When I started this blog, I had intentions of posting some of my recipes and whatnot. However, since it looks like this event planning/catering endeavor is actually going to take off, no recipes for you! Here’s a peek at some of what I’m experimenting with, though. Sorry about the size… I’m good with cookin’ not code.
Entree: -Pan-Seared Tuna Steak in a Dijon and Dill sauce with a Beer/Lemon reduction
-Beer Braised Onion and Spinach with Pancetta
-Purple, Fingerling and New Potato Salad – Dijon and Dill vinaigrette with Garlic Oil and Fleur de Sel
-Pate a Choux Pinwheels with Gorgonzola,Smoked Gouda, Roasted Almonds, Roasted Garlic and Lemon Thyme
-Red Leaf, Arugula and Flat Leaf Parsley salad with Anjou Pear, Shaved Red Onion and a Red Wine reduction Balsamic Vinaigrette
Candy: Candied Ginger
Pastry: ‘Cross Your Heart’ Whole Wheat and Sour Cream Scone-lets with Brandied Currants and Candied Ginger