|Biscuits, as far as the eye can see.|
You've got your American BISKITS, and there are French BISQUEE, but they're spelled the same and it all tastes delicious!
|Biscuit Cuilliere avec Mousse au Chocolat et Framboise|
For dessert, I wanted to play up the International side of things, and made the chocolate-raspberry dessert pictured above. There are a lot of international substitutes for the concept of biscuit: the French biscuit, which means baked; the Spanish bizcochito, a sugar cookie; Italians have biscotti, which literally means baked twice, and they are. If I'd had time, I would have made biscotti for the guests' take away treat, but I needed to make Biscuit Ice Cream for their pre-dessert. Liz made sheets of baked biscuit dough, soaked it in milk, then made the custard from that. It didn't come out quite as biscuit flavored as we'd liked, but it was good. We crumbled the crispest edges, laced them across strawberry jam, scooped the ice cream atop that, and sent it out. it was fun!
Saturday was the festival proper, in downtown Knoxville. There were booths for biscuit sampling, a Mr. & Mrs. Biscuit contest, biscuit art, biscuit making competitions and the Blackberry Farm Biscuit Brunch. Krissy, Josh and I were there, along with some hard-working line cooks and servers. We served savory cheesecake with beets and strawberries, pork cheeks with grits and ramps and vanilla bean pot de creme with strawberries and a sweet biscuit.
|Eight rugs at once!|
I'm glad I don't have to do my laundry outside the home anymore, but I will always bring my knitting with me when I need to wash my rugs.