Sunday, March 31, 2013
Wishing everyone a blessed Easter!
Our Easter brunch, made up of the contents of our basket. We've got:
Bread - shaped by weaving 5 strips of dough, it made for easy tearing apart.
Ham and sausage
Pink pickled quail eggs
Olives - three types; salmon, blue cheese and garlic stuffed
Marzipan lamb and rose
Eggs - kraszanki, tea dyed and the ones we roasted in the oven, then dyed with shaving cream.
Salt - red wine and black ash
Butter - garlic and herb
Goat cheese medallions - the oil was drained and reserved to use in cooking.
Mustard with horseradish
Beet with horseradish
Rosemary infused olive oil
Fig infused vinegar
What a delicious way to start the day! The preserved goat cheese medallions turned out fantastic, as was the bread dipped in the oil and fig vinegar. The vinegar had a very nice sweet and tart flavour that really woke up the taste buds. Just a tiny sprinkling of salt on an egg was all that was needed - the black salt in particular tasted much more "salty" than regular salt, which is an odd sort of thing! Both the mustard and beet horseradish had a kick to it, so a little went a long way, and the brie was in the perfect stage of oozing softness.