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Strategies & Market Trends : Technology Stocks & Market Talk With Don Wolanchuk -- Ignore unavailable to you. Want to Upgrade?

To: Chip McVickar who wrote (4402)	9/4/2002 5:09:01 PM
From: GROUND ZERO™	Read Replies (1) \| Respond to of 207324

It sounds wonderful!!! I like both type sauces, but I find the second choice a bit too strong... I like to deglaze the pan with Madeira (Port in a pinch) and reduce to a syrup, then add apple juice and reduce again, adding copious amounts of butter to enrich the already thick sauce... hmmm... now I wish we were visiting there again... Enjoy... GZ

To: Chip McVickar who wrote (4402)	9/4/2002 8:34:32 PM
From: j42231	Read Replies (2) \| Respond to of 207324

That sounds absolutely wonderful Chip. Gourmet cooking can be so gratifying. Have you considered a California red zinfandel to serve with the duck? Perhaps one of the stunning big style ones by the legendary winemaker Paul Draper from Ridge? Also--saucing the lemon sorbet with a little sloe gin--gives it a pretty red color and an intriguing taste that I'll wager no one there will identify ; ) Yum! Wishing you all a fun time : ) Joanne