by Michele Morris
8 pears (Anjou or Bartlett are best)
4 cups red wine – (about one bottle; a fruity type is best)
1/2 cup sugar
1 tablespoon whole black peppercorns
1 tablespoon orange zest (about 1 orange)
1/4 cup heavy cream
by Michele Morris
Yields 30 appetizers or 8 salads
This mock ceviche uses cooked shrimp and can be served as an appetizer or a salad.
by Michele Morris
Yields 20 appetizers or 4 salads
Because tuna is rich tasting, a small portion leaves your diners feeling satisfied. Serve in Asian soup spoons for a pretty appetizer or plated as the first course of an elegant meal.
Interests: Indie Crafting, Art, Astronomy, Physics, History, Eco-Friendly, Computer Graphics, Sewing, Knitting, Drawing, Macrame, Painting, Spinning,Book Binding, Screenprinting, Electronics Tinkering, Web Design, Books about my interests, Coffee, Travel, Black Tea, Cooking, Corduroy, Wool Felt, Ribbons, Vintage Patches, Collecting Sanrio paraphernalia, Boondoggle, Zines
Inspiration: Carl Sagan, Jim Henson, and Tori Amos.