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This comes from my friend in Charlotte, NC—chef/owner Jim Alexander. He does wonderful creations.

Enjoy the recipe.

Maralyn D. Hill, President
“International Food, Wine & Travel Writers Association (IFWTWA) “:[Link Removed]
Ofc.623 252 2939
6322 S Sky Ct, Gilbert, AZ 85298
Books By Hills
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book,” “Our Love Affairs with Food & Travel,” “Cooking Secrets, The Why and How...” and “Winner and Final Chairman”
successwithwriting.com
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Maralyn, Your links have been removed, please consider upgrading to premium membership.



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Member Comments

    • 0 votes vote up vote up

      Maralyn wrote Dec 18, 2009
    • Sorry, I shared these thinking they would post. You may want to follow me on WhereAndWhatInTheWorld or BigBlendMagazine. I won’t post links in the future.

      Champagne Floating Sorbet
      By Maralyn Hill and Brenda Hill 'The Tandem Tasters'

      Several years ago, The Tandem Tasters met Jim Alexander, Certified Executive Chef and Owner of Zebra Restaurant in Charlotte, North Carolina. Maralyn interviewed him for her Time-Warner Cable show, and Brenda delighted in dining at Zebra when she would visit. In fact, when picking where to take French Master Chef Hervè Laurent when they were editing their collaborative effort, "Cooking Secrets, The Why and How" Zebra was their choice. Jim’s creativity and talent is exceptional. When seeing Chef Alexander's latest "easy" dessert creation, The Tandem Tasters new you would want it for the Holidays. So, here is an easy, yet beautiful dessert.

      Ingredients
      Sheet of ice
      Champagne or flavored martini
      Sorbet
      Garnish

      Method
      Place frozen sheet of ice atop a martini glass.
      Poke holes in ice.
      Fill with Champagne or flavored martini!
      Top with sorbet and garnish.

      Tandem Taster Tips: For ice, we'd pour about a quarter of an inch of water in muffin tins or ramekins and freeze.  Then we would poke the holes in them and place in glass. We would probably add Kir or Chambord to the champagne for some holiday color—plus we love the mixture.



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