Sunday, May 2, 2021
Friday, April 23, 2021
I had so much fun planning our Easter menu and prepping all the courses. It's been so long since we've had a dinner party! I ordered both the cod and the lobster from my favorite fish market in Maine, which is where my dear brother and sister-in-law happen to live!
Thursday, April 15, 2021
Our good friends, Dorita and Rudy Pina joined us for Easter dinner this year. It was so fun to laugh, love, enjoy lively conversation and tasty food. The theme this year was FRENCH! Today I am going to talk about our starters and first course.
|My husband, Jerry is on the left.|
|Butter Poached Cod heading to the dining room!|
|Our bearded iris are in full bloom!|
Wednesday, March 31, 2021
This is a Ree Drummond recipe--The Pioneer Woman of Food Network fame. They are actually more like a shortbread than a traditional Irish scone, but are fabulously delicious! I added one additional Tbsp. of rosemary than Ree calls for (2 in the scones and 1 in the glaze), but otherwise stayed quite true to the recipe.
3 cups flour, plus more for rolling the dough
2/3 cup granulated white sugar
1 Tbsp. plus 1 tsp. baking powder
¼ tsp. salt
1 cup (that’s 2 sticks) very cold butter*
1 cup heavy cream
2 lemons; the zest of 2 and juice of 1
3 Tbsp. finely chopped Rosemary for the scones
1 Tbsp. finely chopped Rosemary for the icing
4 cups powdered sugar**
½ cup half and half, plus more if needed for thinning
Pinch of salt for the icing
*I put my butter in the freezer for about ½ hour to get it very cold. I recommend grating the cold butter rather than cutting in with a pastry cutter. Much easier! Ree suggests cutting the butter in with either 2 knives or a pastry cutter, which works, too.
|I grated the butter right on top |
of the sifted dry ingredients.
**This will make more icing than you need for 24 scones, but if you have lots of Lemons it would be great on a Meyer Lemon Pound Cake or Lemon Bundt cake.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Place the flour, granulated white sugar, baking powder and salt into a sifter. Sift the mixture into a large bowl until it is well combined. Grate the butter into the flour and gently mix with a fork until the butter is cut into the flour. You may also cut the butter in with a pastry cutter, but grating makes it much easier to mix.
Measure the cream in a spouted measuring cup and crack in an egg. Zest one of the lemons and add the zest to the cream. Add 2 Tbsp. Rosemary to the mixture. Whisk together and then drizzle it into the flour-butter mixture, stirring gently with a fork until combined and a dough forms. The dough will be quite shaggy.
Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about ½-3/4 inch thick and 18 x 10 inches.
Use a knife to cut dough into 24 equal pieces. Ree Drummond suggests cutting into squares and then cutting again to form rectangles. My dough was not holding together well enough so I simply formed 24 small rounds from the squares I cut believing all of the butter would bring them together as they baked...and it did!
|Unbaked, these scones are very shaggy, |
but came together beautifully after baking.
Bake until just barely golden brown, about 18 minutes, then allow to cool completely.
While the scones are cooling, make the icing. Combine the powder sugar and half and half in a large bowl. Add the juice of the lemon you zested to the bowl. Zest the second lemon and add the zest to the bowl. Add 1 Tbsp. Rosemary and whisk until combined. Add a little extra cream/milk/or water if it needs thinning. I also added a pinch of salt, which Ree does not call for, but it helped soften the sweetness of all that powdered sugar.
Once the scones are cooled coat the tops by gently dropping them into the icing. Allow the glaze to set completely before serving.
Easter, one of my favorite holidays, is this Sunday! This will be the second year in a row we are not having our big "hoo-doo" dinner, but we are having our good friends, Dorita and Rudy Pina over to share a meal. The theme this year is French. Here is my menu:
EASTER * APRIL 4, 2021
A VERY SPECIAL CELEBRATION WITH DEAR FRIENDS
PaLmiers fait par Chef Dorita
MaRinated Shrimp with Champagne buerre blanc
Classique Olive Tapenade
CHILLED PLUM SOUP WITH RoQuefort Panna Cotta
Cucumber AND MINT Granita
Butter Poached Maine Cod with French Tarragon Lobster Garnish served on Pea Puree
Gruyere Escalloped Pommes de Terres
Haricot Vert Almondine
Lemon Curd Cheesecake with Candied Lemon Slices
CHAG PESACH SAMEACH!...HAPPY PASSOVER!
UNTIL NEXT TIME...
Wednesday, March 24, 2021
I love all animals...dogs, cats, horses, donkeys, insects, flying things, wild animals and more! During this last year of much more time at home, my husband, Jerry and I have spent a lot of time watching the birds. My old friend Diana Makes, knowing I love bird-watching, sent me a recipe that sounded like a winner for our feathered friends.
BIRD FEEDER WREATH
This wreath was very easy to make and the birds loved it! They devoured the whole thing in just under 3 days! Here's how to put it together...
4 cups of bird seed. I used the seed with fruit and nuts.
About 1 cup of fresh cranberries or enough to cover bottom of Bundt pan.
2 packets unflavored gelatin
1/2 cup warm water
1/3 cup cornstarch
3 Tbsp. light corn syrup
Thick ribbon for hanging the wreath
Nonstick cooking spray
Spray Bundt pan with cooking spray. Place the cranberries in bottom of pan. Measure out the seed. In a medium sized sauce pan on medium heat, whisk together the packets of unflavored gelatin and warm water. Whisk until dissolved. Add in the corn starch and light corn syrup. Whisk until there are no lumps left.
The mixture starts to form a thick paste very quickly. The paste should be smooth and thick. Once the paste is formed, remove the pan from the heat and stir in the 4 cups of bird seed. Add the combined mixture to the Bundt pan.
|Bailey Sykes is so well behaved, he is waiting to say 'Ok to EAT'!|
|And now, Mom Karen gives the go-ahead.|
|Goldie Prim with her Mom, Joyce.|
|La Quinta Ungerecht checking out her treat.|
|Augie Fahey and her Mom, Kathy sniffing out a potential treat.|
|Here's Bailey Prim, new addition to the family, biting into his snack.|
|I love the Itule dogs! Pablo is taking his biscuit from his Mother, Lori.|
|Zoey Manspeaker seems to be enjoying her treat, too!|
|Sammy Ungerecht taking a careful bite!|