Sunday, January 1, 2012

Reveillon 2012

Uncork the Rose d'Anjou and put the bottle in a wine bucket.

Place a generous round of foie gras atop a bed of sautéed kale seasoned with a bit of four spice, salt, sherry, and a touch of beef stock for richness. Serve with individual French levain rounds.

Place the pommes Annette on a warmed plate.
Slice the chicken breasts on a diagonal, then overlap them on the pommes Annette.
Drizzle with the sauce (pan sauce made with a brunoise of shallots, sherry, pomegranate juice, a bit of beef stock, salt, butter and crème fraîche.
Garnish with pomegranate seeds.
Serve with slices of French levain bread.

Arrange some French cheeses on a platter: Camembert, Fourme d'Ambert, Petit Basque.

Pop the cork on the Asti. This wine is a little bit sweet, perhaps even sweeter than this rather tart pie.
Slice a piece of tarte tatin and plate it.


Then, go to your friends' place and eat a pane con pavo.

Try not to explode.

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