December 27, 2009

Christmas Dinner

This one was just for the two of us, nice and quiet.

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.

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