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36 COVER STORY:
Boating and Restaurants
JUNE 2019
CEO’S LETTER
Even though summer doesn’t officially start until June 21 our thermometer indicates that it is already here and that is why this month’s edition of Gourmet Pleasures is devoted to “beating the heat”. One of the best ways to be outdoors and still enjoy yourselves in this brutal weather is to be on a boat. What could be better than combining this activity with a delicious meal and that is why I wanted to share with you my favorite spots to dine on the water. If you prefer to remain indoors I highly recommend Time Out Market Miami which opened on May 9th in Miami Beach. After my recent visit, I know this will be my “go to place” when I can’t decide what I want to eat. We took lots of pictures so you can see what it is all about. I am also including in this issue some recommendations for the Fourth of July. I know this is a month away but it is never too early to make plans, especially since good dining seats for the festivities can be difficult to reserve. I want to thank Sally Schimko for sharing her delicious, and of course healthy, recipe for tahini cups. We made them and I am now addicted. For more of her delicious recipes visit her website at mysexxyveggies.com. I also want to thank you, our readers, for your continued support and positive feedback, and to all the dads out there Happy Father’s Day!
Rene Buroz CEO/Founder
Content: 2 GOURMET DIARY
Boating and Restaurants
6 CULTURAL CORNER:
Liquor infused watermelon
Food and hotels
52 CHEERS:
Time out Market
54 RECIPE:
18GP RECOMMENDS:
Tahini cups by My sexy veggies
Street food: Asia Netflix
22GUILTY PLEASURES: Churros
26 RESTAURANT OF THE MONTH: Le sirenuse
32 CELEBRATING: The 4th of July
36 COVER STORY: FOUNDER/CEO Gourmet Pleasures Rene Buroz (2019) Editor in Chief/ Creative Design Margie Castro
CONTRIBUTORS Gabriela Morales Alex Forster Hillarin Soto Matt Wagner Lili Tique Sally Schimko
Senior Editor: Ellen Rosenfeld
PUBLISHED BY Stage Wynwood LLC 2018
Editorial@gourmetpleasures.com
Head Office: 350 S. Miami Ave Ste. A Miami, Fl. 33130
PHOTOGRAPHY GP Photography @ReneGourmet @DroneProductions
FOR OTHER ENQUIRIES, PLEASE VISIT: www.GourmetPleasures.com © Copyright 2019 Gourmet Pleasures. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. @GourmetPleasures
Email: Contact@gourmetpleasures.com
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Gourmet Diary
FOOD AND HOTELS
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By @ReneGourmet I can not even begin to estimate the number of hotels I have stayed at in the last 30 years, but I do know that number is in the hundreds. It recently occured to me that some hotels go “the extra mile” when it comes to providing their guests with excellent dining options, while others provide little thought to the culinary needs of their guests. There are many reasons that people stay at hotels, including vacations and work obligations. and most guests will want, or need, to “dine in” at least once.
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Who of us has the energy, or desire, in the morning to actually leave our hotel, or even our room, for breakfast and/or coffee, especially if our stay is for a much needed vacation. I, along with many others, must make numerous business trips per year and I have found that having at least one good restaurant in my hotel makes these trips more pleasant. What could be better, or more convenient, than a business meeting that takes place while enjoying a delicious meal of lunch or dinner? I will never forget a terrible experience I had many years ago. I was on vacation in Paris and became ill and was unable to leave my hotel to enjoy the fabulous French cuisine of the city. I was forced to eat all of my meals from the very mediocre restaurant located in my hotel, which made me feel even sicker. I have found that when considering what hotel to stay in, it is wise to spend some time reading about your culinary opportunities. In my opinion there are several hotel chains that take special care in making sure their guest are fell-wed, such as The Four Seasons, Hyatt, The Ritz Carlton, St. Regis and The Mandarin Oriental, among others. Do you have a favorite hotel when it comes to food? Please let us know, so we can check them out. Happy Traveling! 4| www.GourmetPleasures.com
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Cultural Corner
TIME OUT MARKET
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Chocolate dessert
By @ReneGourmet
When we learned that Time Out Market Miami had recently opened (May 9th) in South Beach we were immediately curious and knew we had to visit. Before we embarked on our adventure, we did some research and discovered it was an 18,000 square food dining hall housing 18 different eateries, 3 bars and a demo kitchen hosting visiting chefs for a 3 month period.
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Corn
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The dining spots are operated by some of the most revered chefs in South Florida, including James Beard winner, Norman Van Aken. Our group of four, 3 adults and a preteen, went on a Saturday for a late lunch (3 pm) hoping to avoid the large crowds we knew were normal for Miami Beach. When we arrived we were immediately surprised, and delighted, by the parking situation. Above Time Out Market is a multi- level parking garage which charges only $3.00 per hour. This is amazing for South Beach. The garage elevator took us directly to the dining hall, and when we first entered we were overwhelmed by the pure size of the space. The center of the “room� is occupied by long communal butcher block tables, which were crowded but still had many spaces available. We decided to take a leisurely stroll around the perimeter to get an idea of what we wanted to eat.
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There is literally something for everyone, but this is definitely not your common food court. Each eatery features cuisine from different parts of the world, including Cuba, Peru, Vietnam and Japan, among others. The menus are posted on chalkboards and are easy to read. Each menu is rather limited to about 8-10 gourmet choices and features fine dining options uncommon in such as casual environment. Before we tell you about some of our favorite dishes, and we ordered a lot, we’d like to make some general comments.
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Octopus
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Alligator bites
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The ordering process was easy and we didn’t have to stand in any long lines. Once you order you are given a beeper to let you know when your food is ready. They are marked with the restaurant’s name so you know exactly what spot to return to. Every dish we had was beautifully plated on china plates and served with real cutlery, not food court plastic and styrofoam. Our orders took between 5-15 minutes before they were ready, with just a few taking longer. There is a large bar in the very center of the room with amazing cocktails, but we must tell you that as it got later in the day, it did take a while to order our drinks. There are also 2 smaller bars on the perimeter. While some people might not like the communal seating, we loved the interaction we had with our neighbors. Everyone was extremely friendly and were more than willing to share comments and opinions about what they were eating. We must also note that everyone we spoke with was very pleased with their food. The cleaning staff was very efficient at constantly taking away our trays and empty plates and they were also very considerate in making sure we were done before they removed anything.
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As we mentioned before, we ordered a large amount of food, all of which was good, but there were several dishes that stood out and were our favorites. We ordered the Alligator Bites from Kush because we had never eaten alligator and were curious about the taste which turned out to be amazing. Kush uses local alligators from Miami-Dade and seasons them with an old bay spice before frying. They were chewy, but in a pleasant way, and were served with an excellent creamy garlic sauce and a cocktail sauce. They were a hit with our preteen diner who is a very “picky” eater. Norman Van Aken’s restaurant served us a memorable dish of duck meatballs with a papaya sauce. The tiny meatballs were on a “bed” of crispy lettuce, meant to be used as wraps, with cilantro, papaya and small piece of chicharron. This was the favorite dish of our senior editor. Our Founder/CEO, Rene Buroz devoured his Peruvian grilled corn on the cob from 33 Kitchen. It was prepared with Huancaina sauce, fresh cheese and cilantro and was so huge that the corn looked like it had been injected with steroids. It is such a popular dish that the first time we went to order it we were told it was sold out. We were so happy when we returned later and found out that the kitchen staff had gone out and bought more corn.
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Key Lime Pie 16| www.GourmetPleasures.com
The fourth member of our group, a contributing writer, raved about her Tuna Tiradito, also from 33 Kitchen. This was an elegantly plated presentation of raw tuna marinated and dressed with yuzu, ginger, soy, radish and pickled shallots. We doubt that we have ever tasted a better version of this dish. We all agreed that the star of our meal was our dessert, the Dirt Cup from Giorgio Rapicavoli. At first glance all you see is a large bowl covered with crushed “oreo” type crumbs, but when we dug in we discovered a combination of whipped nutella, salted caramel sauce and crunchy pretzels. This perfect ratio of sweet and salty “drove our palate crazy” and we are now addicted. The other dessert that we loved was the Bahama Village Key Lime Pie served by Norman Van Aken. There was an ideal balance between the acidity of the lime, the sweetness of the meringue, that was actually torched in front of us before serving, and the subtle crunch of the gingersnap cookie crust bottom. It was delectable. Gourmet Pleasures highly recommends a trip to Time Out Market Miami. We guarantee you won’t be disappointed!
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There is nothing that interests us more at Gourmet Pleasures than the opportunity to learn more about food and that is why we were so excited when we watched the trailer for Netflix’s new documentary series “Street Food- Asia”. This 9 part series was created by the same team that produced “Chef’s Table”. Each episode takes place in one city in Asia, starting with Bangkok, Thailand and includes cities in Japan, Vietnam and India, among others. We want to share with you a short summary of the first two episodes, but be forewarned, do not watch this series if you are hungry!
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Gourmet Pleasures recommends
Street Food ASIA on Netflix
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Episode one takes place in Bangkok, well known for its street food culture. The film makers claim that in this city of 10,000,000 people almost 1,000,000 of them make their living through street food. Several people are featured but the main focus of this episode is on Jay Fai, probably the most famous street food chef in the world. Jay has been cooking on the “street� for almost 50 years. Her repertoire includes over 100 dishes but her most popular creation is her crab omelette which contains almost 1 pound of crab meat. In 2018, Michelin gave Jay Fai one star in the inaugural issue of their Bangkok guide, proving that food prepared in humble surroundings can often be as good, if not better than food cooked in high tech kitchens. This Michelin rating led to long lines for Jay’s food and the necessity to accept reservations, although her prices remain the same.
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Episode two was filmed in Osaka, Japan. We learned that in Japan good manners are extremely important and sitting and eating properly is a sign of respect. However, the city of Osaka is very different. The people who live there don’t care as much about appearances, but rather want to be “true to themselves”. Osaka is known as Japan’s kitchen and their residents probably spend more money on food than any other place in the country. To quote the series “they like to eat until they drop”. It is possible that all of the best Japanese culinary creations started out as street food dishes and now are known around the world. Again, several street food vendors are featured but the “star” of this episode is Izakaya Toyo, often referred to as the “magician who manipulates fire” or “ the flame-thrower chef ”. Although using a blow torch is not unique, his style is. He constantly dips his hand in ice water before working with the flames, thus eliminating the need for any other tools. Patrons love watching him cook almost as much as they love his delicious creations. JUNE 2019 GOURMET PLEASURES |21
Guilty Pleasures
CHURROS
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By @ReneGourmet
We love churros. This delicious treat is made with a simple dough of flour, butter, salt, sugar and eggs that is piped through a syringe-like tool with a star shaped nozzle and then deep fried until crispy. They are traditional to Spain and Portugal but their early history is unclear. One theory is that they originated in China and were brought to Europe by the Portuguese. They are now immensely popular throughout the world.
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Churros come in different sizes and shapes. They can be thin or long and thick and they can be straight, spiral twisted or curled. There are also many ways to eat them and much of that depends on which country you are in. For example, in Spain they are often accompanied by a cup of hot chocolate for dipping. In Mexico, churros are usually on the saltier side and can be enjoyed stuffed with cajeta, a confection of thickened syrup usually made of sweetened caramelized goat’s milk. Mexicans also enjoy a sweeter version stuffed with ice cream. A Cuban tradition is to eat churros stuffed with guava jelly during the Christmas season. The newest trend is to fill or “bath” the churros in nutella, chocolate of dulce de leche. It was not that many years ago that churros were only offered in Spanish and Mexican restaurants, but they are now available at a wide variety of dining spots. They are very popular at Universal Studio parks where they are dusted with a tasty topping of sugar and cinnamon and some of our favorite churros have been consumed at food truck events. If you’ve never eaten this mouthwatering pastry please trust us when we say they are worth every single fattening calorie.
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Restaurant of the Month
Le Sirenuse By @ReneGourmet
June’s Restaurant of the Month is Le Sirenuse located at the Surf Club in Miami. Before we tell you about our wonderful dining experience there, we would like to give you a brief history of the iconic Surf Club. The Surf Club was opened in 1930 in Surfside, Florida. This was an unlikely location, as it was considered too far north from the “action” of Miami Beach, but tire tycoon Harry Firestone fell in love with the beauty of its beachfront landscape when he spied it from his yacht.
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Tuna
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Gold Elephant Installation
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Mr. Firestone was intrigued by the idea of a private club where he and society friends could meet, socialize and drink while others were suffering from effects of the Great Depression and Prohibition. During its heyday, The Surf Club became a playground for Hollywood stars and royalty. Winston Churchill painted landscapes while on the beach and the Duke and Duchess of Windsor were frequent guests. There are stories of parties with a Ferris wheel on the sand and a parade of elephants stomping down the club’s fabulous entranceway, known as Peacock Alley. In 2012, The Surf Club was sold to a Turkish conglomerate for a reported 116 million dollars. It has since been renovated, but much of the integrity and glamour of the original club remains since The Surf Club is deemed an historical building and is protected by historical restrictions in Miami-Dade’s building codes. In 2017 it reopened housing the prestigious Four Seasons Hotel.
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Cheese and walnuts platter
The restaurant Le Sirenuse gets its name from the Positano resort housing its sister restaurant, the Michelin starred La Sponda. From the moment you leave your car at the valet parking station, you know that you are about to have an amazing experience. The surrounding are a flawless blend of the art deco era coupled with the character of Positano, Italy. This is an elegant restaurant and is reminiscent of the bygone days of fine dining. The restaurant is housed in the rebuild grand ballroom of The Surf Club. We were extremely impressed by the menu featuring the best of Southern Italian cuisine and the large variety of champagnes and wines available, that match perfectly with the gastronomic offerings. There 30 | www.GourmetPleasures.com
were a wide assortment of specials available the evening we dined, but we decided to start our dining adventure with Tonno Tonnato, which was a cut of raw tuna loin with a reduction of red wine, capers and onion caviar. Rarely have we had tuna as fresh tasting as this. We could almost imagine it coming directly from the ocean to our plate. We then had the Polipo e Patata, which was roasted Mediterranean octopus and mashed potatoes. If you are a frequent reader of Gourmet Pleasures, you know that we love octopus and this presentation is now on our “best of” list. For us the “star” of the evening was the Raviolone Cacio d Pepe with its flavorful stuffing
of Pecorino Romano Cheese and black pepper. We highly recommend it and we will order it everytime we return. The Raviolo Margherita was also outstanding. This was a charcoal homemade ravioli stuffed with buffalo mozzarella and served with a delicate tomato sauce. We doubt you can find a better preparation of this dish, even in Italy. Even though we were full, Gourmet Pleasures has a rule to never skip dessert so we ordered the Giardino Del Bronte. This was a traditional pistachio gelato topped with crushed pistachio. A perfect ending to a perfect meal. The service at Le Sirenuse was as good as the ambiance and the food. The hosts are friendly and elegant and servers are well versed on the menu. They are attentive without being intrusive. If you love fine dining with gourmet cuisine, Le Sirenuse is a mandatory restaurant to visit.
Octopus
Main entrance
FIND THEM AT 9011 Collins Ave, Surfside, FL 33154
(786) 482-2280
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The Fourth of July By Ellen Rosendfeld
For us the highlight of The Fourth of July is the amazing firework displays that happen in the skies above us. There are many places they can be enjoyed in Miami, but for us the best shows usually take place by the beach, where crowds of spectators gather to watch the show. Gourmet Pleasures loves to watch the skies light up while enjoying our favorite foods and drinks and we’d like to share with you some of our favorite spots. Yes, we are aware this is a month early but we know from experience that it is necessary to make your reservations early.
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RustyPelican: This iconic Key Biscayne restaurant is an excellent choice for toasting our independence TheClevelanderSouthBeach: This is an open outdoor location with a casual menu and a terrific Pina Colada NikkiBeach: This is a great burger bar with delicious drinks, good music and a perfect location facing the water for an unobstructed seat for the show...
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Sugar: This is a chic roof top spot atop the East Miami hotel offering good culinary options, excellent cocktails and a breathtaking view of the city. The Biltmore Hotel in Coral Gables: This magnificent hotel has three fantastic restaurants, Palm d’Or, Sawa, and The Biltmore Fontana, and in previous years has been host to their own fireworks display Artisan Beach House: Located in the Ritz Carlton Hotel in Bal Harbour, they are known for the magnificent visual from their large oceanfront terrace and their uncomplicated, but exquisite food.
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Boating & Restau By Rahim Nahim
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urants
According to various news organizations over 20 million out of state tourists visited South Florida in 2018 and we are not surprised. Miami has something for everyone, no matter what your interests. We have stunning beaches, amazing hotels, great shopping, and exciting sports teams, all within a few minutes from the beautiful Atlantic Ocean and Intercoastal Waterways. There is no question that one of the most favored aquatic activity in our area is boating and the fact that South Florida is the home to many outstanding dining locations makes dining by boat a popular pastime . Many wonderful restaurants have taken advantage of this and have strategically chosen locations that are easily accessible by water craft and where boats can be anchored and patrons can either eat on land or be served on board. Some luxury restaurants even have a small brigade of waiters, bartenders and sous chefs exclusively assigned to provide personalized service to those arriving via the water. Gourmet Pleasures loves dining on the water, especially during the summer months when the cool breeze from the water brings relief from the sizzling outdoor temperatures. We would like to recommend some of our favorites spots, which include not only high end locations, but also those that are less expensive and more informal. Father’s Day would be an ideal time to try some of these and if you don’t have a boat, no worries. It is extremely easy to rent a boat for the day, whether it is a small sailboat or a mega yacht.
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Zuma This terrific Japanese restaurant is located in heart of downtown Miami (270 Biscayne Boulevard Way). It’s marina is capable of accepting large yachts and they are specialists in providing a full service of food and beverages.
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THE LIDO Located at the Standard Hotel (40 Island Avenue, Miami Beach) has stalls where you can park your boat. Although, they do not provide “water service”, you are well received if you arrive by boat. They have a nice view and a uncomplicated menu.
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THE WARF This is a happy place with good music, a large marina and full food and beverage service to your boat. The menu is simple with an emphasis on seafood. (114 SW North River Drive, Miami)
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RUSTY PELICAN Rusty Pelican - This iconic Key Biscayne seafood restaurant has an electrifying view of Miami. They do not have their own marina, but you can call them to reserve a “parking spot” at the nearby Marina that works with the location. (320 Rickenbacker Causeway, Key Biscayne.
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MASTRO’S OCEAN CLUB Mastro’s is a classic steak and seafood dining establishment with great ambiance and delicious food. Located in Ft Lauderdale (300 NE 32nd Avenue) they have their own marina and wait on you with first class service.
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DUFFY’S SPORTS GRILL The name says it all. This is the spot for a casual meal of wings, nachos and burgers and they are constanting streaming whatever sporting event is taking place at the time. This is the ideal spot to watch the Super Bowl, UFC matches or The World Series. They have a wide and comfortable marina (3969 NE 163 Street, North Miami Beach).
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GG’S WATERFRONT With many years of experience GG’s is an excellent option to visit by boat. They serve outstanding seafood and during the season their stone crabs are as fresh as you can get. They have a large marina and outside seating. (606 N. Ocean Drive, Hollywood ) These are just a few of the many options available to boaters. If you have a favorite that we have omitted, please write or message us so we can share it with our readers. Happy Boating!
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Liquor Infused Watermelon By @ReneGourmet
Summer is almost here and we, at Gourmet Pleasures, are always looking for ways to stay cool. We love the idea of combining fresh fruit with liquor. Watermelon is the ideal fruit for this as it is composed of about 92% water and is a wonderful hydrator. As an alternative to a simple cocktail, we like to actually put the liquor into the body of the whole melon. This is a fairly simple process and allows for a lot of creativity, according to your taste preferences.
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There are several ways to introduce the alcohol into the watermelon, including special syringes and bottle funnels, but we prefer our method of just cutting holes. The simplest way to do this is to trace the cap of the bottle you want to use onto the skin of the melon and then carefully cut out the outline with a sharp knife. We like to save the rind “plug” we cut out as we can later use it as a type of cork. This is especially useful if you need to transport the finished product to another location. How many holes you cut depends on the mixture you want to create. For example, if you like a watermelon martini, cut two holes, one for the vodka and one for the triple sec. Then carefully insert the necks of the bottles into the holes and voila, you have a watermelon martini. If you want to make a Long Island Ice Tea version, you will need to open five holes for the vodka, gin, triple sec, white rum and tequila.
Ingredients 1bottle (.75 liter) of liquor of choice 1large watermelon
Again, the amount of liquor you use is your preference, but we usually use between a liter and a liter and a half for a large melon. Allow the liquor to infuse for about 1224 hours (if you can wait that long) and then refrigerate until chilled. Your “drunken” watermelon is now ready to slice, eat and enjoy. Cheers!
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Sally Schimko
My Sexy Veggies
TAHINI CUPS INGREDIENTS : 1/4 CUP RAW TAHINI 6 TBS PEANUT BUTTER OR ANY NUT BUTTER 1-2 TBS MANUKA HONEY ( FOR SWEET LOVER OPTIONAL) 1/4 CUP COCONUT MILK ( FULL FAT ) 1/2 CUP CHOCOLATE CHIP ( OR MORE) 1/4 CUP CACAO BUTTER 5TBS INULIN POWDER INSTRUCTIONS: 1.IN THE MICROWAVE MELT CHOCOLATE CHIP, CACAO BUTTER AND THE PEANUT BUTTER ( IN SEPARATE MICROWAVE PROOF CUPS ) 30 SECOND INCREASES , THE PEANUT BUTTER WILL MELT FIRST , THAN CHOCOLATE CHIP AND LAST WILL BE CACAO BUTTER ( * I LIKE TO SPRAY THE CHOCOLATE WITH COCONUT OIL SPRAY TO PREVENT BURNING THEM AND MUCH EASIER TO MELT ) . 2.IN A MIXING BOWL COMBINE THE INULIN, TAHINI, HONEY, CACAO BUTTER, PEANUT BUTTER AND MIX WELL ADD THE COCONUT MILK TO ADJUST CONSISTENCY, YOU SHOULD HAVE THICK CREAMY TEXTURE. 3.SPRAY YOUR MOLDS/ BAKING CUPS WITH COCONUT SPRAY. 4.GENTLY WITH A TEASPOONFUL DROP CHOCOLATE INTO SILICON CUP MOLD OR BAKING CUPS CUP OR TRY MY TRICK AND BRUSH THEM WITH THE SILICONE BRUSH 5.DROP TEASPOON TAHINI PEANUT BUTTER MIXTURE INTO EACH CUP 6.TOP WITH ANOTHER TEASPOON OF CHOCOLATE MIXTURE, REFRIGERATE UNTIL SET ( I USED THE FREEZER AND THEY WERE READY IN AN HOUR ) 54| www.GourmetPleasures.com
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@BrotherRecordsGlobal