It’s time again to make pasta! Since my goat specials always go over very well I thought that I’d do it again for this one. The goat is cooked bone-on in beef stock, red wine, tomatoes and aromatics, then the meat is meticulously removed from the bone and the bones go back into the broth to cook again for even more flavor. I decided to keep the sauce thin so I went with pasta dough that is made with only egg yolks. To further enhance the goat the pasta gets finished with Manchego cheese and finally rainbow swiss chard for color.
We recently switched over from pecan whiskey to Heritage’s Brown Sugar Bourbon for a brunch coffee drink. It really does give the coffee an autumn flavor so I thought that it would make for an interesting Old Fashioned. I simply omit the sugar cube and just muddle the orange and cherry with Angostura bitters. Fill it up with ice, the bourbon and club soda and it’s good to go!
Our other specials this week are:
Carrot Fennel Soup
Braised Beef Flatbread with a Potato Puree and Smoked Gouda
Candy Cane Milkshake
and starting this Friday we will be offering Sour Cream Pancakes with Sauteed Apples, Mango Compote on our French Toast and Biscuits and Gravy.