I made the most extraordinary pork roast by mixing candy cap syrup (recipe in the cookbook) with commercial Chinese plum sauce, half and half, and slathering it over a pork rib roast (locally grown) and baking it. It made a fabulous glaze. Next time, I'll marinate the pork in it. Would be really good with chicken or duck, also! Merry Christmas and Happy Hanukkah to all!
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AuthorsAlison Gardner is an avid mushroom enthusiast, cook, botanist and potter. Archives
February 2018
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