Monday, February 28, 2011

Cranberry marinated slow-roasted pork and Boston Pie Bunt version


While grandpa was setting up the fort and both grandmas were entertaining the little birthday-boy, I was cooking up a storm. Why I thought a fancy-pants dinner would be an appropriate choice to celebrate Mini-Me turning 2, I have no idea. But that's how it went


I made slow-roasted cranberry marinated pork with potato gratin and blanched asparagus topped with creamy mustard sauce. For dessert we had Boston Cream Pie (Nigella's recipe) and (again for unknown reasons) I used the bunt-tin.

But it was all nom-nom-nommy.

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