Fortuna Cooks

1 ( 12 oz) pkg Vanilla Wafers ( crushed fine_

1/2 cup Brandy

1/4 cup Rum

1/4 to 1/2 cup Honey

1 lb Walnuts ( ground fine)

Mix all ingredients together well. Roll into small balls. The roll in powdered sugar. Store in tightly-covered container in refrigerator ( will keep for one month)

Fortuna California Cooks

Winnipeg efficiency accommodations

www.fortunacooks.com

1 can ( 1 Lb) Bing Cherroes

1/2 cup Brandy

1 tablespoon Cornstarch

1 tablespoon Sugar

1/4 cup pre-warmed Brandy

Drain cherries thoroughly , put juice in saucepan. Pour Brandy over cherries and allow fruit to absorb brandy liquid for several hours. Before serving, moisten cornstarch and sugar with a little cold cherry juice.

Add moistened cornstarch and sugar to cherry juice, cooking and stirring till thickened. Add brandied cherries and bring to a boil. Pre-war, brandy. Pour heated cherries and syrup into flame - proof bowl and add pre-warmed brandy. Pour heated cherries and syrup into flame-proof bowl and add pre-warmed brandy. Ignite mixture and spoon ( use a heated spoon) flaming sauce over cherries. Serve over vanilla ice cream.

Fortuna California Cooks

Romantic Oriental Theme Discount  Hotel Room St Vital Mall  Winnipeg

www.fortunacooks.com

1. Cactus Apples. This is a red or purple fruit that grows on certain cacti. Considering how hard it is to gather, peel and eat, and how eating more than three will constipate you, this is one I might avoid.

2. Durian. Don’t get me wrong, it tastes great. It’s the smell that troubles me. It’s quite nauseating, and I always eat this in an open area where the smell can dissipate. And the durian breath is nasty! It’s also quite fattening, so I rarely indulge.

3. Natto. The thought of these fermented soybeans entering my gullet makes me violently ill. Especially the threads that hang from it…

4. Fiddlehead Fern. It’s eaten in the US, yes, but it’s poisonous. Only a thorough cooking can remove the toxins. Personally, I’d rather not risk it.

5. Dulse. This is a purple seaweed, dried, sold in Canada. Algae, small stones, and flotsam stick to it, and is eaten as it is. Yuck.

Fortuna California Cooks

Winnipeg Discount hotel restaurants Extended Stay Hotel room

www.fortunacooks.com

1/2 cup SUGAR

2/3 cup WATER

6 strips California LEMON PEEL

12 CLOVES

1 cup Calif LEMON JUICE

1 cup Juice of Canned PEARS

1 pint CALIF. Brandy

1 1/2 cups SPARKLING WATER

Boil together sugar, water , lemon peel ,cloves and cinammon for five minutes. Cool and strain. Add remainder of ingredients. Pour over ice block in punch bowl and garnish with fruit.

Winnipeg Wedding Menu Food Prices

Fortuna California Cooks

Winnipeg Wedding Menu Food Caterer

www.fortunacooks.com

6 whole canned peeled California ORANGES

Confectioners SUGAR

3 ripe BANANAS

2 cups freshly grated COCONUT

2 tablespoons Calif APRICOT BRANDY

Place oranges ( round side down) on cutting board and cut cross-wise in thin slices. Cover bottom of a glass bowl with a layer of oranges slices. Sprinkle with sugar, add a layer of bananas and once of grated coconut. Repeat layers. Before adding final topping of grated coconut, sprinkle brandy over fruit. Top with coconut and chill ( makes six servings)

Fortuna California Cooks

Winnipeg Wedding Menu Food Caterer

www.fortunacooks.com

1 1 ( 12 oz.) Vanilla Wafers ( crushed fine)

1/4 cup BRANDY

1/2 cup RUM

1/4 to 1/2 cup HONEY

1 lb California WALNUTS ( crushed fine)

Mix ingredients together well. Roll into small balls. Then roll in powdered sugar. Store in tightly-covered container in refrigerator. ( Will store for one month)

Fortuna California Cooks

Winnipeg Wedding Menu Food Prices

www.fortunacooks.com

1 can ( 1 lb) California Bing Cherries

1/4 cup California Grape Brandy

1 tablespoon Cornstarch

1 teaspoon sugar

1/4 cup pre-warmed Brandy

Drain cherries thoroughly: put juice into saucepan.  Pour Brandy over cherries. and allow to absorb Brandy liquid for several hours.  Before serving , moisten cornstarch and sugar with a little cold cherry juice/  Add moistened cornstarch and sugar to cherry juice and stirring till thickened .  Add brandied sugar and bring to boil/  Pre-warm brandy .   Pour heated cherries and syrup into flame-proof bowl and add prewarmed brandy.  Ignite mixture and spoon ( use a heated spoon_ flaming sauce over cherries.  Serve over vanilla ice cream.


Karmania Network Directory



Karmania Network Directory
Karmania Network Directory