The flavor profile is inspired by traditional Tuscan flavors. Here is the link: http://dinersjournal.blogs... The rest of the menu would be fairly simple, and not too rich. I don't need authenticity here, just some good ideas on how you'd end the meal. Likely sides will be broccoli rabe with savory pine nuts; mashed potatoes with olive oil and parmesan, Amanda's butternut squash puree (which I'll scent with rosemary), apple Mostarda Mantovana + fruit chutneys I made last summer, a light salad, etc. I typically serve fruit and cheese, but want something a bit more festive for the occasion. Thanks, everyone! ;o)
Thanks for signing up!
Connect with us to get more Food52!