Strong buzz on this pot de creme.
© Dave Lauridsen
Butterscotch Pots de Créme with Caramel Sauce Recipe
Contributed by Travis Lett
I made a punch for a party this weekend, using this recipe from punch/historical drinks guru David Wondrich. It called for pineapple syrup, green tea, lemons, oranges, dark rum, cognac, two bottles of champagne and this: Batavia Arrack van Oosten.
My favorite BBQ companion, Oregon’s Session beer, has arrived on the East Coast. Note the stubby bottle. (Taken with instagram)
Tina Ujlaki, the F&W recipe guru, said these are great chickpeas. They are. You can buy them here.
In researching basic food photo skills, I read that one should try to avoid taking shots of brown foods. The pork rilletes I made using Bittman’s new recipe were brown, brown, brown. So I put a 2-year-old in the shot.
Date shake. Palm Springs. December, 2010.
