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Cinnamon Roasted Butternut Squash

Oct 22, 2021
1 large butternut squash, peeled/seeded and cut into 1 inch cubes 3 tbsp butter, melted 2 tbsp packed brown sugar 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp...

Easy Fall Ratatouille

Oct 22, 2021
The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

Oct 22, 2021
Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Sour Cherry Liqueur

Yes, you can make pie, cakes, gelato, sorbet or various other things with sour cherries.  I like to make booze with them.  This incredibly easy recipe makes the most fabulous sipping liqueur.

6 liters of Manitoba sour cherries.  Pits and all

26 oz vodka

7 cups sugar.

Give the cherries a quick rinse if they are dirty.  Put them in a large plastic or glass container (not metal).  Sprinkle the sugar on top, mix it in with a wooden spoon while sprinkling.

Add the vodka, mix it all in.   Stir until the sugar is all dissolved.

Put a lid on, shake it up a bit, and sit it on your countertop or somewhere where you will see it every day.

Every day for 5-6 weeks give the pail a quick shake.  Don't open it and sneak a cherry or two.  Patience is a virtue with this.

After 6 weeks, strain the liquid though cheese cloth.  Let the cherries drain for a few hours, and squeeze out the precious liquid with your hands.

Store in mason jars.  Serve with carbonated water, over ice cream, or sip from a small glass.  Bring as a hostess gift and everyone will love you.

ENJOY!

Erin