- 1 Pint Fresh Strawberries, sliced
- 1 Pint Fresh Raspberries
- 1 Pomegranate, broken into sections
- 2 Blood Oranges, sliced
- 4-5 Mandarin Oranges
- 1 Package Smoked Salmon, thinly sliced
- 1 Pineapple, sliced into bite sized pieces
- 2 Starfruits, sliced
- 1 Green Apple, sliced
- 1 Zucchini, sliced into ribbons
- 2 Avocados, sliced thin
- 1 Pint Fresh Blackberries
- 1 C Pre Packaged Fruit Dip
- 1 C Cream Cheese
- 8-10 Mini Bagels
- 2 TBSP Everything Bagel Seasoning
- 2 Boxes Wellington Crackers (Assorted Crackers, Multigrain Whole Grain Crackers, Cracked Pepper Crackers)
- Slice the bagels in half and toast them under the broiler. Keep an eye on them as they can burn fast.
- Arrange the bowls of fruit dip, cream cheese, and everything bagel seasoning onto the serving board first.
- Then, arrange the prepared fruits and veggies on the board in rainbow color order.
- Place a piece of parchment on the board where you will place the salmon. You can crinkle it up a bit and shape it into a bowl. Place the salmon inside. This is just to keep it separate from the fruit and veggies.
- Arrange the Wellington Assorted Crackers all over the board. Serve immediately with small plates! By: Liz Buuck @Buuck Farms Bakery
- 1/3 C All Purpose Flour
- 1 tsp Smoked Paprika
- Salt and Pepper to Taste
- 1/2 C Panko Breadcrumbs
- 1/2 C Crushed Wellington Croissant Crackers
- 2 Lg Eggs
- 16 oz Creamy Goat Cheese
- 3/4 C Vegetable Oil (or any good frying oil)
- Hot Honey for Serving
- Make a dredging station by setting out three bowls. In the first bowl, whisk together the flour, paprika, and salt and pepper. In the second bowl, whisk the eggs well so that there are no stringy egg whites left, then season with salt and pepper. In the third bowl, stir together the panko breadcrumbs and crushed crackers.
- Divide the goat cheese into 24 pieces about 1 TBSP in size. It’s easiest to do this by slicing it in half, then slicing those halves in thirds so that you have 6 equal pieces. Then make 4 balls out of each section. Roll the goat cheese into a ball in your hands.
- Dip into the flour, then the egg, and finally into the breadcrumb/cracker mixture.
- Heat the oil in a large frying pan. You don’t need a lot of oil, just about a half inch in the pan.
- Once the oil is hot, fry the goat cheese in batches, about 5-6 at a time. Fry for about 2 minutes per side, until they are golden brown. It happens fast, so don’t walk away!
- Remove from oil and let drain over a cooling rack with paper towel underneath.
- Serve while still warm with a hot honey drizzle.
- *These can be frozen after they are fried and kept for 3 months in the freezer. To reheat, bake at 425 for 10-12 minutes.By: Liz Buuck @Buuck Farms Bakery
- 2 TBSP Butter
- 2 TBSP Olive Oil
- 3 Large White Onions
- 2 Large Sweet Vidalia Onions
- Salt and Pepper to Taste
- 2 tsp Worcestershire Sauce
- 6 C Beef Broth
- 1 Bay Leaf
- 1 tsp Chopped Fresh Thyme
- 1 French Baguette
- 1 C Shredded Gruyere Cheese
- Wellington Assorted Crackers
- Slice the Onions into about 1/4″ slices.
- In a large stockpot, heat the butter and olive oil, then add the onions and cook over medium heat. Stir them around about every 10 minutes. After 25-30 minutes, they will start to develop some color and caramelize. Keep cooking them until they are a dark amber color and are sweet. Season the onions with salt and pepper. Add the Worcestershire sauce, beef broth, bay leaf, and thyme. Bring to a boil, then simmer for 45 minutes.
- While the soup simmers, slice the baguette and rub with olive oil. Sprinkle with salt and pepper and toast under the broiler.
- When the soup is ready, ladle it into individual oven proof dishes, top with 1-2 sliced of toasted baguette, and about 1/4 C of shredded gruyere. Place under broiler until cheese is melty and starting to brown. Serve immediately. By: Liz Buuck @Buuck Farms Bakery