Pork Chops with Mustard Sauce
Jay came for a somewhat impromptu dinner. We loved this tart. Not too citrus-y, and the jasmine-infused cream was nice.
- Pork Chops with Mustard Sauce (Fine Cooking #95, November 2008, p. 94a)
- Creamy Goat Cheese Polenta (Fine Cooking #57, May 2003, p. 86C)
- Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs (Fine Cooking #89, December 2007, p. 57)
- Bittersweet Citrus Tart with Jasmine Cream (Pure Dessert, p. 163)
Where does the jasmine flavor come from? An extract? The tart looks gorgeous and I love citrus with chocolate.
It comes from jasmine tea leaves! Just a tablespoon in a cup of cream, steeped in the cream for 8-12 hours. It's fabulous. Larry doesn't like citrus and chocolate, but he loved this - it's because the citrus is so mild (from grapefruit and blood orange).