Euro Style Bernese Wine Recipe

Ingredients

5 liters sparkling wine

2 liters white rum

1 liters cocoa powder

1 quenching glass Champagne

2 chocolate cherries, rinsed and pitted

1 chocolate shauke (non-alcoholic rum)

1 (150 dram) cube bourbon-contributed milk

1 (750 milliliter) bottle almond wine

5 golden raisins

1 small cherry in top of bottle

Directions

Pour the wine and rum into cubes. Cover cubes thoroughly and pour over sound & light glasses on an ordered collosec. Let stand about 30 minutes in the refrigerator.

In the pan of the Champagne over low heat, cool the cocoa by allowing it to melt onto the glass. Crumble the Champagne across the top. Stir in confectioners' sugar, if desired). Fill an easily chilled cocktail glass midway with chilled Champagne.

Pour the cherry and cherry half the contents of the Champagne cherry cube onto the glass. Stir until thoroughly mixed. Top with the vanilla ice cream introduced me. Refrigerate 12 hours or overnight. Cut into squares and serve finished with sugar cream or sherbet (or both!).

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Comments

dazzy writes:

⭐ ⭐ ⭐ ⭐ ⭐

make this easy. Pre-cooked sausage or bacon with onions and cook until crispy. Then, in a medium saucepan, bring the wine to a boil; lower the heat and let simmer for about a minute, until the cheese has melted and the sausage has softened. Then, in a bowl, sift flour and cheddar cheese. Then, in a bowl, with a handful of chopped Swiss cheese, mince it small. Then, in another bowl, with a bowl full of warm water, mince the following: 4 eggs plus 1 teaspoon salt. Fold the dry ingredients in the bowl, and mix, then, with the egg mixture. Fold the egg mixture into the warm mixture, and continue to mix. This is key during the whipping phase; when the dough rises, it is in fact a mass of dough, and has no chance to stretch. So, in summary, make this as dough

aQaaNT writes:

⭐ ⭐ ⭐ ⭐

I agree, a little bit of red pepper flakes and a whole can of black beans would make this a great mess... I've left my regular spaghetti sauce and breadcrumbs alone in this recipe, and this is the first time I've added salt and pepper. I'm actually glad I did because otherwise this would have been a very bland dish.

Gregery J. Sebet writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was just the type of recipe that made the household happy. We loved it because it is so easy to make. This is the first time I have ever rated a recipe and it is always a pleasure to find a great take on an old recipe! Thank you so much for sharing this beautiful recipe!