Leftover stuffing, a decadent cheese plate and sautéed book choy with sesame oil and garlic.
Bacon and raspberry jam and butter on a toasted baguette.
Thanksgiving 2013: truffle foie gras, buttery mashed potatoes, sourdough stuffing (with italian sausage and dried cherries) cooked with turkey drumsticks for moisture and flavor, a mustard and red wine coated leg of lamb, green bean casserole made with haricots verts and baby bella mushrooms, baked beans with the good flavor of jalapeño and finally, a cranberry relish. For dessert, a pannacotta with spicy pears infused with reisling, star anise, vanilla bean and cinnamon. And a butternut squash pie with a perfect crust made with coconut oil and a whole lot of love. So much deliciousness to be thankful for!