Borscht

When I picked up the porkstrami from Tails & Trotters, they had packaged up ¾ lb more than I had asked for… But that was the perfect amount to make one more batch of my borscht, so I took it and threw it in the freezer. I had to use candy cane beets this time due to the impending snowstorm and I didn’t want to have to another store.

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I went with a bottle of Reposé from Jester King.

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New Year’s Eve Smörgåsbord

Time again for the “Big Board”:

  1. Alex
  2. Baguette
  3. Bourbon Chicken Liver Mousse
  4. Cultured Butter with Sea Salt
  5. Fromage D’Affinois
  6. Iberico Chorizo
  7. Garlic Cured Green Olives
  8. Marcona Almonds
  9. Pickled Haricot Vert
  10. Pickled Purple Onions
  11. Smoked Duck Breast
  12. Tomme Haut Barry
  13. Whole Seed Mustard

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I went with a bottle of Be Still – a dark sour ale aged in rye whiskey and pinot barrels – from The Ale Apothecary.

Pernil al Horno, String Beans and Mémère’s Mac & Cheese

I couldn’t decide what to cook, so I went with the Pernil al Horno – especially since I had not fixed it in two years. I prepared this with the usual side dishes.

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In lieu of a real Christmas tree, I went with a bottle of Spruce – a beer brewed with spruce tips – from Propolis and a three-year-old bottle of Ralph – a wild ale brewed with white fir tips and aged in Pinot Noir barrels – from The Ale Apothecary.