Recipes from The Bark Eater Inn
Keene, New York
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Ingredients:
1/4 cup olive oil
2 tablespoons crushed garlic
1 tablespoon paprika
1 46 ounce can tomato juice
1/3 cup cooking sherry
1/2 cup half & half, half milk, half cream
Instructions:
1. Place olive oil in sauce pan and heat until quite hot
2. Add garlic and saute for about 30 seconds
3. Stir in paprika and add tomato juice. Bring to a boil and add cooking sherry. Heat for a couple of minutes. Remove from heat and cool.
4. Chill in refrigerator.
5. Stir in half & half and serve in chilled bowls. Garnish with fresh dill or basil.
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