I can say quite confidently that I have never made so much Swedish Kladdkaka as I did this weekend. Last week’s Kladdkaka was actually a tasting sample for a catering gig my boyfriend had this weekend down in Cape Elizabeth. Over two days, we (he) prepared everything from scratch, and I have to say, aside from the cake, even though I was there assisting him the whole time, I’m not quite sure how everything came together as beautifully as it did. I was able to snap some photos of the cold dishes as we prepared them before the guests arrived. Unfortunately I wasn’t able to photograph his Sausage & Peppers, the beautifully roast Pulled Pork (Boston Butt), or the impromptu Seared Scallop / Pancetta / Dinosaur Kale dish, as we were in full service mode at that point.
So just a few photos of his exquisite food… And after this, I promise! Back to sewing.
Native Maine Oysters from the Penobscot Bay, shuck just in time for the guests to arrive. It was a great wide-open kitchen to work in, and fun interacting with the guests, but most of all, it was fun for us to work in a kitchen together again (one other than our own that is). We met working in a restaurant in Brooklyn, and it was great to see how well we still work together.
Dough for the Lamb / Mint / Ricotta Flatbreads, made to order. And below, pitted cherries for the BBQ sauce (pulled pork):
And while the frightfully cold and rainy weather left something to be desired, it was all in all a delightful (and exhausting!) weekend and I am quite confident we left behind some happily satiated guests.