Susho Hossen

This is the final day of my zen catering week and what a week it has been! I don't think I have ever cooked so much out of my kitchen. Catering for 25 people and now today for 50 is a unique challenge out of a home kitchen. Refrigeration is one problem: Where do I put everything? And oven space, I can't cook the Orange Peel Bread and Focaccia at the same time.

I have a new appreciation for tea breads, I love how not sweet they are, I've made several of them this week, Cranberry Walnut, Blueberry Pound Cake, Date Pecan and Orange Peel Bread. Most of them from Marion Cunningham's essential cookbook The Fannie Farmer Cookbook.

I have some pictures and recipes (including my take on Molassas Brown Sugar Spice Cookies that are awesome!) that I'll post later, but for now here is today's menu:

Shuso Hossen

Reception

Local Chevre with Sheep’s Milk Yogurt

& Fresh Thyme

Roasted Red Pepper, Feta, Hummus

Olive & Lemon Tapenade

For dipping and spreading on:

Home made Parmesan Focaccia

Celery & Carrots

Etc…

Vermont Cheese Curds

Orange Peel Bread

With Sweet butter

Date & Pecan Bread

With Sweet butter

Clementines