|Cooking with Fernet Branca|
|by James Hamilton-Paterson|
Gerald Samper, an effete Englishman, lives on a hilltop in Tuscany. He is a ghostwriter for celebrities, and a foodie, whose weird tastes include ...
Tip: Try in cream sauce for more results.
1 - 10 of 10 for herring in cream sauce
(This is something I use at Christmas hors d'oeuvre parties or graduation receptions)
Discard juice in herring jar. Combine all ... blend. Add salt and pepper if necessary. Sprinkle with diced or shredded hard boiled egg when ready to serve.
Drain herring, cut into bite size pieces. Combine all ingredients, add herring, refrigerate overnight.
Wash and drain herring. Make sure it is thoroughly drained. In separate bowl (large) ... well. Cover tightly. Store in refrigerator overnight (keeps 1 week).
Chop herring and beets, use onions from each jar. Add all ingredients together. Chill and serve. Makes 6 servings.
Wash and drain herring. Make sure it is thoroughly drained. In separate bowl (large) ... Cover tightly. Store in refrigerator overnight (keeps one week).
Slice beets in half and drain ... beets, toss to mix well. Carefully fold in beets. Refrigerate at least 3 hours, just before serving add dill for garnish.
Dry herring on paper toweling. ... Mix cranberry, sour cream and onion together. ... to use. Stir occasionally. Serve with sesame crackers or party rye.
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