Sunday, December 26
Christmas Eve was at my daughter's. I brought the leftover quenelles transformed into this lovely pate, surrounded by fresh kale, and cold baked potatoes with my own aiello sauce and smoked paprika garni. Beef heart wasn't mentioned until AFTER the yum-yums!
brandy to be included in my holiday baking. Well, it turned out very well, indeed, and so I went even a step further and made some Bristol Cream out of a combination of the peach and plum brandies. Then, of course, into some Brandy Balls, and fruitcake. So, I'll be able to keep the insides warm, too!
Posted by Sharlene T. at 2:44 PM