Joann wanted to prove to the world (maybe I'm exaggerating) that you can make GOOD brussel sprouts!
She also provided some handy shortcuts to produce a showy and tasty summer dessert, Key Lime Cake. This was done early so the whipped cream icing would set up. Tonight Joann's Mom, Ann, was the server!
The Potatoes Au Gratin needed to bake for an hour, so this was worked on next with some help. Potatoes in milk prior to layering will help these retain their natural color and slice better.
This dish was made with country ham and a cream base, and is a family favorite. Yummy!!!
Next it was onto the Spinach Salad that presented well and had an excellent flavor!
This was done with Bacon and Warm Shallot Dressing.
Onto the main course, Pork Tenderloin accompanied by Apple Chutney. Rebecca lent a hand with the apples...
and Ann assists with the brussel sprouts. Just like her momma used to make.....not really!
The potatoes come out and look divine. The Le Creusset baking dish was perfect for this.
The Brussel Sprouts with Caramelized Onion and Pecans are almost done!
The pork is topped with the Apple Chutney and the plate is complete!
The evening finished with the Summer Key Lime cake and it was delicious!
We had a very nice evening and folks were complimentary that a lot of good techniques were shared as well as great repeat recipes, even the brussel sprouts! Also, thanks to Bay Net that also came out and placed an article in their on-line newsletter this week. More photos are at:
We had a very nice evening and folks were complimentary that a lot of good techniques were shared as well as great repeat recipes, even the brussel sprouts! Also, thanks to Bay Net that also came out and placed an article in their on-line newsletter this week. More photos are at:
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