The annual Solstice celebration was another successful evening with some new and exciting foods to share.
Stuffed figs
(Fresh figs, cream cheese, toasted almonds, soy bacon and fresh from the garden chives)
The figs were hand picked the day before from a tree just a few blocks from my house!
Strawberries with mascarpone
(strawberries tossed with balsamic and fresh cut herbs from the garden, then topped with mascarpone and soy bacon) This is a photo from the cookbook, since we neglected to photograph the real thing. It was really pretty and very interesting flavors.
Tomato and basil skewers
(Marinated bocconcini in olive oil, chopped fresh basil and chives from the garden, and parsley, threaded on the skewers with sliced cherry tomatoes and basil leaves)
(Brie with toasted pines, chopped fresh from the garden spicy oregano wrapped in grape leaves)
The tomato and pepper flatbread
(homemade flat bread dough made with my new Kitchen Aid topped with fresh sliced tomatoes, lite mozzarella cheese, sliced mini bell peppers, garlic and fresh basil chiffonade)
Pesto flatbread
(The same homemade flatbread dough, topped with pesto, sliced portabello mushrooms, goat cheese, sliced onions and goat cheese)
Preparing the blackberry ice cream(a puree of the basic ice cream ingredients with a reduction of berries with seeds milled out- a two hour process!)
The finished berry ice cream was so creamy and the most delicious of the berry ice creams made to date!
David's chocolate fudge ice cream
and the wines we enjoyed...........
No comments:
Post a Comment