These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes gelée—crisp, creamy, cool—will make you swoon and sigh. They provide such a rich reward for so simple an assembly: The only thing you make from scratch is the gelée.
Two holiday traditions—the nut bowl and the cheese plate—unite in these refined cheese balls. Lily-pad-like parsley leaves add a herbaceous note echoed in the surprising (and surprisingly good) combination of rosemary and coriander in the center of the cheese.
Over the Top
... and through the woods we go to a Thanksgiving table laden with an indulgent feast that is fabulous, as well as deeply flavorful.
November 2008
- keywords
- shelley wiseman
- thanksiving
- fall
- poultry
- dessert
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