I tried out the winter fruit platter which I had suggested in the previous post, using prunes and apricots, cooked and steeped in a little Grand Marnier liqueur, which I happened to have. Being an orange based liqueur, it was just right, though brandy or a sweet sherry would also be good. I drizzled a bit of maple syrup over the oranges to add some sweetness, and it all worked together pretty well.
The platter is made by Japanese potter, Masahiro Kumagae, who exhibited in England last summer. I first met him at the Tokyo Dome Tableware Festival and loved his pots. He is very inventive with slab dishes of many shapes and sizes. They are wonderful to use for food.
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