Oranges and almonds surrender their skins to be candied for a higher cause: Dessert!
Bedecked
G. dressed to match la table de Provence.
Begemmed
Pork Loin and Confit of Vegetables with Beaumes de Venise
-Vegetable water and the balmy breezes of Venice become sauce for faceted lozenges of turnip, carrot and whole cippolini onions. A sweet zephyr in winter.
Bejeweled
Frozen Nougat with Rasperry Coulee and Candied Orange
-A dessert you could wear to the opera.
1 comment:
Melissa, your desserts look divine, sensuous, formidable, delectable! How smart of you to connect with Robert. I look forward to having the pleasure of cooking and eating with you!
Love, Kate
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