Tasted Saturday, December 8, 2012 by Anthony Lombardi with 129 views
Hosted four friends for a holiday meal before we all get on planes trains and automobiles. We served a roast goose, sautéed mushrooms with shallots & tarragon, sauerkraut & carmalized calvados cinnamon apples. This is an Alsatian recipe often enjoyed as a Parisian Hanukkah meal. The irony here is that we never opened any of the Alasatian Riesling I chilled as we were enjoying the company and wines on the table too much and they, along with the salad we forgot.