Well I couldn’t let the weekend pass without engaging in some cooking. Definitely ready for something other than Thanksgiving leftovers. Supper tonight - Appetizer: Roasted beef marrow with black truffles on a bed of parsley, shallots and capers with lemon olive oil dressing and Parmesan crisps. Main course - Filet Mignon with black truffles and a truffle oil drizzle on 7 year old aged cheddar cauliflower mash with an asparagus and bacon bundle. Dessert I’m calling a Deconstructed Mudslide. A So it’s Rebel SF ice cream in the chocolate cups served on fresh whipped cream dusted with cocoa and served with a spoon each of the sugar free Kahlua, Irish Cream and Vanilla vodka. lot of prep on this one starting 2 weeks ago when I made the sugar free Kahlua for Annette. A few days ago I made her some sugar free Baileys Irish Cream. The idea rolled from there when I remembered a cool dessert I had seen in homemade chocolate cups. I used Lily’s SF chips to make the cups. This ones a keeper for a dinner party. That’s it folks. We really enjoyed this meal.
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