The password to get into the dinner party was “Strawberry Wine” and the guests did hope that there would be a glass waiting. We did not disappoint! The guests at Wildflower and Fawn’s popup dinner party were greeted with cold glasses of strawberry rhubarb wine from a vineyard in the Palisades.
Shyanne had the idea of writing the menu on the glass pane of the old door in the dining area with chalkboard pens. It looked whimsical and illustrated the evening’s fare. Lots of herbs would be showcased in our late spring supper.
Shyanne and I had a vision for this supper club that would incorporate local, organic produce, preferably from my garden. Fresh, seasonal food prepared in a unique fashion to give party goers something different, something exciting, and a treat to the senses.
The first course was a cool, refreshing strawberry soup to go with the wine. In a good blender combine a package of frozen strawberries, or other fruit, with a few cups of milk of choice (we used the last of our local goat’s milk), and a 1/2 cup of sugar. Process than place in fridge until ready to serve. Pulse one more time before pouring out frothy, creamy soup.
The second course was an easy salad with fresh greens, pickled eggs and beets (click for recipe), and drizzled with the malt vinegar the eggs were in, toasted pecans, and walnut oil. Sprinkle with salt and pepper. I had a loaf of homemade bread on the table too. This course was enjoyed with housemade strawberry kombucha.
The next course was a duck egg frittata, eggs compliments of my good friend, Alli (who taught me how to make kombucha!). The frittata was filled with eggs and fresh herbs from my garden, and grape tomatoes. Eight eggs, 1/2 cup of milk of choice, 3 Tablespoons of herbs (we used thyme, lemon thyme, oregano, chives, chive flowers, clover flowers, cilantro, rosemary, and sage), and 1/2 cup of tomatoes. Whisk together, pour into heated oiled pan and cook over medium heat until sides and top are almost set, without disturbing, then place under broiler for five minutes. This was served with couscous and dried cherries with preserved chokecherry sauce.
This course was served with my homemade chokecherry wine. How to Make Chokecherry Wine was my number one post last year so those of you who made it may want to know that after sitting on its side for twenty months, oh my gosh, it is sooo good. Semi-sweet, dry, really good wine.
And lastly, the course we were all waiting for was Shyanne’s cake. Shyanne took a recipe from the vegan cookbook I wrote some years ago (which is coming back into print) and added minced herbs and lemon. She deftly minced lemon balm, lemon verbena, and lemon thyme. There was a pile of herbs on the counter for garnish. I asked her if she had put them in the cake. She replied that she had put a little in. “It’s mint, right?”
“What?!” she said in horror. With her yummy lemon frosting and a cup of cardamom coffee, it made for a delightful dessert.
We so enjoy having various folks over to treat them. Our next supper club is in August and will preview many fresh ideas from our garden. Sign up early so you can be at the next supper club! We’d love to entertain you.