Coating the clove-studded ham with a mix of quince paste and mustard.
Glazed and smelling wonderful.
With leftover sweet potato strudel and snap peas. We opened Orofino's fantastic Reisling but found it overpowered so switched to a very tasty, and much more appropriate, Beaujolais Nouveau. The candied finish from the carbonic maceration was an excellent match with the glaze and the salty meat.
No comments:
Post a Comment