fruit
Can you use whiskey for a fruit cake instead of brandy? Are there specific recipes for this?
I've been looking for candied fruit for a long time and I'm getting discouraged. When I lived in France, I was able to buy them in a "confiserie" but here in the U.S, it's im...
Hi
I would like to spice up the usual fruit deserts that I serve in the summer... but have no Idea where to start, So all and any thoughts on this subject will be welcome. Thanks
I used to be super finicky when it came to food as a kid. My mum solved that problem by making me fruit smoothies in the morning or by mixing fruit, like pineapples, apples and mangoes, in unsweetened...
...9;97 Bin 28 a few months ago and it tasted as it was already going downhill. A bit flat, somewhat fading fruit, still OK burt has been better. I was slightly surprised, I had thought it would last a b...
So far I much prefer my rasp grater to the box grater/processor, although when 'large' amounts of grated stuff are needed, I default to my processor. The rasp is effortless, & I bele...
I am after a recipe for a desert using baileys cream. Preferably something I can serve with fruit.
Suggestions?
Thank you, Herma! Can you make chutney with any fruit?
Luna
Hi
I would really like to combine these two fruits into something delicious (other than just trowing them into a standard fruit pie...) and would appreciate Ideas.
Thanks
It is made from old bread, suet, eggs, sugar of golden syrup and spices and dried fruit usually
...neffably thinked jellies were translucent, jams were...smoth but cloudy & preserves had lumps of fruit. But I have been wrong before (lots)....
Hello Guest,
That sounds good to me! Like when making muffins with blueberries, adding the fruit at the end of the mixing process is best. I don't know of a recipe. I'd have to look aroun...
... amber edges, decent nose, but when you got it in your mouth, you still had some soft tannins but little fruit. This particular 75 has lost the fruit vs. tannin race.
1996 Hedges 3 Vineyards –...
...e just as fast as rubies, LBVs and vintages (i.e. within very few days). Better tawnies might lose their fruit less apparently, but then I don't see the point to cook with these gems....
In the first place i'm trying to make a pie using fresh fruit, but it often comes out too dry.
How can i moisted it a bitten, I doesn't like to use the comstock pie filling because it'...
Hello Guest, Welcome to the FC Board!
Cornstarch is what I've used for fruit pie fillings, flour for meat pie fillings.
Luna
...nd desperately want to impress I am going to grill steaks and vegetables for the main course, and have fruit, and cheese with desert whine after that, but I stiil haven't decided on an appetize...
I love the 86 Lafite, the best Lafite in the last 40yrs IMO. Still tight but tons of fruit and I also would recommend decanting the wine for a few hours, maybe even overnight
Peter
Humble re...
...the '89 vintage with dinner last evening and it was perfectly mature - soft and silky with luscious fruit and a long finish.
And that would leave yet another "e"....
...ses now & big reds.
service a spiced bread or riasin bread & baguetts, crackers, port fruit & biscotti....
...trained and civilized. It was very tight but without the burly muscular style so typical for Lynch. Good fruit in there, medium bodied. Probably on par with the 1994 quality and depthwise.
I would...
... it went -- you know--it is great for a cup of hot tea, but..
You forget about takin the chill off of fruit syrups (warm apricot syrup is yummy!) Reheating chocolate fondue for the guest which is 4...
...e the characteristics of old wine will disagree with me. However, you will find most, if not all, of the fruit gone and the wine will have qualities of vegetables, leather, musk, etc.
Now, if you ...
...lts. I have quite a bit of well-aged dry oak, and plenty of meat to perfect my technique. Not a lot of fruit wood on hand, but I do not think that it is necessary. I do also like Olney's metho...
...chicken dishes - one slow cooking with pears, celery root, wine and and garlic, and the other with dried fruit. i will serve them with couscous and rice (people can choose what the prefer) and I am ma...
My completely darling husband gave me a rasp with the optional holder for geologically zesting fruit and grating hard cheeses and chocolkate! This is an amazing tool! Altogether I love it and have nev...
...f violets, just lovely. The palate too does not disappoint being chock full of flavour, plums and cherry fruit are the base, mingled with which are a host of other flavours, mocha, earth, hints of pep...
...rie over Moulin-a-Vent.
yup
From her description, it sounded more like excess acid (or deficient fruit) than tannins. Just my interpretation, though.
Mark Lipton...
...the top with toast!
Baguettes with a nice cheese, like Midnight Moon or a sharp vintage cheddar, with fruit (either fresh or dried) and maybe some nuts or charcuterie with a glass of wine.
Braun...
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