December Daily - 3
Thursday night we had our second student cuilinary class dinner. Here's the menu and notes.
Appetizer - we both liked this, it was actually brie in a puff pastry with the fig
A sweet fig compote paired with warm brie presented on a crostini
Soup - we both liked the soup too, it was better than the last butternut squash soup
Butternut Squash Soup with Caramelized Apples
A rich puree of butternut squash topped with sweet, soft caramelized apples and a swirl of crème fraîche
Salad - Bill gave me his beets, this salad was served with mixed lettuce and really good - I tried the goat cheese and still think it tastes like bad farm. Bill ate the goat cheese no problem.
Roasted Beet Salad
Fresh roasted red and gold beets layered with tangy goat cheese and a balsamic vinaigrette dressing. Garnished with lightly toasted walnuts
Entrée Options (please choose one) - both were really good. Bill thought the parsnips were potatoes. He liked the ribs and I really liked the ravioli.
Braised Short Ribs
Short ribs slow cooked in ale and finished in a rosemary-infused maple glaze. Paired with sweet potato cottage fries and roasted parsnips and carrots.
Wild Mushroom Ravioli
House made ravioli, stuffed with a blend of wild mushrooms accompanied with a white wine and olive oil Alfredo. Sautéed chicken is optional. Garnished with portabella “bacon” and served with roasted parsnips and carrots.
Dessert - I thought this was going to be different, Bill took one bite and gagged. He thought it tasted like powdered scrambled eggs. I took a couple bites and decided it wasn't my favorite thing to eat. We're okay never eating it again.
Crème Caramel with Mulled Cider
A French egg custard baked and topped with caramel. Served with an apple cider infused with a traditional blend of mulling spices