Tonight I made a salad using left-over ham from Christmas dinner. I combined an heirloom tomato with honey-glazed ham and mâché, but included a special dressing. 2 parts Tasmanian Leatherwood Honey 1 part lemon juice 2 parts extra-virgin olive oil salt, pepper Leatherwood honey was a gift I received during the holidays, and has an incredibly unique and strong flavor […]
Archive for December, 2006
Dec27
Christmas Dinner
This Christmas I had planned a grande dinner, but it slowly diminished in scale. The main feature was still a honeyed-ham, which was tasty. But the opening soup, a French curried cauliflower soup, thickened with hazelnuts, was served instead for luncheon. It was quite good. Another side dish ended up being a pre-meal appetizer: Patrick […]
Filed in: In the Kitchen
Dec27
Etna Pistachio Cream
Oh heaven. I know that readers will doubtfully have ever tried Sicilian Pistachio cream. This stuff is heavenly, to say the least. It has that quality of flavor that says it’s so good, like a truffle, or an exotic honey, that maybe you shouldn’t be eating it. Luxurious, yes, but so creamy, sweet, and nutty rich. Where […]
Filed in: Banter
Dec27
Passion Fruit Soufflé
Some time ago, I read a recipe in NY Times Magazine for a passion fruit soufflé. Needless to say, keeping things like old magazines around this house is a real challenge. I lost it. So, I searched online for another recipe. The basic idea is: whip your egg whites, make a thick sugar syrup by boiling […]
Filed in: In the Kitchen
Dec26
Death by Chocolate
Some time ago, I reviewed on another site my two visits to The Trellis in Williamsburg, VA. While it is not in the same league as the top-tier eateries in America, I did give it “5 stars” for both visits, and it has remained a special place to visit. I recently returned for lunch, and […]
Filed in: Banter