The Quilt Inn Country Cookbook

Aliske Webb

peas. Remove from heat briefly.

Combine vinegar, honey, salt, orange juice and sesame oil. Stir into vegetables

and return to heat. Stir in rice, green onions, and coriander.

Serve immediately, as a side dish with lamb or fish or with pita bread as main

dish. Goes well with a Beaujolais wine.

Sunday Salmon Souffle

eggs, separated

/2 cup heavy cream

tbsp. smoked salmon, slivered fine

tbsp. fresh chives, chopped fine

/2 cup Parmesan cheese, grated

tsp. lemon zest

tsp. cornstarch

pinch salt

fresh ground pepper to taste

Preheat oven to 350F and lightly butter 6 individual ramekins. Coat inside of

ramekin with grated Parmesan cheese and set aside.

Stir together egg yolks, cream, salmon, chives, zest, cornstarch, salt and

pepper in mixing bowl.

In separate bowl, beat egg whites with a few drops of lemon juice until form but

not dry. Fold egg whites into yolk mixture.

Fill ramekins with souffle mixture and place on baking sheet. Bake for 10

minutes or until fluffy and golden. Serve immediately with a salad and Merlot wine.

For a decadent ending to Sunday Brunch or for an afternoon High Tea try

these delicious English scones (or American tea biscuits) with tangy lemon sauce.

Sunday Scones and Lemon Curd

Traditional English Scones:

cups all-purpose flour

tbsp. sugar

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Country Cooking