Ingredients
2 cups ice
1/2 cup sherry
1/4 cup port wine
1/4 cup brandy or pisco
1 teaspoon Angostura bitters
2 egg yolks
1/4 cup confectioners’ sugar, or to taste
Cinnamon, for sprinkling
Directions
Place ice, sherry, port, brandy, egg yolks, bitters, and sugar into the bowl of a blender. Blend for a minute until smooth, taste, and add additional confectioner’s sugar to taste. Pour into highball glasses, and sprinkle with cinnamon to serve.
Ingredients
3 (15 ounce) cans black beans, rinsed and drained
3 (15.25 ounce) cans whole kernel corn, drained
1/2 red onion, diced
2 green bell peppers, diced
1 (7 ounce) jar roasted red peppers, drained and diced
1/3 cup red wine vinegar
1/3 cup canola oil
Directions
Into a large bowl, mix together the beans, corn, red onion, green pepper and red pepper.
Right before serving, pour enough red wine vinegar over all to coat. Add just enough oil to make it shiny.
Ingredients
6 cups chicken stock
10 cloves garlic, crushed
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups shredded Swiss cheese
Directions
Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)
Ingredients
6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/8 teaspoon salt
Fresh dill sprigs
Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt.
Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.
