So – I can tick off one item from my Julbord preparations today and I am on schedule :)
A quick summary for those of ou who did not read my last post: I am making a traditional Swedish Julbord for Christmas this year, which basically is a buffet with Swedish food. And what Swedish Julbord would be complete without meatballs? As I am serving 15 people I need to be organised, so I decided to make the meatballs a week ahead and freeze them in so that I would not be completely swamped on the morning of the 24th. Now all I have to do is defrost them and warm them up – one less item to worry about! For the full Christmas menu – click here!
I have once said that Bon Appetite had lost its appeal to me. I am not sure if it is I who have changed, or if it is BA who have stepped up their game recently, because in the October Issue I found page after page of recipe’s that I wanted to make then and there!
One of my favourite part of the magazine is the Readers’ Favourite Restaurant Recipes – where readers request a recipe from a restaurant that they recently visited and BA gets that recipe and shares it.
One of these such recipes was the Garganelli with Fennel and Pork Shoulder Ragu from a restaurant called Oenotri in Napa. The idea of ragu was exceptionally appealing and the recipe looked pretty straight forward. Keep Reading