Sunday, November 15, 2009

TT Supper Club #6 - Honey Creek Community School

Sunchoke puree with sauteed duck hearts and elm oyster mushrooms
with a balsamic & chicken stock pan sauce

Butternut Squash Ravioli with rosemary oil and Ig Vella Dry Jack

Green salad with apples and spiced black walnuts, and a vinaigrette with BLiS maple syrup

The walnuts were at the farmer's market - tiny little bags for $3.50, with a sign that said "Shelled black walnuts - a LOT of work." So I asked for a "bag of work, please." They were VERY strongly flavored.

Great Lakes walleye with saffron vanilla sauce, parsnip puree, and spinach

Red wine braised short ribs with roasted rutabagas and brussels sprouts

Constant Bliss, Piave del Saporo, Maggie's Wheel, Ig Vella Dry Jack

With creamed Michigan honey, blueberry jam, and braeburn apples.

Pear strudel with chesnut cream, creme anglaise, and a pear chip

Meringue cookies sandwiched with hazelnut paste, milk chocolate caramel truffle, and strawberry pate de fruit