Chocolate shells coated with toasted coconut and filled with coconut gelato and Kahlua custard. And I’m over the moon that Longboard Vineyard’s wine club shipment arrived today with their Late Harvest Semillon. Perfect pairing!
Recipe from Epicurious, and it turned out darned good. I added a bit more orange than called for, and stir fried the brown rice with the kale at the end since I had cooked it much earlier in the day.
I have learned I’m not really a slow cooker girl. But luckily I have a combo pressure cooker/slow cooker, so I took the time on this dish down to somewhere between 5 and 6 hours instead of 9 to 10. And the texture of the pork and beans was utterly tender and creamy.
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