Friday, October 23, 2009

Tonight's menu

Dinner for seven tonight. A couple of vegetarians in the mix.

Tomatillo salsa and chips
Carrot ginger soup
Ground nut stew with rice
Cornmeal pound cake, sour cherries, and Swedish cream

The order of battle: I didn’t make the chips. I put the sour cherries in the freezer earlier in the summer, the salsa a couple of weeks ago. The soup I made yesterday. The pound cake, stew, and rice I made today. I'll make the Swedish cream just before serving.


YourFireAnt said...

Tell me about Swedish cream.


Matthew said...

Swedish cream is from Mark Bittman's How to Cook Everything cookbook (p 647 in the paperback version). I whip heavy cream to soft peak stage, adding a bit of sugar and vanilla extract, and then fold in sour cream. Bittman's recipe calls for a cup of cream and 1/2 cup sour cream, but I never make that much. It's the Brooklyn Bachelor's creme fraiche, but without the diacritical marks.