Dips, Dollops And Drizzles (Hardcover) by Franklin, Liz
Hardcover; Published 9/1/2000; 128 Pages; ISBN 9781862054561
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Food can be fun, but Liz Franklin recognizes the difficulty of conjuring up tempting and imaginative dishes day after day. In this book, she comes to our rescue with ingenious ideas for sauces, glazes, dips and seasonings--both savory and sweet--that surprise, inspire and tempt. Dips are food at its most convivial and undemanding. They can be as simple as sweet roasted squash with onion seed bagel crisps or as special as warm chocolate madeleines with Cointreau. When blessed with a Dollop of vibrant, harmonious flavors, the most basic foods can be made exquisite: stem-ginger yogurt and a drizzle of flowery honey on plump, sun-ripened figs or a spring onion and parsley pesto on pepper-crusted tuna. Less complicated than a sauce, but bursting with flavor, Drizzles can accompany any number of dishes beautifully, whether a pomegranate drizzle on caramelized duck breast and apricots or a citrus cake paired with candied lemon cream. Complete with menu suggestions and 60 mouthwatering recipes.
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To prep an avocado, slice it in half lengthwise, then twist it to separate the halves. Gently whack your knife into the pit, then twist to lift it out. To make diced avocado, make criss-cross cuts just down to the skin and use a spoon to scoop flesh out. Use a prepped avocado immediately, though- the exposed flesh browns very quickly.