BOW TYING PRIMER

One of the questions I am most asked is about bow tying. I tie all bows the same whether it is a wide or very narrow ribbon, for gifts or in this case for wreaths.  A few months ago I was asked by a subscriber and I made a little YouTube video. I will put the link at the bottom of the post.  I will also apologize because I made the video by myself with my iPhone so you will not confuse me with Steven Spielberg for sure!

This has been my outside Christmas wreath by my front door for several years. The wreath itself was an after Christmas find years ago and was a very expensive wreath that had been marked down 80% and had my name on it for sure.  The ribbon and the "antique" post card were coincidentally also from a former Nell Hill trip.  After removing the ribbon and card time for the change.  I had a "what were you thinking" moment this Christmas when I decided to decorate with bright and shiny silver things - was just not me (even hubby said something like "no more of this stuff that gets glitter ALL OVER).  I had to agree.  Next Christmas I will go back to what I love "Woodsy Plaid!!."

The reindeer and the little wooden garland were after Christmas finds at Nell Hill's - I did not know what I was going to do with them but LOVED them.

Love the way he looks just have to find the right position....

Made and attached my bow......added the garland....

Ready to go into the big green bag and ready for next Christmas.


Resource

Wreath, Floral supply
Ribbon, by Domain ribbon, tartan plaid, 2.5"
Reindeer & garland, Nell Hill's, Atchison, Kansas

YouTube video, ribbon tying: Link 

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SOUP PRIMER

In anticipation of these cold winter days I had removed my Thanksgiving turkey carcass from the freezer and set about to make my hubby's favorite Thanksgiving leftover - turkey soup.

Here is the label if you would like to copy and print for your use.

View from the living room, looking at the backyard and the trees along the creek.

 
I am going to go step-by-step on how to make this soup, it is really not that complicated and by using a few veggies and some grains and a turkey carcass that most folks toss away, you have a wonderful, nutritious soup for several meals.  Using this same principal you can make several soups, including chicken, turkey, bean, lentil, you could even keep steak bones in a bag in the freezer (had a good friend who did this) and make beef soup, etc. Just keep them in the freezer until ready to make your soup.  This was about a 15 pound bird so I had to use (2) stock pots but with a chicken you would only have to use one pot.  While raising my family I had a big restaurant stock pot but gave it away so when I do turkey soup I just use (2) pots.  First you will clean out the turkey carcass, making sure to get all the stuffing out of the bird that remains.  I just run water through the bird.  Next you will need to break it apart, pulling off the wings and legs if still attached and then separating the body.  In your stock pot you will put the bird (or in my case 1/2 in each pot), some peeled and roughly chopped garlic, a few bay leaves, a scant handful of black peppercorns and then some chunks of carrots, celery and an onion or two quartered. This is a good place to use tired veggies as  you are not going to eat them much like when making stock.  Fill your pot to almost the top, bring to a boil, turn the heat down and go do something else.  Let this just cook until the meat falls off the bones.

Here are my two pots before they came to a boil.....

After a couple of hours this is what your soup will look like.  Turn off the heat and let it completely cool.  Next (over a large container I use the big yellow Tupperware bowl) strain the liquid and pull out the meat and set aside.  Discard everything but the broth and the meat. Any fat in the broth will be easy to skim off before adding the rest of the ingredients to the soup.

Take the strained broth and put back into the stock pot (skim off the fat) and add your grains.  I like to add brown rice, wheat berries and hulled barley but you can add any grains you like.  All three of these take quite a while to cook so I bring them to a boil and turn the heat down and let them cook until they are done. You could add noodles.  I added about 3/4 cup of some nice Lebanese couscous, the big pearly kind. But remember if you are adding pasta you do not want to overcook the pasta - I put the couscous in the very last and cooked only until it was al dente. If I were adding noodles I would cook them separately and add them to the heated soup just before serving, you don't want to end up with gruel, you want soup.

You are now ready to start to assemble the soup. Pick the meat off the bones, personal preference as to how you chop the meat - I like to just shred it and then do a rough chop so that every piece is a bite size piece. Next (these are all approximate amounts because it depends on how much meat, broth etc. that you have) dice about two cups of onions (or shallots or leeks), two cups of carrots and two cups of celery.  Into a large pan put a little olive oil and start with the carrots, saute for a bit then add the onions, next the celery.  Once you have these sauteed add about 3/4 cup finely chopped parsley and let that cook for a bit. Add the meat and the cooked veggies to the stock with the grains, salt and pepper to taste.  I ended up with (8) jars (24oz jars) soup for dinner and soup for the freezer. Make your label and date (my date was on a little label on the back).  Add a crusty piece of bread and a little salad and you have a yummy winter tummy warmer. 

 If you are using leftover cooked meat in soup, consume within 2-3 days.  All other soup will last up to a week refrigerated, six months in the freezer. Bon appetit!

Resource

Lebanese couscous, Williams-Sonoma
Dexas Flexible cutting board, Williams-Sonoma
Grains, Whole Foods. grocery or health foods store
Stock pots, Williams-Sonoma
Label design software, Corel Draw, CorelDRAW Home and Student Suite X6 - 3 Users
Label, Avery full sheet label, Avery® White Full-Sheet Labels for Inkjet Printers with  TrueBlock(TM) Technology, 8-1/2 inches x 11 inches, Pack of 25 (8165)
Canning jars, Amazon, Ball Wide Mouth 24-Ounce Jars with Lids and Bands, Set of 9
Pantry Labels, Martha Stewart at Staples
Pantry Label font, Embassy BT
Recipe source, from me!



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DOWNTON ABBEY SEASON 5 PARTY

Last night was not only the first episode of season #5 for Downton Abbey but our 3rd annual celebratory party and to watch the show with like-minded friends.

 After sending out the invitations the next thing to do is set the menu....

Setting up your tea service - I do not own a three tiered tea stand so I improvised using three different sizes of cake stands.

Cost-Plus World Market carries a line of Downton Abbey products. The tea was very good and I loved the towel with Violet's (Dowager Countess of Grantham) quote.

Both of the scone selections were from a mix.  The only thing that I did differently with either of them was to use cream in place of the required milk.  The vanilla scone was from the Cost-Plus Downton Abbey line and the cranberry-orange were from a Dässant vanilla scone mix and I added dried cranberries, orange oil and orange zest. I think the vanilla was the groups favorite.

 Faux clotted cream, strawberry jam and lemon curd.

Of course I had to use my English phone booth find from TJ Maxx last year an "as is" find.  The table is ready, time to pour the tea, have our snacks, sit back and enjoy episode one of season five.

Recipes

Faux Clotted Cream

8 Servings

• 1 cup heavy cream
• 1/3 cup sour cream

• 1 tablespoon confectioners' sugar

Directions

Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator
Cheese Sandwiches

Spread:
Cream together 1 cup soft butter, 2 teaspoons brown sugar, and 1/4 teaspoon nutmeg.

Filling:
1 1/4 cups Stilton cheese, finely grated
1/2 cup finely chopped walnuts
2 teaspoons lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons brandy
1/4 cup, more or less, heavy cream
20 slices bread, your choice

Combine all filling ingredients except the cream in a small bowl. Gradually add the cream to bring the mixture to spreading consistency.

Spread a thin layer of the butter-spread mixture to the edge of one side of each piece of bread. Top half the slices with the filling. Place the remaining bread slices on top, remove the crusts and cut each sandwich into 4 quarters or 3 fingers, as desired.

  

Makes 30 to 40 tea sandwiches, enough to feed 8 to 10 guests.

Cooks notes: As I have noted before unless it's baking I see a recipe as a suggestion.  The sandwiches I made (the favorite of the night) I omitted the brandy and used a combination of cream and mayonnaise (better binding) I had a couple of hard artisanal cheeses and a softer a Asiago on hand so I used these cheeses (omitting the Stilton) and the result was yum!

Nanaimo Bars (Na-Ni-Mo) - Canada's famous no-cook bars 

Ingredients

• Bottom Layer:
• 1/2 cup salted butter, diced into pieces
• 1/3 cup packed light-brown sugar
• 3 Tbsp cocoa powder
• 1 large egg, lightly beaten
• 1 1/2 tsp vanilla extract
• 1 3/4 cup graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/2 cup finely chopped pecans or almonds (I used pecan cookie pieces)
•  
• Filling
• 1/3 cup salted butter, softened
• 1/4 cup heavy cream
• 2 Tbsp custard powder or vanilla/white chocolate instant pudding mix
• 2 cups powdered sugar
•  
• Top Layer
• 4 oz. semi-sweet chocolate, chopped
• 2 Tbsp salted butter

Directions

Yield: 16 Servings

• Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 - 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
• In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
• Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.
• Recipe Source: adapted lightly from Joy of Baking

   
Resource

Tea, vanilla scone mix and DA towel, Cost-Plus World Mkt.

http://www.worldmarket.com/

 Plates, Franciscan porcelain, pattern Talisman
Tea service, cups, saucers, etc. Leeds Pottery UK, creamware
Cranberry-orange scone mix, Dässant
Custard Powder, Amazon, Cost-Plus, specialty stores 
Tea Tray, Emma Bridgewater, UK

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