A nice, wintery, vegetarian appetizer that’s kind of like latkes, but sweeter and more flavorful.
Truffles are the most intimidating ingredient to use, mainly because of how much they cost. This was my first time even seeing one, so I figured I’d just pair it with something bland — pasta — and a browned butter sauce to bring out the truffle more.
Mother, of course, thought that making pasta from scratch was an utter waste of time when you can just buy better quality from the store — but I figured that when you’re using something like truffles, you have to make a big deal about the dish.
Fluffy, sweet, smooth…what more do you need in life?
Mother wanted a fancy New Year’s Eve dinner, so I gave her one.
Oysters are pretty easy to make fancy as long as you don’t mess them up. And they pair perfectly with the sweetness of the champagne jelly.
Not sure this recipe is worth the trouble it takes to get a turkey breast in Switzerland, but it’s good nonetheless (especially the veggies!)
Okay, there’s no point to these being individual-sized or on sticks. The cheese kind of sinks into the pastry so that the outside is flaky and crispy but the inside is all luscious and cheese-soaked and stuff.
And the sticks are cute. Admit it.
I’m so pleased with how this turned out. I’ve been planning to make this for years just because of how gorgeous it is.