In the last few weeks I’ve been busy testing recipes for The Gilded Fork Cookbook, the upcoming book from Chef Mark Tafoya and the folks at The Culinary Media Network. After perusing the cookbook contents I sent in a list of about eight different recipes I wanted to test, and believe me it was hard to narrow it down to eight. Mark asked me to tackle the first four on my list, which you see below.
Milk and Honey Lavender Sorbet. I like using lavender in desserts, and this sorbet is delicious. Very refreshing, a perfect after dinner lift.
Lavender Pound Cake with Lemon Glaze, such a delicious combination. You can make these mini size or in a regular 12 cup Bundt pan, but I prefer the minis.
Steak with Champagne Braised Cippolini Onions and Sage Butter. I could eat those champagne onions every day.
Caramelized Apple Bread Pudding. I’m not normally a bread pudding fan, but anything with the words “caramelized apple” in the title is not to be missed in my book, and this did not disappoint. Makes a decadent desert with the cider caramel sauce or a tasty breakfast with maple syrup.
A number of bloggers have been testing recipes for Chef Mark and his team, so be sure to check out the posts about The Gilded Fork Cookbook at The Culinary Media Network and be on the lookout for announcements about the publish date. Thanks to Mark and the rest of the team for the opportunity!
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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