Only a small gathering this year but we still managed a memorable feast.
The first course was exotic mushrooms cooked with sage leaves in butter and served with grilled polenta with pepper and pecorino cheese.
The second course featured a rolled roast pork barbecued on a spit served with home-made apple sauce, oven-baked cranberry and macadamia stuffing, potatoes and sweet potatoes baked with thyme and garlic and a spinach salad with dried cranberries, walnuts, Italian gorgonzola and a balsamic vinegar dressing.
We still managed two desserts. A trifle made with jam roll sponge, home-made strawberry preserves, amaretti biscuits and custard and served with thick cream, and last but not least, a hedgehog slice made with 70% dark chocolate, plain biscuits (cookies) and whiskey-soaked raisins.
michelle picker cooks 