A while back I blogged on a recipe I developed on the fly, and then on my efforts to refine the recipe.
Well, despite my pleasure with those results, I continue to refine it, and here are the latest refinements:
1. 86 the cranberries
2. shallots instead of onions
3. roasted filberts, not raw
4. fewer filberts, more rosemary
5. deglaze with bourbon, not wine, and add apple juice before reducing
I served it with garlic mashed yukon golds and sauteed green beans this time.
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