We decided to give turkey a rest this year. I've started cooking today (pictures to follow). This is the menu as planned (always ready for something to change!):
Butternut squash soup with wild mushroom sauté
Cheddar-sage biscuits
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Maple-glazed Berkshire ham
Raised hot water-crust game pie
Green beans with Shiitake mushrooms
Glazed baby carrots
Butternut squash crumble
Cranberry/orange relish
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Raspberry-amaretto trifle
Single-malt scotch chocolate truffles
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