Sunday, April 12, 2020

Easter Feast

Today, for Easter, we pulled out all the stops. By that I mean we cooked, non-stop. All day.

See? Not cracked!
Breakfast was bacon and egg sandwiches on homemade bread, which was immediately followed by me making a NY style cheesecake for tonight's dessert. I may have finally cracked the mystery of how to keep my cheesecakes from, well, cracking. I let it get almost done, turn off the oven and let the cheesecake cool in the oven for a while. Twice in a row now I've managed to produce an uncracked cheesecake. With different recipes each time.

While that was going on, I also made bread. So as soon as the cheesecake was out, the oven was in use again, baking a milk and honey sourdough bread, 2 sandwich loaves and one round loaf for dinner.

Then, as soon as the bread came out of the oven my husband started to roast the duck for dinner. We normally only do ducks on New Years but when we ordered them we were told we had to buy the whole case, which was six ducks. Three were roasted on the holiday and the other three have been waiting in the freezer. Now we have two left, and unless I find another specialty butcher shop that will be it for a while. I'm sad to say our local butcher shop closed.

From the duck, I was able to render about 2.5 cups of fat and we have some leftover duck meat as well that maybe I'll make into pad thai as that was really great the last time.

After our feast of roast duck, fresh bread, and miso cauliflower, we put strawberry pie filling on the cheesecake and served it over a drizzle of chocolate ganache. So, so good!

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