In the Kitchen with Mom of 8: Beef Bourguignon, Citrus Mousse and Heartbreak

Monday, June 13, 2011

Beef Bourguignon, Citrus Mousse and Heartbreak

Start the evening before the luncheon and make a custard with orange juice, sugar, cornstarch, lemon and lime juice and a little butter. Grate the peels of a lemon, a lime and two large oranges, then candy each separately, adding yellow, green and orange food coloring to each, accordingly. Squeeze... Sign in to see full entry.

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