Two of my sons are coming to dinner. It’s Presidents Weekend. My oldest, Dave is in Mammoth with his wife, Anne and daughter-in-law Ashley and her two little ones to play in the snow.
I am expecting my other 2 sons, Dave, and Tim for dinner and I’m trying 2 new recipes.
The first is Monkey Bread with Honey Bourbon Sauce. The recipe is from the February issue of Food and Wine magazine.. The bread is made in a Bundt pan and served with a dipping sauce of cream cheese, honey, Bourbon, orange zest, and vanilla. The sauce especially if to dye for. And the Monkey Bread is the perfect place to show it off.
Monkey Bread
Honey Bourbon Sauce
The sauce is to dye for. YUM!!! The Monkey Bread is the perfect dish to show it off..
The dessert I am serving comes from an elegant cookbook given to me as a gift from my cousinDavid and his wife Helen. The book is Bouchon Bakery Cookbook by Thomas Keller. The recipe is Plum Tart with Almond Cream. The tart is made with Pate Sucre, a sweet pie crust. The filling is made with Almond flour. The recipe is Plum Tart with Almond Cream. It is made with Pate Sucre, a sweet pie crust. The filling is made with Almond flour. Happily I found this at my local grocer, Ralphs here in Carlsbad. It is time consuming to make the pie but well worth the effort.
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