This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses.
Ingredients
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:
Cook's Note: Choose ripe Anjou, slightly under ripe Comice, or very ripe Bosc pears for this tart. Serve with a dollop of crème fraîche.
[This recipe is part of Sally Schneider's fall menu, which includes Bruschetta of Wild Mushrooms, Herb-Scented Tuscan Pork Roast, Roasted Winter Squash Puree and Rustic Rosemary-Apple Tart.]
Ingredients
Bitter greens with candied lemon peel, pine nuts, balsamico, and Parmigiano-Reggiano cheese become a salad destined for the holidays.
These are still a holiday favorite and are even better the next day with leftover cold cranberries. Use your favorite type of sweet potato, or mix all varieties in a single dish.
An elaborate preparation for a special meal, you can cook everything except the Brussels sprouts the day before. Reheat the vegetables, blanch the sprouts, and combine them at the last minute. Instead of chestnuts, which I find to be disappointing and expensive (and the canned ones are just too soft), I use walnuts instead.