This is a very rich velvety mousse with the tangy taste of orange rind and orange liqueur. This recipe can be used for Passover.
It may seem counter intuitive; but baking your salmon surrounded by herbs and wine in the oven produces the most moist and delicious fish. I like to serve this salmon cold with green sauce and cucumber salad and/or Farro Salad. All the flavors complement each other beautifully. Prep time: 15 […]
Roast Duck in Orange Sauce was generally my Father’s and my first choice at La Grenouille- a spectacular French (not Kosher) restaurant in New York City. Duck served in a restaurant of this caliber- well, there is just no way to describe it properly. The skin was completely crisp […]