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Recent Reviews

Re:Baked Ham with Cherry-Pomegranate Glaze & Pan Sauce

The recipe calls for water added to the pomegranate juice and then reducing it later - save yourself some reduction time and just use pomegranate juice - or better yet use cherry juice for a triple cherry flavor.Our family loved this recipe although I thought the kirschwasser in it was too harsh and might just leave it our next time.

Posted: 03:50 pm on April 25th 2011

Re:Cheese Sablés

The salt is a definite mistake in the original recipe and I used unsalted butter so no mistake on my part. They list 1 Tablespoon of table salt - they are way too salty and I am a salt freak - I add salt to nearly everything. They either meant 1 teaspoon table salt or 1 1/2 teaspoons kosher salt. Sure the sparkling wine helps get the salt down but there's no need for that much.Also bag the rolling out and cutting and place the dough in a parchment log they way you would for a compound butter. Then the next day (one hour is nowhere long enough to set up the structure) when the dough is firm just slice and bake!

Posted: 03:47 pm on April 25th 2011