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Chilled Cherry-merlot Soup (signature)
Description:
Enjoy chilled charry soup with a scoop of vanilla ice cream, sweetened whipped cream, tofu or rice pudding. From Chef Erika G. Cenci's "A Touch of Europe Cookbook - Bring Fresh to the Table Naturally!" Ingredients: 2 tablespoons cornstarch 1 cup of red wine, such as Merlot 2 pounds of Bing cherries, washed and pitted 2 cups of cold water 3/4 cup of sugar 1/2 teaspoon ginger, freshly grated 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Directions: In a medium bowl, blend cornstarch with wine and set aside. In a large saucepan, combine cherries, water, sugar, ginger, cinnamon and cloves, bring to a boil, and simmer, stirring occasionally for 15 minurtes. Stir in cornstarch mixture, continue stirring until mixture becomes clear and slightly thickened, about 2-minutes. Let cherry soup cool slightly then transfer to a large glass bowl, cover and chill for at least 2-hours, or until cold before serving. The prepared soup may be kept covered and refrigerated for up to one week. Recipe may be doubled. Recipe Summary: Yield: Serves: 4 Prep Time: 15 minutes Cook Time: 20 minutes Comments: Other recipes by : Wild Game Salad With Apples (signature) Peaches In Wine Cranberry-orange Scones With Cranberry-apple Jam (signature) Summer Wine Cup (signature) Belorussian Cookies (signature) Spicy Shrimp In Turmeric-vodka Sauce (signature) Venison Ragout (signature) Sicilian Style Seafood Soup (signature-1976) Pork-lamb-butternut Squash Winter Stew (signature) Balkan Salad (signature) Peruvian Purple Potato Salad (signature-1990) Basque Style Chicken (signature) Baked Fish Fillet-european Style (signature) Sea Scallops With Late Harvest Riesling-watercress Sauce (signature) Wine Coins (tm) - Yakima Wine Country Cookies My King Best Ever Chocolate Cookie (signature) |
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