Leaf-shaped Herb Fougasse
Give your botanical creation a clever name – and tell us about your recipe.
Summer Shandy Basil Fougasse
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
This is my first take on fougasse – very fun to make! Wish I have more time to proof, but even with that, it’s great with dips! I went with honey mustard with horseradish.
How did you add a Wisconsin twist to your flavors or decoration?
I used Leinie’s Summer Shandy and local honey; this might be my most Wisconsin recipe. I wanted to take greater risk: add yarrow herb since I read it’s good with beer and honey. Unfortunately, it’s not available in here small town. So I use my second choice: fresh basils. And it tastes great!
How did you do?