When we attended a complementary class sponsored by Fredericksburg Culinary Arts, little did we know that we would simultaneously receive a 'taste' of breakfast from Cottages At Limestone On Main Bed & Breakfast - named among the "Great Stays of Texas." Co-owners of both venues, Carol Seminara and her husband, Joe Houde, enthusiastically presented a demonstration meal that featured Texas Hill Country's best seasonal ingredients and their love of great food.
Carol got things underway as she made peach and pecan scones, which she topped with decorative pearl sugar because it holds its shape when exposed to heat. These gorgeous scones were light and airy, with a nice balance of fruit and nut flavors.
Carol's Cottage Granola arrived next - a healthy and tasty combination of rolled oats, almonds, walnuts, coconut, sesame seeds, wheat germ, maple syrup, cinnamon and vanilla, dried cranberries and golden raisins paired with fresh blackberries and a dollop of creamy vanilla yogurt.
Joe worked his magic with delicate crepes, which enfolded fresh asparagus and cubed ham. A savory, surprisingly light Swiss cheese sauce smothered the completed crepes.
But for sheer inventiveness, this orange juice truly captivated me; it's one 'recipe' that I raved about several times after I returned home. Carol used a star-shaped mold and pomegranate juice to created delightful ice cubes, which decorate and chill the juice as they add flavor.
Throughout the class, Carol and Joe provided quick tips for anybody's kitchen including:
-Cold dough in a hot oven is key to baking
-Every time you open the oven door you reduce the temperature by 25 degrees
-Coffee filters polish mirrors and chrome
By the time the juice arrived, our tasting menu had filled us so full that we saw no need for lunch. Then Carol and Joe put everything together on a signature silver tray, just as they might for their B & B guests, and I wished I had time to spend the night at Cottages At Limestone on Main.
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