Our menu this year encompassed old favorites and new tastes: Mustard-Crusted Prime Rib with Blue Cheese Sauce, Brussels Sprouts With Bacon, Butternut Squash Risotto (I roasted, peeled, and cubed a butternut squash and added it to the pot with the rice), and Cranberry-Pear Compote. Dessert, which featured my m-i-l's red velvet cake and b-i-l's chocolate pie, received rave reviews. Enjoy!
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