Pernil al Horno, Harissa-Stewed Butternut Squash and Lemony Swiss Chard with Fried Olives, Capers & Garlic

Memorial Day Weekend / 45th Birthday Party.

First, hors d’œuvres: Chicken Liver Bourbon Mousse from Chop (you can find the recipe here), Fromager d’Affinois and some Pickled Purple Cauliflower I made.

For the main course, I went with the Pernil al Horno. You can find the recipe here. I served that with the Harissa-Stewed Butternut Squash (I finally decided to bite the bullet and order some of the Rose Harissa from Belazu) and the Lemony Swiss Chard with Fried Olives, Capers & Garlic. We also had a loaf of Sea Salt Slab from little t bakery with some Vermont Creamery Cultured Butter.

For dessert: Salted Carmel Macarons from Pix Patisserie with some Salty Carmel ice cream from Jeni’s.

• • • • • • • • • •

To drink… With the hors d’œuvres, we had a bottle of the Anniversary Saison – aged in gin and wine barrels – from Upright Brewing. With the main course, a bottle of Sahati from The Ale Apothecary. And for dessert, a bottle of the Fishing with Hallet – aged Pappy Van Winkle Bourbon barrels – from The Commons Brewery.