Colorado Colore: A Palate of Tastes (Celebrating Twenty Five Years of Culinary Artistry) by The Junior League of Denver

  • Sole with almonds, pine nuts and currants (page 194)

    from Colorado Colore: A Palate of Tastes (Celebrating Twenty Five Years of Culinary Artistry) Colorado Colore by The Junior League of Denver

    • Categories: Sauces for fish; Main course; American
    • Ingredients: lemons; pine nuts; sliced almonds; dry white wine; dried currants; apricot jelly; sole fillets; unsalted butter
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Notes about Recipes in this book

  • Pan-fried trout with bacon

    • hillsboroks on November 09, 2018

      Interesting lively flavors for trout but the sauce was a bit too acidic and salty for our tastes. Next time I would cut the lemon juice in half and not add any salt beyond the capers. I did drain and rinse them but they still packed a lot of salt. We will make this again.

  • Twice-baked harvest squash

    • XXOOL on November 02, 2016

      added 4 oz of cream cheese and used pumpkin seeds instead of hazelnuts.

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  • ISBN 10 0960394672
  • ISBN 13 9780960394678
  • Published Oct 01 2002
  • Format Hardcover
  • Page Count 286
  • Language English
  • Countries United States
  • Publisher Junior League of Denver
  • Imprint Junior League of Denver


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