As we did last year, Marshal Mike and I had his sister and brother-in-law over for lunch on New Year's Eve.
This year, we started with Roasted Fennel and White Bean dip on crostini.
The recipe is from Food52 and was superb. Since the fennel is roasted, the flavor mellows and sweetens and the resulting dip is creamy with a crunchy, slightly salty crust on top. It will delight fennel-lovers and haters alike.
For lunch I made Giada's Butternut Squash Lasagna, which is in her cookbook, Giada's Family Dinners. It was phenomenal. We couldn't stop eating it. MM's sister took some home and ate it for breakfast and lunch the following day!
And for dessert, I made Giada's Cornmeal and Rosemary Cake with Balsamic Syrup, which is in her cookbook, Giada's Kitchen.
This is a great cake: light in texture and it straddles the delicate line between sweet and savory. The balsamic syrup was the perfect foil; it added just the right amount of tang. I wanted to lick my plate, but restrained myself. We did have guests afterall!