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By Kimberly
From time to time we explore an historical cuisine. This time, at Roxanne' suggestion, we headed to the lands along the Danube that once made up the Austro-Hungarian Empire. This year our local farms have experienced unusual freezing weather, limiting our local sources to truly wintery foods. Roxanne helped design a menu that uses our local seasonal offerings.
For an appetizer, Roxanne prepared Liptauer Cheese with green onions from Nagamine Farm, radishes and carrots from Blue Heron Farm, and toasts. Fred added pumpernickel bread. Our salad course consisted of a trio of salads: Beet & Horseradish from Roxanne, Cucumber from Diane, and Celery Root.
The highlight of the main course was roast Goose donated by
Grimaud Farms
in Stockton. Roxanne provided Bread Dumplings, Greg took on the Cabbage Strudel, Linda brought Baked Mushrooms in sour cream, and new member Patricia V. brought a wonderful mixture of roasted root vegetables.
Greg has an interest in Austrian wines, and offered to do the sourcing for this event. He brought us an excellent selection of both white and red wines to enjoy throughout the feast.
Knowing that the other courses would be rich, we planned a light dessert: Apfelschee (pureed apples with beaten egg whites); Roxanne roasted pears with candied celery, and Diane provided crispy Hussar's Kisses cookies.