I just got Carole Walter's cookie cookbook and several recipes call for cherry Heering. I really don't like the taste of liqueur and can taste the alcohol even after it's been baked. Is there a substitute for cherry Heering I could use?
Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.