“What do you want for New Year’s Eve Dinner? Lobster? Beef Tenderloin?”
“How about Pork Tenderloin stuffed with Prunes, herbs, and chestnuts?”
This is kind of a joke, as I’ve made two dinners recently have involved prune stuffing of various small animals.
But, hm, Pork sounds like a good choice, maybe something like Charcuterie Garni, but not so complicated?
1/2 tsp juniper berries, 1/2 tsp caraway seed, 1/2 tsp aniseed ground and mixed with curing mixture of sugar and salt.
Smoked Salmon with Fromage Blanc mixed with meyer lemon zest, juice, and thyme.
La Tur Cheese. So good!
Brown the Pork Chops. Give the apples a slight head start in the oven with hard cider. When chops are browned, place in pan, cover with warmed kraut and cook until done.
Dinner! Serve with some delicious hard cider and maybe roast winter squash.