Continuing with our citrus fest, let’s move on the main show, shall we? If you remember from last time, Whole Foods sponsored a little bit of experimentation using their fresh, in-season clementines and satsumas. And with these beautiful little balls of sunshine, we made a delightful feast.
So we covered the berry punch with clementine syrup (which I already have another request for—as one of our New Year’s Eve cocktails) and our lovely fresh satsuma, almond and goat cheese plate (still one of my favorite appetizers ever).
But there was more. Oh, so much more. I’d been wanting for a while to make a thyme-roasted chicken dish and figured that adding a bit of citrus would make it even better. And I was right. Continue reading