Our first Sunday Supper was fantastic! Nine families, 30 friends ranging in age from six to 70, and glorious early-summer weather. The pictures and menu tell it all.
Big thanks to our friend Robin, owner of B&B Photography, for taking the awesome pictures!
Farmer’s Market Sunday Supper Menu
Appetizers (clockwise from top): baskets of sliced bread, warm chevre, radishes, olives, warm chevre, frittata, tapenade
Wedge of Petite Basque cheese and red wine
Spring salad, leek and beet green frittata, and sliced beef roast with morel-sherry cream sauce
Cranberry-stuffed olives with orange zest
The hostesses serving dinner
Linguine with pesto
Take one of each: cupcakes of dark cocoa or lemon with candied lemon peel
We made two of these for our first Sunday Supper. Susan found the lovely white ceramic bakers, which come with roasted red pepper seasoning packets, at Boise Co-op.
Roasted Red Pepper Baked Goat Cheese
From Gourmet Du Village’s Chevre Cheese Baker
Chevre Cheese Baker from Gourmet Du Village
5 oz. soft unripened goat’s milk cheese
½ pkg. Gourmet Du Village roasted red pepper seasoning
1 TBL red pepper flakes
1 TBL pine nuts
¼ cup coarsely chopped grape tomatoes
1 TBL chopped shallot
6 pitted Kalamata olives, chopped
½ tsp olive oil
Blend the cheese and seasoning. Add the nuts, mix well. Gather into a ball, using a piece of plastic wrap, shape the mixture into a log of about 4” long. Pour the red pepper flakes onto a plate. Roll the cheese log into the red pepper flakes, coat well. In a small bowl, mix the tomatoes, olives, shallot and olive oil, then spread in the baker. Place the cheese log on top, cover and bake in a preheated oven 350 F for 10-15 minutes. Serve with sliced baguette, mini pita breads, or crackers and raw veggies. Enjoy!