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goat butter spread with edible flowers from the garden


A Simply beautiful rectangular slate serving tray lovingly spread with goat butter and sprinkled with edible garden flowers from our friend Christie White.  She and her husband Luis treated us to this with lunch at their Lake County farm.  I'm in heaven as I remember the deliciousness of this appetizer.  Christie uses European style Meyenberg brand goat milk butter softened and artfully spread on this slate, then she sprinkles fresh edible garden flowers and herbs picked from her garden, Martha Stewart don't steal this idea, lol.


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Makes enough marinade for 2-3 chicken breasts
Marinade Ingredients
1/4 cup lightly chopped fresh Tarragon
1/2 small Jalapeño pepper, sliced thin
1 shaved clove of Spring Garlic
2 T Extra Virgin Olive Oil
2 T fresh Lemon Juice
1 T old style Maille Mustard
Sea salt and freshly ground black pepper, to taste

Stir ingredients together in a bowl that will hold chicken.
Add the chicken and marinate for 4 hours.
Place chicken in a hot grill for about 10 minutes on each side.

Serve with garbanzo bean salad, recipe to follow.