A surprisingly refreshing and delicious cold soup.
1 red or pink fragrant rose flower
1 pint cold water
8 ounces dry white wine
Pinch of powdered cinnamon
1 16 oz. can pitted sweet cherries, drained
2 ounces of Kirsch
1/2 pint of sour cream
4 ounces of fine sugar
Pluck the rose petals from the head. Cut away the white basal (heels) portions and discard. Put aside some petals for a garnish. Put sugar, water and cinnamon in a medium saucepan, bring to a boil. Add the cherries and reduce heat to simmer for 10 minutes. Add the wine and rose petals. Remove from the heat and allow to sit until cool. Put this mixture in the blender or food processor; liquefy it. Stir in 8 ounces of the sour cream and all the Kirsch. Refrigerate to chill thoroughly. Serve in a large glass bowl swirling the rest of sour cream on top. Scatter with rose petals and a sprinkling of cinnamon.
Yield: 6-8 servings
Spread the peanut butter on the taco shell. Now, add your favorite condiments. Roll your taco up and start eating