Menu

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Citrus Salad with pomegranate and minted crème fraiche

Orange and Pink grapefruit segments sprinkled with pomegranate seeds
Crème fraiche sprinkled with bourbon black walnut sugar and mint leaves

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Strawberries with Mascarpone cheese

Cut the bottom off the strawberries so the sit upright
Cut a an X in the top of the strawberries
Mix a tub of mascarpone and 2 tablespoons brown sugar
Put the mixture in a piping bag with a star tip
Pipe into the X of each strawberry
Top with a little sugar and a mint sprig

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Roasted Fingerling Potatoes with Orange Mustard Sauce

Slice fingerling potatoes in half lengthwise
Place on a sheet pan, sprinkle with olive oil, salt, pepper and onion powder
Roast at 425 for about 25 minutes or until golden and soft
Place on platter to cool
Mix equal parts brown mustard and orange marmalade

Egg salad with Bacon, Cucumber, and Pepper Jelly

Make your favorite egg salad, keep it stiff
Spread pepper jelly on a halved mini croissant
Top with egg salad, cucumber slice and bacon cooked and crumbled
Sprinkle with celery seed and dill

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Blue Cheese Dip with Pear Slices

Pimento Cheese with Apple Slices

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Chicken salad with Peaches, Blueberry, Cashews and Chutney

Shred the breast meat of 2 rotisserie chickens
Toss chicken with 1 peach, skinned and chopped small
Add 1/2 cup dried blueberries and 1/2 cup chopped cashews
Add a finely chopped celery stalk and grated 1/2 a small white onion
Mix 8 oz of sour cream with 3 tablespoons chutney and the juice of 1 lime
Pour the mixture over the chicken mixture and toss to coat
Top toasted pumpernickel bread slices with chicken salad
Sprinkle with pomegranate seeds

Drinks

Sliced peaches and fresh blackberries in Peach juice

Sliced strawberries, cucumber, and limes in limeade

Sliced cucumbers in water