teriyaki sauce for 2 hours.
fire grill.
place skin side down on SEASONED grill first .
glaze with teriyaki sauce while grilling --.
approximately 3 1/2 min.on each side depending on the thickness of the salmon filet.
auce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest
Combine plum wine, soy sauce, honey, green onions,
pepper, water, sesame oil, and plum wine until the sugar has dissolved
Pit the plums. Put into a food processor and puree.
In a heavy, medium-sized non-reactive saucepan, heat the oil over medium heat.
Add the garlic and ginger; saute 2 minutes.
Stir in the plum puree, five-spice powder, lime juice, Mirin, brown sugar, chili paste and salt.
Bring to a boil, reduce the heat to low and simmer 25 minutes, stirring often.
Remove from the heat and cool.
Transfer to glass jars and refrigerate.
ampantscotland.com, most pie crust recipes are made with half lard
For the plum compote, bring wine, 1 cinnamon stick and 4
aking, prepare the plum sauce.
For the Plum Sauce: Combine all