Saturday dinner – 02/27/2010

This week the menu is something of an old favorite. Sometimes you hit upon a combination that just works. There’s something about perogies and succotash that just go so well together. Add in some caramelized onions & a pork product and call it a meal.

Menu
Roasted sausages with fennel & mustard glaze
Cheddar & potato perogies
Corn, kidney & lima bean succotash
Beer Bread with Thyme & onions

Cobbly Cake #2 by ted_badger for dessert

11 guests (3 children) – 3 boxes of perogies was just enough. Probably could of used a 4th box and had some left overs.

I used Alagash White as the beer in the bread. I also substituted dried thyme for the rosemary in the original recipe. There’s thyme in the succotash so I thought it would match better. We also didn’t have any rosemary. 🙂

Cobbly Cake #2 was a coffee cake with a layer of “date goo” for lack of a better term. It was very tasty.

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