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Mace in noble cranberry sauce

Mace in noble cranberry sauce

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We try to tighten the piece of pulp with the help of the food thread, round, giving it a mace shape. Then we season it and prick it with cloves. In the recipe there are about 20-30 cloves that really give it the appearance of a mace, but I was afraid it would taste too strong cloves, so I used fewer.

In a heat-resistant dish sprinkled with a little olive oil, place the piece of seasoned meat, pour some wine and put the steak in the oven over medium heat for an hour and a half.

If necessary, add a little more wine.

When the meat is well penetrated, grease it with sauce made from jam, Worcester sauce, chilli and paprika. After greasing on all sides, leave it in the oven for about 20-30 minutes.

When the "mace" is well cooked, we slice it and serve it with mashed potatoes and plenty of sauce. If you think the sauce is too thick, you can add a little wine.

Great appetite!

How to make chicken breast in gorgonzola sauce with sour cream?

How to fry grilled or pan-fried chicken breast?

Chicken breast slices should be well tamponed with paper napkins to keep them from getting wet. We don't season them yet, but we lightly grease them with a few drops of oil.

First heat the empty pan until it smokes. Place the slices of meat in the pan, without overcrowding the pan. Briefly fry the chicken breast until reddish streaks appear on one side, then turn the slices on the other side.

Remove the slices of meat in another large pan and season with salt and freshly ground pepper. Even if they are not completely cooked now, the chicken breast slices will still boil later in the cream sauce with gorgonzola.

If you are planning to lose weight, it is very useful to organize a diet plan. Done correctly, it can help you consume an exact number of calories, but also provide your body with the nutrients it needs to function properly and stay healthy. Moreover, meal preparation can also be a simpler way to stay healthy and save time.

How to create a diet plan to lose weight

Menus should be low in calories and rich in nutrients. All weight loss diets have one thing in common: eat fewer calories than you burn. But food choices can be an ideal tool to help you assimilate the necessary nutrients. To do this, your eating plan must follow a universal criterion:

Contain enough fiber and protein. Foods rich in fiber and protein provide a state of satiety for longer, reduce appetite, and small portions get rid of the feeling of hunger.

Limit the consumption of processed foods and added sugar. High in calories and low in nutrients, these foods make it difficult to lose weight and assimilate the necessary nutrients.

Eat fruits and vegetables. Both are rich in water and fiber and contribute to the feeling of satiety during the day. These nutrient-rich foods are even very easy to introduce into the diet.

Simple and quick recipe ideas, & icircn diet

Weight loss recipes should not be complicated at all. Here are some of them that require a minimum number of ingredients.

Soup. Make sure they contain lots of vegetables, but also meat, seafood, beans, pods or lentils. Moreover, add brown rice, quinoa or potatoes.

Homemade pizza. Vegetarian pizza is the best option. Choose that the top is made of whole grain, contains a thin layer of sauce and is rich in protein. You can opt for turkey or chicken breast.

Salads. Salads are so simple and versatile. Opt for colorful vegetables and greens, but also protein sources such as table oil, nuts, seeds or cereals.

Easter. Whole grain pasta can be an ideal source of protein, especially if chicken, fish or tofu are also included in the composition. You can eat them with tomato sauce, pesto or vegetables like spinach or broccoli.

7-day menu: what to eat to lose weight

This menu includes a variety of nutrients that help you achieve your dream weight, in a healthy way. Portions should be adjusted according to individual needs.

Breakfast: oats, chia seeds, milk, pumpkin seeds and fresh berries
Pr & acircnz: muffins with eggs and vegetables and tomato salad with basil and avocado
Snack: smoothie with mango and spinach
Dinner: homemade cauliflower pizza with pesto, mushrooms, peppers, spinach and marinated chicken

Breakfast: smoothie with kale salad, cherries, bananas, protein powder, flax seeds and milk
Pr & acircnz: mix of lettuce with cucumber, bell pepper, tomatoes, popcorn, sweet potato, olives and grilled salmon
Snack: apple slices with peanut butter
Dinner: red lentils on a bed of baby spinach and brown rice

Breakfast: omelette with potatoes, onions, peppers and salsa
Pr & acircnz: what's left of last night's red lentils
Snack: a mixture of nuts and dried fruits
Dinner: chicken or tofu meatballs with spaghetti, salad and parmesan

Breakfast: yogurt with fresh fruit and nuts
Pr & acircnz: kale salad with poached egg, dried cranberries, sun-dried tomatoes, whole grain chips and mango and avocado dressing
Snack: carrots, radishes, cherry tomatoes and hummus
Dinner: beef burger with cabbage, tomatoes, roasted peppers, caramelized onions, pickles

Breakfast: salad, spinach, granola, nuts, blueberries, coconut flakes and 1-2 boiled eggs for extra protein
Pr & acircnz: spring packets with vegetables, peanut butter sauce and raw vegetables
Snack: whole grain crackers
Dinner: chili on a bed of vegetables with wild rice

S & acircmbătă
Breakfast: pumpkin pancakes, Greek yogurt, nuts and fresh strawberries
Pr & acircnz: chili left over from last night
Snack: mix of nuts and dried fruits
Dinner: shrimp with onion, bell pepper, guacamole and tortilla chips

Breakfast: oatmeal with pecans, mangoes and coconut flakes
Pr & acircnz: tuna with lettuce, avocado, apple and walnuts
Snack: fruit yogurt
Dinner: grilled salmon, potatoes and kale salad

Cranberry jam traditional recipe

Cranberry jam traditional recipe. How to make forest or cultivated blueberry jam? How long does the jam boil? Cranberry jam. Simple berry jam recipe. Blueberry recipes.

Every year I put a few jars of blueberry jam. The junior is a big amateur and every time we go on holiday in the mountains we buy a healthy bucket of blueberries freshly picked from the forest. This year we do not dare to go anywhere so we bought a smaller quantity of blueberries from the market. I had to make jam from farmed blueberries (from the supermarket) mixed with blueberries. It's good anyway.

The blueberry jam is very tasty and fragrant. It is made with less sugar than blueberry jam the recipe here. In both cases we must know that the jams and successful jams have a beautiful color if we do NOT boil them unknowingly. No gelling agents are needed, only a culinary thermometer.

From these quantities results 4 jars of 270 g with blueberry jam.

Spicy Baked Wings & # 8211 Recipe by Buffalo Chicken Wings

Spicy Baked Wings & # 8211 Recipe by Buffalo Chicken Wings. How to make the famous spicy chicken wings in the oven with red icing? The classic Buffalo Wings recipe served with blue cheese dressing and celery sticks. Recipes with chicken wings. Baked wing recipes. American recipes.

For the first time I ate these spicy Buffalo-style chicken wings at an American restaurant in Germany (near Nuremberg). They were fabulous! A soft meat that melted in your mouth, speed from moderate to dizzying (you could choose its degree) and the typical garnishes meant to temper it: green celery stalks and creamy sauce with blue cheese.

These spicy wings or Buffalo Chicken Wings were first made in 1964 in Buffalo, New York (see here). From there started "the Buffalo style craze" & # 8211 a real madness that led to the appearance of many dishes garnished with this Buffalo sauce: from wings and chicken legs to Pork ribs or beef. At the base of the authentic recipe is the spicy sauce Frank & # 8217s Red Hot (from hot cayenne peppers). It can also be bought newer in Romania & # 8211 see here (costs about 13 lei / bottle).

The recipe for spicy wings in Buffalo style is a very simple one: the wings are cold either in an oil bath or in the oven and, at the end, they are bathed in spicy sauce. The sharpness of the spicy sauce is tempered with a lot of melted butter and a little vinegar. For those who do not like speed, I recommend using a homemade BBQ sauce or a homemade ketchup as the basis of this dressing (see here or here), following that the dosage of the hot sauce will be done with a teaspoon or in drops (not with a cup, as it is written in the recipe).

In extremes you can also use other spicy pepper sauces (Sriracha or Tabasco red pepper) but the original recipe is made with Frank & # 8217s Red Hot Sauce. Image source here.

Some of them are less spicy.

Be sure to serve these spicy wings with the famous blue cheese dip and crispy celery stalks. see the recipe here of this sauce.

From the quantities below it results approx. 4-6 servings of spicy Buffalo-style baked wings. You can also use lower chicken legs (drumsticks, hammers) but you will have to prolong the baking time.

The recipe I was inspired by is the one offered by Chef John from Food Wishes. The original recipe Frank & # 8217s Red Hot website is here. I give you both: both the original extra-spicy version and the one adapted to our tastes (moderately spicy).

Mace in noble cranberry sauce - Recipes

Posted by Postolache Violeta on May 16, 2013 in homemade cognac homemade drinks how do we make homemade cognac drink recipes | Comments: 73

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What a beautiful recipe :) just to make more brandy and I also have brandy: D

come to me because there is still enough :)

The aroma and taste come only from those ingredients.

Now I soaked for 10 days after which I wait for the result))))))

I like your brandy! :)
The pictures are so. are you coming!:)

I'm glad you like it, the pictures are taken in the country, in the grass, I think that's why they look alive!

Cognac is a strong alcoholic beverage, obtained by distilling certain types of wine and keeping the product in oak barrels. The name cognac is only used in the aged product obtained by distilling wines from the wine region of the same name in France.
So what you do there can't be called brandy.

Dear anonymous, you are absolutely right! But as you can see, I called it homemade brandy to make the difference. If you try it you will see that the taste is absolutely identical to that of brandy!

This is cognac as I am a Plumbuita monk, at most it can be said to be an aromatic brandy.

Dear anonymous. go and drink your posircile if you don't know and you haven't tried at least you can shut up!
I took a risk and I also made it according to this recipe and I can truly say that it tastes like brandy! Congratulations on the recipe!

I tried the recipe and the result is very good. The taste is coffee liqueur with vanilla

Interesting recipe! Cognac has a super color!

I want a glass too, like. cognac I like to serve, from time to time, not too often.

super recipe. as long as it can be kept. Anyway? Or in 2-3 months it loses its flavor / aroma / strength ??

I think it works well, especially if you use homemade brandy.

I produced the recipe with 96 degrees alcohol and after straining I diluted the drink with distilled water and it turned white! Why.

I don't know what to say, it is possible that there was a chemical reaction. I have never used distilled water. My tuica was weaker, my husband says it's around 40 degrees.

The reaction is a natural one! Do not combine pure alcohol with water, not that it has something specific, only the color is enhanced, otherwise everything remains the same. of course, it also loses a little strength. For a & quotnobil & quot taste, remove the water. :)

I used coffee beans with chocolate flavor has something.

and I put the 58 degree homemade brandy

sell 3 liters of brandy and buy a bottle of Jewish wine. the best recipe

if I put ordinary vodka instead of alcohol, does something come out? something somewhat different (better) than ordinary vodka

Of course it works, the aroma is important, as I said before, it's not the original brandy recipe, but it looks very strikingly similar to the brandy, those who tasted it didn't notice the difference!

Try to make a burnt sugar syrup (about 150 gr. Of sugar, which you fry and quench it with brandy) and increase the amount of raisins, about 10-15 gr. per liter

I put cheap brandy 26 degrees and it came out quite strange to taste, maybe it would be better not to change the recipe

I have a 40 degree brandy but it has a more sour taste and I would try to make it brandy but I am afraid that its taste will not disappear !!

to make it sour, put it in the boiler with a handful of ashes, distill it and repair it.

ALINA the sour taste of brandy disappears if you distill brandy once more (if it's a bigger quantity, it's worth it)

Folks! First of all, clean the brandy (in our country in Bessarabia it is also called basamac, brandy, brandy) made of heavy metals. Do not poison your body. much) immediately strain. Then add what you want and call it what you want. And do not sneeze with the name. For example I like dried cherry compote and everyone says it's koka-kola, they and what?

recipe OK who does not want to try to buy from the magician.

Has your brandy made of alcohol bleached?

and I melted the vanilla sugar

Until now I only put coffee and sugar and not raisins, I will try these days to see how it turns out.

Try to lightly caramelize the vanilla sugar then quench with 100 ml of alcohol and only then chew with the rest of the ingredients and all the amount of alcohol up to 1 l and leave to soak. Enjoy your meal !! And health.

try 1 vanilla stick instead of sachets.

Hi, in the Dornelor area we don't have tuica. What should I do if I use 96-degree alcohol to "make" cognac? Is the alcohol diluted before adding it to coffee and raisins or is it diluted after maceration? Thanks .

Well, that's all for brandy! Cognac is made from wine brandy! Not from vodka, plum brandy, refined double alcohol! Only from wine brandy, returned twice! The second time it is distilled with water to remove bad tastes, sour, bitter, etc! Taria is left at 43-45-50 degrees! In the recipe I also use grape seeds, taken and dried in autumn, lightly fried! To 2 liters of wine brandy I put: a tablespoon of grape seeds (for reverastrol) coffee 1 ligurita grated or beans, a handful of raisins, 2 sachets of vanilla sugar (melted in brandy)! After a week of stirring daily, they are all deposited at the bottom of the bottle and filtered!

Be careful when diluting alcohol with water, always use HOT WATER poured OVER alcohol. Otherwise the mixture is only temporary, they will separate slowly but surely.

daaaa very good! I have a 50 degree plum brandy. It turned out super good. Thanks for the recipe!


Although borrowed from English cuisine, the pies have been adapted for generations by American chefs to the ingredients and culture of the United States. Harriet Beecher Stowe observed:

The pie is an English institution, which, planted on American soil, immediately fled and burst into an unspeakable variety of genera and species. Not only the old traditional pie, but a thousand strictly American seedlings from that main stock, demonstrated the power of American housewives to adapt the old institutions to the new uses. Pumpkin pies, blueberry pies, huckleberry pies, cherry pies, green currant pies, peach, pear and plum pies, cream pies, apple pies, Marlborough pudding pies - top crust pies and no pies - pies adorned with all sorts of fanciful butterflies and architectural ribbons placed around and around, and otherwise varied, attested to the boundless fertility of the female mind when it was once let down in a given direction.

The creation of the pork crust pie is credited to American innovation. The first versions of the pie were baked in long, narrow pans, then called "coffyn" instead of crust. These early pastry shells were simply meant to hold the filling, not be eaten. The term "crust" came into use during the American Revolution. Hard pie crusts continued to be used to preserve food in the New England climate. Mark Twain once described the New England apple pie as follows:

"Build a bulletproof dough. Harden it and dry it in the oven for a few days. Fill it with dried apples aggravated with cloves, lemon peel and lemon slices, add two servings of New Orleans sugar. Then glue on the lid and place. put it in a safe place until it petrifies. Serve cold for breakfast and invite your enemy. "

Pie culture in the United States has been influenced over the centuries by ethnic, social, and agricultural changes and by changes that have seen the country become more urbanized and industrialized. American food in the colonial era was simple, in contrast to the more elaborate counterparts of European cuisine, influenced by religious culture and the general circumstances of the colonial era. Cultural independence from England gained momentum after the war.

The cookbook American Cookery from The 18th century contains mostly recipes for meat pies: chicken pie, stew pie, minced pie and salted pork pies. While European pies evolved into delicious tarts, the American "pot pie", cooked over the hearth in a Dutch oven, was generous and full. By the 19th century, fruit pies had become a common breakfast in the United States. According to James E. McWilliams, American chefs "embraced the harsh edges of American food pathways to encourage a pastoral ideal that promoted the border values ​​that colonists once downplayed."

During World War II, American housewives were asked to make “uncovered” open pies as part of a national strategy for rationing wheat and fat.

Steak with avocado sauce

1. Prepare the sauce. Wash the avocado, clean it, cut it in half in half and remove the pit. Peel the garlic and onion, remove the seeds from the bell pepper. Rinse and dry the coriander, leaving only the leaves (no branches). Put the ground oil and rosemary in a bowl and leave for 30 minutes. Meanwhile, put a pot of water on the fire and when it starts to boil, add the slices of ham for 1 minute, then remove, drain and sprinkle with a little pepper.

2. Put avocado, garlic cloves, pepper, coriander leaves, a quarter of an onion in a blender, squeeze the lemon juice, add olive oil, salt and pepper. Mash until smooth. Try, salt if necessary. The pork tenderloin is washed and cleaned of skins and cut into 3-4 cm pieces. Put the pieces of meat (a slice of muscle, a slice of ham) and garlic on the skewer sticks alternately, then sprinkle with salt, pepper and oregano.

3. Dry the muscle with a paper towel and then cut it into 1.5 - 2 cm thick slices. Season with salt and pepper and let the meat "rest" for a few minutes. Grease the skewers with the mixture of oil and rosemary, then put them in a hot pan and fry for a few minutes on each side, until golden brown. Serve immediately and garnish with rosemary leaves.

4. To serve, place the fried meat on a plate and season generously with avocado sauce.

Mint tincture on alcohol

  • 90 grams of fresh mint
  • 400 grams of sugar
  • 1 glass of water
  • 500 milliliters of alcohol.

Cooking time: about 3 weeks.

Caloric content: 200 kcal / 100 grams.

  1. The mint leaves are crushed and poured with alcohol into a saucepan
  2. The contents of the container are infused for three hours, if desired, and can be longer. The color should change a little
  3. After a while, drain the leaves into a suitable bottle
  4. The sugar is dissolved in a glass of water and added to the liquid
  5. Drink infused for three weeks
  6. The first sample can be removed after fourteen days.

Homemade Noodle Recipe & # 8211 photo and step by step instructions for a delicious homemade food.

Pizza with minced chicken & # 8211 how to cook a quick and tasty dish.

Cream cheese soup & # 8211 the first dish with an unusually delicate flavor.

How to use frozen fruit

Whether you have berries, cherries, peaches, plums or other fruits, you have captured their perfect flavor in season. The original texture will be slightly compromised, so that frozen fruit works better in confectionery or pastry than if it is not in hand or in fruit salads.

The very good news is something other than the example of fruit salad, the difference between most things made with fresh or frozen fruit is usually undetectable and may even fall into favor frozen version. I tested it! Next to each other! What do you say about this? First of all, frozen fruits are usually frozen at the height of the season. Second, slight dehydration that occurs naturally even in the best conditions of frost intensifies the aroma of frozen fruit.

Note: No need to defrost or defrost ice cream first - start cooking!


Frozen fruits bake nicely in cakes, whether they are simple biscuits with a little fruit thrown in, thicker pudding-style cakes loaded with fruit, or humble coffeecakes with some fruit.

Think about it: Freezing rhubarb means you can enjoy this revenge cake in the depths of winter. A tray of blueberries frozen in July means you can bake this apple yogurt cake whenever you want. Set aside some blueberries around Thanksgiving Day and you can show up in the Upside-Down Maple Cranberry cake when your mood hits.

Cobblers & Crisps

Put a bag of frozen fruit in a pastry tray, mixing in sugar, maybe a little spice and flour, cornstarch or tapioca to thicken things and add a topping of dough or biscuit dough before baking, it is one of the lightest, most perfect and satisfying desserts in the whole country. As with cakes and other baked goods, there is no need to defrost the fruit in the first place - start mixing and baking!

Try this basic Cobbler recipe with any berries (or cherries!).

And then check out the basics of a Fruit Crisp.

Ice Cream & Sorbet

The fruits are usually boiled at some point, making the mixture freeze for ice cream or sorbet as in the case of bakery products, there is no reason to defrost frozen fruits first, just add them to the pot - usually with sugar - and cook them, cool them and freeze them again!

  • Blueberry Ice Cream
  • Kiwi Sorbet
  • Melba Sorbet
  • The pear expert
  • Strawberry ice cream
  • Watermelon watermelon

Jam & Other Conserves

Freezing the fruit in season is a great way to end the jam, if the fruit is ripe during a week when you are too busy to spend time in the kitchen. And making jams and other preserves is a fabulous way to use a bunch of frozen fruit if you are in such a situation.

Beyond the traditional jams, I like to make more fruit chutneys, such as Strawberry Chutney or Plum Chutney.


Like cakes, frozen fruit in particular - they are perfect to be mixed into muffin sticks. Frozen blueberries, for example, are just as good, if not even better, than their fresh blueberry cotton counterparts. And these Strawberry Ricotta muffins are a great way to use frozen strawberries.

Pies & Tarts (and Galettes & Crostadas)

As with chips and sausages, there is no need to defrost the fruit before using it in your favorite recipe for a pie or tart - or for the freest of them, galettes and crostadas. This Peach peach and Crostada peach are beautiful examples, as is this tasty parsley mushroom and plum.

Sauces and syrups

Because most fruit sauces and syrups are cooked, such as the blueberry syrup pictured above, using frozen fruit to make them simply means throwing the frozen fruit in the pot with the cooking sugar. Even in unprepared versions, such as this Easy Strawberry sauce, however, it works great with frozen fruit.

Shakes & Smoothies

The texture of frozen fruit helps to cool and thickening of shakes and creams. This Mixed Berry Smoothie and this Cherry Smoothie are very favorite in my house more adventurous alcohol consuming spirits may prefer this Blueberry Kale Smoothie, perfect with the frozen blueberries or Plum Smoothie illustrated above.



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