This creamy, nutty, fluffy crowd-pleaser can be made a few hours before a party and refrigerated. Bring to the buffet table whole, then cut in slices and serve on cake plates.
It has been a dream, for years, to slap my name on a great tin of caviar. Well, I’m selling outstanding products now, as you know…including some of the world’s most food-loving Champagne…so why not endeavor to find its caviar soul-mate?
I endeavored. I found.
I’m lovin’ the contemporary explosion in New York pizza; there are so many styles now available, so many shapes and sizes, and, of course, the part I like least…so many toppings! (Basics, pizzaiolo, ya need basics!) About ten years ago, for The Rosengarten Report, I did a classification of New York pizzas…but the scene is crazy out of control now…with classification seeming possible only to the most anal of New York pizzaphiles!
One thing you know for sure en route to Hong Kong: this city will have wall-to-wall hanging ducks, chickens, pigs, roast pork, all displayed in multitudinous carnivorous windows. The whole category is sometimes referred to as “Chinese BBQ” (even though the meaning is way different from the righteous thing we call BBQ in the American south)…and the Cantonese, who own Hong Kong gastronomically, are the masters of it.
This recipe is a scrumptious addition to any English Tea Service and is from my book David Rosengarten Entertains.