INGREDIENTS
- ½ head green cabbage, cut into bite sized pieces
- 5 slices thick cut bacon
- 1.5 lbs. baby red potatoes
- 1 lg. onion, diced
- 2 cloves garlic, chopped
- 1 tsp. caraway seeds
- ¼ C. white wine
- 2 Tbls. olive oil
- salt & pepper
- ¼ tsp. garlic powder
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CHERRIES POACHED IN RED WINE WITH MASCARPONE CREAM
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instructions:
- In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don't overcook.
- In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.
NOTES
Variations
• The warm cherries and poaching liquid are great alone—without the mascarpone cream—or with whipped cream.
• Serve the mascarpone cream with cut up fresh fruit or mixed berries instead of with the poached cherries.
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Ethiopian Cabbage Dish
via: allrecipes.com
- 1/2 teaspoon ground cumin1/4 teaspoon ground turmeric1/2 head cabbage, shredded5 potatoes, peeled and cut into 1-inch cubesHeat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.bon appetite!
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