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Posted at December 31, 1969, 6:00 pm: Your menu is a real delight: usually when I look at dessert menus there is at least one choice that can be safely skipped over, but all of yours are creative, imaginative and very appealing. I love your use of seasonal pumpkin/squash; sweet pumpkin dishes are very much a feature of southern African cooking, but in the UK (where I live now) they are still regarded with deep suspicion! I was a bit nervous of the Roquefort crème anglaise; but on reflection I can see that if the gingerbread has an intense gingery flavour this probably works really well, along the lines of eating cheese and fruit cake together. I must try it now The toffee pudding sounds great - is this served hot or cold? I'm fussy, and insist on a hot plate for a hot pudding, which doesn't suit a chocolate cup particularly well British people are faddish beyond belief when it comes to food, so I'm always aware of ingredients and the balance of a menu; four or five of the seven dinner choices seem to be wheat-based and perhaps only one is wheat-free, so I'd probably like to see something wheat-free but utterly gorgeous to contrast with them - maybe a luscious, intensely-flavoured brulee or panna cotta studded with bitter cherries, or a pavlova with autumn berries or praline cream. My only other very minor observation is that, although you've created a brilliant seasonal menu, there seems to be quite a lot of pear at the expense of other fall fruits I'm having a lot of fun trying to visualise the plates - it would be wonderful to see photos of one or two of these attractive and delightful dishes. Original of the message was taken from http://www.cheftalk.com/forums/ Previous Post: Great! Two observations. |