Fresh Corn Soup
3 cups heavy cream
3 ears of fresh corn, -kernels cut from cobs, cobs broken in half and reserved
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 celery stalk, thinly sliced
1 garlic clove, pressed
2 cups water
2 large fresh thyme sprigs
1 cup sherry
1 tbs sherry vinegar
- In a heavy bottom stock pot, sauté corn stalks, onions, garlic and thyme in butter for 15 minutes on medium heat until vegetables are tender. Remove from heat and add the water, sherry and sherry vinegar. Cook for 5 minutes. Add heavy cream and cook for 10 minutes. Strain the soup. Place the soup back in the pot. Add fresh corn salt & pepper and cook for 10 minutes until corn is tender.
Heirloom Tomato Salad
1ea Red, Yellow & Green zebra Tomato
1ea Cucumber; peeled and sliced to 1/4in diameter
1ea Red Onion sliced cut in half; sliced thinly
2tbs red wine vinegar
2tbs olive oil
2 tsp Little Rock Caviar
Fresh ground black pepper & Sea salt
2pc basil slightly torn
2pc sage leaf
- Slice the tomatoes into 1/8ths. In a ceramic or stainless steel bowl layer the bottom with cucumber slices; follow with red onion. Cover them with red wine vinegar. Add the tomatoes followed by sage and basil. Cover with olive oil. Let the salad stand for 20 minutes. Right before serving, season the salad with sea salt and black pepper.
