One more time around the sun. Life is great and quite a bit of fun. So it didn't surprise that I found myself working over the New Year, which just so happens to be the Year of the Ox. Hard working, strong, committed and enduring. Waking up the next day with more of a hangover than I would have like to have, New Years dinner had to be made and I was the one.
Recently, the creative gourmet bug came through and provided it's inspiration. My dinner menu is set!
Roasted Pork Loin stuffed with herbs and roquefort cheese, with crushed hazelnuts
Cranberry and Apple Sauce
Cornbread Stuffing with apple, dried cherries and walnuts
Roasted purple potatoes, sweet potatoes and butternut squash
Fresh salad with grapefruit and blue cheese.
Seasonal and yummy. Each dish finished wonderfully (thank goodness). The friends arrived and we toasted to the New Year. A bit of sparkling rose to start off the night. At this point the hangover subsided which made room for a little bit of Hakkaisan!
Hakkaisan is one of those wonderful creations from Niigata. Known for tanrei karakuchi style sakes this brew is light, dry and refined. It definitely lived up to the reputation. Hakkaisan is continually listed in the top 10 sakes of Japan. Why? This style of brewing makes for an approachable sake with easy drinkability. Being in the seasonal spirit, we decided to warm this sake, ever so gently. It's tight, clean appearance relaxed tremendously. Now, its silky and supple sweetness danced on my palate and surprisingly the finish was quick and light. Wow! It was delicious.
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