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[1] Holiday baked Brie with liqueur-accented cranberry compote, walnuts and thyme (here’s the recipe from Liren Baker of Kitchen Confidante). [2] Baked Brie with olives, recipe below (photo courtesy DeLallo). [3] Whatever bubbly you serve, Baked Brie is a delicious companion (photo of sparkling rosé from Santa Margherita). [4] Pitted, chopped olives make an already…
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[1] Nonna Menna’s buttered bread with anchovies (photo courtesy Giulia Scarpaleggia). [2] We substitute pimiento for the capers (photo courtesy La Tienda). [3] You can use anchovy filets in olive oil or boquerones, marinated filets turned white by the vinegar (photo courtesy La Tienda). [4] Stirato is the closed Italian bread to the French baguette…
Continue reading “TIP OF THE DAY: Feast Of The Seven Fishes, Anchovies With Bread & Butter”
Turn spinach dip into poinsettia hors d’oeuvre. The ones in the top photo, from Mackenzie Limited. They have a base of focaccia bread topped with creamy spinach dip with a hint of truffle oil. The flower is made from piped goat cheese flower. We created our own version of the canapés, which pair well with…
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[1] The Christmas Cheese Ball, festive with cocktails. This recipe, from How Sweet Eats, is made with with white cheddar, mascarpone and sage (photo © How Sweet Eats). [2] The cheese ball at The Café Sucre Farine is made with Monterey Jack, pecans, rosemary and thyme. Minced parsley accents the arils for an even better…
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[1] Garlic bread as a first course—or maybe, as the salad course (photo © California Avocado Commission). [2] Sneak spinach onto your “garlic bread” (photo © Good Eggs | SF). [3] The spinach gets camouflaged with diced avocado (photo © Tio Gazpacho). What’s better than garlic bread? Garlic bread crostini! This appetizer, first course…
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