A smaller meal for second xmas day than we had yesterday. We started with Smoked Salmon Salad with Dill (BEFCC, p35), which we've had before. It's still good and so easy to do.
For our main, there was Pork Loin Braised Milk (web). (Entirely coincidentally, the Italian Pear Almond Cake is from the same site, collected two years apart.) This was nice and made a delicious sauce.
As a go-with, I finally made Charlotte de Chou et de Pommes de Terre—Cabbage Charlotte (BEFCC, p41). I've had my eye on this recipe for a long time, but it wants a special occasion and a small charlotte mold to bring it off. I broke down and bought myself the mold recently. Isn't it cute?
This dish is kind of a fancy version of bubble and squeak; it's tasty, but you'd only go to this work for a special meal. I do like my little charlotte mold, though, and will have to find other things to do with it.
For dessert we finished off yesterday's Italian Pear Almond Cake, which lasted quite well. (Recipe says it doesn't keep.) This is supposed to serve eight. Those would be very delicate servings. Six would be better. We ate is as four servings. It's good.