ponedjeljak, 03.10.2011.



Decorating With Wine

decorating with wine

  • (decorate) deck: be beautiful to look at; "Flowers adorned the tables everywhere"

  • (decorate) make more attractive by adding ornament, colour, etc.; "Decorate the room for the party"; "beautify yourself for the special day"

  • Make (something) look more attractive by adding ornament to it

  • Confer an award or medal on (a member of the armed forces)

  • (decorate) award a mark of honor, such as a medal, to; "He was decorated for his services in the military"

  • Provide (a room or building) with a color scheme, paint, wallpaper, etc

  • a red as dark as red wine

  • An alcoholic drink made from fermented grape juice

  • An alcoholic drink made from the fermented juice of specified other fruits or plants

  • fermented juice (of grapes especially)

  • drink wine

decorating with wine - Windows on

Windows on the World Complete Wine Course: 2004 Edition: A Lively Guide

Windows on the World Complete Wine Course: 2004 Edition: A Lively Guide


Kevin Zraly's incomparable course ("One of the best start-from-scratch wine books ever written."-- Frank Prial, The New York Times) is still America's top-selling guide to wine. In this year's revised edition, Zraly shares some of the authoritative knowledge on buying wine that he's acquired over the last 30 years: this new, exclusive, and invaluable "How to Buy Wine" section covers retailers, auctions, Internet sites, and just about anywhere a bottle can be purchased. What stays constant is Zraly's inimitable, irreverent style. He answers every question about wine; offers the most up-to-date recommendations; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps--some brand new--complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.

84% (12)

Square Christmas cake decorated with stars

Square Christmas cake decorated with stars

One of my most treasured books is Nigella Lawson’s How To Be A Domestic Goddess. Sadly, I am not one but do my very best to try at Christmas when, in the weeks before, I make a Christmas cake or two, umpteen mince pies and in the weeks or months following, a Christmas pudding for the following year.

I start playing carols around my mother’s birthday which falls on 26th November and start measuring alcohol, weighing out fruit and giving my largest cake pan a good clean.

Lots of things about Christmas are dreams, illusionary or just sheer fantasy (but let’s not start on dismantling the Nativity or goodwill toward men) – however, a most fabulous way to bridge the gap between that fantasy and reality is the realisation of years of baking traditions in the kitchen; not just the eating but the sights, smells and comfort in knowing that these things we’ve had passed on to us, we are, in turn, passing on to others.

Only this year did I realise how international a Christmas cake really is. Over the years, I’ve taken from Nigella, Delia Smith and my mother’s own recipe for both cake and pudding. The rum, the vine fruits, the citrus, the spices… And then I began to think how my own internationalism had impacted on the list of ingredients I’d just written down for a jaunt to the shops. Sure, the grated carrot is my Mum’s own addition but the grated apple came from growing up in Dorset and baking with a neighbour who, if cut in half, would have DORSET written through her like the proverbial stick of rock. The maple extract is the result of my love for all things American (the country of the United States of America as well as my darling sister in law) along with the pecans and dried cranberries. The rolled oats and whisky I attribute to living half of my adult life here in Scotland.

Here goes…

You will need:

•400g Californian raisins
•100g currants
•100g sultanas
•100g candied peel (buy whole and chop yourself)
•100g dried goji berries
•100g dried cranberries
•100g chopped and pitted prunes
•100g glace cherries
•1 English breakfast tea teabag
•150g chopped pecans
•200ml rum
•100ml stout
•100ml good red wine
•300g Guernsey butter
•180g dark brown sugar
•zest of one (unwaxed) lemon
•zest of one orange
•1 small carrot (grated)
•1 small cooking apple (grated)
•4 large eggs
•1 tablespoon black treacle
•1 tablespoon Seville orange marmalade
•1 teaspoon almond extract
•1 teaspoon maple extract
•1 teaspoon vanilla extract
•300g plain flour
•100g rolled oats
•50g ground almonds
•half a teaspoon ground cloves
•1 teaspoon ground cinnamon
•1 teaspoon mixed spice
•1 teaspoon ground ginger
•1 23cm round or 20cm square tin.

Don’t fret over this extraordinarily long list of ingredients. Embrace it. Drink the rest of the stout from the opened bottle along with the red wine and the rum’s not going to go off.

I should also add to the list of ingredients a couple of tablespoons of whisky and of brandy but this comes after the cooking.

1. Place all the dried fruit in a saucepan with the teabag (I use my pressure cooker) and add the rum, stout and red wine. Put the lid on and if using a pressure cooker, bring to pressure or, if not, just to a boil and then, leaving the lid on, turn the heat off. Leave the fruits to steep overnight.
2. The next day, take out and discard the teabag. Preheat your oven to 150?c/gas mark 2 and prepare your tin with a double thickness of baking parchment coming at least five centimetres proud of the tin. Wrap some foil around the outside of the tin ensuring that this is 50% taller than the tin itself.
3. Cream the butter and sugar together, then beat in the orange and lemon zest.
4. Add the eggs, one at a time, beating well after each addition. Next, beat in the treacle and marmalade followed by the vanilla, maple and almond extracts.
5. Sift the dry ingredients (flour, rolled oats and ground almonds) together, then mix the soaked fruit along with the grated apple and carrot, alternately with the dry ingredients into the creamed mixture, combining thoroughly. Fold in the chopped pecans.
6. Put the cake mix into the prepared tin and bake in the centre of the oven for two and three quarter hours, after which, check to see if it’s cooked by driving a skewer into the centre of the cake and seeing if it comes out clean. If it does not, return it to the oven, turning some of the foil down over the cake to stop it burning. Check again after another ten minutes and so on until it’s cooked. It should need no more than an additional half an hour.
7. When the cake is cooked, drizzle a tablespoon of brandy and one of whisky over the top. Wrap immediately in its tin – using a double thickness of tin foil – as this will trap the heat and form steam which in turn will keep the cake nice and soft on top.
8. When it’s completely cold, remove the cake from the tin and rewrap; first in greaseproof, then in foil. Store in an airtight tin or Tupperware for at least three weeks to improve the flavour adding

My sestion for your Sunday Lunch: Pasta with Prawns in a creamy Wine-Sauce; Have a Happy Sunday

My sestion for your Sunday Lunch: Pasta with Prawns in a creamy Wine-Sauce; Have a Happy Sunday

You need to have:
Olive Oil, White Wine, 500ml fluid Cream (not Sour Cream), Pasta (preferably Bavette, Spaghetti or Tagliatelle), Parsly, 2 or 3 gloves of Garlic, 1 dried Chilly Pepper, 1 Onion, Salt and Pepper
How to cook it:
-Chop the Onion, Garlic and Parsly very fine
-put Olive Oil in a pan and heat it up
-add the Onion, Garlic and the Chilly-Pepper
-cook until glassy
-add 250ml White Wine
-cook and reduce it
-add the 500ml fluid Cream, cook it until reduced
-in the meanwhile cook the pasta, put the pasta in boiling (!) salted water and cook it until "Al Dente" (meaning they are not suppose to be soft cooked)..
-add the prawns and most of the Parsly to the sauce and cook it together for no more than 5min
-mix the sauce with the prawns and pasta
-serve everything and decorate with the left overs of the parsly
-serve with a glas of white wine

decorating with wine

decorating with wine

Decorating Cupcakes, Cakes & Cookies

In this fabulous book, queen of cakes Annie Rigg offers more than 40 ideas for easy-to-decorate cakes, cookies, and cupcakes, as well as step-by-step photography to guide you through those tricky bits. The book starts with the Basics: all the cookie doughs, cake, and cupcake mixes you need to make the recipes in the book, as well as step-by-step decorating tips and techniques. Why not begin with some shoe-shaped Cookies in pretty pastels for Mother's Day? Small Cakes can be as cute as a cupcake, or as decadent as a square of brownie. Put a spring in someone's step and bring them a basket of freshly baked Carrot Cake Cupcakes topped with adorable marzipan carrots and bunny rabbits. When you want a bake that packs a punch, turn to Cakes for inspiration. Follow the step-by-step instructions for decorating a Striped Dark and White Chocolate Cake to rival anything you could buy ready-made. Even if you've never made frosting or used a piping bag. Annie's foolproof instructions will inspire you to get creative and whip up a batch of handcrafted treats.

. More than 40 easy, gorgeous ideas for decorating cookies, cakes, and cupcakes for birthdays, Mother's Day, weddings, Christmas, or just every day.

. Step-by-step photographs make the trickier projects easy to follow and fuss-free.

. With mouthwatering photography by Kate Whitaker.

See also:

decorations for weddings tables

decorative iron window guards

decorated easter eggs

outdoor blow up christmas decorations

fishing cake decoration

fall wedding decor ideas

decorating ideas living rooms

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