I was reading a blog the other day, and I ran across something called Pašticada.  So, what’s this about?  Not being Croatian, this was new to me, but from what I was reading, this dish is a pretty big deal.  For the non-Croatian palate, this may seem like an odd combination of flavors to use with beef—lemons, nutmeg, cloves, prunes and other dried fruit—all braised slowly in red wine and plum brandy.  Continue reading →