My Name is Joanna and I love Old China Patterns and sharing information with others on where to obtain those "hard to find" gems or replacements for your collection. Thanks for visiting my website!
I want to make a mulled wine flavour sauce/topping for a cheesecake.
How could I do this?
Does anyone have any recipes for this?
Would heating a small amount with sugar work? Like making a coulis?
Thanks in advance!
Yeah thanks for the gibberish. IDK what you think of the sauce. Just how you would make it. Some people like the taste of that sort of thing! (I don't personally but family I'm making it for do!)
Simmer 2 cups of wine in a sauce pan a strong wine is best (like a port) ad 1/4 a cup of sugar and allow to cook down to about half the amount of liquid. You can ad mulling spice, Cinnamon, clove or what ever you like near the end of the reduction. Don't ad spice too early some spices get stronger with over cooking and some loose their flavor all together. If you get a nice wine you really don't need spice.
Author-autographed bookplates! While supplies last. Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.
Autographed Bookplates Available for this Title Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations--four mini desserts in a quartet of complementary flavors and textures--are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected--chocolate, strawberries, and cinnamon--with the unexpected--chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.
Petite dishes in the collection are both decorative and practical. Appetizers and sauce shells are appropriately sized for dips and sushi bowls. Tiny covered dishes can be used around the house to hold spices precious keepsakes or potpourri. Delicate sauce spoons are perfect for condiments and relishes. The Pillivuyt allwhite finish and timeless design is robust and durable enough for everyday use. Square dish 3.5 inches.
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A Brown Betty is a simple American dessert made from fruit (usually apple) and sweetened crumbs that is thought to date back to Colonial times. It consists of a baked pudding made with layers of sweetened and spiced fruit and buttered bread crumbs. It is usually served with a lemon sauce or whipped cream. The most familiar version is the Apple Brown Betty, made with sliced apples and brown sugar. Other popular fruits are berries, and pears. A Brown Betty is similar to a cobbler or a bread pudding. Author: Jere, Wade Anastasia Binding Type: Paperback Number of Pages: 108 Publication Date: 2011/09/04 Language: English Dimensions: 9.02 x 5.98 x 0.26 inches
Petite dishes in the collection are both decorative and practical. Appetizers and sauce shells are appropriately sized for dips and sushi bowls. Tiny covered dishes can be used around the house to hold spices precious keepsakes or potpourri. Delicate sauce spoons are perfect for condiments and relishes. The Pillivuyt allwhite finish and timeless design is robust and durable enough for everyday use.
Winterberry is the holiday classic that brings this timeless motif to life in elegantly sculpted dinnerware and serveware, beautiful glassware and joyous giftware. Sure, we use this for gravy, but it's just the thing to serve morning milk for cereal, spaghetti sauce at dinner or ice cream toppings for dessert. The Winterberry gravy server is microwave & dishwasher safe and goes great with other Pfaltzgraff Winterberry pieces, like dinnerware sets, serving bowls, platters and more.
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Each Mini Box of Recipes contains 20 gourmet recipes. Each recipe card is imaginatively illustrated with dreamy vintage collage which makes it a perfect hostess or shower gift!
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WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies...
WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies...
Make merry with the most delightful dishes ever to grace a holiday table with the help of French chef Jacques Pepin. Pepin's Christmas menu includes oysters on the half-shell, home-smoked salmon, foie gras, braised duck, honey sweet potatoes, a black truffle salad, an English Christmas pudding dessert, and more...
The Easter Bunny is safely absent from the menu, making this delectable holiday feast perfect for the whole family! Join French chef Jacques Pepin for caviar, salmon steaks, spring lamb loins, eggplant and stewed tomatoes on the side, caramel snow Easter eggs in custard cream, and much more...
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To lend parents a hand in developing healthy habits for life for their children, Earth's Best and Sesame Street have teamed up to offer fun, delicious, healthy alternatives to kid's favorite foods...
Earth's Best knows that kids love to snack! That's why Earth's Best Kidz has developed Apple Sauces that provide wholesome ingredients to keep little bodies and minds growing strong. These Apple Sauces are made with 100% organic apples grown without the use of potentially harmful pesticides, herbicides or fertilizers...
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With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5...
Book Description Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites...
Lauren Bacall gets cranky when Barefoot Contessa, an East Hampton specialty food store/institution for more than 20 years, is sold out of Indonesian Ginger Chicken. She can now thank her lucky stars that exuberant owner Ina Garten has written The Barefoot Contessa Cookbook and included this recipe...
Make your family proud managing your very own sushi restaurant! Keep your customers happy by preparing their orders as quickly as possible. In addition to sushi, customers can also order drinks, sauces, and desserts which, if you can keep up, will guarantee happy customers and big tips! With the money you earn, you can buy helpful upgrades that will improve your restaruant and increase your chances of reaching your daily goals! Let the Sushi Frenzy begin!
Photo Puzzle, Colomba cake (dove cake) with cream sauce, an Italian speciality for Easter. Colomba cake (dove cake) with cream sauce, an Italian speciality for Easter Day, Italy, Europe. Chosen by Robert Harding...
Easy Raspberry Dessert Sauce
Blackberry dessert sauce?
My 3 year old sister and I picked a quart of blackberries today for her birthday. I was wondering how to make a dessert sauce with them (like a reduction). I wanted to pour the sauce over biscuits, but if you have any other ideas, please feel free to tell me. I am mainly looking for a blackberry sauce, though.
Tiramisu:
8 oz Mascarpone Cheese
1 t Vanilla
3 T Marsala Wine
6 oz Whipping Cream
6 oz Strong Coffee, Divided
4 T Powdered Sugar
16 shortbread cookies
2 T Shaved Bittersweet Chocolate
Cocoa Powder
Whisk mascarpone with vanilla, marsala and 2 oz coffee until smooth. In separate bowl, whip cream and sugar until soft peaks then fold into mascarpone mix. Dip cookies in remaining coffee and place 4 cookies each in 4 cocktail (martini) glasses (for a really neat look, drizzle chocolate syrup in the glasses first.). Spoon cream/mascarpone mixture over cookies and spread evenly. Chill for 30-60 minutes. Top with grated chocolate and cocoa powder.
4 granny smith apples, cored and sliced
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter, softened
Put apples in an 8 or 9 inch square baking dish.
Combine the rest of the ingredients in a separate bowl and mix.
Spread crumble mixture over apples and bake for 35 minutes in a 375ºF degree oven
——–
4-5 apples, sliced
1/4 cup water
1 cup brown sugar
3/4 cup quick oats
1/4 teaspoon cinnamon
1/2 cup butter
1/2 cup flour
Put apples in buttered 9×10 baking dish.
Sprinkle with water.
Make topping: rub together sugar, oats, cinnamon, butter, and flour.
Put topping on apples.
Bake 40 minutes in 350 oven.
Best served with pouring cream.
——-
1 cup oatmeal
1 cup flour
1 1/2 cups packed brown sugar
1 1/2 cups sugar
1 cup butter or margarine
6 cups sliced apples
Salt to taste
Cinnamon to taste
Combine oatmeal, flour, brown sugar, sugar, and butter; blend until
like coarse breadcrumbs. Place apples in a 8 X 13 inch greased pan.
Top with oatmeal mixture; sprinkle with salt and cinnamon. Bake at
350 degrees for 40 minutes.
My Name is Joanna and I love Old China Patterns and sharing information with others on where to obtain those "hard to find" gems or replacements for your collection. Thanks for visiting my website!
![Sushi Frenzy [Download]](http://www.wind2china.com/media/images/i/41nFsGQsR%2BL._SL75_.jpg)
08/16/2010 at 2:56 pm
Dessert Sauce: Lemon Sauce I | Submitted By: GINGER P 277 .
09/09/2010 at 12:07 am
Tiramisu:
8 oz Mascarpone Cheese
1 t Vanilla
3 T Marsala Wine
6 oz Whipping Cream
6 oz Strong Coffee, Divided
4 T Powdered Sugar
16 shortbread cookies
2 T Shaved Bittersweet Chocolate
Cocoa Powder
Whisk mascarpone with vanilla, marsala and 2 oz coffee until smooth. In separate bowl, whip cream and sugar until soft peaks then fold into mascarpone mix. Dip cookies in remaining coffee and place 4 cookies each in 4 cocktail (martini) glasses (for a really neat look, drizzle chocolate syrup in the glasses first.). Spoon cream/mascarpone mixture over cookies and spread evenly. Chill for 30-60 minutes. Top with grated chocolate and cocoa powder.
09/11/2010 at 10:14 pm
these brownies
12/26/2010 at 6:21 pm
4 granny smith apples, cored and sliced
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter, softened
Put apples in an 8 or 9 inch square baking dish.
Combine the rest of the ingredients in a separate bowl and mix.
Spread crumble mixture over apples and bake for 35 minutes in a 375ºF degree oven
——–
4-5 apples, sliced
1/4 cup water
1 cup brown sugar
3/4 cup quick oats
1/4 teaspoon cinnamon
1/2 cup butter
1/2 cup flour
Put apples in buttered 9×10 baking dish.
Sprinkle with water.
Make topping: rub together sugar, oats, cinnamon, butter, and flour.
Put topping on apples.
Bake 40 minutes in 350 oven.
Best served with pouring cream.
——-
1 cup oatmeal
1 cup flour
1 1/2 cups packed brown sugar
1 1/2 cups sugar
1 cup butter or margarine
6 cups sliced apples
Salt to taste
Cinnamon to taste
Combine oatmeal, flour, brown sugar, sugar, and butter; blend until
like coarse breadcrumbs. Place apples in a 8 X 13 inch greased pan.
Top with oatmeal mixture; sprinkle with salt and cinnamon. Bake at
350 degrees for 40 minutes.