bacon and cheese gougeres
made the bacon and cheese gougeres 1 wk before christmas and froze them// for appetizers cut them in half topped with crab imperial and broiled til bubbly///fantastic
made the bacon and cheese gougeres 1 wk before christmas and froze them// for appetizers cut them in half topped with crab imperial and broiled til bubbly///fantastic
crown roast of pork with Pennsylvania dutch potato stuffing and port wine demi glace
Blueberry crumb pie with fres jersey blueberries
My Moms Hungarian veal paprikash with her exquisite spatzle followed by her coconut chiffon cke with lemon filling
Mark Bittman is the best
used the recipe from the bacon cookbook by james villas// froze the gougeres until day of cocktail party proceeded as follows//mixed 1/3 cup hellmans mayo/1/3 cup parmesan grated/ 1tsp dijon mustard/1/2 tsp tabasco/folded in 1/2 lb lump crabmeat//cut gougeres in half and placed on baking sheet//topped with a nice amount of crab and broiled til bubbly//sprinked with a bit of paprika. my new favorite appetizer
only dark will do
braising with lots of aromatics makes the whole house smell warm and inviting
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salmon with a pecan-honey mustard topping... looks gorgeous, easy to make and people are usually surprised by it!
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