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chinamoon

Highland Park, NJ, US
member

Recent Reviews


Re:Prosciutto-Wrapped Greens

Love these. A big hit with everyone and a great finger food version of a salad.


Posted: 10:01 pm on August 3rd 2013

Re:Cherry Tomatoes Stuffed with Mozzarella & Basil

I love these and have used them many times. I do find that Buffalo Mozzarella is too soft and that a good grocery store fresh cow's milk mozzarella which is a little more firm works better.


Posted: 09:59 pm on August 3rd 2013

Re:Seared Tuna Tostadas

I would never make this again. The photos was so stunning but working with the ingredients was so tricky and the pieces so small. The tostadas do not puff to uniform shape when fried so you don't have a very stable surface on which to build the appetizer. Despite all the practical problems with it the flavors were not that spectacular or unique. You could do a very similar thing with a lot less effort by stacking the same ingredients on a cracker or even replacing the shrimp with tuna in the Spicy Shrimp and Avocado Toasts from Fine Cooking #61.


Posted: 09:54 pm on August 3rd 2013

Re:Nutty Caramel Thumbprint Cookies

I made the whole dessert menu following the time line. Baking ahead and freezing worked really well. It was a little tricky to make the well for the filling without cracking the cookie but it gets easier with practice. Using the Kraft caramels was a great shortcut. These were the favorite at the party.


Posted: 11:58 pm on December 24th 2008

Re:Kahlúa Truffle Triangles

I made the whole dessert menu following the time line. These were baked ahead and frozen which worked really well. They were beautiful but it took a while to get them all cut into triangles. Instead of the Kahlua I used Frangelico but the taste was not strong enough. Next time I would use the Kahlua. They had a rich, chocolate flavor that was very nice.


Posted: 11:54 pm on December 24th 2008

Re:Pumpkin Swirl Cheesecakes

These were great and the swirl pattern really looked beautiful. I made the whole dessert menu and followed the time line as well which means I froze them. That worked out very well. I would definitely make these again.


Posted: 11:50 pm on December 24th 2008

Re:Pistachio-Cranberry Biscotti Straws

These were just okay. I would probably not make them again and if I were to make biscotti again I would use one of the other recipes that I have seen in Fine Cooking. I made the whole dessert menu and these were the least popular of all. Mostly because the others were so good.


Posted: 11:45 pm on December 24th 2008

Re:Double-Ginger Pound Cake with Brown Sugar Mascarpone Whipped Cream

I made the whole dessert menu but this was hands down my favorite, esp the Mascarpone Cream. I could have eaten it all by itself. The cake had a wonderful ginger flavor and was very fragrant as well as moist. I made it ahead and kept it tightly wrapped at room temperature for five days prior to the party and it worked beautifully.


Posted: 11:42 pm on December 24th 2008

Re:Peach & Blueberry Crisp with Spiced-Pecan Topping

I served this at 4th of July and it got rave reviews. It was very easy and fast and best of all I made it before anyone arrived and we ate it at room temperature.


Posted: 11:19 pm on August 1st 2008

Re:Grilled Rosemary Chicken Thighs with Sweet & Sour Orange Dipping Sauce

These were not as flavorful as the other recipes in the article but still good.


Posted: 11:15 pm on August 1st 2008