After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
I am a sucker for farmers markets. When we were first married and rented part…
Ham Histories Since I now reside in one of the reigning ham regions of the…
A Different Party Wars have unintended consequences, as anyone who reads Heather Cox Richardson obsessively…
Defending The Sandwich Someone very close to me took exception to the anecdote in the…
For the life of me, I cannot remember which marvelous food writer (perhaps Waverly Root…
Not Spag Bo My husband's favorite dish to order in a restaurant is …
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Nancy, when I saw this post I told my sister we had to make them. Her daughter and I always make profiteroles for xmas dinner and the recipe I use (Cooks Illustrated) leaves out one egg yolk so I cooked that into a disc and Jane cut out stars for the top of the trees. Capers and shallot bits. So adorable and delicious.
Kathleen,
What a cool idea about cooking the yolk and making tiny stars. I often have an extra yolk mouldering away submerged under water in the fridge, also a teensy star cutter. Will add this next year.
Nancy