Other than being delicious, this particular cake (that we adapted from Balthazar in New York) and like most great recipes, comes with a comical memory.
We LOVE the way she says ham! We are also a big fan of the Dr. Pepper/bourbon/sugar/more sugar glaze that is draped across the piece of pork in this recipe.
When trying to concoct a dish for “three French hens”, we came across a multitude of options, but none sounded as sophisticated (or were as fun to say) as coq au vin.
Over Thanksgiving break, my younger sister brought me a version of these treats from my former (her current) English teacher from our small school in rural Missouri.
For those of you that have kept up with chris’s corner, you know that it comes with a 3-drink minimum.