As long as my parents are still in town, they’re stuck with my kitchen experiments. I made seafood stock from the liquid in the clambake (from Barefoot Contessa Parties!), and then made shrimp bisque out of that (from Barefoot Contessa at Home). While it was all simmering, I made sidecars with dried cherries (from Foolproof). Everything got rave reviews.
After dinner, I used our peaches from the farmers market to make the smitten kitchen’s peach dumplings (from the smitten kitchen cookbook), but with puff pastry instead of pie dough. Amazing.