Add olive oil and tarragon to skillet over medium high heat.
Season pork chops with essence and BBQ powder.
Sear chops on one side for 30 seconds or so then flip and cook covered for about 4 minutes. Turn chops over, cover and cook an additional 4-5 minutes. Remove chops and set aside to rest.
Deglaze pan with Triple Sec and keep at a quick simmer for 4 to 5 minutes until thickened a bit.
Pour sauce over chops and dig in!
Carefully peel and segment grapefruit.
Place segments in pretty serving bowl.
Add 4 to 5 halved cherries.
Just before serving, stir in 1 to 2 tablespoons Triple Sec or Cointreau. Serves 1.
Empty the cranberries in a large bowl and wash the cranberries in cold water.
Drain and pick out the mushy cranberries. Some cranberries are springy but are still good depending on taste. Taste one or two to see if you want them.
Pour the cranberries into the jar.
Fill the jar to the top with Triple Sec. Hiram & Walker is good.
Put lid on the jar and let it sit for at least 2 or 3 days.
To serve, scoop cranberries out of liquor and put in serving dish. Or you can leave them in the liquor.
Enjoy!
Stir red wine, ginger ale, orange juice, brandy, triple sec, sugar, cinnamon, and apple together in a large pitcher.
Divide crushed ice evenly into six large wine glasses.
Pour red wine mixture into each wine glass, making sure that each serving has a few pieces of apple.
In a medium-sized bowl, mix together the triple sec, soy sauce, thyme, five spice, and garlic.
Preheat the oven to 375. Prepare a large baking dish by thinly spreading the olive oil on the inside.
Thinly slice the onion and peppers.
Place the salmon fillets inside of the baking dish, arrange the onions and peppers on top of each fillet, and then season them with the salt and pepper.
Pour the triple sec mixture over the top of the fillets.
Cover and bake in the oven for 20-30 minutes, or until fish flakes easily with a fork.
head of time. (add more triple sec if it doesn't cover
oncentrate, orange juice, red wine, triple sec, and sugar. Float slices of
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher.
Add ice cubes to 6 glasses.
Fill the glasses with sangria, spooning some of the fruit into each glass.
Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
MAKE AHEAD TIP: prepare through Step 1, cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
Squeeze the juice of lime, orange and apple in a large pitcher; add 1/2 cup sugar and fruit pieces.
Pour in the wine, brandy and Triple Sec and stir with a long handled spoon until well mixed.
Taste.
If you prefer the sangria sweeter, add up to 1/4 cup more sugar.
t. You should end up with about 1 cup of peeled
Combine cherries, blueberries, blackberries, and raspberries in a bowl. Muddle together to release juices.
Transfer muddled berries to a punch bowl. Add orange and strawberries. Pour in red wine, vodka, and triple sec; stir to combine. Cover and refrigerate until sangria flavors combine, 8 hours to overnight.
Fill a glass with ice and pour in sangria. Top with club soda to taste.
large pitcher. Add the triple sec, brandy, and simple syrup, and
Stir water and sugar together in medium saucepan over medium high heat until sugar dissolves to make simple syrup. Cool.
Combine Zinfandel, brandy, triple sec, orange juice and 3 cups of cooled simple syrup in very large container.
Add apples, nectarines, and lemons.
Refrigerate sangria until cold, at least 3 hours and up to 1 day. Ladle sangria and fruit into pitchers. Serve over ice.
Squeeze the juice of lime, orange and apple in a large pitcher; add 1/2 cup sugar and fruit pieces.
Pour in the wine, brandy and Triple Sec and stir with a long handled spoon until well mixed.
Taste.
If you prefer the sangria sweeter, add up to 1/4 cup more sugar.
Juice all but one of the oranges and limes.
Mix juice, wine, triple sec and apricot brandy in a pitcher.
Slice remaining orange and lime into thin slices and drop into pitcher.
Put ice into red wine glass or brandy snifter.
Pour glass 2/3 full of sangria and top remaining 1/3 of glass with club soda.
Stir and enjoy!
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
Combine sugar and water in a microwave-safe bowl. Microwave until water is hot, 30 to 45 seconds. Stir until sugar dissolves into a syrup. Let cool.
Transfer syrup to a large pitcher. Pour in Cabernet Sauvignon, brandy, and triple sec. Add apples, orange wedges, and orange juice. Squeeze juice from lemon wedges into the pitcher; add wedges to the pitcher. Refrigerate until flavors combine, 12 to 24 hours.
Stir citrus-flavored soda into the sangria before serving.
In a pitcher, combine all ingredients except for the fruit.
Refrigerate, stirring once a day for three days.
On the third day, taste the Sangria. If it seems too sweet, add more brandy. If it seems too tart, add a little triple-sec.
To serve, pour into wine glasses, and add a bit of frozen fruit to each glass.
Rub the meat well with the chili powder and salt.<