We enjoyed another fabulous gathering meeting new friends and devouring the delectable treats from the kitchen of JK. Here is the menu & inspiration for this meal. In the words of JK himself …
“I’ve dictated pork as the in-between holidays meat. Most of us will have eaten foul last week and when I think Christmas, I think seafood on the Eve and Red Meat on the day. Leaving pork for the in-between Holiday! …. And what are the holidays without rum? From the most basic Rum Balls, to delicious infusions in cakes, and of course warm toasty drinks. And so tonight’s dinner will incorporate Pork and/or Rum into every course. Here Goes! See you at 8!”.
The menu for the In-Between Holiday dinner party went as follows:
Trio of Tart Flambe // Carmelized Onions and Apple Sauteed Pancetta // Organic White Mushrooms // Artichoke Heart // served with Traditional Rum Punch.
Split Pea Soup // with Ginger Rum Whipped Cream // and Organic Carrot Snips // dry Picpoul de Pinet
Bone-In Roast Loin of Pork // with Fennel, Rosemary, Garlic rub // Baked Apples in Sugar and Spice and….Rum // Buttermilk Mashed Rutabagas and Potatoes with Parsley and Chive // the best beer in the world Stiegl
Individual Chocolate Mousse // Poppyseed, Apricot, Cheese Kolatchke // Mini Hot Buttered Rum Shots
Pork. It truly is the best option for that ‘in-between’ holiday meat.