This bread is shaped like a bunch of grapes and I serve it as an appetizer with wine, cheese and olives. This is a tribute to Dorothy Gaiter and John Brecher, the WSJ wine writers.
Nothing says winter like a deer dinner. Seared venison sirloin with bacon-ed brussel sprouts, creamy mashed potatoes and red wine onion mushroom gravy.
From The French Laundry's Tasting of Vegetables menu, Vol au Vent de Legumes D’Automne (Romaine Lettuce, Sugar Snap Peas, Fennel Bulb, Radishes and Port Wine Reduction)
Superb sea delicacy, I could eat it every day..in each hides a delicious white meat cooked in a delicious sauce....[recipe, translator in right sidebar]
For Christmas dinner, how about serving a pork shoulder that's been cooking for the past 12 hours? Incredible flavor and a dramatic centerpiece, it doesn't get much better than this.