November 25, 2015
Looking for something a bit out of the ordinary for dessert tomorrow? This recipe, from the December 1971 issue of Gourmet, leaped out at me. I can’t remember the last time I had a Savarin. I have a freezer filled with sour cherries, but while I don’t have a Savarin mold I imagine an angel food cake pan (or a bundt pan) should work reasonably well. As for those glaceed cherries and angelica leaves – that’s a bit too retro for my taste.
I’ve also included the recipe for Braised Lettuce, another recipe you don’t see very often. It occurred to me that it might provide an interesting green alongside the turkey.
warm milk and stir it. Let the yeast
And then, because I found it impossible to resist, here’s a Hellman’s Mayonnaise ad that unconsciously tells you a great deal about that moment in culinary time: even the mushrooms are canned. And when was the last time you heard the words “toast points”?
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