GO WILD! with MAINE WILD BLUEBERRIES

Posted on January 21, 2018  /   Posted in Blog Posts, Rabbit Hill

CHERYL WIXSON’S KITCHEN

AT RABBIT HILL FARM

presents

GO WILD! with MAINE WILD BLUEBERRIES

   

ONE

Rabbit Hill Tapas

Bread & Butter Pickles, Old-fashioned Crock Dill Pickles

Kitchen Honey Oatmeal Bread & Italian Flatbread

Rabbit Hill Pate, Rosemary Whipped Butter

Wild Blueberry & Corn Salsa* Bites

 Barbour Farm Sparkling Cider  2016 Vintage

Deer Isle Cider Company

TWO

Potage Celine with Wild Blueberry Aioli

Carrot – Celeriac Soup

THREE

Crocket Cove Clam Fritters

Cheryl Wixson’s Kitchen Organic Maine Wild Blueberry Ketchup

FOUR

Grilled Duck Breast with Wild Blueberry Sauce

Gratin of Potatoes & Rabbit Hill Leeks, Butternut Squash

Fennel sautéed with Wild Blueberry Coconut oil

Watermelon Radish & Sprout Salad with Wild Blueberry Dressing *

FIVE:  A dessert sampler

Wild Blueberry Cheesecake with Chocolate Cookie Crust

Red Barn Farm chevre

 

Wild Blueberry Fool *

Heiwa organic tofu

 

Wild Blueberry  “Breakfast” Bar *

Ice Cream Lady Fresh Coconut Ice Cream

 

* Recipes available at www.wildblueberries.com/schoolfoodservice-recipes/

Comments are closed.

Maine Ingredients ~ Our Main Ingredients ™

© 2018 Cheryl Wixson's Kitchen, LLC. All Rights Reserved