[Sca-cooks] Boozy jellies
Susan Fox
selene at earthlink.net
Mon Aug 30 20:21:01 PDT 2010
There's my own boozy plum butter in the fridge at the moment, which
started life as the fruit from this summer's batch of plum wine. I just
cooked pork shoulder in it and a plum should be proud to give its life
for this.
Cheers,
Selene
On 8/30/10 3:47 PM, Johnna Holloway wrote:
> Ok so you want your jellies to be just a bit different...
> how about
> Cherith Valley Jellies, a collection of boozy jelly made from mixed
> drinks, brandy and wine, available now.
>
> It all begins in a humble garden deep in the heart of Texas, where
> they pride themselves on doing things the American way—like finding a
> reason to combine alcohol with anything. There, a team of highly
> trained, gingham-clad cowgirl-chemists is working solely on your
> behalf, concocting the ideal way to spice up your next dinner party,
> peanut-butter sandwich and/or jelly-wrestling party: booze-flavored
> jelly.
>
> http://www.cherithvalley.com/index.php
>
> Johnnae
> _________________
More information about the Sca-cooks
mailing list