How To make Brandy Peaches Parfait
10 oz Frozen Peaches; 1 Pkg., OR
1 c Fresh Peaches; Peeled,
-Pitted, And Diced 1/2 t Bitters
1/4 c Brandy
1 pt Orange Sherbet
Partly thaw the frozen peaches and cut into small pieces. Soak the pieces overnight in the juice adding the bitters and brandy. Keep fresh peaches immersed or covered to prevent darkening. Partially thaw the orange sherbet. Mix the sherbet and the peaches. Spoon into parfait glasses and freeze for two to three hours. NOTE: To serve with Oriental food, mince 1 T crystallized ginger and add to the peaches. From: The Best Of Friends--Dependable Recipes From The Food Labs Of Emily Griffith Opportunity School Quoted In The Rocky Mountain News Spotlight Food Section 07-10-94 Posted by: Rich Harper
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Peach Cobbler
This classic peach cobbler is a Southern staple that's perfect for summer and easy to make. Its a delicious way to highlight the amazing flavor of fresh or canned peaches with simple pantry ingredients. Add a scoop of vanilla ice cream and you'll be in heaven!
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Best Peach Cobbler Ever with @MrMakeItHappen
Best Peach Cobbler Ever
This Peach Cobbler is the perfect addition to your holiday menu this year! Mr. Make It Happen and I hooked it up this year for our families, and so can you! We kept this recipe is easy and quick to take the headache out of holiday prep , and the Mystery Out of Cooking!
Level of Difficulty: 2/5
Best Peach Cobbler Ever Ingredients:
4 cans of Sliced Peaches (15 oz)
1 cup of White Sugar
1 cup of Brown Sugar
1 tsp Ground Cinnamon
1 tsp Nutmeg
1 stick Butter
2 Boxes of Ready Made Pie Crust
5 tbsp Cornstarch
5 tbsp Water
2 tbsp Vanilla
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Michelin Techniques for Foie Gras|The French Laundry***
We are making Foie gras, The French Laundry way, Foie gras au torchon. The French Laundry is a three Michelin star restaurant, located in Napa Valley, California. This three Michelin star restaurant is recognized as one of the best in the United States, and around the world. The French Laundry au torchon is based off of the classic French foie gras au torchon, where foie gras is cured, poached, thighly wrapped in a dish towel, known as a torchon in French and hung. This recipe comes from the The French Laundry cookbook.If you want to watch more The French Laundry recipes, check out one of the videos below.
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INGREDIANTS
1 Lobe Foie, approximately 1 1/4 pounds
Milk to cover
2 tsp kosher
1/4 tsp freshly ground white pepper
1/4 tsp sugar
1/2 tsp curing salt
2 qt chicken stock
590g 1 lbs 3 oz
6g salt. 1%
1g white pepper .17%
1g sugar .17%
2 g curing salt .34%
24 bing cherries
125 ml red wine vinegar
60 ml water
60 g sugar
3/4 c arugula
18 tiny mint leaves
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Lagoon Cocktail | Two Layers Cocktail
Making refreshing drink simple and easy. Easy drink recipe: two layer cocktail - blue curacao cocktail. Making blue curacao cocktail from Home | Tasty Drink | Home Drink | Delicious Drink. Making Blue and Green Cocktail. Making Colorful cocktail.
Ingredients:
+ Blue Curacao Syrup
+ Cocktail (Blue and Green)
+ Ice
+ Lime
+ Mint Leaves
+ Salt (to make it pink mix salt with strawberry syrup)
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Red Sangria Recipe perfect for a crowd! | Red Wine Sangria | Summer Sangria
Today we’re making a berry red wine sangria recipe that's perfect for serving a crowd.
This big batch cocktail is perfect when entertaining because you can make it the night before so it’s one less thing to prepare the day of the event AND it's super delish!
What you'll need:
1 bottle of red wine
1/2 cup of orange liqueur
1/4 cup white sugar
1 orange sliced
1 apple chopped
2 cups of mixed dark berries (blackberry, blueberry and raspberry)
1.5 cups sparkling water
sprig of mint for garnish
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