Cooking with wine and other alcohol always adds a little fun to my kitchen, because naturally I have to have a glass of the liquid of choice to make sure it tastes good… This Sunday dinner, I am using wine and alcohol in each of the courses in a different way.
See below for the menu on Sunday, October 23rd:
{Starter}
Kale Salad with Bacon & Zinfandel Vinaigrette
One of my favorite ways to make kale more appetizing—with bacon!
{Main}
Provencal Chicken Soup served with French Bread
Pinot Gris will be in the broth, along with leeks, fennel, carrots and thyme
{Dessert}
Chocolate Pound Cake with White Chocolate Hazelnut Fondue
The alcohol will be Amaretto in the Fondue to amp up the nutty flavor
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