The Essential New York Times Cookbook: Classic Recipes for a New Century
Tags: challenge chapter 1 2000
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Great concept, but I think the recipe instructions left out a step. First a lovely rhubarb-lemon compote is prepared, and the instructions say using 1-inch slices. You simmer for 15 minutes, then rapidly cool. The next step has you spooning the puree into classes, and topping with prosecco. I cut my pieces slightly smaller than 1/2 inch, and it still seemed like chunky rhubarb, with prosecco on top. The flavor combination was good, but I think you really need to purée the mixture before preparing the cocktails.
(edited 10th June 2013) (0) comment (0) useful
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