A Fine Meal
I had a few meat-loving friends over for dinner the other night, which provided a great opportunity for lots of charcuterie and related tasty morsels. The menu:
Charcuterie Platter and Cheeses (inlcuding housemade: duck breast prosciutto, trifecta poultry liver pate with currants and dried cherries (i.e., duck, turkey, chicken livers), country pork terrine with pistachios, tuscan salame, and spanish pork rillettes)
Duck Confit, Creamed Parsley, and Duck-Fat-Fried Potatoes with Black Truffles
Linzer Torte with Sara Sloan Peach Preserves
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