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Recent Reviews

Re:Orange and Brown-Butter Tart

I loved this recipe--it was stunning to behold, and not too sweet at the end of a hearty meal!Tip: The trick here is to slice the oranges as think as possible so that your knife will cut through them without damaging the aesthetics.Substitution: My local grocery didn't have blood oranges and I couldn't get to a liquor store for the Cointreau, so I marinated some of the navel oranges in merlot. It made an equally gorgeous presentation.

Posted: 12:01 pm on April 18th 2009