Saturday May 2, 2009

Nibbling as I cooked

Bruce & Keiko, Terry & Missy, Stacey, John, David, Barry
Radishes & cheese
Peppadew Peppers stuffed w/ Brandade
Dates stuffed w/ Clementines, Goat Cheese wrapped w/ rouge Coppa
Rouge Mortadella
Duck & Pomegrante Tamales w/ Roasted Nopales, Avocados, Shallots, Rice Wine Vinegar, Olive Oil, Salt, Black Pepper, Hot Sauce & Duck Cracklings
Pork Stew w/ Baby leeks, Morels, Brined Green Olives, Rouge Pancetta, over Pappardelle w/ Butter & Parsley
Asparagus
Strawberry Shortcake w/ homemade Butter & Buttermilk Shortcakes, Albion Strawberries, & Whipped Cream
3 cups Flour
4 Tablespoons Sugar
1 1/4 Tablespoon Baking Powder
1 teaspoon Salt
3 Hard-Boiled Egg Yolks (Soul Food Farm)
8 Tablespoons Fresh Churned Butter
1 Cup Fresh Churned Buttermilk
Prepped in a Cuisinart
Baked @ 375 for 15 minutes