Cranberry-ginger-pear tartlets. Sadly, I baked them ahead before receiving the excellent advice given on this blog’s comments (in my defense, this recipe was listed as one you can do ahead in the magazine… but I think, in retrospect, they meant you could make the tart dough ahead). So they are all frozen and will spend a few minutes in the oven later tonight, which will hopefully solve any soggy-crust issues.
Also on the menu:
a large apple-leek-Stilton cheese tart
crispy polenta with wild mushroom ragout
little potato slices with romesco sauce
crostini with ricotta, lemon, & pepper
maybe a steamed gingerbread cake with eggnog creme anglaise
I was supposed to cook more last night, but ended up having dinner with someone who just arrived back in town from a trip to Paris. It was a lovely dinner. So I’m up early to spend the day cooking, cleaning, and decorating.