I'm going to try it tonight with the whisky, because I have a lot of that in the house, but has anyone thought of
using calvados?
Not exact matches
Never one to resist the chance to
use alcohol, I added a generous splash of
Calvados toward the end of the apple carmelization and man, was it good!
Apples are
used in the making of many traditional liquors, like
calvados and apple sour, as well as in apple wine and hard cider.
Monday: Minestrone (I'll set aside some of the soup for myself before I add the gluten - free pasta for my guys) and salad with dairy - free Ranch dressing Tuesday: Sea Bass with Mediterranean Sauce Wednesday: Pork with Apples,
Calvados and Apple Cider (I will
use coconut oil instead of the butter and canned coconut milk in place -LSB-...]
Calvados is a favorite liqueur of mine and I love the way you
used it here.