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Porcini-Crusted Rack of Lamb (Slow Roasted)

Syllabubs with Preserves and Candied Angelica

Easy Steamed Greens

Fried Blood Sausage and Potatoes

Huitlacoche Puree

Wild Blueberry Sauce with Sweetfern

Simple Fruit Terrine Made with Preserves

Nannyberry Mousse

Nocino, The Black Walnut Liqueur

Double Wild Mushroom Ravioli