Friday, January 21, 2011

Dinner is Served

At least to those who won the bid for my annual donation of a 4-course gourmet meal at the ward's Service Auction...

Here was the menu of culinary creations this year:

Artisan Bread with Fig Vinegar (which I had shipped from Maine-where I first tasted it's amazingness) and Walnut Oil.

African Peanut Stew (found this recipe on, one of my favorite cooking blogs) It was voted the favorite recipe of the night.
Rosemary-Cranberry Pork Tenderloin (featuring Michele's homemade cranberry sauce)

Saffron Couscous

Roasted Cauliflower/Brocciflower with Dijon-Lemon sauce

Poached Pears with Tangy-Ginger Sauce

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