Tasting Spoons

We  had our friends, Bud & Cherrie, over for dinner the other night, and I pulled out some old favorites to serve as part of the meal. First, I wanted to serve them some of the Kurobuta Ham that I wrote up last week. Since I’m now a big fan of the David Rosengarten specialty ham, I wanted Cherrie to taste it. I had some of the mustard sauce leftover, which I included in the post about the ham. I’d stored it in a heavy-duty glass container, so I plunked it into a pan of water and brought it up to a simmer until the sauce just warmed through and thinned out.

I made a new cauliflower dish, which I posted a day or so ago, and a big green salad with some dressing I’d made a week ago. And I had a tube of Pillsbury biscuits in the refrigerator. Now I must tell you, I don’t use package mixes or ready-made food much. In fact, very rarely! But these biscuits I’ve been making for about 35 years are an exception. I posted about them last summer, but I didn’t have a photo. Now I do. I won’t re-write the post here, but will just tell you that these are so awfully good. They’re slathered with an herb and lemon butter before baking. Cinchy easy. If you want to read the post and try them, just click on the link above. The recipe was given to my by a friend named Zelda, in Oklahoma, eons ago.

I didn’t want to make a dessert, but my standby in that department is a chocolate sauce I’ve been making also, for about 35 years, to drizzle over vanilla ice cream. It was also given to me by a friend, and even after trying at least a dozen other combinations of chocolate, cream, butter, etc. I revert to this one as my favorite. It’s made with German’s sweet chocolate, and keeps in the refrigerator for ages (you just have to reheat it whenever you want to use it). Here’s photo of that one. I posted the recipe last year HERE. It’s so very easy to make and blows away the competition, even Hershey’s Syrup, which is pretty darned good considering that it’s a bulk-produced sauce.