Crab Meat in Timbales

Welcome back to my cookbook challenge.

As promised in my prior blog post, I am posting the video of my attempt to prepare Crab Meat in Timbales from page 15 of Fifty-Two Sunday Dinners by Elizabeth O. Hiller.

As you will see, I clearly need to practice my “Swedish Timbale” technique.

I paired the recipe with one of my favorite sparkling wines, a 2016 W. Donaldson Sonoma Ros̩ available from my favorite wine club РNaked Wines. Wayne Donaldson is the former head winemaker for Domaine Chandon, so you can be assured that his sparkling wine is superb.

If you’re interested in picking up a set of the timbale irons I used in this demo, you can find them on Amazon.

Until next time, I am as always . . .

Epicuriously Yours,
Tommy

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