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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 2 ½ pound cabbage, quartered, cored and very thinly sliced 2 fresh fennel bulbs, trimmed, halved and very thinly sliced 1 small onion, thinly sliced 1 cup aioli ½ cup sour cream 2 tablespoons fresh lemon juice ½ teaspoon sugar ½ teaspoon hot pepper sauce 2 cups apple chutney Instructions: In a large mixing bowl, combine the cabbage, fennel, and onion. Whisk the aioli, sour cream, lemon juice, sugar, hot sauce and apple chutney in a medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour. |
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