Red Beans and Rice (it's been hard finding a recipe that doesn't use canned beans when I want to use up dried)
Cookies and Cream Pudding
It's later.
I did not get around to the orange blossom creme brulee or the lilikoi chiffon pie. I did, however, host two nights of crepes, very successful! I highly recommend a mixture of ham and swiss for dinner and nutella with amaretto for dessert!
I've already blogged about the gelatin. The date shakes were... meh. I don't think the dates got adequately pureed, so the whole blend-up just looked like, well, you can imagine. Blech.
I also added to the mix an orange-blossom shortbread, sort of modeled on this. Cut into flower shapes, brushed with egg wash, and sprinkled with orange sanding sugar, they were good, but I think I will try a different shortbread recipe next time. The orange blossom was subtle, but fragrant, which was good, because the floral scent can quickly make things taste soapy.
The real win, though? The caramel corn. It's exquisitely addictive. I started doing some riffs on the basic recipe, swapping almonds and almond extract to great effect. It only takes a couple minutes in a standard microwave - you just have to play with the timing, but the best part of the recipe is that it results in caramel corn that is (and stays) crunchy! Go on, try it. You can use any kind of popcorn, but the best is stovetop-popped kernels in butter-flavored oil.
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