Three-course menu for two

Preheat the oven to 375 ° F

Squash and apple soup

Shake well and heat on the stove over medium heat, stirring

Serve with the herb yogurt and caramelized pumpkin seeds

Cranberry and sage porchetta + Brussels sprouts and roasted potatoes

Heat the vegetables in the oven for 10 to 15 minutes

Heat a pan over medium heat with oil and butter and brown the Porchetta slices on one side. Turn the slices of Porchetta and bake for 5 to 7 minutes

Serve with vegetables and beet chutney

Pecan pie + cinnamon whipped cream

Temper the desserts at room temperature for 8 to ten minutes


Sea Buckthorn and Maple Ham in a Ceramic Casserole

Preheat the oven to 360 ° F

Place the ham in the casserole dish and bake with the lid for 30 minutes

Add the vegetables and the sea buckthorn sauce. Return to oven for 10 minutes



Temper the pecan pie for 8 to 10 minutes at room temperature

Temper the torte for 8 to 10 minutes at room temperature. Cut the portions with a hot knife. You can soak the blade of your knife in hot water by wiping it between each part

Heat the apple crumble to 350 ° F for 10 minutes