Thanksgiving Dinner 2020
As usual, for the record:
Robiola Due Latti
Coopers Hill Somerdale
Assorted crackers
Savory & James "Fino" Sherry
Sardine ceviche
Roasted rack of lamb
Oven-fried yams
Green beans sautéed with shallots and slivered almonds
Whole foods croissants
Green salad with mustard vinaigrette
2016 Dry Creek Heritage Vines Zinfandel
Pear and blackberry tart
Blend of "bleu blush" and "bleu blossom" tea
Once again I will note for future reference the time & temperature for the lamb: 10 minutes at 450F, and 20-25 at 325F. Came out nice and medium rare.
I'd have called the "oven-fried" yams "roasted" - they were cooked in the oven on a baking sheet coated with olive oil for about half an hour at 325. Anyway, they were very good.
The Robiola is a soft cheese in the Brie family, but quite mild.
The tart is something that we frequently make (with whatever fruit is in season) for potlucks and other occasions when a dessert is called for, using a recipe we got from my mopther about 40 years ago.
The tea is from an assortment all called some variety of "bleu" that I bought for jwg's birthday; it appears from previous notes that I've bought him this line of tea before.
Robiola Due Latti
Coopers Hill Somerdale
Assorted crackers
Savory & James "Fino" Sherry
Sardine ceviche
Roasted rack of lamb
Oven-fried yams
Green beans sautéed with shallots and slivered almonds
Whole foods croissants
Green salad with mustard vinaigrette
2016 Dry Creek Heritage Vines Zinfandel
Pear and blackberry tart
Blend of "bleu blush" and "bleu blossom" tea
Once again I will note for future reference the time & temperature for the lamb: 10 minutes at 450F, and 20-25 at 325F. Came out nice and medium rare.
I'd have called the "oven-fried" yams "roasted" - they were cooked in the oven on a baking sheet coated with olive oil for about half an hour at 325. Anyway, they were very good.
The Robiola is a soft cheese in the Brie family, but quite mild.
The tart is something that we frequently make (with whatever fruit is in season) for potlucks and other occasions when a dessert is called for, using a recipe we got from my mopther about 40 years ago.
The tea is from an assortment all called some variety of "bleu" that I bought for jwg's birthday; it appears from previous notes that I've bought him this line of tea before.