Can you guys help me round out this menu, please. I've been trying to

nice recipe, joyce. i usually try to reduce the glaze with the carrots in the pan and...

timing seldom woeks.

i'd be tempted to add lime peel in strips (maybe julienned) for color.

 
Giada's Panettone Trifle

I made this for Christmas Eve dessert, using valrhona chocolate. It was excellent, but I felt that the chocolate marscapone filling was too dense. I had prepared it a few hours before and it was kept in the fridge...even after allowing it to sit out for about a half hour, before serving.

Hint: A few days later I made it again but lightened it with some whipped cream and it was even better. Also.... you can be more liberal with the coffee liquor. I used Tia Maria.

can't recall..did she top it with whipped cream? I did..

 
I think my grandmother got this from the relatives who lived in Detroit (which in

her family was pronounced DEtroit)
Wooden dowels a little thinner than a pencil and sharpened at one end are loaded up with alternating cubes of pork butts and veal. Dredged in seasoned flour, egg and toasted crumbs and browned. Placed in a roasting pan with a little beef broth on the bottom and baked, covered for about an hour to an hour and a half.
Eaten out of the hand like a chicken leg.
Really good and something a little different.

 
You nailed it, Cyn. Finding the veal cubes used to be hard. Up home

(Pittsburgh) you could just buy the package with equal parts pork cubes (1" -1.5") and veal cubes and a 6-8 sharpened sticks.

Dunk in seasoned flour, then egg wash, then breadcrumbs, chill, cook in Crisco until golden.

Best part was the meaty hardened crumbs stuck to the pan.

 
My Mom made these too- we called it "Mock Chicken"- flour, eggs, breadcrumbs then baked in the oven

 
Not as fancy as Richard's recipe but simple, delicious and colorful- glazed carrots

I make these frequently- they are always well-received and are beautiful on a plate. I don't use an actual recipe but here is the technique:

Steam carrots of any size and shape- I like them like Richard makes them- still a little crunchy at the end of steaming. I swirl enough butter to coat the carrots with in a pan then add between a tsp and a tbsp of brown sugar (depends on the amount of carrots) and cook it for a minute or so to melt into the butter. Then I dump the carrots back in and coat. I grind on a little pepper and voila!

 
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