Monday, December 6, 2010

TT Supper Club #14 - Michigan Young Farmer's Coalition


Red and golden beet fritters with a horseradish cream sauce.


Pear and gorgonzola salad with candied hickory nuts and walnut oil vinaigrette.


Southeast Asian butternut squash bisque


Salmon with red pepper coulis, cauliflower mousse and micro kale.


Asian-marinated pork loin with gingered sweet potatoes and five spice apples (I did a tofu version for the non meat eater in the group)


Autumn Trifle - pound cake, ginger snaps, bourbon custard, pumpkin caramel, roasted spiced pears and apples.


Mignardises - selections from Tammy's Tastings.