Larry wasn’t crazy about these little souffles, but I liked them. And the cornbread is good but really needs to be eaten only the day it’s made. I added a bit of fresh corn to it since I had it on hand.
This gelato is really fantastic. I’m crazy about it and keep sneaking a spoonful here and there. Just slightly boozy, with port-soaked chunks of dried figs throughout. I made it using the Kitchen Aid ice cream maker attachment, which has more overrun than the Cusinart, resulting in an airier, smoother ice cream.
- Mini Chile Relleno Casseroles (EatingWell, March/April 2007)
- Wholesome Cornbread (EatingWell)
- Fig & Port Gelato (The Ciao Bella Book of Gelato and Sorbetto, p. 61)
