Hi, I use a Romertopft clay baker to make outstanding artisanal bread loaves. I was wondering if anybody has ever used one of this clay pots to bake biscuits? Like you do it using a cast iron pan? Thanks ;)
Here’s a "wow" worthy holiday centerpiece that resembles a modern version of the classic ham, pineapple, and maraschino cherry combination. The glaze, pomegranate, prosciutto, and charred pineapple hit every flavor note in the book.