Happy New Year!

Dear Constant Reader,

I hope you had a lovely New Year’s Eve celebration and 2013 is a wonderful year for you!

At Stately Babydoll Manor, Scratch made a sumptuous feast, as is his wont. [EDIT: Scratch points out that I neglected to mention the hors d’oeuvres of artichoke tapenade on rounds of Persian cucumber and broiled shrimp wrapped in bacon. Albert, the Manor cat, received a single plain boiled shrimp, but he turned up his nose in favor of cat food. He’s weird.] The main course included a pork roast braised in cider with pears and quinoa mixed with sweet spiced wild rice. But the highlight was a ratatouille galette.

Scratch took slices of zucchini, tomato, and onion, and alternated them in concentric rings in a cast iron frying pan that had been lightly coated with basil-infused olive oil. He sprinkled more onions on top and seasoned it (I know dill was involved and seasoned salt. but I’m unsure of the details). It baked for about an hour and everything caramelized. I wish I’d taken a picture, but your Faithful Correspondent is not in the habit of photographing her dinner. That may change this year. You’ll just have to take my word for it that the dish was beautiful and delicious.

Also, beautiful and delicious (and similarly undocumented for posterity) was the dessert I made: blackberry clafouti1. Clafouti is a sort of fruity custardy baked pancake. And it’s so easy to make —  just put the fruit in a pie pan, pour the batter over it, and bake until it puffs up and turns brown around the edges. In early July I make it with sour cherries from the Manor’s orchards. As a bonus, the recipe I use is quite light & healthy, despite it being for a French dessert.

At midnght there was peach prosecco, as there should be.

New Year’s Day was spent working on my new costume for The Bod of Avon, which you should all come see, either in previews or the real thing. No photos of the costume, although I desperately want to show you — the fabric is just stunning. Come to the show and see it!

And how did you spend the holiday?

M2
1Technically, clafouti is made with cherries and if any other kind of fruit is used, it’s called flaugnarde, but I’m not that much of a stickler for accuracy.

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Published in: on 2 January 2013 at 11:07 am  Comments (1)  
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One CommentLeave a comment

  1. I might have to make one, just so I can say “flaugnarde: 🙂


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