New Year's Eve we had a Northern Thai curry with pork.
New Year's Day Lisa cooked up her collard greens with ham hock.
That evening we had a roast leg of lamb which Jay had marinated in rosemary, garlic, red wine vinegar, thyme.
Dessert was a hazelnut brown butter cake with orange spice ice cream. The milk and cream were simmered with orange zest, star anise, black peppercorns, and allspice.
Soup for lunch. A roasted fennel and butternut squash soup with candied pumpkin seeds.
Chicken enchiladas with a salsa verde that had peanuts added.
Lisa's lentil soup with lamb sausage for lunch.
Our new favourite cocktail. Pumpkin Pondwater.
1 1/2 cups of fennel simple syrup (see below), 1/2 a cucumber, 1/2 bottle of gin, sliced lemons, juice of 1/2 lemon to taste, soda water, pinch of salt to taste, mint or shiso or cilantro
The table is set for our tapas dinner. Quoc's origami shapes set the tone.
Sliced rare lamb served on thin slices of apple with a gorgonzola-shallot butter.
Smoked tuna salad canapés with wafer thin lemon slices and a dot of sriracha.
The classic Catalan greens with raisins and pine nuts.
Cauliflower fritters.
Rajas con crema. Sliced roasted poblano peppers with onions and sour cream.
Venison keftas with pistachios and Moroccan spices.
Red chicken mole made with mole smuggled back into the country from a local market in Oaxaca.
Candied fennel. Fennel simmered for 45 minutes in equal parts of sugar and water, and then dried in a super low oven. The left over fennel simple syrup is used for the Pumpkin Pondwater cocktails above.
An almost savoury dessert. Red beet sorbet with candied fennel and fresh orange slices.
Last night's orange spice ice cream made into little ice cream sandwiches with ginger snaps.
Breakfast table on our last morning.
French toast with spiced apples and cranberries.
Chorizo, potatoes and kale.
The ice cream maker sits in the basement waiting for the next guests...
