We recently held our island’s annual fundraising event. Starting sometime in the early spring, I designed a menu that would happily feed most. Any one dish could be omitted, and the rest would still be a great meal. This was the easiest and most economical way to feed over 130 people regardless of most food allergies or concerns. As well, we have very limited cold storage, and as this was being held in early August, that was a key concern for the amount of food we’d be preparing. What I came up with was a menu that included five different salads, all to be served family style to tables of eight. Each was made of components that could be mixed just before service. As well as the salads, we served small appetizer plates, BBQ chicken with fresh peach salsa, fresh rolls, and Peach-Blueberry Crisp with ice cream. It was a great meal, with a lovely mix of textures, colours and flavours. I have promised to post the recipes, so here’s the first of five. Continue reading
A few nights ago, the sisters and I decided to have a mini potluck and cards night. Nothing fancy, just a bit of good food and a game of cards (and maybe a bottle or two of wine). It was so fun to go to the little house in the woods, for such a cozy evening.
I knew that one would be doing chicken, and the other a salad, so decided to go with potatoes. And some rutabaga. And some prosciutto. And butter. So good, and it hit all the comfort food marks. I made it earlier in the day, and just put it in the oven to finish just in time to leave.
This dish is very traditional, except for the prosciutto, but why be a traditionalist when you can try something new? After all, they’re just vegetables… Continue reading
I can honestly say that I have made thousands of these scones. They’ve been a highlight for any breakfast event that I’ve prepared. They are so easy to prepare ahead and cook the morning that you need them. They are delicious warm from the oven early in the day, or later on as part of a light lunch. I used my mother’s old scone recipe, tweaked it a bit, and switched out dried currants for aged cheddar.
My favourite spreads for these scones are dollops of raspberry jam, or later in the summer, fresh blackberry jam. Continue reading