Springing Into the Season

To introduce ourselves to Baltimore, Three Points Kitchen threw its second real-world, y’all-come-on-over event this past Sunday. Friends from far and near were kind enough to stop by and sample our kitchen’s offerings.

It was a Mad Hatter Tea Party of sorts, celebrating the arrival of the fresh produce of the season–bright pea and mint soup, roasted rhubarb, pencil-thin asparagus with wasabi dressing, duck egg salad on slices of warm baguette fresh from the oven, and radishes, baby greens, and homemade lemon butter slathered over just-baked rye bread. Plus sweets worthy of the Queen of Hearts, if we do say so ourselves.

We stopped just shy of breaking out the croquet mallets. The local Waverly Farmers Market provided most of the produce, including beautiful strawberries from the Eastern Shore that we topped with a St. Germain Crème Anglaise. And just a few minutes shy of closing, the always-friendly staff at the Wine Source helped us procure all the parts of the Light Guard Punch we served alongside a watermelon lemonade for the abstainers in the crowd.

Here are a few of the recipes:

Asparagus with Wasabi-Mayonnaise Dip

Cornmeal Parmesan and Poppy Seed Crackers

Graham Crackers

Braided Lemon Bread

Spinach and Mushroom Phyllo Dough Triangles

Rhubarb Penuche Tart

Tiger Tea Cakes

St. Germain Crème Anglaise

Light Guard Punch

4 Comments Add yours

  1. Kathryn says:

    Oh, wow- I’m drooling! Trying to figure out what’s on the brie, though. Is it caramelized onions? It looks like it could also be sun-dried tomatoes. I’m voting for caramelized onions 🙂

    1. Molly says:

      Hi, Kathryn. It’s actually rhubarb that was roasted down to a pretty soft compote starting from this recipe.

  2. The radish, baby greens and butter on rye has my stomach growling.

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