Becky Luigart-Stayner

You can also serve the relish with roast beef, pork or chicken. Prepare it up to two days in advance, but be sure to stir in the nuts just before serving so they stay crunchy. Embellish the platter with fresh pears, roasted onion wedges, lemon slices, and flat-leaf parsley.
Leg of Lamb with Roasted Pear and Pine Nut Relish
Mashed Potato Gratin
Roast Lemon and Pepper Brussels Sprouts with Parmesan
Caramelized Pears with Blue Cheese and Ginger Gastrique
Tawny port

March 08, 2010

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