BOOZY FRUIT
You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.
BOOZY FRUIT SALAD
A great fruit salad with a bit of a boozy twist. Great for summer cookouts! Best served the same day as preparation.
Provided by Valerie Regulski
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine watermelon, strawberries, bananas, and mandarin slices in a large bowl. Pour in vodka and toss to coat. Cover with plastic wrap and let chill in the refrigerator until serving.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 31.2 g, Fat 0.5 g, Fiber 3.9 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 5.6 mg, Sugar 20.1 g
BOOZY FRUITS
Sounds easy and delish but is as yet untried by me. I have guessed at the number of serves and the time of 7 days storage and marinading is not included.
Provided by katew
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pour all the juices from the tins into saucepan.
- Add sugar, prunes and apricots.
- Bring to boil,remove from heat and cool.
- Add drained fruit and brandy.
- Store in airtight jar in refrigerator for 1 week before using.
- Serve with cream or ice cream.
Nutrition Facts : Calories 587.8, Fat 1.2, SaturatedFat 0.2, Sodium 6.1, Carbohydrate 123.2, Fiber 9.9, Sugar 105.8, Protein 4.8
BOOZY SUMMER FRUIT
Soaking fruit in blood-orange liqueur makes it even juicier and intensifies the flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Yield Serves 10 to 12
Number Of Ingredients 2
Steps:
- Arrange fruit in a shallow nonreactive dish. Drizzle with Solerno liqueur. Let stand, tossing occasionally, for 1 hour.
BAKED BRIE WITH BOOZY FRUIT
This grand appetizer uses store-bought puff pastry. Express your artistic side with the pastry leaf decoration.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Toast pecans on a baking sheet until darkened slightly, 10 to 12 minutes. Grind in a food processor.
- Increase heat to 400 degrees. Unfold pastry on a lightly floured work surface. Sprinkle pecans evenly over half of pastry; fold over other half and pinch edges to seal. Cut pastry in half crosswise; pinch cut edges to seal. Roll out one half to an 8-inch square.
- Brush 1 tablespoon Dijon on one side of Brie. Place in center of rolled-out pastry, mustard-side down. Brush remaining 1 tablespoon Dijon on top of Brie. Roll out remaining half of pastry to a 9-inch square. Center over Brie and gently press around it to remove any air pockets. Trim pastry, leaving a 1/2-inch border around Brie. Transfer to a parchment-lined baking sheet. Gather dough scraps and reroll to 1/8 inch thick. Using cookie cutters or a paring knife, cut out leaf shapes and score cutouts to create veins. Transfer cutouts to sheet with Brie. Freeze until pastry is firm, about 20 minutes.
- Brush top and sides of pastry with egg. Adhere cutouts to top of pastry in a decorative pattern, and brush cutouts with egg. Bake 30 minutes. Reduce heat to 350 degrees and continue baking until pastry is puffed and golden brown, 25 to 30 minutes more (if it's browning too quickly, loosely cover with foil). Serve hot, with Boozy Fruit, apple wedges, and baguette slices.
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