They may not be roasted on an open fire, but the finely ground chestnuts added to the cheesecake, pictured above, impart a buttery, nutty flavor and a pleasing texture. Sugared herbs make enchanting garnishes—simply brush with beaten egg whites, sprinkle with granulated sugar to coat, and let dry before using.
Styling Mary Leigh Gwaltney
Recipe Development and Food Styling Loren Wood
For more delectable additions to the holiday sideboard, see “Ambrosial Fare” on page 73 of the Holiday Bliss 2017 issue of Victoria Classics.
