Jumat, 07 Desember 2007

Heart of Palm Amuse Bouche with grapefruit, thyme, and champagne vinegar

The holidays are, among other things, about glitz and glamour. About feasting with your eyes. One of my favorite tricks for holiday entertaining is to serve a tray of amuse bouche in flat-bottomed Asian soup spoons. This allows you to gather together interesting combinations of tastes that don't conform to traditional "finger food" forms. But this dish can be served equally well plated for a

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