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Oven-Fired BlackBerry and Bunny Hops

Spoon into a baking dish and chill (covered) 4 to 12 hours.

Preheat oven to 375°. Bake uncovered 45 minutes, or until puffed and golden-brown. Sprinkle with Provolone and goat’s-milk cheese. Bake an additional 10 minutes or until cheese melts.

Cool on a wire rack 5 minutes. Sprinkle with parsley and serve immediately.

The “Bunny Hop”

  • 1 cup pomegranate juice
  • 1 tablespoon sugar
  • 3-inch fresh ginger, grated
  • 2 tablespoons Cointreau or other orange liqueur, divided
  • 2 tablespoons St-Germain liqueur, divided
  • 1 bottle brut Champagne or Prosecco, well chilled

In a small heavy saucepan over high heat, boil pomegranate juice, sugar, and ginger, stirring often, until syrup is reduced to about 1/3 cup, about 10 minutes. Strain and cool.

Pour 2 teaspoons pomegranate syrup, 2 teaspoons Cointreau, and 2 teaspoons St-Germain into each of four 6-ounce Champagne flutes. Fill each with sparkling wine.

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2 Responses to Oven-Fired BlackBerry and Bunny Hops

  1. Joseph Romanelli May 6, 2010 at 4:21 pm #

    Love this story, sounds like an amazing time! Thanks for sharing Annie. Looking forward to connecting with you all in Nantucket, Boston, or come to Charlotte some day.

  2. Dee Winter May 19, 2010 at 11:39 am #

    Until Kristen open the oven door? Was the blackberry in the oven? The cat? Sounds like a cliff hanger to me!

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