Christmas Day – dinner for 9.
Locally smoked salmon with creme fraiche tartines (homemade baguette)
Cream of butternut squash & parsnips with truffle oil (butternut squash from guest Wendy ‘s garden. This is Wendy’ second year of gardening only and she – unlike me – had a very nice winter squash harvest. Thanks for sharing, Wendy!)
Green garden salad (mache, lettuces, chicories, chickweed & arugula) with fresh persimmon slices, dry cranberries & toasted pecans. Blackberry vinaigrette.
Roasted leg of Piedmont lamb with garlic, rosemary & ginger. Fennel carrots, mashed potatoes & sautéed oyster mushrooms
Cheese platter (Virginia and other American cheeses), homemade quince paste
A fabulous chocolate torte AND profiteroles made by guest and professional baker Brooke Parkhurst of Triple Oak Bakery (amazingly delicious and gluten-free!)
Dainties, locally roasted coffee and homemade cordials.
Served with Virginia Wines: Barboursville Brut, RdV Friends & Family 2008, and dessert Chateau O’Brien Virginia Apple Wine.
The First Day of Christmas – walk it off
The Second Day of Christmas – make limoncello