ATDTDA Hosting Reminders ...
robinlandseadel at comcast.net
robinlandseadel at comcast.net
Sat Mar 8 06:52:12 CST 2008
MB:
That only leaves this weekend for Robin's
suggested run-throughof CoL49, though...
Looks like we'll have to settle for an expanded history of Kirsch:
Q: What is Kirsch?
--Connie Coughlin, White Lake, MI
AskFN: Kirsch, also known as Kirschwasser, is a fiery clear
cherry brandy used in both savory and sweet cooking.
When used in savory recipes, Kirsch most commonly stirred
into cheese fondue near the end of the melting process. It
can also be served, generally in small shot glasses, alongside
fondue. (Its 80-proof power helps cut through the rich oiliness
of the cheese.) As for its use in sweet foods: You can find it in
the creamy filling of Black Forest cake, or flambéed as part of
cherries jubilee.
http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_4579966,00.html
Kirsch Punch Recipe
Submitted by: unknown [probablly an agent from Tri-Tri-Tri, aw fuckit]
Ingredients:
3 cups water
1/2 vanilla beans
1 small cinnamon stick
1 cup sugar
1 slice lemon -- peeled
1 slice orange -- peeled
13 ounces can pineapple tidbits -- drained
4 oranges -- peeled and sectioned
6 lemon -- juice
2 bottles Rhine wine
2 cups kirsch liqueur
1 bottle champagne, chilled
Turn this recipe into a puzzle! [click]
Directions:
Combine water, vanilla bean, cinnamon stick, sugar and
lemon and orange rind in a saucepan. Bring to a boil for
two minutes. Chill; strain into punch bowl. Add pineapple
tidbits, diced orange, lemon juice, wine and kirsch. Cover
bowl and chill for several hours. Add champagne just
before serving.
This recipe from CDKitchen for Kirsch Punch serves/makes 22
http://www.cdkitchen.com/recipes/recs/62/Kirsch_Punch220.shtml
Now clearly this evidence [the 22 who are being served] points to the T.W.I.T.S.
I'll be expecting al least twenty responses to this fresh new evidence. Carry on!
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