We launched on June 11. To celebrate we're having a party tomorrow! Here's a sneak preview of the menu: Spicy cashews Spicy marinated green olives Crazy cracker sticks Cheddar fricos Gruyere fricos Crudites with peppercorn dip Cheese platter featuring cheeses from Salt Spring Island Sundried tomato spread Hot crab dip Proscuitto bites
This is Barb's "adult" version of the nostalgic Ding Dong cake served at Marco's sugarladen birthday party (Part 1! Only princesses and princes have more than one birthday party!) hosted by Lisa and Rebecca.
In a medium bowl, combine all marinade ingredients. Cut chicken into 1" pieces and combine with marinade. Cover and refrigerate for at least 4 hours up to 24 hours. Soak bamboo skewers in water for 1/2 hour. Thread chicken onto skewers.
Crazy for Mohnkuchen would be another title for this news item! I am looking for Mohnkuchen (poppy seed cake) like I used to enjoy at the Dornier Kantine when I lived in Germany.
This simple dish is great with seasonal vegetables from your garden like cucumbers, peas and beans. Just steam the veggies and serve with the Pork Chops over rice!
juice of two lemons Chinese light soy sauce (same amount as lemon juice) 2-4 pork chops
Combine the lemon juice and the soy sauce. Marinate the pork chops with this sauce in the fridge as long as possible.
BBQ over a hot grill until done (about 6-10 minutes depending on the thickness of the pork chops). Don't forget to baste with the leftover marinade while cooking!
For Marco's party I made Roasted Red Pepper dip which everyone really liked. This dip is awesome with Italian bread like focaccia. We will also post the recipe for the incredible chocolate cake that Barb made for Marco soon, so stay tuned!