Category Archives: Recipe

Appys continued: Roast Beef & Horseradish Crostini

Posted on Wednesday, June 22, 2011 by Crumby Icing
Roast beef & horseradish crostini

This easy meaty appetizer is reminiscent of many a prime rib Christmas dinner, which my dad would serve thinly sliced with a side of horseradish mustard sauce to our 30+ extended family members.  The siblings and I have since taken over the tradition. For the locals, try Jamie Hollander in New Hope or Just Food in Buckingham for some superb house-roasted beef in place of the homogeneous deli counter meat.  Then add some of Blue Moon Acres‘ microgreens from Buckingham … Continue reading →

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Portabella & Asparagus Pasta with Lemon Almond Cream Sauce

Posted on Tuesday, June 21, 2011 by Crumby Icing
Mushroom & Asparagus Penne with Lemon Almond Cream Sauce

I never thought of making sauce out of almonds until I saw Giada DeLaurentis do it on the Food Network.  I smacked myself on the head because it was such a sensible solution to a cream sauce-intolerant palate (not that I can help myself from occasionally indulging in the occasional beurre blanc or vodka sauce). Although this sauce is creamy, there is nothing in it for consistency except almonds and water.  It does get a bit kicked up after a … Continue reading →

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Asparagus Soup Shooters

Posted on Monday, June 20, 2011 by Crumby Icing
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Hubby and I went to a very special farm to table dinner at Harvest Moon Grille in Charlotte, NC earlier this spring.  True to her restaurant’s vision, Cassie Parsons developed a custom 5-course menu consisting entirely of locally produced ingredients, including pastured pork raised on her farm, Grateful Growers.  She and her partner Natalie are such special people, and it was a privilege to be wined and dined, by and with them. The kitchen staff (Cassie on the right) Since Charlotte’s … Continue reading →

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Mushroom & Bacon Bread Pudding

Posted on Sunday, June 19, 2011 by Crumby Icing
Duck Confit with Spring Pea & Golden Frill salad, Chanterelle and Guanciale Bread Pudding

To be more specific, Chanterelle & Guanciale Bread Pudding – but who can really spell that? Chris and Patty Darrah, purveyors of Mainly Mushrooms at the Doylestown and Wrightstown Farmers Markets, have given me quite the adventure in mushroom usage.  Hubby is not a huge fan of mushrooms (although he has grown into them slightly over the years).  On the flip side, I love mushrooms, which as an Asian staple usually show up in contrasting fat and juicy/dried forms.  My … Continue reading →

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