On the menu this holiday:
Appetizer of Baked Pears, Gorganzola and Walnuts in Fillo pockets
Roasted Pork Tenderloin rolled in Fennel Seed, Garlic, and Rosemary
Shallots Braised in Red Wine
Roasted Fingerling Potatoes
Roasted Asparagus Spears with Balsamic Drizzle
Poached Pears with Cinnamon Ice Cream and Zinfandel Basalmic Sauce
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