Friday, January 1, 2010

New Year's Eve Dinner

We had some friends over for New Year's Eve dinner. Overall, it turned out well, although pork roast (even if you've brined it) can be tricky to cook thoroughly but not excessively. If we'd left it in the oven another five minutes, it would have been too dry. Here is the menu we cooked.

Pork roast with a sage, mustard and maple glaze (with gravy)

Cranberry-ginger chutney*

Mashed potatoes

Creamed spinach

Eggnog-pumpkin pie


* - I adjusted this recipe a little by adding orange zest (from one orange) and substituting brown sugar for the white sugar.
We drank a Macon-Villages (French chardonnay) with the meal.

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