

...and subsequently made duck confit.

Then I made Christmas cookies. I already posted about the specuulas.

Then there were some chocolate-almond financiers.

I went home and ate some fantastic food, look at this pretty and oh so festive cheese and olive assortment.

Of course, we can't forget New Year's Eve!!!! Ben took over the kitchen. First there was venison carpaccio.

Scallops and boudin cakes on sweet corn essence.

Lamb chops with fig mostarda.

Lemon-brown butter cake from Sucre.

It was a lovely season but it is even nicer as a memory, with life back to normal, the house is a pleasing quiet and spring is beckoning
2 comments:
mmmmmm......
duck confit!
venison carpaccio!
lemon brown butter cake!!!
Be watching your mailbox. A surprise is on its way.
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