Skip to main content

Replies sorted oldest to newest

Saturday night at a restaurant (that we absolutely have to offline at, and it's in fort lauderdale), the owner gifted us a 500ml of 2005 Bussola Recioto della Valpolicella and brought along a cheese plate. I realize this is painfully obvious to many of you, but I've just concluded that a proper dessert wine and a cheese plate is far and away, the greatest dessert (except for Michael's S'more Pie in a Jar, except that).
Different strokes I guess.

If I'm not going to make it myself, or it's not made by someone who's a great cook or baker, I usually pass. Seems wine drinkers usually pass on dessert tho. For me, in the winter it's usually apple tart or raisin pie, maybe almond/pear tart or some kind of chocolate cake, now we're heading into spring and it's going to be strawberry cheesecake, blueberry cheesecake, and raspberry cheesecake, followed by peach and later pumpkin in the fall. Cheesecake usually wins out! And most assuredly not purchased somewhere.
quote:
Originally posted by BRR:
Come on, Sir Loin of Beef, are you serious? I may be missing a joke or something and, not having had a Marie Callendars pie in my life, but....really?


Have I ever lied to you before?

The peach pie is finished and I have just enough time to get one more pie before the sale is over until June. I'm thinking French apple.

BTW, do you know the difference between French apple pie and Dutch apple pie?
Big pass on the Marie Callendar's pies. Nothing special IMHO. Although, I am spoiled. The wife is an excellent baker. Add that to the fact that we grow our own peaches, mexican key limes, Meyer lemons, blueberries and blackberries (ollalieberries). If I am going to purchase a pie, I will drive out to the Julian Pie Company (especially in the fall for Apple Mountain Berry pie with my home made vanilla ice cream - YUM).
quote:
Originally posted by irwin:
No, but if you hum a few bars, I can fake it.


The crumb topping on a French apple pie has chopped nuts, the topping on the Dutch apple pie does not.

As soon as the French apple pie is gone I will be making individual pineapple upside down cakes. I have this muffin pan that is as big a a 12 hole pan, but only has 6 HUGE holes. One pineapple ring in each, a maraschino cherry in each ring, and topped with a pineapple and almond flavoured yellow cake batter.
Last edited by sirloinofbeef
quote:
Originally posted by mneeley490:
Yesterday I made:
Lee Anne Wong's Bourbon Bacon Chocolate Chip Cookies.

I love them, but for some reason, neither my family nor co-workers can think outside the box enough to enjoy them.


Those sound awesome! Really good with some nice strong black coffee, I bet. I found the recipe and saved it to my favorites. Thanks for posting!
quote:
Originally posted by billhike:
quote:
Originally posted by mneeley490:
Yesterday I made:
Lee Anne Wong's Bourbon Bacon Chocolate Chip Cookies.

I love them, but for some reason, neither my family nor co-workers can think outside the box enough to enjoy them.


Those sound awesome! Really good with some nice strong black coffee, I bet. I found the recipe and saved it to my favorites. Thanks for posting!

Only thing I would do differently next time is add 1/2-1 cup of walnuts.
So they didn't go over so well in my department, which is populated mostly with women. But when I put them out by the water cooler for general consumption, they went pretty fast. This morning I saw a note on the desk, "More bacon cookies, please."
Cool
Foie gras ice cream! It is divine, if you prefer sweet and savory, absolutely!

I serve this atop a medley of kumquat and pomegranate macarons with a light drizzle of a fig sauternes sauce.

Finally, the slightest dusting of fresh nutmeg elevates the dish with an exotic flair, positively! I trust you all will attempt this dish eventually, in my honor!

Cheers!
~W&FE~
quote:
Originally posted by Wine and Food Expert:
Foie gras ice cream! It is divine, if you prefer sweet and savory, absolutely!

I serve this atop a medley of kumquat and pomegranate macarons with a light drizzle of a fig sauternes sauce.

Finally, the slightest dusting of fresh nutmeg elevates the dish with an exotic flair, positively! I trust you all will attempt this dish eventually, in my honor!

Cheers!
~W&FE~




PH

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×