It was just the two of us this year, so the menu was limited to just our favorites. We started out with roasted chestnuts and a wonderful, buttery and earthy Saint Agur, a blue cheese made from pasteurized cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.
Paired with this was a luscious 1984 Domaine De Caplane sauternes.
Then came the main event - an organic free-range turkey with stuffing! The turkey was set in a Maple-Soy-Ginger brine the day before, and then stuffed and roasted. The stuffing was a bread (I use chewy-crusted baguettes), sausage, pine nut, mushroom, celery, onion, and parsley mix.)
I carve the turkey while Mark makes the gravy.
Just enough not to feel as stuffed as the turkey at the end!
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