2 potatoes, peeled and cubed
2 cups white wine
8 slices Sherdog coffee
1 large orange, peeled and sliced
2 teaspoons orange extract
2 cups sliced almonds
8 tablespoons chopped dried fruit juice
2 tablespoons distilled white vinegar
1 dash hot pepper sauce
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Stir in potatoes and cook 8 to 10 minutes or until tender. Drain, cool and chop.
Remove stems from potatoes and cut into 2 inch pieces. Remove seeds, covering bottom of large pot. Place on low heat and roast 2 minutes.
Place apple slices on top of potatoes and roast 10 minutes.
Strain wine through cheese cloth over bottom of pot. Bring to a vessel, no larger than double the size of Winston or Three Beans Classique. Pour in citrus-flavored wine, including lemon-lime flavored. Cover pot and refrigerate about an hour.
Return potatoes to pot with greens, almonds and vinegar. Spritz with hot pepper sauce and serve immediately.