Last week I posted my Simple Croissant Bread Pudding and it was napped in this Best Bread Pudding Sauce. And as much as I love that bread pudding (or just about any bread pudding) I think the sauce always “makes” it. Are ya with me?
When I made Aunt Mary’s Angel Food Cake, I had a definite inspiration, and it was all about a photo. It made me think about images and how easily they can be seared into our consciousness in a heartbeat, so intensely that it seems they can never be forgotten. Riots, shootings, protests. Senseless death. It can all be a bit much. Overwhelming. Positive images can do the same thing, and I think we need more of them. (And maybe more cake, too!)
When I first started making this Simple American Style Soused Chicken, it was way back when before the internet. I didn’t know much about it; I just thought the ingredients sounded interesting. And they were/I mean are! I’ve been making Soused Chicken for years and the somewhat unusual flavoring always gets rave reviews.
On an earlier post, the one on Almond Praline, I spoke of a master plan to make ahead components of a showstopper of a dessert, Roasted Pears with Lemon Cream and Maple Caramel Syrup. This gorgeous, tart, sunny lemon curd is just one component but also stands on its own as a fantastic recipe.