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[1] A slice of foie gras, known as a “scallop,” is briefly sautéed and served with peaches, marmalade and marigold salad (photo © Restaurant Daniel| NYC). [2] Foie gras-stuffed prunes (photo © Caviar Russe. On festive occasions we serve “Foie Gras Variées,” a dinner plate comprising small amounts of different foie gras* preparations that…
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How festive are these! Stuff peppadews with feta or goat cheese. Photo courtesy PeppadewUSA.com. Be “seasonal” and include some red and green hors d’oeuvres at your holiday party. Some crowd-pleasers are very easy to make. Skewers. Take long toothpicks and bocconcini (1″ mozzarella balls—the word means “mouthfuls” in Italian) and stack one ball with a…
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Make sugarplums this Christmas! What exactly are sugarplums, visions of which danced in the heads of the children in Clement Moore’s famous poem, “The Night Before Christmas?” The original sugarplums were sugar-coated coriander (the seeds of cilantro). Tiny seeds coated with many layers of sugar were a popular confection known as a comfit (not confit);…
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Today is National Cookie Day, so bake up a batch or two to share with your friends and loved ones. We love Michael Recchiuti’s Brown Sugar Macadamia Nut Cookies With Chocolate Chunks, a very sophisticated chocolate chip cookie variation. If you don’t have time to bake them—or your own favorite recipe—pick up some delicious bakery…
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Tempting but not innocent—this Mexican hot chocolate is spiked with tequila. Photo courtesy of Dove Chocolate Discoveries. If you’re having a party, serve something stronger than the Chai Hot Chocolate in the post below. How about a tequila-spiked Mexican hot chocolate, courtesy of Tequila Cazadores? First you make the hot chocolate on the stove, using…
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