Heart to Hearth Cookery

Spring Plate

When writing the bill of fare for my March 16, 2013 hearth cooking class at Bolton Mansion, my thoughts were about seasonally appropriate foods and providing as many hearth cooking technique opportunities for students.  In addition, I wanted a good blend of flavors and colors.  Without even thinking about St Patrick’s day, my plate shows the green of the tansy, gooseberry cream and spinach pudding and the orange of the broiled Spanish potatoes.  A St Patrick’s Day plate for sure!

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