I believe that this was a recipe passed along by CJS. I must say that I was quite impressed at how the tastes come together... salty, tangy, smokey, cheesey, and then to add in the baked squash and apples... the sweet and fruity... it was a flavor explosion.
Let's just say that there were not any leftovers to be found.
I was wondering what type of wine would have gone well with this, because this will definitely be a repeat at the Vargo's.
2 comments:
I would go with an Alsatian french white or something german. Something with hints of apples would be good. A kabinett or ask the wine peopel for something french from alsace. This is the style of food served both places so go with their wine to complement it. We had a reisling last time. good, but too sweet.
quivey's braised cabbage is also a good side b/c it has apple cider so adds sweet not sour.
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