Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

Even at a young age, my mother brought my older sister and I into the kitchen to help prepare dinner parties. My sister usually got to bake, while I was assigned responsibility for ‘decorating’ canapés (read: dust the devilled eggs with paprika). Ever since I’ve enjoyed making ‘the fiddly bits’, as my husband refers to them, having all canapé ‘dinner’ parties for up to 30 people. Ok, that’s a lot of work – at least 20 different canapés, 20+ pieces each. But it is well worth watching our guests admire the display and circling the table, piecing their way along as they chat with others, comparing and contrasting flavors. A great conversation starter if guests don’t know each other. Anyway, this recipe is one of my favorite ‘go to’ for dessert canapés (on a separate table, of course), and has become a regular at this time of year. It isn’t overly fiddly, but the Bourbon is essential.
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