Well, it’s Jewish holiday season. And the first time I baked challah!
Several new thing I tried last week:
Prunes appetizer (not too kosher, but very delicious)
Almost no effort, fancy look, absolutely incredible taste:
Blanched prunes in wine, I had some sauterne leftovers, but it can be any other dessert or dry wine, with spices – cinnamon, clove, cardamon or without. Spooned them out, let them cool down and dry.
Then stuffed each prune, some with an almond and some with a small piece of Parmegiano, wrapped with thin layer of speck, prosciutto will work too. And baked it for 10 min at 350 before serving. A combination of salty and sweet is always a winner.
