nto 1 gallon water in a large container until dissolved; add watermelon rind
he green part of the watermelon rind, and slice into 2
ot let me enter the watermelon rind no matter how I
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.
Remove all green peel and pink flesh from rind. Cut into 1-inch square pieces or smaller if you wish. Combine the 1 gallon of water and salt to make a mild brine; pour over rind pieces and soak overnight. Drain well and cook in clear water for 30 minutes. Drain. Tie cinnamon and cloves in a cheesecloth bag. Combine sugar and 8 cups of water in a kettle. Add lemon, spice bag and boil minutes. Then add rinds, well drained, and cook until transparent. Remove spice bag. Pour into sterilized jars and seal.
Combine 4 cups of the watermelon cubes and 1/2 cup of the water in a blender and puree. Press the mixture through a sieve set over a medium bowl. Pour into a large pitcher. Repeat with the remaining watermelon and water.
Add the sugar and lime juice to the pitcher; stir until the sugar is dissolved.
Pour the aqua fresca into 6 ice-filled glasses. Garnish each drink with a watermelon wedge.
Mix to taste.
Serve in punch bowl.
Float ice ring on top. Can use any red wine you like.
Makes 1 gallon.
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).
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
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.
Mix white wine, salt, 1 green onion and ginger and rub chicken. Bake 45 minutes at 350\u00b0.
Make sauce out of remaining ingredients and pour over chicken.
Bake 12 to 20 minutes more.
Serve over rice.
Good served with hot and sour cabbage as side dish.
br>Mix oil, garlic, oregano, 1 tsp salt and the crushed