The booziest and the spiciest.
Served with herbed sour cream and housemade apple-pear sauce. Baked, then finished in-skillet.
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Dreary day, a good fit for a slow-cooked cassoulet. Browned lamb shoulder, root veg, aromatics, stock and wine; dried heirloom beans, orange juice and zest, lavender & rosemary.
Chinese pot roast: local beef shoulder slow-cooked in subtle Chinese flavors: soy, ginger, garlic & honey.
Served with natural gravy.
Vegetable Lo Mein with snow peas, carrot,
onion & broccoli
Cornbread, baby kale, local Hedgehog mushroom & cherry dressing.
(Not a stuffing since it wasn’t stuffed in anything.)
Fluffy egg white French toast casserole with cinnamon raisin breads, dehydrated apple and sweet dried cranberries; local Grade B Vermont maple syrup.
Vegetarian mushroom tartlets with rosemary and goat cheese.
Golden raisin and local sweet potato pound cakes with dark rum glaze and toasted pecans
Mini bell pepper bites stuffed with tempeh, white miso, capers & sweet onion. Vegan.
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