Cornmeal tartlet shells filled with luscious, buttery, cheesy, shrimp! I actually love to use this cornmeal crust for many full-size tarts as well. It works for both savory and sweet fillings!
Share in this 500-year-old holiday cookie tradition courtesy of our friends at the Genesee Country Village and Museum. Not only is the flavor simple and wonderful, but the combination of the stunning molds used to make the forms of the cookies and the hand-painted details makes each cookie a work of art!
Basmati rice with saffron, scallions, lime, parsley, dill, cranberries, raisins, & walnuts. A perfect side dish for any meal!
The filling in this simple strudel is a wonderful blend of poppyseeds, honey, almond milk, and coconut butter.