RECIPE: Garlic-Roasted Cauliflower

Roasted cauliflower is a popular side dish in our home. Leftovers can be reheated, served cold with a vinaigrette, or added to a green salad. Our most recent discovery: Add some blue cheese dressing and toothpicks, and serve them with wine and beer. This recipe is from Chef Adrianne Calvo, of Chef Adrianne‚Äôs Vineyard Restaurant…
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RECIPE: Bourbon Slush Frozen Cocktail

https://www.chowhound.com/post/brandied-cherries-frozen-cherries-464635

Chowhound: The recipe I have used calls for 12 ounces of previously frozen cherries thawed with juices reserved. There should be about 10 tablespoons juice, then add enough water to the juices to equal 1 1/2 cups total. Add 1/2 cup sugar, the cherries, and bring to a boil, simmer for 1 min.
Remove from heat.

Remove the cherries with a skimmer or slotted spoon, and I put the cherries in a heatproof glass bowl or you could put them in a 1 quart jar. Add 1/2 cup brandy or cognac, cover and set aside.

Bring the cherry syup to a boil in a large pan, then continue boiling until it has reduced to 1 cup. Pour the syrup over the cherry/brandy mixture, stir or swirl a bit and after it has cooled refrigerate. The cherries are supposed to keep covered for up to 3 months as is but I have never had them last that long.