Get the latest recipes from Luisascatering http://www.grouprecipes.com/people/luisascatering I had some dried fruit I wanted to make into a sauce for my duck breasts so I came up with this recipe. I wanted the sauce to be "Christmasy" so I added lemon and orange zest along with the fruit. I served it with brussels sprout leaves sauteed in butter, seasoned simply with kosher salt and fresh ground pepper. Delicous :-) http://www.grouprecipes.com/107968/seared-duck-breasts-with-port-and-dried-fruit-sauce.html The best cinnamon rolls ever, promise! Includes manual or bread machine method instructions. http://www.grouprecipes.com/107876/homemade-cinnamon-rolls.html I love this dessert. It’s not too sweet and it has saffron, one of my favorite spices. The trick is to add the right amount of gelatin so that the panna cotta sets but is not overly firm or gummy. I served in miniature glasses for a holiday cocktail party dessert. This can be made 1-2 days in advance, covered tightly with plastic wrap and refrigerated :-) http://www.grouprecipes.com/107279/saffron-panna-cotta.html My boyfriend purchased an onion that cost $5.00 (can you believe that price???) so I felt the need to do something special with it. It WAS super sweet and delicious (better be for 5 bucks!!!) http://www.grouprecipes.com/106988/panko-breaded-onion-rings.html Um, yeah... I LOVE duck! http://www.grouprecipes.com/106789/duck-confit-a-lorange-with-grand-marnier-french-toast.html I added this recipe per request of Angelinaw, my friend on this website (sorry I took sooooo long!). Photo taken of page in my cookbook. Perfect for a holiday party, these little guys are not traditional but all the flavors are there :-) http://www.grouprecipes.com/106724/miniature-chicken-tamales.html My very good friend Anna gave me this recipe (which I slightly adapted) from Insalata's, an upscale Mediterranean venue, located in San Anselmo, California, about twenty minutes north of the Golden Gate Bridge. She had this salad there and really enjoyed it. I have to say it's one of the best salads I have ever had. I served it along side some grilled lamb chops... perfect! http://www.grouprecipes.com/106706/syrian-fattoush-salad.html Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, St. Honoré cake, and gougères. In this case, I have used it for delicious churros! http://www.grouprecipes.com/106525/luisas-churros.html A tartine (tar-TEEN) is a fun-to-say French word that means bread that is spread with something — whether it’s a baguette smeared with butter and dipped in morning coffee, a round of goat cheese melted on a slice of country bread and served on a bed of greens or what we would call an open-faced sandwich. I got this idea from a wonderful cafe that used to be here downtown, The Laurel Street Cafe. The owners have since moved back to France :-( They also used to make a "french hot dog" which I will post soon! http://www.grouprecipes.com/106517/smoked-duck-tartin-with-mixed-green-salad-with-red-wine-and-dijon-vinaigrette.html The full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms pork chops into celebrity fare. Serve this sauce with veal, duck, or goose, as well. http://www.grouprecipes.com/106347/pork-chops-with-sun-dried-cherry-and-port-wine-sauce-recipe.html