a perfectly spirited culinary concoction.
Quite an unexpected surprise.
It all began from a little experimentation that stemmed from another recipe
to both sweet and savoury dishes...as in this:
(usually a 454g. box)
. 3 cups (750ml) Port wine **
Note: Although not a necesssary step...I do, once and a while turn the jar upside down to let the Port syrup spread throughout the figs.
Have you ever made this type of recipe...
with another dried fruit perhaps?
Would you see yourself making use of such a recipe...
and where would you integrate it most?
Figs bathing in Port
a few great robust bodied cheeses...such as:
* Cheese guide...Terminology and Photos *
* It's all about...what else...Cheese *
* The Cook's Thesaurus: Cheese *
* An overview of world cheeses *
* Types of Cheese Guide *
Add in some...
I really enjoyed realizing this post.
Please take note on how I bake and cook...