The Valentine’s Nourishing Traditions meal went well, all things considered! If you missed the original post, please go here.
I got up Sunday and had a leisurely breakfast and had some quiet time. About 10am I confidently thought “well maybe I should get started cooking early, you know, just in case.” Our guests were due at 4pm.
Let’s just say, I barely sat down until the guests arrived! The actual dinner was not difficult, it really was the multiple desserts that took so much time. In addition to the below I also prepared a non-NT shortbread that I want to adapt to the Nourishing Traditions style. Also, separating the eggs, a seemingly quick task, took me at least 20 minutes (I had to separate 10 of them and kept messing up).
I was a bit nervous about the lamb, but it turned out really well. I am making ‘leftover leg of lamb soup’ from NT as I’m writing this, and a lamb curry. The meat was very mild but only about 3 of us ate any real amount of it.
The green beans were a complete hit, and the desserts were very good, although I will make a few changes next time. I’ve added the detailed tips to the recipes below if you’d like to check them out!
In hindsight, I should have picked only one dessert to try. Or just one mousse and one shortbread for garnish. People’s palates get overwhelmed trying so many sweet things in one sitting. But hey, live and learn! It’s hard for me to suppress my over achieving nature at times.
All in all a successful cooking day and good family time. I do think that I’m going to try no more than 2 new recipes at once from now on though… especially if I have guests coming over!
Main Course:
Leg of Lamb with roasted potatoes, onions, and pan sauce
Side dish:
Green beans with bacon and caramelized onions
Desserts:
Vanilla Bavarian Cream with Blackberry Sauce
Almond Shortcake topped with Lemon Mousse
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Congratulations! It looks like you’re making good progress, and the lamb looks lovely. Have you tried the Ginger Carrots yet? If not, be warned, they are too salty as written. A discussion came up about this on Facebook, and it was suggested that it should be two teaspoons of salt rather than two tablespoons of salt. Just a heads up so your carrots don’t turn out like mine.