Saturday, November 26, 2005
The bird. Brining it added a lot of flavor, but next year I'll put butter under the skin too. I went simple this year, with just some butter and herbs on top, and then deglazed the pan half way through with white wine. Made for great pan drippings which I added to a roux for gravy.
Pecan Chocolate Chip Tart. A slice of this will put you on the naughty list. I used the recipe from the William's Sonoma Chocolate cookbook. I make it every year and it's always a hit. The crust is really easy to make as well, and is nice and flaky.