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Our earlier tip for prosciutto and peaches reminded us of this recipe, an appetizer for prosciutto, figs and Brie. Per La Tortilla Factory, which provided the recipe, it’s a classic Sonoma County combination, enjoyed as an hors d’oeuvre or a snack. We like them with a beer or a glass of wine. La Tortilla Factory…
Continue reading “RECIPE: Prosciutto and Fig Appetizer Wraps”
It looks like ice cream, but it’s sorbet: amazing peanut butter banana sorbet with a fudge swirl. Photo courtesy Sorbabes. You’ve never tasted sorbet like this before,” says Sorbabes. And they’re spot on. The Sorbabes (as in sorbet babes) are two friends who met in New York City and followed their calling as specialty…
Continue reading “TOP PICK OF THE WEEK: Sorbabes Gourmet Sorbet”
[1] Peaches with prosciutto and a drizzle of balsamic, from Briscola by Charlie Palmer in Reno’s Grand Sierra Resort. American-made prosciutto from LaQuercia in Iowa (photo © Murray’s Cheese). [3] Prosciutto di San Daniele hams are salted for less time than the Parma hams (prosciutto di Parma). They thus have a sweeter and more delicate…
Continue reading “TIP OF THE DAY: Prosciutto & Peaches”
