Turning Over a New Leaf

fried basil for grilled cheese

Exciting new things on the horizon:

Ham & Cheese Biscuit

fried egg, applewood smoked ham, and white cheddar on a parmesan-rosemary buttermilk biscuit

Singing in the Rain
grilled cheese sandwich with fried basil, fresh mozzarella and white cheddar, served with homemade tomato soup drizzled with
toasted pine nut oil

LRBC Apple Butter and Black Mission Fig Jams

In addition to specials, we've used this contemplative time to work on some canning, and I just whipped up a new batch of LRBC Apple Butter and do have a batch of Oregon Strawberry-Pinot Noir Jam in the works that should be processed tomorrow, for those of you that have inquired.

Proudly, devotedly, and wholeheartedly serving Courier Coffee

Joel has also been working on a new espresso so make sure to come and check that out. In the meantime, please enjoy this recipe for the Toasted Pine Nut Oil.

Toasted Pine Nut Oil
We're using this oil as a garnish for our homemade tomato soup this weekend but it would be a wonderful base to a salad dressing or paired with chicken or white fish.

1/2 cup toasted pine nuts
1 clove garlic, minced
couple of sprigs fresh rosemary
pinch of kosher salt
1 cup extra virgin olive oil

combine ingredients in jar and seal. allow to marinate for at least two hours. (we let ours sit overnight in the fridge.)

strain (optional) and use to your heart's desire.

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