The Christmas Buffet
Robin began the annual indulgence with a delightful New England Clam Chowder. In recent years, Baltimore crab cakes have also highlighted the meal.
But this year, there were roasted Brussels sprouts; a Caesar salad; Christmas tamales (made by Robin and friends); flank steak with black trumpet mushrooms (a fungi from our farm); a citrus platter; and charcuterie board.
Photos of family in the kitchen below:
On to New Years!!!
Freda Shen says
Agree with Brenda, a delicious spread. I especially liked the citrus platter, which is perfect for this time of year and looks beautiful with the scatter of blueberries, pomegranate seeds and mint leaves. I’ll be bringing a dish to our barn’s January potluck (in our trainer’s house, not the barn!) and am thinking either this platter or a New England clam chowder. Is Robin’s recipe available?