The first course was flat breads made with Mahon cheese and drizzled with honey and thyme:
|photo by Stan Williams|
We served them on a honey bee tray that Sarah's mother-in-law had given me.
The second course was a spring pea soup with cream. It had about a teaspoon of honey in it.
For the entree we had roasted cornish game hens with honey, thyme and lemon. On the plate also were the two items that included no honey - a wild rice pilaf and asparagus ribbons (way too much trouble - note to self: Don't make these again!)
We also had Canadian Buttermilk Honey rolls - no photo again. We were busy in the kitchen - no time for cameras!
The asparagus was pretty but a lot of trouble:
Then, European style we had a simple butter lettuce salad with bleu cheese and a honey champagne vinaigrette dressing, but none of us remembered to take a photo!
For dessert we had profiteroles with honey lavender ice cream. I made the ice cream earlier in the week and made the profiteroles the day of the dinner. I've made the profiteroles before for Sarah's birthday.
This one was taken after the first profiterole on the plate had already been eaten!
Stan, one of the guests, took the profiterole photo, the photo of the dinner plate with the hen, rice, and asparagus, and the photo of the flatbreads. Thank you for sharing it with me, Stan. Stan also brought wine to go with every dish.
I had fun cooking everything; Sarah was a fabulous helper and expediter for the meal; and the company was lots of fun. I'll offer it as an auction item again in September this year.