“SWEET POTATO BISQUE WITH CRABMEAT GRAPEFRUIT ICE IN A SWEET TORTILLA CRISP LAMB SEARED IN ANCHO CHILI PASTE ON POLENTA TWO CHUTNEYS: PEAR & MINT ASPARAGUS FLAN AMERICAN GOAT CHEESE, EAST & WEST, WITH RED-WINE BISCUITS AVOCADO KEY LIME PIE PINON TORTA DE CIELO & CHOCOLATE MOCHA SHERBET She'd invented the cake just for tonight; the sherbet came from Julia Child, a remarkably simple confection made with sour cream. Torta de cielo was a traditional wedding cake from the Yucatan, slim and sublime, light but chewy, where pulverized almonds stood in for flour. This time, instead of almonds, Greenie used the fat, velvety pignoli she ordered from an importer on Grand Street, mincing them by hand to keep them from turning to paste. She did not know whether you could tell the best Italian pine nuts from those grown in New Mexico, but, she caught herself thinking, and not without a touch of spite, she might soon find out.” FoodIngredientsCakeMenuGreenie Duquette Book:The Whole World Over Source: The Whole World Over
“None of this Mad Mario showmanship- orange clogs and Bermuda shorts fit for Babar, sweetbreads garnished with squash blossoms stuffed with cheese from the milk of Angora goats who live in the Pyrenees. Litchi sorbet veined with coconut milk and honey from Crete.” FoodCookbookImportedUpscaleWalter Kinderman Book:The Whole World Over Source: The Whole World Over
