Lacquered Squab W/ Gingered Cabbage and Fennel-Pear Puree

This recipe is not as daunting as it would appear. I love that the ingredients are listed individually for each of the four components. Because we were five for dinner, obviously quantities had to be adjusted. (No hardship; my math is pretty good) Preparation of each component was made well in advance of the dinner hour, and that is the key to a successful outcome. Fortunately, these components lend themselves quite nicely to advance preparation. It was a simple matter of finishing each step just before serving. 1)The Fennel-Pear Puree reheats successfully. 2) The Napa Cabbage in combination with radicchio and spinach leaves creates a tasty red, white and green complement to an already deliciously crisp and tender squab. Following instructions at Steps 15 and 16 ensured this success completion. 3) I do not mess with other people's recipes because change creates a different outcome from what was originally intended. This time, however, while the honey was reheating, and just before brushing the squab skin, with the warm honey, I did add a dash of Chinese five spice powder to the honey and allowed the birdies to respond with crispness; I then sliced the breast meat accordingly and presented as instructed. 4) The serving platter is rectangular. I made a line of the hot Fennel-Pear Puree, from corner to corner creating 4 distinct divisions, for final assembly and presentation. One serving mound of the gingered cabbage and squab into each "division" and a fifth in the centre of the platter, with the squab legs standing up against each "mound" was appealing to the eye. Four guests and their hostess were absolutely delighted with your recipe, Chef Kate. Would I do this again? Definitely. Would I recommend this? Most assuredly. I hereby crown this recipe with 5 thumbs up! (only because that is the maximum allowed).

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