Tuesday, April 17, 2007

Recipe Night

The final installment in Cherokee Echols' delicious meal.
Sangri Wine

Ingredients:
1 bottle sweet red wine (I like an Oklahoma wine called Scissortail Red by Natura Vineyards. It is a sweet red wine with a fruity taste and a smoky finish)
1/4 c Triple Sec
1/4 c Peach Brandy
3Tbls Rose’s Lime juice
2Tbls Lemon juice
1/2 large Lemon sliced
1/2 large Lime sliced
1/2 large Orange sliced
1/2 to 3/4 c Sugar (depends on how sweet the wine is and your taste)
1 can Ginger Ale

Combine all ingredients EXCEPT Ginger Ale in a glass pitcher and refrigerate at least 24 hours. Before serving mix in the Ginger Ale and serve over cracked ice with a twist of citrus.

Citrus Ice Desert

Ingredients:
2 c water
1 c light corn syrup
1/2 c sugar
2/3 c lemon juice or lime juice or orange juice

Directions:
In heavy, saucepan stir together water, corn syrup and sugar. Heat to boiling over medium high heat. Reduce heat to low and simmer, uncovered, 5 minutes. Remove from heat; cool for 30 minutes. Stir in choice of fruit juice. Pour into 9 inch square baking pan. Cover surface with plastic wrap. Freeze 3 to 4 hours, or until frozen but still soft in center. Spoon into blender container; cover. Blend on high until mixture becomes creamy. Turn back into 9 inch square pan. Cover with plastic wrap. Freeze mixture about 3 hours or until firm.

I like to make a pan of each of the flavors and then serve them like a citrus ice Napoleon. Garnish each dish with a sliced fresh strawberry and a sprig of mint.

Cherokee


I don't know about you but I'm ready to be invited to Cherokee's house for dinner. Thank Cherokee for sharing these recipes. Enjoy the updates and feel free to share recipes with us any time.

Tamara

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