12. sweet mini peppers, stemmed, seeded, and cut into bite-size pieces.
Discard thyme sprigs and whole garlic cloves before serving.. Jennifer Causey.1 1/2 ounces blended Scotch.
1/2 ounce coconut liqueur.1/4 ounce single-malt Scotch, preferably Islay.Velvet Falernum.
(clove-spiced liqueur).1/4 ounce passion fruit juice or nectar.
1 pineapple sage sprig (optional), for garnish.
In a collins glass, combine all of the ingredients except crushed ice and the garnish.1/2 cup light corn syrup.
10.5 ounces bittersweet chocolate,.1/3 cup diced assorted candied fruit.
Preheat the oven to 350° F. Place the chopped nuts and corn syrup in a 2-quart heavy-bottomed saucepan and place over low heat to liquefy the corn syrup.You only want to heat the mixture until the corn syrup is thin enough to coat the nuts evenly; this will take 3 to 4 minutes.