Wednesday, 9 July 2014

But first we must eat...

Pete and Danielle meet us at the Burlington Airport in their Cadillac.
First stop is the supermarket.
 
Am I still in New Zealand?
These Gala, Braeburn and Sonya apples are from New Zealand.
Salad greens,
Radishes,
Huge watermelons.
Oyster Bay Sauvignon Blanc which is bargain at this Super Market $8.99US. Cheaper than we can buy it at home.
A tank full of live Lobsters...
 
 
25 minutes in the steam oven changes their complexion.
They have huge pincers.
Danielle prepares the fennel, radish and carrot salad
While Pete attends to the lobsters.
 
 
Some of the lobster meat is warmed through with melted butter.

By the way - Have you noticed that butter has been rehabilitated?

Scapes (garlic stem) with asparagus round out this magnificent feast.
Fresh raspberries, Washington cherries and fruit salad.
Danielle has a special technique for the fruit salad...
She had mangoes, peaches and blue berries...
Then she selected the fruit with the sharpest flavour. In this case the peaches.
Prepare a simple sugar syrup by mixing two tablespoons if sugar with ¼ cup water; heat in the microwave for 30 seconds. Place the chopped peaches in a blender or food processor, add the syrup and whizz till finely blended.
Pour this blended fruit mix over the other chopped fruit and serve at room temperature. Add some Cointreau or Grand Marnier if you are using strawberries or raspberries.
We enjoyed the feast...

 

And watched the sun set over Lake Champlain.

 

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