I've got a lot of mushroom sauce recipes, but I'm sure if you think about it, you can just whip one up!
After such a whiny start (see above) I had one of the most fun and creative days I've had in a long time!
Started out - pork tenderloin thawed out, had to use.
Chili Saffron Honey(Tracie's Christmas present) Roasted Pork Tenderloin -
Had jus from the Salisbury Steak to use as a base for soup and added things I wanted to use up in the fridge/freezer - potatoes, carrots, zucchini, Mexican Beef, yadda, yadda and ofter slicing the meat off the duck confit legs, I added the bones to the soup. Also, no cans of tomatoes, so added a can of tomato soup. Wow, is this ever tasty. We will have a bowl tonight to see the new year in.
But, for our dinner toady -WOW! I'm just so please with how well everything turned out and a new recipe created to boot.
I didn't have any salsas, chutneys or relishes for my Charcuterie platter, so just started collecting and came up with a winner -
Cranberry & Apple Salsa
Our dinner - Charcuterie Platter with crackers and 18 hour bread
I haven't made Crème Fraiche for a couple of years and I need it for tomorrow, so got my a$$ in gear and started some yesterday = man, is it tasty. Had to try a little with the cranberry salsa and duck and it was out of this world good flavor!
Cranberry and Crème Fraiche
I will post the recipe for the cranberry apple salsa on a separate thread and I sure hope some of you will try it out and let me know the results (of course, for addition to another cookbook!) So, be critical.....somewhat.