cooking.nytimes.com
Bourbon Brûlé Recipe
I mixed bourbon, ginger liqueur and sherry with a little fresh orange juice And in a moment of inspiration, I gussied up the orange garnish by caramelizing the slices before placing them afloat in the drinks I loved the way it looked and how it tasted
navel orange, sugar, bourbon, amontillado sherry, ginger liqueur
cooking.nytimes.com
Pork Braised With Turnips and Marjoram Recipe
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
pork, coriander, paprika, shallots, apple, cloves, amontillado sherry, chicken stock, white turnips, marjoram, thyme leaves
