a blog about hospitality, entertaining, cooking and a well stocked kitchen
saute your pears and champagne vinaigrette (mine was really cold) saute until the pears are soft toast your walnuts but be careful not to burn them add in toasted walnuts and Roquefort Cheese lay out your endive leaves fill each leaf with a spoonful of Read More
Brussels sprouts 6-8 slices of bacon, cooked crispy and chopped (optional if you want to make it vegetarian) 1 cup of chopped walnuts, toasted 1 cup of dried cherries Jane’s Krazy Salt Olive Oil Crumbled Goat Cheese Balsamic Glaze Preheat the oven to 375f. Cut Read More