A week late, sorry. I went through my Try file and picked out all the recipes I thought my dad would have liked best. Of course, it ended up skewing German…. The Black Forest Cake was a knockout and not hard at all to make—once you got past the hand-grating of 9 oz of semisweet chocolate (would definitely have to figure out a way to make that step easier if I made this again, maybe one of those rotary graters that you use for Parmesan; I used to have one a long time ago, but it finally broke….) But I think everyone’s favorite, in terms of ROI, was the roasted cabbage, which we did on a sheet pan on the grill. The cute little origami ties are super-easy to fold; I followed instructions here.
- Hot Artichoke Dip (the original recipe appears not to be available online anymore, but here’s one that’s close).
- Stiegl + Sfumato Cocktails: Just put 1/2 to 1 oz of Sfumato Rabarbaro Amaro in 6-8 oz of Stiegl Grapefruit Radler and serve in a Collins glass over ice. More than the sum of its parts.
- Seared Duck Breast with Rye Spätzle and Turnips; another great Hank Shaw recipe.
- Easy Roasted Cabbage: unsurprisingly, the MVP of the dinner.
- Grilled Asparagus with Lemon Caper Salsa
- Schwarzwalder Kirschtorte (Black Forest Cake)
The Rookery 