Pork Roast with Fennel, Braised Kale with Shallots & Gouda, Cider Vinaigrette Roasted Root Vegetables

X-mess was just that – a mess. Well, it wasn’t that bad, but it definitely made dinner a challenge… While cooking breakfast that morning, the stove / oven range started shooting sparks and popped the breaker. It was dead. So, we had to come up with a ‘Plan B’. Luckily, the two hardest things to prepare – the Stuffed Mushroom appetizer and the Panna Cotta dessert – had been made the day before. Also, I had picked some fairly easy dishes and had already planned to use my Pyrex pans – which just happen to have seal-able lids. So I did all of the prep work in advance, packed it all up in coolers (as well as all of the beer) and head over to the sister-in-law and her boyfriend’s house.

The Pork Roast with Fennel recipe from the Le Pigeon cookbook. The Braised Kale with Shallots & Gouda recipe is from Kitchen Sink Diaries and the Cider Vinaigrette Roasted Root Vegetables recipe is from Simply Recipes. The sister-in-law had picked up the rolls from little t. For dessert, my wife had made Panna Cotta – using the recipe from the Toro Bravo cookbook – but instead of making the caramel sauce, we used Alma‘s Salted Carmel Sauce.

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I started out with a bottle of the Bu Weisse from De Garde with the appetizer followed with a 2013 bottle of the Surette from Crooked Stave while I cooked the rest of the meal. With the meal, I went with a recent bottling of the Sahati from The Ale Apothecary. After the meal while everyone else cleaned up, I enjoyed a 2009 Fred from the Wood from Hair of the Dog. And with dessert, a 2009 Bourbon County Stout – the last year for the 22 oz. bottles – from Goose Island. It was X-mess after all…

Recommended music: Aquarium Drunkard‘s Lit Up Like A Christmas Tree, Lit Up Like A Christmas Tree: A Vintage Holiday Mixtape, Vol II and Lit Up Like A Christmas Tree II: The Eggnog Is Spiked  as well as WFMU‘s Holiday Freakout Vol. 1 – 3.