Today, we invited my sister in-law’s family over for brunch at our place as an early Christmas brunch. On the menu was roasted Capon, garlic mashed potatoes, kabocha puree, kale and pomegranate salad, beets salad with yogurt sauce, sausage and cranberry stuffing & gravy made from drippings. Oh! and I had a chance to make baby food for my 11 months old nephew. Here’s his menu: kabocha pumkin puree with simmered carrots & Spinach porridge with bonito broth.
Here’s our dessert: Chiffon cake bread pudding topped with red wine poached pears with sweet brandy créme fraiche.