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November 22, 2011

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wattacetti

Okay, so turkey tips, muffins, two sides, stuffing/dressing - that must mean the next post is dessert.

This one also looks tasty and I'll try out some burdock (kinpira) the next time I make stuffing.

I have still not had an opportunity to try the Pink Pearl apple (NZ's "Eve" was the latest new offering here). They looked great the last time you shot photos and here you're throwing them into a savory dish.

I'm a little surprised to read that GS uses crosnes in les légumes oubliées. Yes and no I guess - yes in that they're really obscure (and short with respect to availability) and no in that they're freaking expensive, taste slightly like artichokes (which I think is his favorite vegetable), and look like insect larvae.

Anyway, a bit under 48 hours until showtime. Pick what you're pouring to go alongside the amazing meal?

Ms. Glaze

I think the next post is going to be a cranberry mold. Don't hold your breath though. I have this idea for a sort of jell-o shot made with campari, cranberry juice, gin, and vermouth. A negroni really. An adult version of cranberry sauce. I just haven't been able to find the right mold! I want one of those cool antique copper aspic molds.

I love PP apples, I'm always so excited when I can find them. And now I can thanks to the new little tree and Echo Valley Farm.

I spelled crosnes wrong. Oops. I better fix that. And they do look like larve. Couldn't agree with you more – there's a reason they're a lost veggie – and they do taste like an artichoke crossed with a water chestnut but not quite as flavorful as either one of those. And yes, GS loves artichokes. They are an aphrodisiac afterall...

I have no idea what I'm going to serve with dinner. I think the more important question is what are you cooking and what are YOU serving with it? I know you've got something 8 courses or longer up your sleeve! Not to mention some top notch wines. Do tell!!!

wattacetti

Can't wait to see what you come up with as it's definitely going to be orders of magnitude above the cylinder that still bears the imprints of the can.

Canadian Thanksgiving was last month so I've nothing planned for tomorrow but am helping with remote consultation for a few people.

Unfortunately some instant gratification issues with others meant that I was doing something other than cooking, but the Bordelais were kind enough to include with with theirs (post was pre-written so it goes online around midnight). I brought along a Sean Thackrey Petite Sirah from California (I've still got 5) and a Te Koko Sauvignon blanc from Cloudy Bay.

john

Hey Ms Glaze, Can you modify the jello into something like a Bloody Mary? John

Ms. Glaze

Yes! I have now figured out how to turn jello shots into table worthy aspics. I'm sure I could do the same with a bloody mary. I did make the adult cranberry sauce but alas didn't have time to take pictures. It was very tasty. A bit too much campari which imparted a slightly bitter herbacious taste but it was much better than the ol' can. I added some champagne to it so the bubbles were trapped in the aspic giving it a festive glow on the table.

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Canadian Thanksgiving was last month so I've nothing planned for tomorrow but am helping with remote consultation for a few people.

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Can't wait to see what you come up with as it's definitely going to be orders of magnitude above the cylinder that still bears the imprints of the can.

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I'm sure I could do the same with a bloody mary. I did make the adult cranberry sauce but alas didn't have time to take pictures. It was very tasty.

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First came here, they are so good that you will often see, the article. Thank you for sharing!..lol.

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