My Christmas Dinner, and December's SAS party
And in that pot, I made my Christmas soup, Cream of Broccoli Cheese, which I'd also made for the Soups and Sweets party a couple of weekends before.
The main course was lamb shank braised with fennel and onions, golden crusted Brussels sprouts (delicious) as inspired by the talented and inspiring Heidi, and roasted acorn squash stuffed with turkey bacon, apple, and Wasa bread stuffing.
And my humble yet hit-the-spot comforting dessert was James Beard's pound cake recipe.
SAS Lunch, December (soups and sweets!)
Cream of butternut squash and carrot soup.
Cream of broccoli cheese soup in the making.
I was too busy cooking (all night long) and then serving and cleaning up to photograph the soup, but here's basically how it was served. I had a loaf of bread in the freezer from the Raymond Sokolov review that I turned into croutons, and since I don't have many bowls or a table at which to eat, I went the cup route; it went wonderfully!
The first dessert was my first-ever crostata, using some of the yummy dough left over from my tarte tatin experiment.
Figs, apples, and cranberries!
The other dessert was my Daring Bakers yule log, which is why I was up all night. ;D