I'm located in north/central MN, probably having climate conditions like you do. You need to give blueberries a try. I went to a lot of extra work initially to plant them, but I needed to because of the soil here. The top soil here was only about 7 inches deep so I turned this top soil off to the side. The next 6" of sand was removed, hauled away, and replaced with damp spagnum peat moss and aged sawdust. I mixed everything (topsoil,peatmoss & sawdust) with a rototiller as I gradually backfilled the furrow. I had 2 furrows that were 30" wide by 60 ft long each. A 2 bottom plow can help a lot with this. The majority of the plants that I put in were half-highs and spaced 4 ft apart in 2 rows 8 ft apart. 25 of the half-highs are Chippewa, Polaris, and StCloud. Two other half-highs that I'm going to try next year are Superior and Friendship. All of these are available from St.Lawrence Nurseries in Potsdam, N.Y. I also have 4 Bluecrop plants that are taller and so far they haven't been winter damaged but that may be because last winter wasn't brutal. There are also 6 mystery blueberry plants that were moved from other locations. My current Apples are Haralson, Honey Crisp, and Zestar. 52 ft row of Boyne, and 52 ft. row of Autumn Britten raspberries. SLN has a black raspberry that was bred 20 miles from here in Pequot Lakes, MN. Winter hardy here. Name = "Pequot Black Raspberry" This will be added next spring too. Other "To be Added" are: Nova Pear, Bali Sour Cherry, and King of the North Grape.

Black Forest Cake in the Jel Ring Albums Black Forest Cake in the Jel Ring 6 Photos · Updated 7 years agoBlack Forest Cake in the jel ring Tupperware Recipe number 58/365 Date 21st June 2010 Ingredients 2 Packs Mini Chocolate Rollettes (or twinkies) 300ml Cream 1 can pitted black cherries 12 fresh cherries 1 packet cottees rasperry cold water jelly (or raspberry jello) Method Cut each rollette into 6 equal slices Whip cream in the Speedy Chef Pour Cherries into the Pick a Deli Round to drain the juice Line base and sides of jel ring with rollettes Cover rollettes with cream Take pitted cherries from Pick-a-Deli and place on cream. Repeat with cream and cherries until jel ring is full Place final layer of rolettes on top. Make up jelly in the microwave jug according to the directions on the packet Pour jelly over cake, allowing it to soak through Squeeze seal down on cake and seal, expressing the air. Place in fridge for 30 mins Remove from mould and top with more cream or chocolate ganache and fresh cherries Note: you can use normal jelly jest let it cool a little before pouring over the cake so the rollettes do not become too soft and you will need to set it for 2 hours.

i know i'd like to try this (even if i did cut way back on the pepper/adobo sauce) and guess i'll have to save it fo when we next have company over because ted is an even bigger wimp than i! but the sound of the cherry/pepper mix really is appealing to me! you asked for the raspberry/pepper recipe, carol. i got it from epricurious.com--the sandwiches were terrific and i used the leftover sauce as a finishing touch on a roasted pork tenderloin. hope you'll enjoy it too! Zuni Rolls with Raspberry Chipotle Sauce Smoked Turkey, Cheese, and Bacon Tortilla Rolls For chipotle sauce: 1 cup fresh raspberries or frozen unsweetened raspberries, thawed 2 tablespoons sugar 1/4 cup Ruby Port 1 drained canned whole chipotle chile in adobo For Zuni rolls: 2 scallions two 9- to 10-inch flour tortillas 2/3 cup coarsely grated Havarti (about 2 ounces) 1/4 pound thinly sliced smoked turkey breast 6 slices crisp-cooked bacon Make chipotle sauce: In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl. Make Zuni rolls: Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas. In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately. Serves 2. Gourmet You Asked For It; Cottonwood Café, Boston MA August 1998

viburnumvalley gave you some interesting choices. Remember that a wine is sweet if some residual sugar (RS) is left in the wine after fermentation. If it is fermented until there is no RS, the wine will be called "dry". Germany has very exact rules, but to Americans they are not necessarily clear. The grapes can be picked at various sugar levels - the sugar increases as the grapes get riper and riper. Then those wines can be fermented until they are dry, called "trocken", or halb trocken. So you can get a spatlese, which will have a lot of sugar at harvest, but if the winemaker wants to, he can ferment it all the way to dry and that wine will not taste sweet. But Eiswein is not the next level up from Trockenbeerenauslese (TBA) The TBA is made by a fungus that attacks the grapes. It is a kind of botrytis, or mold, called "noble rot". It dries the grapes and makes them taste very much like raisins, and it also adds its own flavors. The German levels of sweetness refer to how dry the berries get. Eiswein is made by leaving berries on the vine until they freeze and pressing the frozen juice. Dissolved sugar keeps some from being completely iced and this is what comes out - much more concentrated than if the rest of the water had not formed ice. Those berries don't need to have any botrytis. In both cases - botrytis and ice, the amount of juice is reduced and the wine is thus more expensive. Vouvray comes from the Loire valley. Generally very dry, almost lemony wines. But the Loire also gets botrytis - you need a river or water source. And those very tart grapes, when attacked by botrytis, make very sweet wine. So you can get some very good sweets from the Loire. Sauternes/Barsac are regions in Bordeaux. They typically grow white grapes - semillion and sauvignon blanc. The river allows the botrytis to form and the clusters become moldy then are pressed. These can be super expensive - the 2005 Chateau d'Yquem is available as a future for $500 / bottle. Tokaj is the name of the town, the wine named there is Tokaji. The famous wine is Tokaji-aszu. Also made w botrytized grapes but in this case they also make a dry white. They pick the INDIVIDUAL berries and store them until ready. Then they mash these up and soak that paste in the dry wine. These wines are measured by the amount of sugar. The pails are called puttony, so you can get 3,4,5, 6 puttonyos wine. THat used to mean that they took 3,4,5,6 pails of mashed raisins and soaked them in a barrel of wine. Now it is based on sugar. But at the upper levels, you can have wine that has as much sugar as honey! These are truly great - I expect to be back there in about 2 weeks to get some more. Most Australian rieslings are very dry unless otherwise indicated. May Americna rieslings have enough residual sugar to taste a bit sweet. Port is made by adding alcohol into partly fermented grape juice. Remember, fermenting is the process of converting the sugar to alcohol, so if it is stopped, the juice remains sweet. In Italy they make the vin santos - the grapes are air dried to concentrate the flavors, unlike the botrytis method in Austria, Hungary, France and Germany. Spain has some of the PX sherries made in a similar way, but also fortified. All of the above are for very sweet wines. You can also get late harvest wines - left on the vine until the grapes are really ripe, they produce sweeter wine. And you can find the undrinkable non-wines that they sell in supermarkets - usually have a lot of sugar and flavors added. Not really wine. But don't forget that fruitiness is often perceived as sweet. So a dry wine that has lots of fruit, is often considered sweet. Around $100 you can find Gemstone Facets, Pax syrahs, or other big California wines - some people consider them sweet and soft. They are actually dry wines made from super ripe fruit. At a much lower level, look for Bodegas Arrocal or something similar from Spain - about $10, no oak, and very ripe. Muscat as a grape smells like flowers. Beautiful. But it is not always made sweet. It is often a very dry wine that smells floral. Ditto viognier. Muscat is sometimes used in Tokaji-aszu, and those have fantastic aromatics. Chardonnay, and any wine for that matter, can be made in a number of ways and can be fermented and/or stored in oak barrels. The stereotype California chardonnay is buttery and tastes like vanilla. That vanilla comes from oak. The butter can come from oak, but also malolactic fermentation makes the wine much softer and gives some of that quality. Remember, malolactic fermentation is the conversion of malic to lactic acid and "lactic" means milk. So you get a buttery quality. The oak usually does not impart much tannin to chardonnay. Try Martin Ray from Russian River in Sonoma - about $15. In Burgundy, the French typcially do not use much or any oak for their chardonnay and the result is a much more tart and dry wine. Many California wineries are making unoaked chardonnay as well. Morgan for example. You can try one of these against say, Chateau St Michelle from Washington. Both good, both under $20 or even $15, and one w/out and one w oak. Oak itself is too big a deal to get into here, but people discuss the differences between French and American oak, and in some cases Hungarian and Slovenian. Suffice it to say, whatever anyone tells you, most of it is nonsense. Especially coming from "experts". People in the oak business will explain that the best palates cannot really discern differences. Most of what we consider differences have to do with cooperage and the trees that were used. But it is not true that American oak is vanilla and French oak is spicy. Get good oak and have the same cooper make the barrels and no sommellier will ever be able to tell you which is which based on country. I've tried and was humbled. Anyway, move beyond sweet wines and you will be surprised. A very nice dry shiraz, for example, can taste very fruity and full of blueberries and black cherries if you eat it with a piece of sharp aged white cheddar for example. Cheers!