Comments on: Almond Buttermilk Biscuits with Sour Cherry Compote, Butterscotch, and Candied Pickled Ginger

By: Annemarie

Annemarie — Tue, 06 Nov 2007 20:05:46 +0000

Now that you’ve said it, pickled ginger and sour cherry seem like a very good combination indeed.

By: Nan

Nan — Mon, 29 Oct 2007 23:28:37 +0000

Wow, there’s a lot going on there! If I feel brave enough, I might just give it a try.

By: Dana

Dana — Mon, 29 Oct 2007 15:24:35 +0000

Those biscuits look divine. I bet they were fab with the cherry compote.

By: Dana

Dana — Mon, 29 Oct 2007 15:24:24 +0000

Those biscuits look divine. I bet they were fab with the cherry compote.

By: brilynn

brilynn — Fri, 26 Oct 2007 22:22:49 +0000

That is a dish worthy of a very nice restaurant… although I imagine that most nights, dinner at your house is better than any restaurant.

By: Mansi

Mansi — Fri, 26 Oct 2007 18:17:45 +0000

Wow, this looks really nice! a beautiful combination, and love the presentation:)
I visited your blog for the first time..it was an enriching experience:) you have a nice collection here!

-Mansi
http://funnfud.blogspot.com

By: Nabeela

Nabeela — Thu, 25 Oct 2007 21:52:43 +0000

What a unique combination of flavors…and yet it seems to be working great together. Love the presentation!

By: Katie

Katie — Thu, 25 Oct 2007 15:56:04 +0000

Wonderful description! Next year I’m determined to pick all of our sour cherries…the birds leave them alone, but this year the tree was bare, anyway. Now I have something to do with them…

By: bonnie

bonnie — Thu, 25 Oct 2007 03:41:37 +0000

that almost makes me willing to try pickled ginger again. almost.

By: Faux Wood

Faux Wood — Thu, 25 Oct 2007 02:38:32 +0000

This is a perfect recipe for brunch! The ultimate comfort food on a cold fall morning…..great blog…Di