Here's my dessert for this year's Christmas dinner-- a poached fig gallette with a cinnamon sabayon. It is such a wonder of our modern world to find fresh figs at Christmastime. And what a pretty plate they make, no?
This sweet little thing followed my (quite tasty) creamy wild mushroom and leek soup and Mom's absolutely phenomenal pan-sauteed duck breast in a dried cherry sauce with some lovely, simple, and very fresh Swiss chard. A very festive meal, indeed. We can DO Christmas in the kitchen here at Casa Vino!
Thanks to my mom for the photography credit. And here's one more:
1 comment:
Fine meal!
Post a Comment