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Old 12-03-2004, 04:51 PM   #11
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i will be at bug's to pick up my bottle of rosemary infused oil, so i'll see ya there pa baker.

hey bug, why not use it to simmer sliced portabellas and shallots until soft, then reduce it with butter and minced anchovies and tomato paste to make a sauce to go over the shrooms...
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Old 12-03-2004, 04:51 PM   #12
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Quote:
Originally Posted by PA Baker
I want to go to Mudbug's for Christmas dinner now!
I think we should all go!
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Old 12-03-2004, 05:02 PM   #13
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bucky, your idea looks like it certainly would cut down on the sweet factor, but I think I'm gonna go with choclatechef's recipe for the ham. I will NOT spend money on another bottle of this stuff.

Man would I love to have all you guys at my house. Wouldn't we have a time?!
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Old 12-03-2004, 05:16 PM   #14
 
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Quote:
Originally Posted by mudbug
bucky, your idea looks like it certainly would cut down on the sweet factor, but I think I'm gonna go with choclatechef's recipe for the ham. I will NOT spend money on another bottle of this stuff.
Wanna bet! If you like this ham like I hope you will.....you will be buying more real sweet wine sooner than you think.

I originally developed this recipe to use with the home made bush cherry wine I made one year. It had not aged at all, and was thus [since I put a lot of sugar in it before fermenting] very sweet. I made 10 gallons of it. I used the very last of it making this ham for some friends.
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Old 12-03-2004, 05:22 PM   #15
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You gotta point, choc. I am confident that anything you advise me to make will turn out well, so you are probably right.
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Old 12-07-2004, 02:53 PM   #16
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Brisket with Concord Wine

Large 13x9 inch baking pan:

Layer 2 sliced onions on bottom
Layer 1 box mushrooms sliced on top
Place brisket on top
Place slice potatoes and carrots on the side.

In a mixing bowl, mix up 1/2 jar apricot preserves, 1/2 cup mayo, 1 pak onion soup mix. Pour onto the top of brisket.
Pour the wine on the side of the brisket to about 1 inch.
Cover with foil tightly, 325F 3-4 hours till tender.
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Old 12-07-2004, 03:26 PM   #17
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Deb, your recipe sounds really good too.

Dagnabit, now I am gonna have to get MORE of this wine!
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