A Delightful, Herbal Dessert
I'll admit it. I rushed through the main course to get to dessert. The entree was a Boneless Chicken Breast with a Lavender and Lemon Butter Shallot Sauce. It was accompanied by Garlic Mashed Potatoes and Asparagus with a Hollandaise Sauce that once again incorporated Caprilands Mixed Herbs. The crowning glory on this herbal feast was dessert--Strawberry Shortcake atop Rosemary-flavored biscuits and topped with Whipped Cream Seasoned with Apple Mint. Yum!
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Photographs by Kim Knox, (c) 2001, licensed to About.com, Inc.