Becky Luigart-Stayner; Lydia DeGaris-Pursell

Celebrate the flavors and mood of the season with a savory harvest menu.
Pears with Goat Cheese and Preserves
Curried Butternut Squash Soup
Leek and Potato Tart with Gruyère
Pear and Roquefort Strata
Spiced Fig and Walnut Bread
Raisin-Rosemary Rye Bread
Honey-Apple Crumble with Dried Fruit

October 17, 2003

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