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SIUSLAW NEWS ❚ WEDNESDAY, APRIL 5, 2017
A soup suitable for springtime
Spring might not be a season many people associate with soup,
but the following recipe for “Borscht with Crème Fraîche” from
Laurey Masterton’s “Th e Fresh Honey Cookbook” (Storey) makes
an ideal spring appetizer, even for those people who are not big
on beets.
BORSCHT WITH CRÈME FRAÎCHE
Serves 4
For the crème fraîche
2 cups heavy cream
2 cups sour cream
For the borscht
1 bunch (1 pound) baby beets, with tops
1 pound new potatoes
1⁄2 cup honey, preferably avocado honey
Sea salt
Fresh dill for garnish (optional)
Try one of our mouthwatering
Salads or Sandwiches
“A great treat
before or after
Golf!!”
Open Daily for
Lunch menu offered from 11-6pm
Homemade Soup Daily
Beer, Wine, Cocktails
Daily
Happy
Hour
3-6pm
The Grill Restaurant & Lounge
at Sandpines
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
Hi, Welcome Restaurant
to Mo’s
Mo’s
®
~ FEATURED LOW-CARB SELECTIONS ~
SALMON: SHRIMP
Grilled, Poached, or SKEWERS
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$12.95
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
All of the above are served with
for dessert...
Green Beans or Mixed and
Steamed
Veggies and a Shrimp Dinner Salad
MARIONBERRY OR PEACH COBBLER FOR $4.95
www.bridgewaterfi shhouse.com
A LL NEW DINNER SPECIAL!
2 Entrees FOR $20.00
the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
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Sunday - Thursday 4pm-6pm
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more
Every Month Mo’s has brought in special “Motivation for Kids”
BBQ PORK RIBS: Baby Back Pork Ribs with
tables which raise money for local charities that are devoted to
helping the wellbeing
of local
children.
month
James
Gang
BBQ This
Sauce
C.R.O.W is the local charity being honored.
1. To make the crème fraîche, combine the heavy cream and sour
cream in a jar. Shake thoroughly to mix and place in a warm pot
overnight. Once the cream has thickened, refrigerate until ready
to use. Crème fraîche will keep in the refrigerator for 1 week.
2. Cut off the beet tops and chop them. Combine the beets, the
chopped tops and the potatoes in a 6-quart soup pot and cover
with about 2 quarts of cold water. (Don’t completely fi ll the pot;
put in just enough water to cover the vegetables.) Bring to a boil,
then reduce the heat to a simmer. Cook until the beets can be
pierced with a fork, about 15 to 20 minutes, depending on the size
of the vegetables.
3. Prepare an ice-water bath by fi lling a large bowl with ice water.
Remove the beets and the potatoes from the cooking liquid using
a slotted spoon. Plunge the cooked beets into the ice-water bath
and slip the skins off . Strain the cooking liquid through a sieve or
colander and into a bowl. Compost the beet skins and the cooked
beet greens.
4. Grate or chop the
Treat yourself to an
beets and potatoes and
extraordinary
return to the broth. Add
the honey and season
EASTER FEAST.
with salt to taste.
SUNDAY APRIL 16TH
5. Serve hot with 1
tablespoon
crème
Make your reservations today.
fraîche per serving.
Wine | Beer | Martinis | Small Plates | Seafood | Dessert Add a sprinkle of fresh
dill on top, if you like.
1297 Bay Street Florence • 541-997-1133
Monday - Friday
Surfside Restaurant
Call: 541-997-8263
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Great Food
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
1285 Bay Street in Old Town Florence • (541) 902-8338