Almonds, walnuts, blueberries (or raisins) in a bundt cake with a wonderful orange glaze makes the perfect ending to any day. This recipe is of unknown origin. NOTE: We made it and found it was very good, but overly sweet. We would suggest using half the amount of streusel called for unless you really like a sweet cake.
This is so good and so pretty! It's bright blue and the grenadine makes a bright red layer at the bottom of the glass! Be sure to serve it in a glass martini glass to get the great effect! I served this at our 4th party and received many raves. This is my first post - hope you like it.
Here's another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with roasted chicken, but duck makes it really special.
This is just to die for!! I've never served this without someone wanting the recipe, but more than that, they want to take leftovers home! (That's why I always make a double batch!). It's a simple make-ahead sauce and can be used for dessert or breakfast. It's a great presentation when served in a wine or martini glass. I got this recipe from Bon Appetit magazine in 1995.
I got this recipe from the Catch of the Day, Honolulu's Finest Seafood Recipes. This is by chef Roy Yamaguchi, owner and chef of several Roy's Restaurants. It is really good, and although it takes a little bit of prep time, it's well worth it.
This is a favorite of one of my friends. She keeps a pitcher in the refrigerator for drop-in company. It's a pretty bright blue - just like windex. We usually just add a smidge of lime juice, otherwise we think it is too tart.
We love this dish. Everything can be made ahead and it cooks rather quickly. The lamb needs to marinate overnight, and the relish can be made 1 month in advance. This sauce is so good, we're planning to use it on all kinds of meats and seafood. The recipe makes about 3 cups of sauce. Time does not include marinating time.