Not everything from Intern Thanksgiving ended up in photos, but luckily, dessert--always the most important course--got captured.
|Nusstorte, served with a spicy pecan popcorn praline.|
|Cranberry tarts, served with whipped orange goat cheese crema.|
|With cranberry-satsuma compote, a variant of Mark Bittman's |
frozen honey mouse that incorporated a tart creme fraiche, and
candied satsuma rind.
|Chocolate-peppermint cookies dipped in dark|
chocolate (tempered by my mom!) and sprinkled
with crushed candy canes.
|So. Many. Orecchiette.|
|Mixed greens with olives, mixed orange supremes|
(Cara Cara, blood, and satsuma), caramelized fennel,
and an orange-fennel vinaigrette with basil oil.