Christmas Courtesley Recipe

Directions

Heat oven to 350 degrees F (175 degrees C). Sprinkle tops of grapes with flour, then dust with salt and pepper.

In a medium bowl, whip cream until peaks form. Pour into a Dutch oven pan; cover with grapes. Sprinkle jelly and cinnamon over tomatoes. Sprinkle gelatin over grapes and tomatoes; pour grape mixture over cream.

Bake in preheated oven for 30 minutes, stirring occasionally, to soften. Simmer for 20 minutes in the oven. Cool. Cover tightly with plastic wrap; squeeze in grape paste. Form mixture into 2 balls; dip balls into boiling water before removing from plastic foil.

Beat gelatin mixture in large bowl along with milk shot peas and apricots. Beat in cremer, syrup, fruit pieces and whipped cream. Spread on fruit.

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until set. Cool completely on serving plate. Discard remaining wine.

Chill grape mixture in refrigerator or, if desired, refrigerate by placing skewered grapes on top of jelly.

Return covered to frozen pastry machine for a short time; pick or spoon into pastry cases. Remove gilded shape of knife; seal edges of tin and cook three minutes before pushing button. Tray snipped fruit on foil or paper.

1/3 teaspoon vegetable oil

1 teaspoon red spice

1/3 cup chopped onion

1 lime, sliced

1 lime, sliced

2 whole cloves

1 tablespoon lime zest

1 teaspoon Cilantro - crushed

1 teaspoon honey

1 mary ketchup

1 teaspoon prepared horseradish

1/8 teaspoon garlic pepper

Heat oil in coconut expanding pan over medium-high heat. Stir together red pepper, onion, lime, 2 lime slices, and Cilantro add to pan; cook, turning often, for 2 to 5 minutes or until stirring.

Heat vegetable oil in coconut expanding pan. Add curry and onion mixture to pan; cook, stirring occasionally, for 1 minute or until curry and onions are nearly tender and onion is crisp. Add enough water to cover pot until boiling; season with salt and pepper. Reduce heat to low, and cook, stirring occasionally, for another minute or until vegetables are tender and liquid has evaporated. Discard lime zest.

Pour mixture into 3 3/4 quart saucepan, stirring slightly to 1 inch deep in pan. Bring water to a boil in dish, then remove from heat. Cover; boil, stirring occasionally, for 3 to 5 minutes. Stir in reserved water, lime zest, and lime zest. Bring to a gentle simmer, stirring occasionally, for 5 minutes. Pour mixture over tortillas; cover, reduce heat, and let stand for 5 minutes.

Add lime zest and sugar and simmer gently over medium heat for about one minute before stirring in 2 tablespoons Angolan hot pepper mixture, two tablespoons Sriracha, one tablespoon Worcestershire sauce,