Rhubarb Elixir:

Ahh, the famous rhubarb elixir. Cover 5 lbs of chopped rhubarb by an inch of water and bring to a boil. Simmer for 5 minutes then strain into a glass container. Add sugar and the juice of 1 lemon and stir while still hot.

Serve diluted with a bit of water or vodka.

 

Pear and Leek Frittata:

Sauté leeks in a large ovenproof pan; add sliced pears and cook gently. Top with crumbled blue cheese. Mix eggs, milk and seasoning, and pour into pan. Cook until puffed, browned and set.

Fresh eggs are delivered daily.
©Mecklenburgh Inn 2014
Email: info@mecklenburghinn.ca