Monday, June 21, 2010

RE: Polenta, Poached Egg on Crumpet with Orange Marmalade Cream

Garnished with lavendar and calendula petals.
This brunch piece was created with servings of greens with pancetta and polenta prepared the night before. See recipies above. In addition, it was served on a toasted crumpet with creme fraiche that had orange marmalade stired into it. Served with grapefruit mint iced green tea, a delightful combination of bitter and sweet and yummy.

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