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In spice grinder, pulse all of the spices to a powder. In a saucepan, bring the milk to a simmer. Remove from the heat. Add the spices, sugar and tea and let stand for 10 minutes.
Maple cream. Also known as maple butter, is a dairy less and all-naturally cream made by adding invertase to increase concentration. [17] It is made of 1.5 oz. Maple liqueur and 1 oz. Vanilla Vodka, 4 oz. Vanilla ice cream, 1 scoop of ice, and a dash of maple syrup.
There are only a few traditional recipes such as cranachan [6] and trifle. Most cooks and professional chefs only consider the use of brandy, sherry, or port in the cooking process. There are many theories as to why whisky has been overlooked. One is that whisky was considered too precious a drink and its use in cooking would be a sacrilege.
In this dish, the taste from the wine really adds so much delicate flavor—it’s perfect with the sweetness of the peas and scallops. The basil adds the perfect kick and really pulls it all ...
Cheese Fondue. Few foods are more fun to eat than a good old-fashioned cheese fondue. Not only is it a fun throwback to the fondue craze of the 70's but it is up there in some of the best foods ...
Other variations include gin julep, whiskey julep, pineapple julep, and Georgia mint julep. Mizuwari – a mixture of a distilled spirit, such as whisky, diluted with water and ice; Negus – wine (often port wine), mixed with hot water, oranges or lemons, spices, and sugar
Made with rye whiskey, cognac, sweet vermouth liqueur, Bénédictine, and Peychaud's bitters. [25] Whiskey sour Mixed drink containing whiskey (often bourbon), lemon juice, sugar, and optionally, a dash of egg white. White lady Essentially a sidecar made with gin in place of brandy.
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