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cooking.nytimes.com
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar
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Get Stewed Rhubarb & Red Berries Recipe from Food Network
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This is a real old-fashioned pound cake recipe with no added leavener. Be sure to cream the butter and sugar well to get a moist, tender cake with a delicate crumb. Serve with the liqueur-infused raspberry sauce.
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Get Raspberry Almond Tart Recipe from Food Network
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A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.
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This romantic raspberry-chocolate cocktail, from chef Michael Schulson, is the perfect apertif for a Valentine's Day celebration.
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Get Individual Raspberry Plum Crisps Recipe from Food Network
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Get GZ's Red Sangria Recipe from Food Network
cooking.nytimes.com
This recipe is by Corby Kummer and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh berries and watermelon give a summer-inspired twist to this rosé sangria that's made ahead and chilled for an easy party staple.
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At first glance, this delicate dessert looks simple. But its few ingredients come together in a thoughtful and balanced composition, much like a good haiku.
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This eclectic salad is so easy and tasty you'll want to eat it everyday! My boyfriend said it was the best he's ever had. Full of aphrodisiacs, this salad is perfect for Valentine's Day or a romantic evening at home. For more aphrodisiacs, add asparagus, avocado or pine nuts.