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Honey And Wine Cookies - Yahoo Recipe Search
YummlySfratti Di Pitigliano, Walnut And Honey Jewish Cookies With All-purpose Flour, Sugar, Dry White Wine, Extra Virgin Olive Oil, Honey, Canela, Ground Clove, Black Pepper, Ground Nutmeg, Orange, WalnutsYummlyThe key to this traditional Italian pie is the incredibly rich and dense filling, which needs to be prepared at least a day, or preferably two days, before spreading in the pie shell and baking the pie. It's chock full of chopped almonds, walnuts, hazelnuts, and pine nuts, which are cooked along with honey, white wine, plumped raisins, crumbled butter cookies (use your favorite variety), and spices until thoroughlyof chopped combined.YummlyBlue Cheese And Pear Tart With Puff Pastry, Pear, Cheese, Butter, Sugar, Egg, Flour, Cookie, Cookie, Honey, Wine, Unsalted ButterYummlyPeach, Thyme And Ricotta Cheesecake Parfaits With Dry White Wine, Sugar, Fresh Thyme, Peaches, Ricotta, Honey, Shortbread Cookies, Sliced Almonds, Salt, ButterFood52This filling in this Gubana recipe includes four types of nuts, raisins, cookies, sweet wine, sugar and cocoa. Sometimes rum, honey and candied cedro also.EatingWellThe baked pears in this easy fruit dessert recipe simply bake in a sauce of Marsala wine mingled with honey, orange, cinnamon and vanilla. Serve the pears warm with a scoop of vanilla ice cream or with a small sugar cookie.Epicurious_She filched one anyway, and ate it on her way out. It was stuffed with chopped nuts and fruit and cheese, the crust flaky and still warm from the oven. Eating Ser Amory's tart made Arya feel daring._ Barefoot surefoot lightfoot_, she sang under her breath. I am the ghost in Harrenhal._ —_A Clash of Kings_ **Medieval Arya Tart** These tarts take a while to make, but they are worth every minute. The pastries look like one could easily overindulge, but each small shortbread cookie is a commitment. The fruit syrup is heavy and chewy; our British readers may recognize this dessert as the medieval ancestor of the Jammie Dodger. _Take Wyn, & putte in a potte, an clarifyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle togederys...þan kytte hem y lyke lechyngys, an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf._ —_Two Fifteenth-Century Cookery-Books_Food NetworkSauerbraten is indigenous to every region in Germany, but, as with most traditional home-style dishes, regional differences abound and no two recipes are alike. At its most basic, sauerbraten is pot roast marinated in spiced vinegar and served with a pungent sweet-and-sour gravy. The gravy, made from the braising liquid, is the real defining characteristic of a good sauerbraten, and most German cooks believe that it should titillate the nostrils and practically bring tears to the eyes. Many cooks, myself included, add crumbled gingersnaps to the gravy to thicken it and to contribute a spicy-sweet note. Others crumble up honey cake, or lebkuchen. I've also heard of some who add raisins to the gravy. The best version I've tasted so far comes from a German friend of a friend. She swears by the use of sour cream to finish the gravy, and I'd have to agree. The rich tang strikes just the right balance with all the other flavors. null Sauerbraten is traditionally served with potato dumplings or boiled potatoes and red cabbage. I'd also recommend potato pancakes for a little crunch, or buttered egg noodles. null The pungent flavor of sauerbraten relies on a 2-to-3 day marinade. Be sure to allow time (and space in your refrigerator) for this.
