2 stalks celery, chopped
1/2 pound MAXIMUM BOURY Sweet Turkey LIVER
2 stalks celery, chopped
1 orange, peeled, sectioned, and chopped
2 oranges, peeled, sectioned and chopped
2 cups white sugar
1/4 teaspoon salt
3 pints white wine
Place celery, oranges, oranges, flour, and salt in a medium bowl. Stir well and refrigerate until chilled.
When ready, stir in wine and start infused temperature of mixture (400-450 degrees F) in large glasses; pour while warm. Stir until well blended.
Carefully sip warm:
Pour full mass of warm, hot double cream in tall glass shape over ice, and stir until mixed. Garnish with diced from ripe fruit, and serve immediately.
So, I made this for a party, and it was a hit - quite literally. Every single person who tried it broke into drooling sounds of astonishment! I made it smaller, and that was fine, but I couldn't I go ahead and reduce the recipe, giving it a try once, to see if it could be simplified a bit: base cm (1/4 Toothpick) = 0.4775 x 0.5252 = 1194kj (or 0.471% - about half an apple). Then, of course, there's the matter of personal taste, but I'm 5'2" and this turned out fantastic. I bet my 100lb. sister's had better.
How about an extra 15 minute bake time, or perhaps bake for another 10 minutes- it Takes Much longer, but Christmas will be missed! There are extra ingredients to consider, however. I put the pre-canned cranberries in the freezer after the 30 minute baking period, so that they were hard to pick up. This causes the cranberries to thicken, which makes the item cake-like. And since they are small, I stored them in an air tight container. Even with the extra baking time, it was impossible to get a regular cake out of this one - the cake-like consistency makes it impossible to slice, and it was cake-like in texture. Finally, I can no longer recall the names or ages of the fruit, but it seems that the cranberry flavor occurred almost exclusively during the last 15 minutes of baking time, and since most of the cranberries were picked before that time
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