I’ve said it so many times, I’m surprised y’all can’t read my mind at this point: Winter is the best reason to live in South Florida. Putting the exclamation point on that, is Strawberry Season. For the next couple of months, we will be awash in the sweetest, juiciest strawberries ever. And the prices are starting to come down as the crops increase. Just in time for Valentines Day.  They even look like little hearts, don’t they?

Tonight I’m teaching a strawberry jam class at Fairchild Tropical Botanic Garden. I’m not just teaching these fine folks how to make a basic strawberry jam – oh, no! I’m showing them different things you can do with it, too. Now, for those of you not inclined to make your own, of course, you can buy it. In which case I would highly recommend one of Freakin’ Flamingo‘s excellent strawberry varieties, such as Strawberry Daiquiri or even Strawberry Joe. Oh, what? I shouldn’t get a plug in here? Please.

Anyway, one of the items on the menu tonight is Mini Strawberry Cheesecakes.  How many different ways can I adulterate adapt Abby Dodge’s delightful base recipe from Desserts 4 Today? Well, so far, I’ve done it 3 or 4 times. And I’ll do it again!  Abby doesn’t seem to mind.

Mini Strawberry Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

 Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
3 Tbs. sugar
1 tsp. vanilla extract
1 large egg
4 Tbs. strawberry jam

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the sugar and beat until incorporated. Make sure you scrape down the sides of the bowl between each step.

Add the vanilla and the egg, beat thoroughly. Add the strawberry jam and mix completely.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray lightly with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray.

Bake for 15-18 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, and refrigerate for a minimum of 2 hours.

Unmold onto serving dishes and garnish with a fresh strawberry and/or additional jam and/or whipped cream, as desired.

These uncomplicated little cheesecakes are light and creamy, and portioned to be the perfect ending to that special, romantic Valentines Day dinner. Or anytime you want a sweet bite at the end of a meal.

Me, that is. Or I should say, Freakin’ Flamingo!

You know I’m making some wild and sexy jams with a South Florida / Caribbean twist down here, right? I’m playing with Florida’s seasonal best and sometimes bringing in the flavors of other parts of the country – but always with our own local flavor. And now, everyone else knows, too!

Check out the new Fall issue of our favorite publication on the local food scene, edible South Florida magazine!

Freakin’ Flamingo jam is featured in their story on brunch from your CSA box and recommended as a stocking stuffer in their edible essentials Holiday Gift Guide, too!

Want some? Order online at www.FreakinFlamingo.com (and don’t forget our Oxford Falls Boutique for some awesome salsas, vegan gluten-free worcestershire sauce, and tasty dressings and sauces!) or come see me at the South Miami Farmers Market, most Saturdays from 9:00 am to 2:00 pm!

Remember: The selection changes all the time, so stop by often and create your own memorable meals and gifts with a Flamingo flare!

This Cheesy Italian Bread is for The Secret Recipe Club, created by Amanda of Amanda’s Cookin’. This is how it works: Every month, you get to scour the blog of another member of the club (assigned to you by Amanda), and pick out and cook or bake any recipe from that person’s blog. And of course, it’s a Secret. Until the big reveal, that is.

This month, I was assigned Little House on the Prairie Living by Merissa, a modern homesteader and frugal living expert, who lives in South Dakota. Merissa is a veritable fount of information and tips on everything from couponing in South Dakota to making a cute dress out of a bedsheet and old tank top for, like, a buck-twenty-eight. And recipes? Oh, yeah, she’s got recipes.

Seeing as I’ve been baking quite a lot of bread, lately, I chose to try her Cheesy French Bread recipe. Merissa uses her bread machine on the “dough” cycle to get a start on her bread, a basic French-style sandwich bread, that she topped with cheddar and Parmesan. I don’t own a bread machine (anymore), and decided to adapt her recipe, using my mixer with the bread hook to mix and knead, and used my second oven (set to 120º F) as a proof box. I also took about a cup of finely shredded cheddar cheese and mixed it right into the dough. Here’s what I did, tracking Merissa’s recipe:

Cheesy French Bread (liberally adapted from Little House on the Prairie Living)

Ingredients:

1 1/2 cups warm water (not over 120º F)
1 Tbs. yeast
1 Tbs. sugar
4 cups flour (I used half bread flour & half unbleached AP flour)
1 tsp. kosher salt
1 cup shredded sharp cheddar cheese

Preparation:

You can do this completely by hand, but since my old carpal tunnel problem is attempting to rear its ugly head, I used my stand mixer fitted with the dough hook.

Put the yeast in a large bowl, add the warm water, and stir to dissolve. Add the sugar, followed by the flour, 1/2 cup at a time, and the salt. Then add the cheese. If doing this by hand, knead on a lightly floured surface for about 10 minutes, or until the dough feels smooth and silky. If using the mixer, run it on the first speed until the bowl is completely clean, and the dough is wrapped in a ball around the dough hook, with a smooth and silky texture. Form the dough into a ball.

Lightly grease a large bowl (I used a couple of spritzes of cooking spray), roll the dough ball around in it, cover with a kitchen towel, and allow to rise in a warm place until doubled (about 30-35 minutes). In the meantime, preheat your oven to 400º F.

When the dough is fully risen (stick your finger into it – if the indentation stays, your dough is fully proofed), divide it into two balls, cover, and allow to rest for about 10 minutes. Form each ball into a long loaf shape, place it on a large cookie sheet, brush with water, and slash each one a couple of times diagonally with a razor or sharp knife.

Bake for 25 – 30 minutes. To test, tap the bottom of each loaf with your fingers. If it sounds hollow, it’s done. Alternatively, insert the probe of an instant-read thermometer. If it reads over 190º F, it’s done.

Next time, I would probably add some more cheese to this. You can never have enough cheese, right?

What? Of course it goes great with jam! ->Giggle!<-

It was really fun, searching through another blogger’s recipe posts for inspiration and a different point of view. Wanna play? Join the Secret Recipe Club here.

Now follow along and see who got who – I can’t wait to see who got me and what they chose to make from my eclectic collection. Will it be a dessert? A main course? A 30-minute family meal? Let’s find out together!

Many of you have been telling me that you’re using Freakin’ Flamingo jams and marmalades in ways that have nothing to do with toast, but that’s no surprise to me – I’m doing the same. Today, I mixed some of my Piña Colada Jam (part of “The Cabana Collection“) into muffin batter, and ended up with a light, sweet muffin that’s just full of tropical flavor. Perfect for breakfast, snack time, or even dessert!

I’m also guest-posting over at Restless Chipotle! Many of you know the fabulous and talented Marye Audet. She’s one of my great friends – always ready with support and a good word – so when she asked me to give her a day off, I was more than delighted to help out. So, please stop by and check out the Piña Colada Chicken I cooked up, just for her! And you!

But, I’m taking these babies to the Miami Food Swap tonight!

Piña Colada Muffins
(makes 14 regular/small – not mini – muffins)

Ingredients:

3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
3 large eggs
1 tsp. vanilla extract
4 Tbs. Freakin’ Flamingo Piña Colada Jam
1 cup sugar
1 cup vegetable oil (I used canola)
1 cup pineapple juice

Preparation:

Preheat oven to 375º F. Prepare regular-sized muffin tin by inserting cupcake liners or by spraying lightly with cooking spray (if using good non-stick pan, you can skip this step).

In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together all the rest of the ingredients.

Pour the wet ingredients into the dry, and stir by hand to combine well.

Fill each muffin cup nearly to the top and bake for 17 – 20 minutes. They’re done when a wooden skewer or toothpick poked into the center comes out clean.

Have you been playing with your Freakin’ Flamingo? If you have, drop me a line at FreakinFlamingo @ att{dot}net! Include a photo and the recipe or link to your recipe, and I’ll feature it in the Freakin’ Flamingo Newsletter!

Sign up for the Freakin’ Flamingo Newsletter and get lots of perks at the website, in person when I’m at the South Miami Farmers Market, and links to recipes, just like this!

Now go visit me at Restless Chipotle!

Everybody recovered from the 4th of July? Yes? Good! Totally time for a contest!

I’ve been using the catchphrase “Everybody Gets Jam!” for about 7 months now. It started out as a private joke between me and the hubs around Christmastime, when we were trying to figure out what to gift people for the holidays. And even though I’m kinda stuck with it for awhile on a bajillion business cards, t-shirts, market bags, and the like, I think it’s time to freshen things up a bit.

A contest is definitely in order: You get to come up with the next great Freakin’ Flamingo tagline. The winner will receive a Freakin’ Flamingo mug (suitable for coffee, tea, or disguising your fave beverage):

PLUS a heavy-duty market bag: PLUS a jar of any Freakin’ Flamingo product (jam, marmalade, or BBQ sauce) your little heart desires. Check the website to see what’s available.

Your prizes will bear the “Everybody Gets Jam!” line, because, well, I paid for them already. But, your winning motto may appear on my new market banner, on future versions of my business cards, and on all future promotional materials.

The only rules are: Your entry should be original, short, funky, and pithy (kinda like me), and fit on one line. It should be G (or marginally PG) rated. And, most importantly, it should make me laugh. Simple, huh?

Just submit your entry* in the comments on this post, and make sure it’s linked to a good e-mail address, so I can contact you. And, I’m going to open this up to anyone in the U.S. and Canada. Shipping, of course, is on me.

Deadline for entries is Monday, July 11, 2011, so get those creative minds cracking! I can’t wait to see what you come up with!

**UPDATE** The first Freakin’ Flamingo Newsletter will go out on Wednesday, July 13th! That’s the first place the winner will get to see the new tagline in action – sign up for the mailing list now! Please? http://eepurl.com/eEPrk

**UPDATE 2** We have a wiener! Um, a winner! The winning motto is: “Tickle Your Tastebuds Pink!” submitted by Lettergirl. She will receive all of the aforementioned prizes in addition to immortality! At least until I get bored again. Thanks for playing, everyone!

*All entries become the property of Freakin’ Flamingo, LLC and may be used in advertising and promotional materials of every sort, in print and online. By entering this contest, you confirm that your entry is original to you, that you have the right to publish and release said entry, and that you release the contents of your entry to be used by Freakin’ Flamingo, LLC in any manner at its discretion. Compensation for the use of the winning entry is limited to the prizes listed in this post.

The day has finally arrived! Freakin’ Flamingo is LIVE!

What is Freakin’ Flamingo, you ask? It’s my brand-spanking-new online store, selling my handmade, micro-batch jams, marmalades, and whatever else I feel like canning and sharing with you! All with a South Florida / Caribbean vibe and made in season. Super-limited edition, if you will, because, when it’s gone – it’s gone. Whatever little of it there was in the first place.

I’m also selling some of my very favorite Oxford Falls products, like the Vegan Gluten-Free Worcestershire Sauce and the Dix Fried Green Tomato Salsa (which we eat by the jar around my house, and goes into a lot of my cooking!).

Please stop by and let me know what you think. Or better yet, buy something. Well, you know…

So, what’s new, you ask?

Here’s the thing. I fell in love with canning and, as it turns out, I’m pretty darned good at it. I decided (with the support of my husband, who also thinks I’m pretty darned good at it) that I’m going into business to sell my jams, marmalades, and assorted other products I’ve been canning. I’m incorporated (LLC), having my logo trademarked, and even have a bank account! The name?

Freakin’ Flamingo.

That’s me – all over. (Thanks, Barb.) I’m working on a retail website right now which, when it’s ready, will be found at FreakinFlamingo.com. But not yet. Soon. I’ll let you know.

You may find this strange, but I want to keep this small scale. Really small scale. The basic premise is that my stuff is not only hand-crafted and small-batch, it’s micro-batch. Everything is prepared and canned during it’s proper season (usually local, or as local as I can get it), and no more than about a dozen half-pints or pints at a time, and with my own South Florida twist. I’ll be offering it to you as it’s prepared, and when it’s gone, it’s gone. Until next season. At my whim, or if you demand it. As I like to say, you never know what you’ll find until I cook it up and write it down.

So, why am I telling you this now?

Because it’s the holidays, I wanted to do a turn on the iconic cranberry sauce. I found myself inspired by tweets from my friend Maria (@ViceQueenMaria on Twitter), who as it turns out, kinda lives in my ‘hood. Maria’s been doing a lot of traveling around Florida lately, and has kind of gotten into the coastal and Caribbean pirate culture.

I got to thinking about my favorite pirate, Ann Bonny. Yes, there were female pirates, boys and girls, and she was one of the best. What would Ann Bonny do? Well, you know, after she got out of pirate prison, got married, and had a bazillion kids. She’d infuse those whole cranberries (acquired on a daring New England coastal raid, no doubt) with lots of limes and just a tot of Jamaican spiced rum. I present to you my first offering:

Ann Bonny’s Pirate’s Reserve Caribbean Cranberry

Half-Pints $8.00 each plus shipping
(5 available)

Perfect with your holiday turkey, pork, chicken, and equally delicious on toast or English muffins.

Blueberry Mojito Jam

Half-Pints $8.00 each plus shipping
(6 available)

Feeling a little chilly? Imagine yourself on a sunny, warm Caribbean beach, sipping Mojitos in the middle of January. Well, this Florida blueberry jam, infused with lime, a hint of mint, and the merest suggestion of rum, might not get you there, but if you close your eyes…

Carambola Honey Jam. Carambola, also known as Starfruit, is a crisp and sweet-tart tropical fruit that is usually only seen as a garnish. I used locally-sourced carambola and local wildflower honey to make this a treat you’ll want to spread on toast, stir into yogurt, and spoon onto everything in sight!

Carambola Honey Jam

Half-Pints $8.00 each plus shipping
(1 available)

See the Freakin’ Flamingo Facebook page for more flavors. All are half-pints and are priced at $8.00 per jar.

Um, want some?

**NOTICE**

This is totally embarrassing, but these stupid PayPal links aren’t working. Again. If you’re interested in ordering jam, please e-mail me at: FreakinFlamingo@att.net. I will be more than happy to accommodate you. So sorry for the inconvenience, but hopefully, the web site will go live soon – watch this space!

I can’t get over that this is the 11th Can Jam! This year, with all of its ups and downs, has been really inspiring to me on so many levels.

I’m on a ginger kick, lately. I have to put it in just about everything! So, when I found this recipe for Apple Ginger Jam, and the Cosmic Cowgirl announced that the Can Jam theme this month would be Apples, Pears, and Quinces, the stars aligned once again!

Apple Ginger Jam (makes 8 half-pints)

(adapted from Clearly Delicious – An Illustrated Guide to Preserving, Pickling & Bottling by Elisabeth Lambert Ortiz)

Ingredients:

2-1/2 lbs. cooking apples (I used the venerable Granny Smith)
2 large lemons
2 tsp. ground ginger
3 cups water
5 cups sugar
1/4 cup chopped candied ginger (or more to taste)

Preparation:

Place a couple of small dishes in the freezer.

Peel, core, and coarsely chop the apples, reserving the peels and cores. Put the peels and cores in some cheesecloth or another clean cloth and set aside, then put the fruit into a large saucepan.

Finely grate the zest of the lemons, using a Microplane or similar grater, then juice the lemons and add the zest and juice to the pot (I added the juiced lemon “shells” to the cloth, too), along with the ground ginger and water. Now tie up the cloth “bag” and add that to the pot, as well. Bring to a boil over high heat, then reduce heat and allow to simmer for 10 minutes, uncovered, stirring occasionally.

Remove the cloth “bag”, squeezing as much of the juices out of it as you can, add the sugar to the pot, and stir till completely dissolved. Bring back to a rapid boil and continue to cook without stirring for an additional 10 minutes.

Remove the pot from the heat and do a gel test by putting a little of the liquid on one of the frozen plates and return to the freezer for 2 minutes. If the liquid wrinkles when you push it with your fingernail or the tip of a spoon, you’re ready to jar up. If the liquid remains runny, return the pot to the heat, bring back up to a boil and cook for an additional 5 minutes. Repeat the test and then repeat cooking/testing if necessary.

After removing from the heat finally, stir in the chopped crystallized ginger.

Fill sterilized jars with the hot jam, cover with appropriately prepared lids and rings, tightened finger-tight, and process in a boiling water canner for 5 minutes (adjusted for altitude).

You know the rest of the drill by now: Remove the hot jars to a towel or newspaper-covered surface, listen for the pinging of your seals, and check the seals in 24 hours to make sure everything is kosher.

*Notes:

It’s a bit tricky to get that bag of stuff out of that boiling hot pot and then squeeze the juices out, and do it safely. I have a colander that fits perfectly over the rim of the pot I used. When I lifted the bag out of the pot with a pair of tongs, I slipped the colander under it and put it in there. Then I took a sturdy wooden spoon and smooshed the bejeebers out of it, so everything went directly back into the pot, and Look, Ma! No burns! If you have a pair of those silicone waterproof oven mitts, you could probably just squeeze it with your hands. But the colander method worked for me.

Oh. Em. Gee. I can’t believe how good this stuff turned out! I want to eat it on toast, I want to eat it with cheese, I even wanted to figure out how to put it in other stuff! In fact, I did mix it with softened cream cheese, slapped it between two squares of puff pastry, and drizzled some dulce de leche over it to make one darned decadent dessert: Apple Cream Napoleons with Dulce de Leche. Talk about over the top! I am so glad there are seven more jars of this stuff waiting for me… I might just make another batch!

Okay – what’s next?

Okay, I was all set to go with a delicious Mango Chili Sauce that I canned up back in August. I said to the hubs, “Hey! the Can Jam theme for October is Chillies! I can just take a couple of snaps and write up a quick post. I’ve got October covered!” And then, I made a discovery. Guess what’s in season in South Florida right now. C’mon, guess! Oh. You saw the title of the post, didn’t you? Hmmph.

I’ll tell you anyway – Carambola! You look confused. It’s also called “Star Fruit”. Most folks have only seen them in a fruit salad or as a garnish. They’re very striking when you slice them and you’ve got a slice of fruit – shaped like a star! Cool, huh?

So, the hubs and I were at a favorite breakfast joint the other morning, when I glanced over at the muffin counter and saw a big bowl of carambolas with a sign that said “3 for $1.00″. When I went to pay the check (we’re very liberal, that way), I asked the owner, “How much for the whole bowl?” And we played the game of “How much do you want to pay me for the whole bowl?” “Well, do you have anymore in the back? Or is this it?” She went in the back and came out with one of those plastic shopping bags, half-full. They were mostly runty and some were still half-green. “Hmm…”, I said, pursing my lips. The woman dumped the bowl of carambolas into the bag and said, “$5 and they’re all yours.” Turns out she’s got a tree and the fruit is dropping like mad. Done! I think there was at least 10 pounds of ‘em!

Hubs has stopped looking at me quizzically when I come home with bags full of produce. In fact, he’s pretty much stopped eating produce at home without my express permission, fearing cries of “I was going to can that!” And I do have plans for these babies.

But, Kaela of Local Kitchen chose “chillies” as the theme for October’s Tigress’ Can Jam. Remember? ->Sigh!<- By the way, I know many people spell it “Chiles”, but I’m not going to get into the whole “Chili is the pepper. Chile is a country in South America.” thing. Anyway, there was only one thing left to do: Carambola Pepper Jam!

I made a micro-batch of this, as M was very clear on the point that he doesn’t like pepper jelly or jam. So, for the purposes of the Can Jam, I made one jar. Seriously. One half-pint jar. Plus whatever’s in that bowl you see in the photos. So, if you’re at all hesitant, or you’ve been mesmerized by that pile of weird-looking fruit at the store and you just don’t know what you’d do with it anyway, I’m going to give you that micro-recipe:

Carambola (Star Fruit) Pepper Jam
(Makes 1 half-pint plus a little for the fridge)

Ingredients:

2 cups of finely chopped carambola (plus a few whole slices, for fun)
1 Tbs. lemon juice
3/4 cup granulated sugar
2 Tbs. honey (I used a local orange blossom honey)
1 ripe (red) habanero pepper (seeds & pith removed and chopped super-fine)

Preparation:

Put a small plate in the freezer for gel-testing later. If the carambola has any brown on the “fins”(perfectly normal!), trim that part off with a sharp knife before chopping the fruit.

In a medium saucepan over medium-high heat, put the carambola, lemon juice, and sugar. Bring to a boil, stirring occasionally, and add the habanero pepper and honey. Continue to boil and stir periodically for about 15 minutes. Remove from the heat and do a gel test. (Put a small amount of the liquid on the frozen plate, return to the freezer for 2 minutes, and push it with the tip of a spoon or your fingernail. It’s ready to can when it’s no longer runny and wrinkles on the plate.)

Don’t forget to sterilize your jar (10 minutes in boiling water) and prepare a new lid appropriately! Pour the jam into the sterilized jar, leaving 1/2″ head space, twist on your lid finger-tight, and boiling water process for 5 minutes. Remove the jar to a towel or newspaper-covered surface to cool. And ping. Allow to sit for 24 hours and test your seal. Put the little bit remaining into a container and refrigerate.

Note: The honey makes this jam pretty stiff when refrigerated, so, while you should refrigerate this after opening, allow it to warm up a bit at room temperature before using.

Sweet, with a little bit of tartness from the carambola, and even though I used a habanero pepper, it was a red one (a lot of flavor!) and I did cut out the pith and seeds. You get the heat, but it’s not overwhelming, and the honey really mellows and rounds out the flavor on your tongue.

My favorite way to eat this is as a snack on crackers with cream cheese, but it’s equally awesome with a crusty slice of baguette and a sliver of brie. Try melting a little in the microwave and brushing it on chicken or fish as a glaze, too!

Oh, and M’s verdict? “This is great! Make sure you keep the recipe!” ->Sigh<-

This is the third and final installment of my Blueberry Trilogy prepared for Tigress’ Can Jam. It’s a tribute to Miami and the Latin vibe that’s such a big part of what the area is today. And of course, my summer blueberry fixation!

The lime and mint (can’t get any more local than my backyard!) in this jam is gently refreshing – not overpowering – and the subtle hint of rum gives it a bit of that tropical quality. A Caribbean vacation on toast! Oh, okay, maybe not a whole vacation, but you just might hear a palm tree rustling in the breeze as you take a bite…

Blueberry Mojito Jam (makes about 10 half-pint jars)

Ingredients:

3 limes
3-3/4 cups water (divided)
3 cups sugar
1/4 cup lemon juice
1/8 tsp. baking soda
3 dry pints (about 6 cups) blueberries, washed and de-stemmed
1 pkg. pectin
1/2 cup rum
10 4″-5″ sprigs of fresh mint

Preparation:

Wash and dry the limes and slice a thin strip off of each end.

With a mandoline or hand slicer (don’t forget your cut-glove!), shred the limes finely and place into a large, non-reactive saucepan. Add 3 cups of the water and bring to a boil. Continue to cook at a boil for 10 minutes.

Add the sugar and lemon juice, and stir until the sugar is dissolved. Add the baking soda. The mixture will foam up suddenly, but will subside.

Add the blueberries, cover the pan, lower the heat to medium and cook for an additional 20 minutes.

In the meantime, wash and dry the mint sprigs, and cut or pinch off the top 1-1/2″-2″ of each sprig. Reserve those tips you just cut off.

Add the large mint sprigs and the rum to the jam, stir, and return to a boil on medium, for another 5 minutes.

In a small saucepan, dissolve the pectin in 3/4 cup cold water, and bring to a boil, stirring constantly for 2 minutes. Remove from heat.

Stir the hot pectin liquid into the still-boiling jam for one minute. Remove from the heat while you perform the “freezer wrinkle test”. Place a small amount of the jam on small dish and put it in the freezer for 5 minutes, after which you push the mixture with the tip of a spoon or your fingernail. If the jam wrinkles up, you’re ready to jar. If it’s runny, put the pan back on the heat and cook at a boil on medium for another 5 minutes. Repeat the wrinkle test.

Remove the large mint sprigs before ladling the hot jam into the hot, sterilized jars. Push one of the reserved mint sprig tips into each jar of jam. Seal each jar with appropriately prepared new lids, screw on the rings finger-tight, and process in a boiling-water canner for 10 minutes.

Remove the jars from the boiling water, allow to cool, and wait 24 hours to test your seals.

Go ahead – take a bite!

Have you checked out Part One: Blueberry Marmalade and Part Two: Grand Marnier Blueberry Peach Sauce?

Print this post for your Moleskine journal