Friday, November 10, 2017

five+ on board

we travel far and near to gather at Sara's smorgasbord  dinner

Norwegian  brown goat cheese and rye crackers | spiced roasted pecan and cranberry | deep-fried shrimp lollypop with burdock stick , pickled ginger and dill | cava 
Smorgasbord on home-baked dark rye bread and Norwegian whole wheat bread: (1) avocado, (2) home-cured gravlax, (3) radish with pickled purple shiso and creme fraiche (4) egg with homemade pickles and snap peas, (5) tuna and roasted red peppers with pecorino and pickled shallots 
Roasted vegetables with herbs: fennel, delicata squash, onion, red pepper, carrots, garlic, and cherry tomato 
Long braised ossobuco in wine and vegetable sauce | pasta with vegetable ragu | wine 
Pecan pie and ice cream   












last bouquet from garden 





Recent Posts