We ended a quiet holiday season with an equally quiet New Year’s Eve. Just the two of us (NYE also happens to be our wedding anniversary). We didn’t have any plans, but since we’d picked up some Prima Donna aged gouda and a nice sheep’s milk cheese (roncal?), we put together a platter of cheese, just-picked Fuyu persimmons from Full Circle Farm (our CSA), pears, crusty bread and panini. Opened a nice bottle of wine, watched a movie – a perfect way to end the year.
- Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches (Fine Cooking #93, May 2008, p. 86a)
- Sourdough Bread
- Bosc Pear
- Full Circle Farm Fuyu Persimmon
- Prima Donna aged Gouda
- Roncal Cheese
Wine: Sonnet 2005 Kruse Vineyard Pinot Noir (York Mountain, CA).