Tonight, we started our evening with a glass of 2008 Eberle Muscat Canelli that was a gift from my brother and sister-in-law. Having just watched “The Lightining Thief,” I thought it tasted like the nectar of the gods!
For dessert, we made “Carmel Syrup Over Oranges” (page 110) from Mary Engelbreit’s “‘Tis the Season Holiday Cookbook.” We first had these oranges in Genova at “I Tre Merli” (The Three Blackbirds). I had never had anything like them, so wrote to “Bon Appetit” magazine’s “R.S.V.P” column asking for the recipe. I never heard from them…so imagine my surprise when I came across this recipe in a cookbook that was sitting on my shelf the whole time! It’s hard to describe how good these are. You slice oranges (in this case, my friend Mary, gave me a bagful from her garden), pour Grand Marinier over them, then make a simple caramel sauce, adding orange juice at the last minute. In Genova, these were made to order and served warm. Mary Englebreit recommends serving them chilled – they are great either way. They would be wonderful on pancakes or French toast for a decadent brunch dish.
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