Thanksgiving is less than two weeks away which means it’s time to start planning the menu. Every good hostess knows that the key to a successful holiday meal is a great salad and what better way to start off than with a delicious helping of Fruit En Créme, because everything tastes better if it’s got a French flair to it. This lovely salad looks like the aftermath of a kegger. I don’t know whether to serve it or flush it down the toilet. For some reason, the blending of grapes, pineapple, sour cream and brown sugar is almost as unappealing as combining bananas and bacon. I think it would be best if it were used as a haunted house prop. Again, all we need is to encase it in gelatin and we’ve got ourselves a meal!
Fruit En Créme (or slime covered crap)
3 responses to “Recipe of the Week”
Well the phrase “holy mackerel” rather comes to mind. This is one of the most entertaining ones you’ve found yet. First of all there is no such dish in French cuisine, which does not involve sour cream or brown sugar, to my knowledge. Second of all even if there were, it would be fruits en crème, note the grave accent instead of acute.
It would be funny if the entire service displayed in the photo was encased in a shimmering cube (or better yet, octagon) of aspic! Seriously, aspic soirée. We need to do this.
Seriously, something that is super yummy is a fresh ripe strawberry dipped in sour cream then rolled in brown suger. Absolutely decadent! I had someone feel it to me once upon a time…mmmmm.
Here’s my contribution to your food column: