Posts Tagged ‘mussel soup’
Christmas carols were playing and it was a convivial atmosphere. A food lover’s mistletoe, cookbooks tied with ribbon bows dangled from the ceiling.
Authors were dispersed around the room, their stalls laden with cookbooks and samples.
Cute CakeSpy illustrations greeted patrons. Love hearts and unicorns!
Jessie Oleson was as sweet as her treats! Her book is titled CakeSpy Presents Sweet Treats for a Sugar-Filled Life. On a bejewelled three tiered cake stand were rainbow cookies and cupcakes baked in ice cream cones.
Whimsically decorated cupcakes baked in ice cream cones.
CakeSpy designed greeting cards.
Kibbeh, a Middle Eastern meatball of bulgur and minced meat, was a nutty appetiser.
Scallop sized and golden, the Etta’s crab cake was a delectable morsel.
Tom was carving roast chickens rubbed with Chinese 12 Spice Rub.
The pieces of chicken were tender and juicy with a crisp skin.
A simmering pot of Mediterranean mussel soup with chickpea, fennel and lemon was spooned into little cups. It was a soothing combination of ingredients, perfect for a cold day.
Served in cupcake liners, the Dungeness crab and roasted poblano hushpuppies were cooked in an æbleskiver (Danish pancakes) maker.
Greg had trays of Yuletide cookies of faux-reos (fake Oreos), lime and pecan snowballs, turbinado sugar leaves, cocoa nib chocolate truffles and almond macaroons.
Kurt was cutting wedges of Dinah’s Cheese, a creamy Camembert style cheese with a complex flavour profile.
A tower of glazed, frosted, dusted and sprinkled doughnuts was at the Top Pot table.
I munched on dad’s sardines, gin drunk currants and caramelised onions on a cracker while calculating my guess for the number of Goldfish Crackers in the jar.
I was curious about the striped and cubed jellies. They were from The Seasonal Cocktail Companion by Maggie Savarino.
The Kit Kat shaped jelly shot was cherry daisy and the cube was Earl Grey infused gin. The wobbly orange square was an intense burst of bergamot.
He brought six home made bottles of bitters for tasting. A splash of sparkling mineral water and a couple of drops of bitters was a refreshing beverage.
The mini sausage corn dogs reminded me of the Easter Show in Sydney. Crumbly and meaty, the corn dog dipped in mustard sauce was scrumptious party food.
I was delighted to spot the ginger molasses sandwich cookies. The spiced sugary discs were the essence of the festive season.
The Palace Ballroom buzzed with energy and we were all there to support our local cookbook authors!