EASTER TABLESCAPE



A couple of months ago a dear reader in Florida inquired about an Easter tablescape and I told her I would do my table early and do a post, so here is my table for this Easter.  I always set my table a day or two earlier as I don't want to realize at the last minute that I cannot find something, somethings is broken, etc.  I also want to wash the dishes and glasses as many times they are in the storage in the garage and the good glasses have been in the cupboard but are dusty.  Once everything is washed I will set the table a day ahead and cover with a sheet.  It is so nice on the day of the event to not have to worry about the table.  The other thing that I do is to have a copy of my dinner menu printed - this not only helps with grocery lists but gets rid of the OMG, I forgot to put the rolls in the oven!

The menu has varied a bit this year because of some special dietary needs of the family but I value the health and welfare of the family above all else and see these changes as a challenge to make a tasty dinner in spite of some demanding changes.

On to the tablescape.....

I just start layering. I have never gotten around to ordering a pad for this table (truth be told I don't want to store the pad) so I put a plain cream colored tablecloth on first and then the pink and white buffalo plaid cloth.

Next I added a little Battenburg mat, chose my chargers, centerpiece and little side candles. I then did what I call a "light check," and that is to light the candles, to make sure that everything works and it looks OK.

I had these small votives in first and they did not work - they did not give off enough glow for the little metal cups.

For the metal egg stand I used those little battery lights and they are so easy to hide in the excelsior and the paper flowers. I love these and they were marked down to $5 after Christmas and they have an automatic turn off switch if you forget to turn them off and the batteries last for a very long time.

These short, fat candles work perfectly.

Time for the napkin rings - I tried some bunny ear ones made from burlap and they were just a little too country for this table so I pulled out these silver plated spoon napkin rings. Very simple to clean these and make them shine - just have some warm soapy water in your sink and drop these one at a time in silver jewelry cleaner and count to about 7 seconds pull out and put in the warm soapy water, rinse with clear water and wipe dry with a soft cloth.

I selected a simple, white napkin with just a little lace accent.

After putting the silver napkin rings on the table I was not happy and pulled out these cute birds - they worked much better.

I had some cute bunny plates for the kids in the group (after Easter treasure from Pottery Barn kids) and was going to just use the salad plates that go with this off-white pottery but found these cute bunny plates the other day and they were very reasonable and I love them.  Using my crystal water goblets for adults and smaller glasses for the kids. I have other crystal but tend to use these all the time for a couple of reasons - 1) I love the thumbprint pattern and 2) they are dishwasher safe and in my book that is a big plus when you have company and want to get those dishes done after your guests go home. I chose some off white flatware for the table.

Found a cute Easter graphic and made the place cards.

The only special items you need to make the place cards is some cardstock paper and to get a nice crisp edge when you fold the paper over a bone folder works great.

Now time to take apart and wash everything (not the napkins they are just washed and ironed) and put the table together later. On Easter day I will also have some fresh tulips on the table in between the little candles.

Resource

Individual salt and pepper shakers, Restoration Hardware
Kids bunny plates, Pottery Barn Kids
Yellow striped Fluffkins plates, TJ Maxx
Pink and white buffalo check gingham cloth, Amazon
Battenburg napkins & runner, Marshall's
Crystal water goblets, Villeroy & Boch, Bernadotte pattern
Bird napkin rings, from The Garden Gallery, Morro Bay, CA
Chargers, fat candle holders, fat candles, dinner plates and dessert plates (not shown) all from IKEA and we do not have an IKEA here either but remember they ship! 
French wire egg stand, Martha by Mail but you can find these at craft and decorating shops, etc. and often they are not painted but is simple to spray paint them if you prefer that look.

Thank you for stopping by.

FULL CIRCLE FRIENDSHIP DINNER

I feel so blessed to have wonderful new and old friends and neighbors.  Recently I found out my dear neighbor next door was having a medical procedure so I thought it would be nice to fill a basket with dinner for her. This post is a testament to friendship that has come full circle - if that makes sense? One friend gave me a beautiful loaf of Panettone for Christmas (from a wonderful artisanal bakery in Amador City, CA, I will provide a link in resources later), another friend gave me a jar of the best lemon curd I have ever had (this is an Idaho product, information in resources too) and I combined the two to make lemon bread pudding to pass on to my dear neighbor for the dessert in her dinner basket. We had delish French toast with about half of the Panettone and I put the rest in the freezer. We had tried some of the yummy lemon curd on some scones but had most of the jar left to use in the pudding.

This is a recipe from King Arthur flour and is easy and delicious.  If you read this blog you will know I often mention that King Arthur is the only flour I use (except for wonderful Wondra). At one time it could be hard to find but not anymore - all the stores in my area carry their flour including the ubiquitous Walmart.  I love their self-rising flour, especially for biscuits, but it is harder to find.  However, once in a while they will have free shipping - woohoo, and that is when I load up and try things I might not want to pay shipping on but when it is free....! I will also add information for Mactaggart's Brand products - another Idaho company who makes simply the best products ever - they ship! Of course information in resources later.

Really a simple recipe - nothing hard here and the result is so good.  Whisk together the eggs,half & half, sugar, vanilla and Fiori - a word about Fiori di Sicillia - literally means "Flowers of Sicily" and is used as a flavoring.  It has this delicious citrus flavor and is sold in specialty stores, King Arthur sells.  I have theirs and I also have Mactaggart's Brand and I must confess that Mactaggart's Vanilla Fiori di Sicillia is just the best and once I tried, it is the one I use, it just adds a beautiful flavor - add it to a plain vanilla cupcake when it calls for vanilla and the cupcake is so elevated with an additional flavor profile.

Soak the cubed Panettone. You can find Panettone all year round in specialty stores and online but it will not be like the Panettone I had so if you try this you might want to add some toasted, slivered almonds.  I think this is such a good pudding recipe that even store bought Panettone will still be good.

Half in the pan...

Time to spread the lemon curd.  Thanks to my dear friend Debby (or as hubby affectionately calls her "Debby with a Y.") I now know tht Sticky Fingers Bakeries lemon curd is actually made here in Boise by Dorothy's and labeled Sticky Fingers Bakeries.  We took a field trip to where the items are manufactured and it is really an Idaho thing - fun to go and shop there and find more of her delicious jams, jellies, etc.  I recently purchased a large container of sourdough pancake and waffle mix Dorothy makes - no starter needed.  I am so eager to try as thanks to my dear, late father-in-law I love sourdough waffles but always forget about the starter and it ends up this flat, stinky thing in the back of the fridge.

The rest of the bread mixture....

Sprinkle the top with a little sanding sugar and ready for the oven...

Makes a big heavy loaf - I shared most with my neighbor but kept some for us and hubby who loves bread pudding was a little apprehensive about the addition of lemon curd but in the end loves this dish.

So into a good size gift bag with some homemade soup and rolls and our favorite butter, the pudding and some of Magner's hard apple cider.  At least she did not have to cook dinner.

Panettone Lemon Curd Bread Pudding Recipe:

Ingredients:

• 3 large eggs
• 2 cups half & half (fat-free is fine), light cream, whole milk, or a combination of milk and cream
• 1/4 cup granulated sugar
• 1 Tablespoon vanilla extract
• 1/4 to 1/2 teaspoon Fiori di Sicilia, to taste; optional
• 9 to 10 cups diced (generous 1" cubes) panettone or other bread
• a generous 1/2 cup prepared lemon curd, for filling
• coarse sanding, for sprinkling on top; optional
• Instructions
  1.     Whisk together the eggs, half & half, sugar, vanilla, and Fiori.
  2.   Put the cubed bread in a bowl, and pour the egg mixture over it. Stir to combine. Set the mixture aside for 30 to 60 minutes, so the bread can absorb much of the liquid.
  3.   While the bread is soaking, preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
  4.   Stir the bread again, then spoon half of it into the prepared pan.
  5.    Dollop the lemon curd over the bread/custard. Spread it out if it's not too sticky; though leaving it in clumps is fine, too, as it'll melt a bit and redistribute itself as the pudding bakes.
  6.   Top with the remaining bread/custard, patting it down gently.
  7.    Sprinkle with coarse white sparkling sugar, if desired; this creates a crunchy/sweet topping that plays well with the pudding's smooth interior.
  8.   Bake the pudding for 40 to 50 minutes, until it's golden brown. Remove it from the oven, and let it rest at room temperature for at least 30 minutes, in order to set, before slicing and serving.
  9.   Sift confectioners' sugar over the top of each slice; serve with a bit of whipped cream or ice cream, if desired.
                     Yield: 8 to 10 servings.
• 
  

Resource

Recipe: Adapted from King Arthur Flour

Mactaggart's Brand Products: Link

Dorothy's Products: Link

Andrae's Bakery, Amador City, CA: Link


Thank you for stopping by!

TASTY TUESDAY - APPLE - CRASIN ROLLS

These tasty apple rolls are not only good but versatile and fun and easy to make. Have them for a quick dessert with some reduced fat whipped cream or non-fat whipped dairy product or as a snack or nice and warm with some scrambled eggs for breakfast. Just remember they are low fat and low calorie and will not taste like pie crust.  Hubby likes them too.

On Tasty Tuesday I try and not use any special ingredient but in the case of these rolls I will make an exception because the egg roll wrappers are carried by most grocery stores.  Look for them in the produce section.

One thing that makes this so easy is that I get to use two of my favorite kitchen gadgets - the apple peeler and the box chopper.  These two items make short work of the rolls.

 I used about 1/3 Truvia brown sugar to Truvia white sugar.

Just follow the instructions on the back of the wrapper package and easy peasy to make the rolls - almost zen like and really fun to make these.

Be sure and spray either a silpat mat or if you don't have one use parchment paper.

170 Calories in three of the wrappers + the calories in the filling.  Hubby gets two and I am happy with one.

Some light whipped cream or not - I prefer them just as they come out of the oven. I freeze the leftovers.

Or turn them over to serve to a group - they get very nice and brown on the back.


Apple Rolls

Preheat oven to 375°

Ingredients

2 apples, peeled, cored and diced (I used Fuji)
2 T Crasins, soaked first in water to soften
Juice of a lemon
1/3 cup sugar substitute I used Truvia and some Truvia Brown
3 T Wondra Flour
2 tsp cinnamon
1/4 tsp allspice
1/8 tsp salt
1 egg, beaten
10 egg wrappers
1 T reduced fat butter, melted
2 t cinnamon sugar for dusting (I used real sugar)

Directions

Mix together the apples, Crasins, lemon and Truvia.  Add the flour, spices and salt.

Beat the egg and have a brush handy.

Spray your cooking sheet with non-stick spray (either a silpat mat or parchment paper. Add 2T of the filling to the wrapper, paint the edges with the egg and roll.

See the instructions on the wrapper package on how to make the apple roll.

Bake the rolls for 20 minutes and remove from the oven.

Brush with the reduced fat butter and dust with the cinnamon sugar and return to the oven for five more minutes.



Resource

Box chopper, http://amzn.to/1Uvypol
Apple peeler, http://amzn.to/1UvyzMy

Thank you for stopping by.

FOUR DIFFERENT KINDS OF COOKIES FOR ALZHEIMER'S IDAHO FIELD TRIP

If you follow this blog you know I volunteer for Alzheimer's Idaho (local grassroots organization) making the dessert for their monthly dinner is one of the things that I do.  This month these lovely ladies and some of their daughters are going on a field trip for their dinner. They are off to a local "Paint & Sip" for some creativity while they munch on Subway sandwiches and then cookies for dessert. 

Each month there is a drawing for a "Door Prize" and the hostess and I take turns providing the prize - it's my turn this month so a cute gift (it's a surprise) bag and ribbon and a door prize label and it's ready to go.

The first cookie is a hubby favorite - the Triple Chocolate Chip Cookie. I just made some simple labels in Corel Draw and printed them out on an 8 1/2 x 11 full sheet label and cut them out and applied to the bag. Tied with a cute black and white ribbon.

Recipe:

Preheat oven to 375°

1 cup butter
1 1/4 cups brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 cups flour, preferably King Arthur AP
1 cup old fashioned oatmeal
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 cup Toll house Delightfuls, filled baking morsels (if  you cannot find these you could add milk chocolate chips, the larger size.
1 cup California walnuts, chopped (or pecans, walnuts best)




Melt the butter in a sauce pan, remove from heat and stir in the brown and white sugar and mix until all combined, then put in the fridge for about ten minutes. Remove and test to make sure it is cool (don't want to scramble your eggs) and add the egg, the egg yolk and the vanilla. Then add the flour, oats, baking soda, salt and cinnamon and mix well (if you make sure you use a large sauce pan, this entire recipe can be made in the pan) one at a time add the three chips and then the walnuts - the dough will be a little stiff, but that is OK.  Form balls and place on a Silpat lined cookie sheet and bake for 12-14 minutes, depending on your oven.  The yield will depend on how big you make the cookie balls - my yield was about 3 dozen good size cookies. 

A perennial favorite with most folks the yummy Peanut Butter Cookie.

Recipe:

Preheat oven to 350°

2 cubes butter, softened
1 cup granulated sugar (preferably Bakers Sugar)
1 cup light brown sugar
2 eggs
1 1/2 cups peanut butter (preferably Adams, no sugar added)
2 1/2 cups King Arthur AP flour
1 tsp vanilla
1 tsp baking soda

In your mixer cream the butter and the sugars, add the peanut butter, vanilla and eggs, mix until it is all incorporated then carefully add the flour and soda (mix them together before adding to the sugar/peanut butter/egg mixture.

Roll them into balls (smaller than a golf ball) and then roll them in sparkling sugar and place on Silpat lined baking sheet and I like to take the meat tenderizer mallet and with the tenderizer side press down on the cookies - and since the cookies have been rolled in sugar the mallet will not stick and the holes from the mallet will all look uniform.

Bake for approximately 10-12 minutes, depending on your oven.

Yield: At least 3 dozen, depends on the size of the cookies.


Hubby's all time favorite Aunt Gert's Dunking Platters. I have big history with this cookie.  This recipe can be doubled, tripled, etc.  I used to fill my big yellow Tupperware bowl with this dough and make cookies for my now two grown sons to sell as little boys, at their lemonade stand on the weekends, at the Mace Meadows golf course in Pioneer, California.

Recipe:

Preheat oven to: 350°

1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
2 cups flour, preferably King Arthur AP
1 cup old fashioned oatmeal
2 cups Grape Nuts Flakes (nothing else will be the same) 
1 cup chopped California walnuts

Combine the butter and the sugars, then add the eggs, vanilla extract and combine.  Mix together the soda, baking powder and the flour and add to the sugar/butter mixture, then add the Grape Nuts Flakes, the oatmeal and the walnuts.  The batter will be stiff.

Make balls (smaller than a golf ball) and place on a Silpat lined cookie sheet and bake for approximately 12-15 minutes.

The reason they are called "Dunking Platters" is that they do not fall apart when dunked in milk or hot chocolate and the platter part is my Aunt Gert would sometimes make them very large as a big treat. We were allowed to dunk them till age 12 and after that she said it was considered rude but in fact she just looked the other way.

 

The most challenging cookie I make, the Sugar Dream.  This recipe is from a bakery in Fresno, California and I used to give myself a treat of one of these cookies while out shopping as they have stores in shopping areas.  One is all you need as they are melt in  your mouth good, like the best dreamy shortbread you have ever had, very rich - that is if you bake them correctly and therein in lies the rub.  No matter how you bake them they are still good but in order for them to be soft you have to find that exact balance between are they done and yikes they are too done.  The minute you see one edge start to turn brown take them out and let them sit in the pan for a few minutes before trying to move to a rack otherwise they will fall apart.  These are not soft but they will still be yummy.

Recipe:

Preheat oven to: 400°

1 cup (-2T) Wesson Oil
4 cups flour, preferably King Arthur AP
2 cups (+2T) Sugar, preferably Bakers Sugar
2 cubes (+1T) Butter, softened
2T Sour Cream
1t Soft Cream Cheese
1 1/4 tsp Vanilla Extract
1 t Baking Soda
1 t Salt
1 egg yolk

You can probably tell from this odd recipe that it was cut down from a bakery, very large yield, recipe.  That is why the 1 cup minus or plus items.

In a mixer add butter, cream cheese, sugar and vanilla. Mix at medium speed until all combines and smooth, add sour cream and mix to blend, add the oil and the egg yolk, mix at low speed till the oil is just blended.  Add the flour, salt and soda that has been mixed together, mix until blended then add ten more seconds (more craziness) cover the dough and let it sit for 6-8 hours. Then make less than golf ball size dough balls and roll them in Bakers Sugar and put on a Silpat lined cookie sheet and using the flat bottom of a glass press down on the cookies until they are about 1/4 inch or so, bake in the preheated oven for about 10 minutes checking them after 8 minutes, when you see the edges start to turn brown, take them out immediately, let them sit for a few minutes on the cookie sheet and carefully transfer them to a rack to completely cool. 

Your yield will depend on how large you make the cookies - I believe my yield was about 3 dozen.  If you make them too big they may fall apart. 
  

Of course some cute napkins for those artist fingers, don't want them to get crumbs on their creations.

Some cellophane around the plastic platters for serving the cookies, (lined with white doilies) a nice ribbon, ready for delivery.

Resource

Cellophane rolls, craft stores and Ebay
Avery 8 1/2 x 11 full sheet labels, Staples, online, etc.
Ribbon, Costco
Plastic platters (2), Dollar Tree
Napkins, Dollar Tree
Doilies, Dollar Tree
Ribbon for cookie sacks, Hobby Lobby, Michael's
Cookie bags, Wilton, Walmart, online, other stores
Sparkling Sugar, Wilton, Walmart, online, other stores

Thank you for stopping by.

 

BISON BURGERS ON BRIOCHE BUN WITH CARMALIZED ONIONS AND CHIPOTLE JAM

Making this burger is the reason I made the Chipotle jam (see my post of June 11, 2015). If  you don't want to make the jam just leave it off - won't be the same but still will be a darned good burger. There are some apple-chipotle sauces available online and at specialty stores but I cannot recommend any of them because I have not tried them and I love the flavor of the chipotle in adobo but do not want it too hot.  My grandsons ages 8 and 9 had these burgers - they were not too hot.

 

Making a menu card is something I have done for many, many years. If you come to my house for dinner it will be in my cookbook stand by the stove.  The card serves several purposes - first I use it as a guide for my shopping list, a reminder to don't forget anything but then I realized years ago that there was an unintended consequence - I save them and when I find them among my things I am brought back to that dinner, those guests and that time. Nostalgia at it's best.

One of the key factors to this yummy hamburger is the bun.

This is what most people think of when you say brioche but brioche is a buttery egg dough that comes in many forms.

This is what to look for - good luck.  I had no idea that these delish buns would be so hard to find - at least in the Boise area.  I made many calls and finally hit pay dirt by another name.

Finally I found some buns.  I expected when I went to Zeppole to pick up my buns that they would be kosher and contain no dairy (and you know a brioche French bread would have a lot of butter) but to my surprise the buns were not kosher so I'm thinking these are really more like a brioche but - they were just what I was looking for, delicious, perfect. King's Hawaiian does make a hamburger bun so if you want to make these and cannot find brioche I think this would be an OK substitute.

Decided on a simple tablescape with items that work with "burgers in a basket" plastic baskets from HomeGoods (I think I saw them at the $store too) red and white checked tablecloth, some favorite country looking salad plates for the potato salad and dessert - plus my gran-daughters favorite item - the ketchup squeeze bottle. I have always liked to use place cards even with family.  They are especially good with smaller children because they just look for their name and there is no dialogue on who get's to sit by....you know what I mean?

I did not take many  photos while making the burgers but will give directions below.  The caramelized onions are so important in this recipe - oh so simple to do - add a little butter and some EVOO in the bottom of a large pan and let them get some heat and then add the onions, salt and pepper them, do not get the pan too hot, take your time, just keep turning and stirring them. Eventually they will turn a golden brown and if you keep going they will get even a deeper brown. The sweeter the onion the easier they are to caramelize.

A big, yummy burger! They are 1/3 pound burgers so a few halves were sent home in "doggie bags."  Because they do not have lettuce, tomatoes, etc. easy to reheat.

Ingredients:

Ground Bison (if you cannot get use ground sirloin) Many Costco's carry bison.
Rolls, preferable brioche
Sweet onions, Vidalia or other sweet onions.
Cheese, we offered American, Kraft's chipotle and cheddar
Apple-Chipotle jam
Salt & Pepper

Directions:

I used (4) large sweet onions for (6) burgers and we used all of the onions. Put the sliced onions in a large pan with a little butter and some EVOO and add salt and pepper and cook, turning often, until they are a nice golden brown and caramelized. Turn down the heat to the lowest and keep them warm until time to use.

Make you 1/3 pound patties - size of the pattie depends on the size of the bun. Be sure and put a thumb print in the middle of the pattie to make for more even cooking. Place on your BBQ and use salt & pepper only for seasoning. When they are done place the cheese on top to melt.

On a griddle pan (or big cast iron skillet) add some butter and toast the bottoms of the buns.

To put the burger together place the pattie on the bottom of the bun, then pile on the onions, finally drizzle the apple-chipotle jam on the onions (because it is a jam and I wanted it to be drizzled I heated some in the microwave until it melted and could be poured) add a little Best Foods (Hellman's) mayo to the top of the bun, wrap in paper and place in the basket with some sweet potato fries! Enjoy!

Resource

Salad plates, Kohl's
Burger baskets, Ketchup bottle, HomeGoods
Red & White buffalo checked tablecloth,Bistro Check Casual Tablecloth Red White Striped Checkered Pattern 60 " x 102 "
Hem-stitch napkins, Williams-Sonoma 
Salt & Pepper shakers, HomeGoods
Water goblets, Villeroy & Boch Bernadotte Goblet
Red handled flatware, Hampton Forge Argent Sophia 20-Piece Flatware Set, Red, AFU70920QF
Red checked burger wrappers/basket liners, restaurant supply store or,Regency Basket Buddies, Red Check 24-pack

Thank you for stopping by.