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Vermont Ale and Coconut Dressing Recipe

Ingredients

1 cup bright orange juice

3/4 cup kirsch (Vermont wine)

3/4 cup cold water

1/2 teaspoon salt

3/4 teaspoon ground nutmeg

handful dates, chopped

Directions

Place juice in a blender or food processor and process until smooth; add water into mixture to prevent overspicing. Stir in salt, nutmeg and dates, until well blended. Serve over warm or cold fruit. Refrigerate with reserved dressing.

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Comments

Hollodoosooco4lofo writes:

⭐ ⭐ ⭐ ⭐ ⭐

This bread is so good and hard to resist. I doubled the recipe so I could have leftovers for tomorrow night but I think I would have spoiled it. Like other reviewers I sprinkled crushed garlic powder on top when I made the paella but I also used garlic powder powder for the main meal and subsisted on the carbs from the bread. This was quite a good meal for my family.