MOTHERS TEA, TRADITIONS & TEA

Annual Mothers Tea Honoring Jane

The thing about time…

When we are young, we are so very busy. Busy getting an education, busy building a career, busy having and caring for children and their many needs and later activities, busy shopping for groceries, new shoes for the kids, hair appointments, doctor appointments, yard work, laundry, cooking, cleaning ….. and at the end of each week, there is still a list of things we still didn’t get done. It’s ok, we still have time, until we don’t.

When we are young we think we have an abundance of time just waiting for us to spend later. As a grandmother who has not yet retired (a couple of years away), time becomes more and more precious. My daughter, her husband and my three grandchildren live five and half hours away and between my work schedule, their work schedules and the ever growing busy activities of each grandchild as they grow into lives of their own, attempting to coordinate uninterrupted time together has become an impossible challenge.

I remember when my mother retired, she suddenly had time to spare and fantasized about her family all getting together to take a cruise or some kind of trip together. While she and my dad now had the benefit of time, my brother and I, and our children struggled to clear our schedules all at the same time to make this wish of her’s materialise. We all thought we still had time, until we didn’t.

My mom passed away at the age of 75 with pancreatic cancer. The biggest shock to all of us including her. She was certain she had so much more time, but time for her, had ended.

Mother’s Day is a day to celebrate our Moms, but when Mom has gone to live with the Lord everything changes. Those who have their adult children and grandchildren living near, may be blessed with an afternoon brunch, lunch or even barbecue to spend time with those you hold so dear to your heart for at least a day. For those like myself that live at a distance, the day is less about me and more about my memories of my Mom and the pride I feel for my lovely daughter who is a wonderful Mom trying to find time for forming my grandchildren into beautiful little people.

My Annual Mother’s Tea was formed to gather with friends whose Moms have also gone to be with the Lord, and offers us each a place to share memories and celebrate our mothers.

Held on the first Sunday in May (so as not to conflict with the actual Mother’s Day holiday), we all have a rhinestone framed photo of our mothers that I like to think of as their crowns; that are placed before us at each place setting.

Each year we select a name from a teapot and the following year I create a tea theme that celebrates and honors that mother. Over the years we have found common ground between our mothers from different generations and drawn memories from just taking the time to sit and listen to each others stories.

This year, for our 4th Annual Mother’s Tea, we honored Kelly’s Mom, Jane Peacock. At our very first tea, Kelly recalled a memory of collecting the dried seeds of marigolds so her Mom could replant them in her garden the following year. These seed packets were created from my garden at the end of last year’s season, to use as favors for this year’s tea.

Kelly’s Mom was an eclectic lady, with passions and interests that challenged me in my effort to capture her spirit on this special day. In my previous post https://socialinteractionsandparties.wordpress.com/2022/04/21/a-little-racey-beachy-peacock-mothers-tea/ , I explain the table decor which includes themes of peacock, beach and NASCAR.

I of course had to include some fresh marigolds, and the flowers that Kelly most associated with her Mom which were yellow roses and daisies. Daisies are not readily available in my area, so I used chamomile that resembles a floppy delicate miniature daisy in the floral arrangements. I used purple irises in memory of Lydia’s mother that we honored last year and some lavender from my garden.

The tea I chose met with the beachy theme that was carried throughout the table setting and some of the menu. This tea by Teavana, Beach Bellini was delicious. A couple of the ladies don’t like tea, and this was a perfect choice. I sweetened the pot with honey and the pineapple mango flavor was light and very refreshing. It is a perfect Spring or Summer time tea hot or cold.

While I’m honoring a specific mother, I do try to inject a little piece of each mother somewhere in the day. One friend said her mother loved pineapple sorbet that I put a small scoop of in a fluted glass and topped with champagne for a pineapple bellini cocktail.

THE MENU:

Strawberry Citrus Salad

This strawberry citrus salad with honey balsamic dressing was served in memory of Jane, who added strawberries to various salads and was what Kelly described as the first time she can remember having fruit in salad that she learned to love. A fresh nasturtium flower dressed up the colorful bowl.

Mixed spring greens and wild arugula, sliced ripe strawberries, naval orange segments, marigold petals, feta, toasted slivered almonds (chopped) and honey balsamic vinaigrette.

Finger Sandwiches:

Grilled Ham and Gruyere Cheese Sandwiches (Kelly’s memory of a lunch date with her Mom) at a diner called Mayberry’s in North Carolina.

Pineapple chicken salad wrapped in sweet brown bread tied with chives and chamomile flowers.

Cucumber Radish with herby creme fraiche on white bread when fennel fronds.

Pink peppercorn egg salad in crispy pastry cups with violas.

At the top: Jane’s favorite sandwich, roast beef on toasted rye (topped with onion chutney and tarragon blossoms.)

A Palate Cleanser…

A splash of Spring celebrated with fresh floral ice bowls created to serve a mango sorbet palate cleanser between the tea sandwich and scone courses.

The inside of one of the ice bowls. Each bowl is unique and different.

These coconut macadamia scones were served with the mango sorbet and a side of pineapple preserves. https://www.teatimemagazine.com/macadamia-coconut-scones/

My framed table photo of me and my Mom on the beach in Bermuda.

The Pastry Course

Fig, date and citrus filled pastry envelopes with edible one hundred dollar bills to capture a memory of letters from Mom filled with coupons $$$. The full story and instructions for how to make these can be found in my previous post. https://socialinteractionsandparties.wordpress.com/2022/04/26/pastry-letters-from-mom/

I also served small eclairs and small slices of gentilly cake (a white cake with whipped cream and berry filling) that I did not get a picture of. Kelly said her Mom loved eclairs, and another of our friends said her mother loved berries (so that cake was for her Mom.)

Little winks from Mom…. Kelly told us about a hidden tattoo her Mom sported of a happy face that I put on the place cards. Her daughter told me that the family always laughed about how her grand-mommy loved boiled peanuts. So I presented a serving in a little covered cup just to Kelly in elegant tea fashion that gave her a smile.

As a wink to me and my planning this tea, I was in a bakery where I purchased the pastry shells for the egg salad and on the counter was a basket of happy face cookies. This one with the wink felt like a sign from Jane in her fun and playful way of letting me know I had captured her spirit and that she would be near on this special day.

As Mother’s Day approaches and we are all grasping for time, make sure to clear your schedule now and then. Saying no to something just for one day can make all of the difference in the world for your memories in the future. Once time is up, you can never get it back. In loving memory of Barbara, Edwina, Helen, Jane, Kathleen, and Mary.

MOTHERS TEA, SIMPLY ELEVATED, TRADITIONS & TEA

(Pastry) Letters From Mom….

Love letters from Mom with a little “coupon” inside.

These Italian fig cookie filled pastry envelopes were created for my Annual Mother’s Tea to capture a loving memory my friend Kelly had of her Mom. She shared that her Mom used to write her little letters and stick $100 bills inside that she called “coupons”. (Referred to as coupons because her Mom used to hide the $100 bills in her coupon envelope so that her husband wouldn’t know.)

While the idea seemed simple to create, it took two tries to get the results I preferred and an effort to recall all of the little baking tips I’ve learned over the years that had to be applied. For the same results, it’s important to follow the tested tricks and recipe below:

  1. You’ll need an envelope to use as a template. Mine was from a box of thank you cards 4 1/2 ” x 3 1/4 “. Gently open the envelope to create a flat template.

2. One box of refrigerated pie dough (I used Pillsbury) will make 3 envelopes. Sprinkle your surface with a dusting of flour, remove the dough from the little sealed bag and gently unroll on the floured counter. In order for all of the pastries to look the same and slightly puff, gather the dough sheet into a ball, gently knead together until smooth and then roll it out -long enough for two envelopes using the templates to measure. With a sharp point of a knife, trace the template to cut out the dough. Knead together the scraps and roll out again to create the third envelope. (See the images below that show how the rerolled dough makes a fluffier risen product. )

Shown here – on the left dough rolled out as is straight from the package; on the right the dough was kneaded together and then rolled out – creating a slight puff and prettier end result.
A scalloped pastry wheel used to trim the top part
of the envelope that will remain unfolded.

3. I was surprised by the details I had to pay attention to when making these, and learned from mistakes I made on the first try. If you look at the template I used above, the top triangle of the template is very sharp and pointed, while the folded up bottom is rounded. To add a little cute design, I used a scalloped pastry wheel on the sharp top portion of the envelope that will remain unfolded, resulting in an open envelope. Now transfer the dough to a parchment paper lined baking sheet pan (only 2 fit on one sheet) and place the pan in the refrigerator for 5 minutes.

4) I decided to use my stamp set, that I bought for last year’s tea (I made my signature sugar cookies decorated with dried edible flower cookies and a stamping of each mother’s name), to stamp “Love Mom” on the outside of the envelope. Doing it correctly took to extra thought and practice.

Originally I folded the filled envelope and tried to stamp it, but because the surface was let’s say “bumpy” and soft, the stamp did not come out clear or legible. I realized I needed to chill the pastry first (after cutting out the template as instructed above) before stamping.

5. After chilling for about 5 minutes, turn the pastry over with the bottom section at the top (in my case the rounded end). Stamp the message – I used “Love Mom” with a heart so that when folded under – the words are facing the correct direction. See below that when the pastry is turned over again, when the bottom flap is folded up, the stamp is smooth and clear.

Sugar cookies decorated with dried edible flowers and every Mom’s name.

6. I then had to learn the correct placing of my filling. (Recipe further below.) At first I placed the filling over the entire rectangle that would form inside once folded. In the messy version above, you can see that the filing is exposed above the envelope pocket. On my second try I lowered the filling to just below where the side flaps would overlap. Fold in the side flaps and then the bottom flap up using a light brushing of egg wash to glue it in place. Using a fork, dock the top flap to eliminate puffing in the oven. Place the prepared pastries back into the refrigerator for 5 minutes.

Pastry with fig/nut filling and folded.
Then lightly brushed with egg wash and sprinkled with sanding sugar.

The top inside flap “docked” (pricked with a small fork) to prevent puffing,

7. Finally lightly brush egg wash on the outside and then sprinkle with sanding sugar careful not to fill in the stamped message. Place into a preheated oven (350 degree F) for 12 minutes. Read the tip below to address areas that bake at different timeframes.

IMPORTANT TIP: Carefully watch the baking process around 10 minutes. If you look back at the two examples of my first and second bake, you’ll see that because I didn’t dock the top portion it bubbled (puffed) and cracked. It also baked faster than the lower filled portion. So in my second try I docked the top to stop the puffing and after 10 minutes I placed a piece of aluminum foil over the top part to stop it from browning any further, and then baked for another 2-5 minutes for no more than 15 minutes. Everyone’s oven is different, so you’ll have to watch closely to see what happens in yours.

8. Finally, one last reference to my first and second bake pictures. Originally I glued the dried edible flowers to the pastry on to the pastry with egg wash (or water was used on the cookies). My flowers are so dark, that the baking process made them darker and not as pretty. So I decided to attach the dried flowers after baking using a little store bought icing. However, if you have lighter colors to use, the baking process works fine. My edible flowers are violas that were pressed between two layers of paper towel and then pressed together with two microwavable plates. The microwave drying time varies depending on how much water in in the flower. Usually for violas or pansies it can take between 5 and 7 minutes, but only dry in two minute intervals and check after the first five minutes. When complete they are dry and fragile and feel a little like paper. Just don’t touch the plate for about 5 to 10 minutes until it cools down.

For the final touch I needed the $100 bill tucked in. So for the pictures above I just copied a $100 bill on the printer and cut the ends off of each side to tuck in. I actually ordered edible $100 bills on Etsy that are made of frosting that I will cut and should (according to the instructions) slightly melt into the pastry AFTER the baking process. (Don’t judge me if I chicken out and use the paper version.)

While these pastry envelopes or letters were used to represent a memory of someone’s Mom, they would have also made a cute dessert for a book club read involving read letters (that happens often in historical fiction) or a cute Valentine dessert with something like a strawberry filling.

What you’ll need to make the pastry envelopes:

  • Pre-made pie dough (I used Pillsbury) 1 box makes 6 envelopes
  • 1 egg (scrambled in a bowl with a teaspoon of water – for egg wash)
  • White sanding sugar
  • Dried edible flowers (optional)
  • Printed images of $100 bill or you can order edible versions on Etsy (optional)
  • Letter stamping (purchased on Amazon also optional)

How to prepare and bake – follow the narrative above that provides tips learned for the best results. Make the filling below a day ahead. These pastries can be made a day ahead and stored in a tightly sealed container once completely cooled to prevent any moisture from forming.

Cucidati (Italian Fig Cookie Filling)

The Cucidati (that my Mom called Italian Fig Cookies) are popular here in Southern Louisiana and served at the annual St. Joseph Day Altars. They were a special coveted favorite of my Mom’s, so much so that she eagerly attended an altar or two each year to seek out her little gifted bad of Italian cookies. The filling came to mind as it isn’t runny and tucked inside the pastry is very reminiscent of the cookie itself.

Adapted from recipe in the link https://www.familytabletreasures.com/italian-fig-cookies-cucidati/

  • 1 Cup Dried Mission Figs or Calimyrna Figs ,stems removed and chopped, about a 6-7 ounce package
  • 1/2 Cup Pitted Dates ,Chopped
  • 1/2 Cup Freshly Squeezed Orange Juice
  • 1/4 Cup Candied Orange Peel ,or Orange Marmalade or Apricot preserves
  • 2 Tablespoons Granulated Sugar ,or honey
  • Zest from 1 Lemon
  • 1/2 teaspoon Chinese Five Spice (or 1/2 teaspoon Cinnamon)
  • 1/4 Cup Almonds
  • 1/4 Cup Walnuts
  • 2 Tablespoons Dark Rum, French Brandy, or Orange liqueur such as Grand Marnier

Add all ingredients to a food processor or blender and process until a paste is formed and no large chunks are left. Place in a bowl and cover with plastic wrap. Place in the fridge to chill for at least an hour but preferably overnight so ingredients can meld together.

Edible $100 bills.

Some may ask why go to so much trouble for one of many elements of this mothers tea, but my friends and I are making a special effort to bring back to life some of our favorite memories of our mothers that are no longer with us on Mother’s Day. If you’re feeling the void we all do on Mother’s Day, consider creating your own little tradition to honor your Mom year after year. You’ll feel her spirit present with gratitude.

Suggested Music:

“I Remember You”- Trisha Yearwood

“Supermarket Flowers” – Ed Sheeran

“The Best Day” – Taylor Swift

“Mother” – Kacey Musgraves

“Tell Mama” -Etta James

“Mama’s Kitchen” – CeCe Winans

“Ring Off” – Beyonce

“Turned to You” – Justin Bieber

“Mother Like Mine” – The Band Perry

“Mother” – Sugarland

“Don’t Forget to Remember Me” -Carrie Underwood

“Mom” – Garth Brooks

“God Must Have Spent ” A Little More Time on You-NSYNC

MOTHERS TEA, TRADITIONS & TEA

A Little Racey, Beachy, Peacock Mothers Tea

I’ve been putting together a plan for my 4th Annual Mothers Tea over the past few weeks. Little memories have been shared from tea to tea and I’ve tried to carefully listen and make notes to reference as each friend awaits for their year to honor their Mom. This year we will be honoring my friend Kelly’s Mother, Jane.

Marigolds

At our very first tea, Kelly told us that she had recently been planting marigolds in her vegetable garden, to protect against insects. As she was planting, she recalled an image of her mother collecting the seeds from marigolds in her own garden to replant the following year. Her shared memory stayed with me, and as my marigolds began to wither I collected their dried buds and created seed packets for each of our guests as a favor. (See the past post: https://socialinteractionsandparties.wordpress.com/2021/06/13/a-marigold-memory-of-mother/ of how I dried the flowers and made the seed envelopes in mid-June last year in preparation for this year’s tea.)

Marigold seed packets as party favors.

Every year, in preparation for the tea, I offer a list of questions to each friend to help generate memories of their Mom’s favorite things – from pastimes to favorite eats. I then do my best to give a nod to those interests, flavors and memories as part of the decor and menu. Sometimes the list is minimal and a clear direction, while others offer new challenges of interpretation. Kelly’s list presented a colorful and uncommon Mom with interesting passions. While I may not be able to incorporate all of her notes into the tea, I always do my best to capture the spirit of our honored Mom.

Beaches

Kelly’s Mom was a thalassophile who loved turtles. Beaches provide everything from “peacock” sunsets to seashells and turtles in the sand. So for the invitation I used a pretty image from a wedding invitation and cut out the center. After a lot of cut and pasting the image created a frame for my invite. (Reason for the undesired lines in the image.) I then glued small shells around the border for a 3D affect and a string a pearls to highlight Jane’s photo. (We only have 7 or so guests at each tea and I do my best to be thrifty where I can. A mailed invitation is not only more fun, but also gives my friend a keepsake. )

What is a thalassophile? A person who loves and is magnetically attracted to the ocean and the sea. Many people say they enjoy spending time at the beach, especially during summertime.

I used six beautiful scallop shells gifted to me several years ago at each place setting to capture the beach vibe and tied each plate with peacock blue ribbon for a pop of color. Plain glass plates were used for the guests and a peacock glass plate for Kelly and her daughter.

For one side of the table decor, I used a Barbie beach chair set on processed graham crackers with sugar for sand,chocolate turtles (made in a candy mold), seahorses and shells with a sprinkle of very tiny real shells. Lastly a sandcastle (a salt and pepper shaker set found at Cracker Barrel) to create a beach vibe. The beach chair was a dark pink that I toned down with a piece of ribbon to better blend in with the cool, soft blues of the decor.

Peacocks

Several years ago, Kelly told me that whenever she sees a peacock, she feels it’s a sign from her Mom. When I questioned what the connection was, she explained that her Mother’s maiden name was Peacock. Now every time I see stationary or other items with peacock feathers, I think of Kelly and her Mom. Clearly this symbol had to be at the center of my table.

Photo by NAUSHIL ANSARI on Pexels.com

It started with the invitation. To add a touch of “Peacock” I printed an image of a peacock feather, cut around it and then glued it over a peacock blue ribbon as a seal on the back of the envelope. To protect the shells from getting crushed in the mail, I wrapped each invitation in tissue paper and applied 3D daisy stickers (one of two flowers that Kelly said reminds her of her Mom) before gently slipping each into the envelope to mail.

For the past three years I have used my small form mannequin as part of the centerpiece for my table. The first year, it was an obvious choice for the Seamstress theme that I decorated with pattern tissue flowers and measuring tape ribbon. Last year we had a Nurse theme and Lydia created a little white nurse dress and a blue cape with red trim similar to the uniform she remembered her Mom wore in the 1960’s. A vintage style nurse’s cap hung from the top to complete a little nurse.

This year I used the Peacock to elegantly dress the form mannequin (inspired by a designer dress I saw online). Small peacock feathers were used to shape the top, paired with ribbon I had in my craft box. As I cut the ribbon it curled under (much like a folded peacock tail.) As I began to run out of ribbon I placed shorter pieces on the front section, all pinned with pearl tipped straight pins, creating my own specially designed dress. I reused the measuring tape ribbon on the back and the sewing charms because Kelly’s mom (we learned from our seamstress tea) was also an excellent seamstress.

It takes a while to figure out my table decor for every event, but if I quietly sit and meditate on it, ideas begin to generate and I always figure something out. Because of all of the themed entertaining I do, I have to be on the lookout for little things I might need in the future for an idea I may have been holding on to. During the holidays while in Homegoods in what I call the “booby trap” section (the shelves of items on each side of the line while waiting to get to the register), I spotted two Artistic Accents Turkish hand painted glass plates with peacock feathers. There were only two and I wasn’t sure what I would do with them, but knowing I had the tea to plan, I decided to purchase them and figure it out later. I decided to use the two peacock patterned plates for Kelly and her daughter who was also invited, and plain gold rimmed glass plates for the other guests with the scallop shell tied to the center combining the beach and peacock notes.

A combination of Peacock and Beach.

NASCAR

Kelly’s Mom was also an enthusiastic RV NASCAR circuit fan. Full disclosure, this was stumped me for a good while. I originally had no idea of how to inject this into an afternoon tea, but in the end I was happy with what finally came to mind. I found clip art online to print the racetrack, NASCAR logo, finish line flags and lights. I cut out each of the figures and then attached each to white card stock with a glue stick. As it began to dry, the sides of the card stock began to curl up, similar to the stadium bleachers that surround the racetrack. So I cut it into a shape similar to the track and then rubbed the stick glue all over the outer area from the racetrack. I then pressed multicolored sprinkles to represent the crowd. I ordered two cars on Etsy that are ornaments (reason for the metal loop on the top). They are very small, but I was able to enlarge the print of the track to better match the scale of the cars and I decided I would give the cars to Kelly to put on her Christmas tree in memory of her Mom after the tea. The track was set in the middle of a white rimmed dinner plate and I used dollar store moss to create greenery around the outside of the stadium to look like trees, etc. This is being placed on the other side of the table.

NASCAR racetrack.

My table is basically ready for the coming weekend…. once Jane’s favorite cheerful flowers of daisies and yellow roses are added – it will add the final touch of brightness and light that I’m sure will attract Jane’s spirit to be with us on this special day we’ve created in her honor. Now onto the menu! Come back for the next post!

BOOK CLUB, GATHERINGS

“The Undomestic Goddess” Bookclub Menu

Book selection… On a bright and cheery mid-April, Sunday afternoon a group of ten of my reading friends (members of my book club) gathered around my dining room table set with English garden decor and a slightly gourmet luncheon, inspired by our latest book selection “The Undomestic Goddess” by Sophie Kinsella. The light hearted “Hallmark like” story, started with a young female workaholic attorney who after being set up to cover up the bad actions of a Sr. Partner at the firm, flees to the English countryside and is mistaken for an applicant as a professional housekeeper. Samantha has absolutely no domestic skills, but does her best to fake it until she makes it with the help of some very kind and supportive new acquaintances she meets in the fictional Cotswolds-like town far from the hussle and bussle of London.

Nathaniel’s garden and his mother Iris’s cooking lessons lead me consider a special lunch menu with a table draped in the rustic elegance of an English garden. A photograph I found in a back issue of Victoria magazine provided the inspiration I wanted for my table setting. Having always been drawn to shades of soft blues, purples and lavenders for their casual and soothing aesthetics, I had a table runner and linen napkins in my arsenal to recreate the look. I planned to create a floral centerpiece and fill decorated clay pots filled with ferns and flowering plants that would been given as party favors to each of my members.

The Favors: Two kinds of moss purchased from the Dollar Tree in addition to bark from my crepe myrtle, were used to create layers of moss affixed with spray adhesive to terra cotta pots (also from Dollar Tree). I mixed mossy gray and green acrylic paint and then dotted a collage of color to the exterior of each pot with a sponge. Craft glue was used to then affix the bark and flowers pressed and dried in the microwave from my garden. The idea was to create pots that look like they were lying around in a greenhouse for many years. Later the use of a hot glue gun touched up the areas that may have pulled away some from the surface.

I played around with different ways of displaying and arranging the pots on the table,but remembered I wanted that pop of blue and shades of purple, violet and lavender arranged in the center of the table. So I removed several of the posts and displayed them on a small table in the corner to be distributed at the end of the meeting.

Springtime Cocktail:

A Sparkling Blueberry Lavender Bellini

The frozen blueberry puréed spheres were made with fresh blueberries in a small processor. If processed too long it becomes gelatinous as it thaws. If too loose it disburses blue chunks into the drink. I over unintentionally over processed mine (learning experience) and used it as a colorful ice cube substitute that adds a little flavor to the drink, but doesn’t water down the cocktail. It makes the glass frosty and the cocktail stays very cold.

I found this Citrus & Petals cocktail sugar at Homegoods around the holidays and set it aside for a future springtime party. But this pretty sugar idea could easily be created at home. Flower petals can be pressed between paper towels and dried in the microwave in just minutes. The dried flowers retain their brilliant color and when completely dried can be crushed to add to sugar. Lemon, orange or lime zest and dried chopped mint leaves can be set out on a plate overnight or for a few days to dry and also mixed into the sugar.

The rim of a coupe glass is gently dipped in egg white and then into the sugar mixture. I did this the day before and placed all of the glasses on a tray in the refrigerator The egg white dries and sugar and flowers were well attached for the luncheon. (I used a small paintbrush to add some egg white to the front of the glass to attach the tiny fresh flowers.)

I made a blueberry syrup by cooking down one cup of fresh blueberries with 2 tablespoons of water and sugar. Once cooked down I strained out the skins and seeds. After preparing the rims of the glasses with sugar and flowers I stored them in the refrigerator until time to serve.

To serve, I added one tablespoon of blueberry syrup and one tablespoon of lavender syrup, then placed a frozen blueberry disk in the center. Each coupe glass was then filled with chilled prosecco or cava (even sparkling water can be used for a non-alcohol version). The sparkling beverage will cause the blueberry disk to fizz slightly, similar to a bath bomb for a fun afternoon cocktail or drink. (The added syrups may require a gentle stir to mix into the prosecco or water.)

Deep blue, almost purple hydrangeas, white delphiniums, lavender stock and filler flowers that I do not know the name of, helped create a bright centerpiece.

On the Menu:

  • Chicken and Sherry Mushroom Vol au Vent
  • Mixed Spring greens, with dried blueberries, orange segments and toasted chopped pecans with a crème fraîche citrus and herb vinaigrette
  • Mini rainbow carrots with brown butter and a citrus mint marigold gremolata
  • Gentilly berry cake

The recipe was adapted for the link below. This chicken and mushroom filling is also delicious as a sauce tossed in pasta. My adjustments to the recipe included:

  • Finely chopped shallots in place of onions
  • After cooking the shallots and mushrooms down, add a half cup of white wine and simmer down to about 1/4 cup.
  • I then add the flour and cooked for a few minutes
  • Add 1/2 cup of chicken stock letting simmer about 5 minutes
  • After adding the heavy cream, I added a teaspoon of sherry vinegar
  • Chopped tarragon and thyme where the last addition

https://www.chilitochoc.com/chicken-mushroom-vol-au-vent/

It never fails… I get so busy preparing and serving (with the help of a wonderful friend) that I either forget to take pictures or don’t take the picture I really want due to rushing. I usually do a test run so I can decide what I want to add to or omit from a recipe that I’m using. The picture above was from the test. The picture below was the rushed version the day of the luncheon.

We added a couple of law books to the table – to represent Samantha’s career as a Lawyer.

A convenient scene in the book, was when Samantha’s new friends threw her a surprise birthday party. It just so happened that two of the ladies in my group had birthdays on the following two days. So for the dessert course, I purchased one of their favorites cakes, we sliced it up and put a candle on each of their pieces and sang happy birthday.

At our previous book club, I served champagne and elderflower liqueur cocktails that everyone really enjoyed. So I bought two small bottles of St. Germain Elderflower liqueur and bagged them up as little gifts for the two birthday ladies with balloons.

An English luncheon must have tea. As a nod to London, where Samatha lives and works, I served London tea lattes. Steeped Earl grey lavender tea (fairly strong), lavender syrup and a little honey, topped with foamed half and half and dusted with dried pulsed lavender.

As our meeting adjourned, the next book was announced (that will be hosted by a different member in June), everyone bid adieu with their arms filled with plants, leftovers and some with birthday gifts. Until we meet again, happy reading!

DINNER PARTY, WINE CLUB

Murder Mystery at the Underwood Winery :Wine Club Dinner Party (Pinot Noir Tasting)

Let’s get back to fun and games! A few years back I hosted a Murder Mystery Party with a free script I found on Pinterest. For that party I bought six 19 Crimes wines with interactive labels. At the end of each round (of the script) we passed around the next bottle of wine to pour and taste. We had so much fun, laughing and acting up that everyone wanted to revisit this theme again in the future.

Around the holidays while visiting the local book store, I found the above Murder Mystery Party kit that once again takes place at a winery and I decided to purchase it for a future gathering. A date was decided by taking a poll from my group and then I chose the character assignments that I felt would best suit each guest.

The party set provided invitations, but I wanted something a little more attractive and festive, so I found the above version online that I glued a copy to the top of the provided cards. Inside are the list of “suspects” with character descriptions and suggested costumes. Assigned names were written next to the characters. As I read through some of the descriptions, I discovered that the fictional winery was UNDERWOOD WINERY.

Pinot Noir that inspired our tasting- Oregon (Will be the prize for winners)

While shopping at a local grocer I came upon an actual Underwood Winery Pinot Noir from the State of Oregon. After purchasing a couple of bottles, the invitation requested each couple or individual guest bring a Pinot Noir – and were assigned a State or Country to create a variety of domestic and imported Pinot Noirs for the blind tasting throughout the script. Fortunately, we haven’t had a Pinot Noir tasting in the past and for me personally, this is one of my favorite varieties.

Pinot Noir, Oregon

At the beginning of the 2020 Quarantine, the Kutchers -Ashton & Mila – worked with Nocking Wines to create this special fundraiser Pinot Noir they labeled Quarantine. I bought 6 bottles and we shared some at my Sunset Wine Party in the summer of 2020. – Everyone that attended signed a bottle that I saved for a future party -when we could all gather again. This will be our Oregon wine for the evening!

I always request that everyone send me a copy of their label prior to the party so that I can do a little research one each to share at the tasting.

The lineup for our blind tasting from top left to right, California, Chile, Italy
Australia, France, New Zealand and Oregon.

Cocktails upon arrival….

It’s been a while since everyone has seen each other, and tonight will kick off a new year of getting back to meeting the way we did before the pandemic. In addition, everyone will be excited and silly checking out each other’s costumes. As my guests arrive I always have a starter cocktail and something small to nibble on while they visit and I collect and open the wine bottles, assign a number to each bottle and then pour their contents into the numbered glasses on the table. (I usually employ the help of a couple of my guests with this task).

For appetizer bites I made artichoke balls (from someone’s family recipe card below) and Antipasto Appetizer Squares from Brown Eyed Baker who always has new inspiring recipes.

Tip: Allow to cool a good 45 minutes to an hour before cutting (otherwise you do not get a clean cut and cheese and ingredients ooze and slide out). They are just delicious at room temp.

https://www.browneyedbaker.com/antipasto-appetizer-squares/

http://www.foodgospelaccordingtoruth.com/2011/10/artichoke-balls.html

In keeping with my dinner menu, I’m serving an Aperol Spritz, made with Aperol, prosecco, a splash of soda water ( I had about a half cup of the syrup left over from the amarena cherries -for dessert and combined a teaspoon in each glass to add a little sweetness to the bitter Aperol).

While everyone is visiting, sipping cocktails and nibbling – I’ll have a chore for them while I’m working on the bottles of wine and making last minute preparations to the main dish for dinner. I bought a screen for mugshots and a little letter board from the craft store for everyone to change out the name of their character. I tacked a ribbon to the back side for each guest to hang the name board around their neck while posing for a mugshot in front of the screen.

All of my guests dressed to kill.

Now for the table…

For a bloody good place card, I printed some clip art from online and hand wrote the last name of each couple or first name each single attendee, folded over the ends and cut little slots in each side (with small scissors or exacto knife) and slid steak knives through the holes for a Murder Mystery touch.

Bloody Placecards

A black tablecloth and linen napkins with my goldware set the scene. I used seeded and leafy eucalyptus branches along the center of the table with fresh artichokes, candles and battery operated mini lights. My table is narrow and when filled with multiple wine glasses there isn’t much room for a lot of fussy decor. I like to keep it simple and elegant so that my guests who are already very tightly placed around the table, have as much room as possible and can easily converse and see each other on all sides of the table.

Scripts and clue packets set to the side of each assigned character.
Live eucalyptus, artichokes with cork wrapped pillar candles.

One to the menu.….

I’ve planned a light Italian menu that is easy to eat since we have to concentrate on scripts and acting, while tasting wines and filling our tummies.

The menu started with fresh and roasted (multi-colored) cherry tomatoes for a twist on the caprese salad. The roasted tomatoes add a rich concentrated flavor to the entire dish and the drippings from the pan added to some balsamic crema (or concentrated balsamic vinegar) further elevated the tomato flavor. Fresh herb marinated Mozzarella balls (halved), crumbled ricotta salata for a slight salty bite, sprinkled with flaky Maldon sea salt and droplets of roasted tomato drippings and balsamic crema- finished with thinly chiffonade ribbons of fresh sweet basil. (The final version may have small Thai basil leaves for a gentle spicy kick.) The dish is served at room temperature and will be plated and ready at the table when my guests arrive.

Sometimes another ingredient may present itself on the day of the party. While making the appetizer I found an extra package of prosciutto. I cut the sheets into 2 inch pieces and then crisped them in a 400 degree oven on a sheet pan for 15 minutes (ovens may vary) creating prosciutto croutons for a crispy salty bite.

The main course….

Chicken Marsala, served over artisanally made Italian Taglia Tella pasta. I use sliced baby bella mushrooms that I carmelized in olive oil and butter for an enhanced meaty bite and the sauce is created with delicious marsala fortified wine. Thinly pounded boneless chicken breast baths in the luxurious sauce that is deliciously light and satiating.

Finally for dessert….

Amarena cherries with zabaglione, and crumbled amaretti cookies for a lightly sweet finish to the evening.

The evening ended with the winning wine (Louis Jadot-France) with 5 votes out of ten and (19 Crimes- Australia ) with 3 votes out of ten; a top performer (Papa Vito) and best costume (Otto Von Schnapps) and the murderer r-e-v-e-a-l-e-d.

Remember to follow to receive notice of our next wine party…..Salute!

BOOK CLUB, Bookclub Menus, Uncategorized

Something in the Water Bookclub Meeting

One January afternoon, my book club met to discuss this tropical murder mystery. “Something in the Water” by Catherine Steadman. Catherine is a British actress who played Mabel Lane Fox on our beloved Downton Abbey. It also was one of Reese’s Book Clubs first book selections.

Another member in my group selected this book, and at the last minute wasn’t able to host our luncheon – so I pulled together a quick table decor and menu.

I served tropical chicken salad with crackers for a light lunch.

For the table I filled blue wine glasses with white sand and candles; used shell and coral printed paper napkins I purchased to create a table runner, added palm leaves from a plant in my yard; and used a wood platter to assort shells, starfish and coral that one of the other members and I had in our home collections.

I greeted my guests with sunset cocktails made with pineapple juice,grenadine and prosecco. The Bora Bora styled umbrellas were created with regular cocktail umbrellas affixed with circles cut from brown paper bags. I glued a couple of layers around the top center and then cut strips around the circle to create the thatched fringe affect.

For dessert I made bananas foster cake, banana ice cream (from frozen ripe bananas that are pureed in the blender), and a dehydrated fresh pineapple slice to garnish (that everyone ate as a crispy treat).

BOOK CLUB, Bookclub Menus

The Christie Affair (Bookclub Menus)

“The Christie Affair” by Nina de Gramont was a quick and entertaining read. What I enjoy the most about historical fiction (this one also with a mystery appropriately crafted from the eleven day disappearance of Agatha Christie in 1926), is that the facts about the real story can be easily searched and viewed on the internet. Whenever the final conclusion of a mystery is not completely and clearly solved, it affords writers the license to create their own imagined version of what may have happened.

Reminiscent of “The Timeless Mansion”. Candlelight, dinners of tinned meats, tea, bread and wine while the rest of the country was vehemently searching for Agatha Christie.

Ms. de Gramont’s version is told from the perspective of Archie Christie’s (Agatha’s husband) lover and then second wife Nan O’Dea. [Nancy Neele (1889-1958) was the lover, and eventually, second wife of Archibald Christie. They had a son, also named Archibald, in 1930.]

I also enjoy drawing inspiration from books and create a themed luncheon. When I finished the book, the memories that stood out were those of Nan’s homeland of England and her love for Ireland where she met Finbarr. With that in mind I decided that an English-Irish fusion menu would be appropriate.

Irish Leek and Potato Soup and Irish Guinness Stout Bread.

While Finbarr and Agatha nourished on loaves of bread, apples, and tea – your guests may better appreciate this Irish inspired menu formed from Finbarr’s homeland and the place where Nan fell in love with both Ireland and Finbarr.

Above is a simply prepared potato leek soup made with a combination of both pureed and small chunks of potato, garnished with crispy bacon and chopped spring onions or scallions. If my chives were blooming I would have added a chive blossom, but it’s not quite Spring yet. (recipe in the link further below)

Also above, a Guinness Stout Bread. Very easy and quick to make. No rising or kneading required! I purchased a stout with coffee and chocolate notes – very interesting and delicious with both bitter and sweet notes. I decided this might be more flavorful than the traditional Irish Soda Bread – but maybe not. You choose. https://www.platingsandpairings.com/guinness-beer-bread/

https://thedeliciousspoon.com/wprm_print/4533

https://themondaybox.com/lemon-shrewsbury-biscuits/

NOTE: My variation to the above recipe was using the zest of an entire naval orange, adding 1/2 teaspoon of vanilla paste and two pinches of kosher salt. Otherwise follow the recipe exactly.

For the dessert course, I brought in Nan’s English homeland with Lady Gray tea (that has citrus notes) and made these English biscuits scented with orange. While it’s appropriate for the English, it also reminds me of the Timeless Manor candlelit moments of meals created from tinned meats, bottles of wine, loaves of bread slathered with marmalade and hot steaming cups of tea.

I read so many books, and as an entertainer can’t help but imagine how I would create a themed table and menu after finishing each book.  “The Christie Affair” by Nina de Gramont was selected by Reese’s Bookclub and sparked my interest.  Ironically, just this past weekend there were two Agatha Christie movies on PBS this past weekend – one with Agatha having disappeared with a very different story line.  I hope for those who are interested in hosting book club meetings will be inspired by the ideas I will share in this new series on my blog – “Bookclub Menus.” Happy reading!

BOOK CLUB, DINNER PARTY, GATHERINGS

An Afternoon with Coco Chanel

Our first book selection on 2022.

Two Thousand twenty-two marks the eighth year anniversary of my Social Writes Book Club. We’ve had a couple of members that have left the group, and few new members creating a strong membership of 11. To begin this new year of reading, it was important to select a book that was both interesting, entertaining, and inspired a theme that was festive and fun.

One late Fall afternoon, I stopped at the local bookstore in search of something new to read. Far behind the larger display of current new fiction, stuck in a small corner, one book’s cover caught my eye. The striking cover sparked my interest and I picked it up then turned it over to read the blurb on the back. Earlier in 2021 I had read “The Chanel Sisters” by Judithe Little that chronicled Gabrielle “Coco” Chanel’s life as a young orphaned girl who would eventually find a path to becoming a famous designer. The book I discovered by chance on this day described Coco Chanel’s life during the war and hinted at her being a spy for the Germans. Intrigued I decided to buy the book and headed home.

The Chanel Sisters: Historical fiction that covers Gabrielle (later Coco’s) life as a little girl brought to an orphanage, where she learned her sewing skills; her life’s journey after the orphanage to seamstress, singer, mistress, hat designer and beyond.

Later that evening I sat to look over the book more closely, the name of the author seemed familiar to me. I searched the internet and the photo I found confirmed my thoughts.

Several years ago, when my book club was just in its second year of inception, I was at a local store waiting for assistance to purchase a fruit tart for my meeting. Pamela stepped up beside me and as we looked at each other with quizzical expressions (wondering if anyone was going to assist us), I explained that I was buying a tart for my book club. I told her we were discussing “A Paris Apartment” by Michelle Gable and I was trying to do as the French do – buy dessert from a local patisserie (or basically from what we had available in Mandeville, Louisiana. )

She responded by saying, “You should read one of my books.” I was taken aback and asked her name, wrote it down and told her I would look for some of her books. She also explained that she was in the process of writing a book set in Paris that would be published in the future (something about The Queen of Paris). Surprisingly, here it was in my hands five years later. Pamela resides here in Louisiana, just a few miles down the highway from me. It was quite interesting how a store filled with so many books would accidently lead me to hers and the memory of this chance meeting and brief conversation.

As I read the book, that I thoroughly enjoyed, I realized that without having read “The Chanel Sisters” by Judithe Little, it would have been harder to understand why Coco would eventually do the things she had to do to survive the war and try to protect her financial future. As a result, I recommended that my group read both books. Overall I find the two books together, cover Coco’s story in a way that explains why she is so determined to succeed and for the most part made unscrupulous choices to to so. She had a unique gift of creativity that even she was unaware of and with all of her difficulties found a way to build an empire that still exists today. What could be more interesting than an afternoon with Coco Chanel?

Setting an elegant table with a formal handmade menu adorned with pearls and Coco’s favorite flower the white camellia because it had no scent to compete with her signature
parfum Chanel No 5.

I wanted a light, but elegant French menu. After some thought I searched for savory soufflés and decided on a brie soufflé. It’s important to test a new recipe in advance to avoid day of the event failures. I also like to add my own twist to the ingredients and confirm the actual portions to determine if I’ll need to double the recipe to ensure I’m not short on servings.

The test bake went well, but I felt the flavor needed a little boost. I remembered I had some white truffle butter in the freezer that I decided to use in place of the salted butter in the recipe. It turned out great. A small bistro salad will be served on the side with warm breaded goat cheese croutes.

The test bake went well.

The recipe that inspired my White Truffle Brie soufflé is in the link below. I added 1/2 tsp of kosher salt to the batter and I used this white truffle butter in place of the salted butter in the recipe. I also buttered the souffle dishes with the truffle butter before filling with the batter.

TIP: The batter can be made ahead and set aside. Whisk the egg whites just before ready to bake and fold into the batter base.

https://www.platingpixels.com/easy-cheese-souffle-brie/

The soufflé will fall quickly, but are still beautiful.
Bistro side salad: spring mix tossed in a red wine mustard vinaigrette, topped
with a few haricots verts and warm panko crusted honey goat cheese.
At the top of the picture a slice of truffle chicken liver pate’ and baguette crisps.

On to the table decor. I used a black table cloth, my Mom’s black and gold bone china and goldware. Champagne flute glasses will be used for the Champagne cocktails of St. Germain’s elderflower liqueur and bubbly garnished with a pale pink rose petal.

A cocktail or aperitif at the ready is important as the guests arrive and Coco would expect champagne. For my cocktail, I’m using a French Crémant with a rose petal and splash of St. Germain Elderflower liqueur.

As part of my planning and searching for items to set the table, I found and purchased some Chanel ribbon. Originally I thought I would use it to tie the napkins, but due to the small amount I had (2 yards) and the number of guests I would have 11 – it pained me to think of cutting the ribbon into such small pieces. That’s when I came up with the idea of forming the linen napkin into a “Little Black Dress”.

Cinched high at the top with black and white ribbon and then tied tightly in the back, the ends formed into loops to create a bow, with a flat backed pearl in the center –
creating a “Little Black Dress”.
The backside with a little bow. Turn the napkin over and slide hand inside of the bottom to fluff out the skirt into a little black dress.

With my two yards of Chanel ribbon still in tack, I searched for ways to use it. Then I remembered my small form mannequin that I use for my annual mothers’ tea. After all – Coco was a seamstress who became a designer. Of course there would be form mannequins! I draped the ribbon from bottom to top and tied the ends into a bow. I made a small white flower with gift bag tissue paper (like her favorite camellia) and pinned it to the center. I also repurposed a necklace with a small spool of thread, scissors and soft pink rose that fit in perfectly. Finally it had to be draped with pearls to be truly Coco.

An afternoon discussion about Coco wouldn’t be complete without Coco Chanel quotes. I found and wrote out several, on these gold embossed Eiffel tower cards with pink borders (tucked away in my stationary drawer for several years) and sealed each into their envelopes with ribbon and a wax stamp. Each of my guests will pick an envelope to open and read a quote to the rest of the group.

Coco Chanel’s infamous quotes.

A simple, inexpensive square glass vase was given a Chanel No. 5 label on all four sides for the entire table to see from all angles and filled with lush pale pink roses for a pop of color.

French architectural paper luminaries I found several years ago at Tuesday Morning were each $1.49. I had tucked them away with my stationary knowing one day they would be of good use for one of my parties. On this day they will make their debut.

I use place cards to help mix up the group at the table, otherwise the same people always sit together. Sitting next to someone new encourages everyone to become familiar with one another. I dug through my stash of supplies (little finds that attract my attention and I somehow feel I will use in the future) and found these little tote bags with a white flower that I’ll pretend is a white camellia for Coco’s sake, and two pages of gold letters.

First I had to open the package of letters and spell out everyone’s name to ensure I had enough letters. One name (Stephanie) was shortened to Steph in order to complete the names of my other guests. I then centered the little tote bag on to the same soft pink cardstock I used for the menu and underlined the name with the pearls also used on the menus. Calligraphy or hand written names would be appropriate to the era, but I had these letters and decided to add a little golden glam to the table.

Champagne with elderflower liqueur and a rose petal.
I only drink champagne on two occasions,
when I’m in love and when I’m not.” -Coco Chanel

Time for dessert….. Strawberries are plentiful during the month of February in the south. Not so far from where I live is a town considered the Strawberry Capital (Ponchatoula, Louisiana). Strawberries are often associated with champagne, so I decided to make a champagne sabayon to pour over fresh strawberries and then lightly brûlée the sabayon just before serving. The sabayon can be made early in the day or the day before and placed in the refrigerator until ready to serve. The recipe I referenced is below.

https://www.washingtonpost.com/recipes/champagne-sabayon/15061/

Fresh strawberries with champagne sabayon.

One can’t have a French luncheon and not serve chocolats français. As luck would have it, stores like Homegoods have a variety of chocolates from various parts of the world in stock for Valentine’s Day. When I saw this box – I grabbed it!

A plan can be made, but never set in stone. The Saturday prior to our luncheon I drove to Trader Joe’s about 45 minutes from where I live expecting to find beautiful fresh roses and an edible flower I could use for the salads. I was there before the doors opened only to find mixed floral bouquets as the only available option. There were other items I hoped to purchase while I was there that were also unavailable. The cashier explained that the winter storms that blew through Texas the two days before had delayed their trucks. I spent a few hours going to every grocery store and even some florists to find they also had not received shipments. So I had to pivot – the word we’ve heard used so much over the past couple of years.

Afraid I wouldn’t find the pale pink roses I wanted, I bought two bouquets of pale pink tulips. Many years ago I learned a trick for how to make tulips last longer. On the left the tulips lay on their side after arranging. Pretty, but if left this way they would continue to extend out and not look so attractive.

As soon as possible, I had been taught to trim the ends and place the bouquet into a jar of cold water and refrigerate overnight. The next day, using a straight pin, prick a horizontal hole through the stem just below the flowerbud. For some reason this encourages the water to come up to heal the hole. The following morning notice what happened in the picture on the right. The tulips are all standing up straight.

My diligence paid off and I finally found one slightly shabby bouquet of pale pink roses for the table, but no one knew the difference. They were too busy savoring their champagne cocktails, white truffle brie soufflés, bistro salads with truffle chicken liver pate’ and finally strawberries with champagne sabayon and chocolats français with a rich cup of coffee discussing the life and legacy of Gabrielle Coco Chanel.

What a lovely ladies lunch we had! It was so fun to gather everyone together again. So looking forward to the next 📖!

Don’t forget to wear your pearls now and then. As Coco said: “Dress shabbily and they remember the dress. Dress impeccably and they remember the woman.”
DINNER PARTY, GATHERINGS, HOLIDAY, New Year's Eve, WINE CLUB

Wine Club: Toasting to the New Year with an Asian Theme

The past two years have been filled with social distancing, masking, pivoting, and mountains of challenges and uncertainties. Depending on your field of work, like mine, it also may have been and continues to be stressful. Like most of you, I was ready for an escape from it all, and wanted to host a holiday gathering with my wine group of friends before the year ended. When fielding date options, the majority of my group were only available for New Year’s Eve.

With the date decided, I found myself now trying to figure out how to host a party on a Friday, after a full eight hours of work. For a couple of days my mind spun with ways to put everything together the weekend prior, and a simple way to have food and spirits, when the idea of a large tray of sushi came to mind. I thought of all of the special heavy meals enjoyed over the holiday season, and thought that an Asian themed party might be a nice change in cuisine to end and begin the years, while allowing me to order and pick up fresh prepared sushi with no worries of cooking, keeping warm and so on.

Chinese Lanterns to greet my guests.
A Sake and Plum wine tasting.

I shared my idea with the group and asked everyone to bring an Asian dish and a wine or possibly Asian beer that they would like to drink at the party. I would supply a couple of bottles of sake to taste and a plum wine. The selection of options were minimal, and I have no knowledge of sake, but the bottles I did find were nearly sold out, so I took that as a sign they were at least considered acceptable. Below are the notes I found on each.

Tyku Junmai Ginjo (black bottle) drops the sweet grain and banana of the Junmai for classic Ginjo flavors of melon and pear. However, overall aromatic and flavor intensity takes a hit. Fortunately there’s enough sweet melon flavor on the finish to save it from tasting bland. Like the Junmai, what’s here is good but the sake tastes too simple and too gentle.

Tozai Junmai Nigori Snow Maiden Sake and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body. Try with spicy foods, crab, pork, or spicy tuna poke.

Gekkeikan Black & Gold California – This versatile sake has a smooth, mellow flavor and can be enjoyed warmed, room temperature or chilled. Serve from this traditional “”tokkuri”” container that was used when purchasing sake in the old days. Full-bodied with hints of honeydew, papaya, anise and roasted nuts. Well balanced, finishes long and smooth. A great sipping sake.

https://www.youtube.com/watch?v=-S3C3jWlHvk

One evening I searched through Pinterest for some inspiration, and found this Youtube video of how to fold a napkin to look like a kimono. I remembered I had these floral paper napkins and thought the print was perfect for my Asian theme. The embossed textured borders folded nicely and provided texture and interest to the finished fold. I used the kimonos as placeholders for the chopsticks, with my purple linen napkins just beneath.

I had just enough time to order two sets of painted black wooden chopsticks that pulled together a place setting of purple, greens, blacks and golds (inspired by the sake bottles). While looking through the flower selection at my local Fresh Market, I found one lone package each of purple and a variegated green/purple chrysanthemum that were the perfect colors and looked very much like the flower on my kimono napkin. It never fails that I’ll find exactly what I want two weeks before the party and then can’t find a single replacement the week of the party. Fingers crossed I’ll find the same lovely version again, or I’ll have to figure out an alternative.

One of the comforting traditions of Japanese restaurants are the small fragrant steamy hot towels (called an oshibori) they hand out along with the menus. My best friend and I often had lunch at one such place and each time we were so tempted to wipe our faces in addition to our hands, which would have resulted in destroying our makeup. Always a lovely surprise to me when the tray of steamy towels arrived and I’ve prepared to do the same for my guests.

Japanese restaurants often provide a small hot towel called an oshibori. This is to wipe your hands but not your face. You may see some Japanese wiping their faces with their oshibori, but sometimes this is considered bad form. If you must use your oshibori on your face, wipe your face first, then your hands.

While searching for chopsticks I also found these vellum gold trimmed chinese floating lanterns. I don’t have a lake or a swimming pool to float lanterns in, but I thought they would be lovely, lite and simply placed all across the front lawn. (Below is just a quick test I tried before Christmas to see how they would look.) The package of 20 will create a warm, celebratory scene for greeting my guests. I also placed a few on the table.

https://www.amazon.com/dp/B011OURNTU?psc=1&ref=ppx_yo2_dt_b_product_details

Asian meals traditionally end with fortune cookies. A friend of mine made large versions years ago for Christmas gifts dipped in chocolate and sprinkles, so I thought they shouldn’t be that hard to make. I learned they were a bigger challenge than expected, but somehow I got through and used red ribbon for a pop of color with a New Year’s wish for each of my friends. The first recipe I tried was an epic fail, so I went to my trustworthy mentor Martha Stewart. The technique takes a little time to master and leaves the baker with slightly burning finger tips, but eventually I got the hang of it and filled a bowl with the number I needed.

My modest effort at fortune cookies are individually wrapped with red ribbons and stacked in a large bowl to serve to my guests.

The next addition were paper glittered 2022 eye frames that I wrapped around the bottom of the lanterns on two sides and placed New Year’s crackers at each place setting.

Bowls and spoons set up for Thai Coconut Shrimp Soup
Thai Coconut Shrimp Soup with cilantro and thai basil blossoms.

While there will be wine and sake, we will still have bubbly for midnight.

To crank up the party atmosphere I strung lights on the wall with a Happy New Year banner that can also be used as a backdrop for taking pictures. I’d like to order black, gold and white helium filled balloons to rest along the ceiling in the dining room, but that may be a challenge to pick up prior to the party (remember I’m working that day), but if I can make it happen – I will.

All I have left to do is order my platter of sushi for pick up on Friday afternoon. My guests are bringing items some of which are potstickers, chicken satay, spring rolls, edamame salad and a couple of other items that haven’t been shared with me yet.

Photo by Anton Mislawsky on Pexels.com

A friend from our group has offered to come help me with some ideas for an Asian charcuterie board. I found only one example on Pinterest that included sugar snap peas (that would be good in a little sesame oil with black sesame seeds), thinly sliced pickled cucumbers, edamame, pineapple, mandarin segments, dumplings with dipping bowls of peanut sauce and soy sauce, and some Thai spiced potato chips. We’re looking to see what we can find to make our own version.

Photo by Rathnahar Sriom on Pexels.com

There is no need to buy fireworks because folks in my neighborhood put on an incredible fireworks display every year that we can simply step outside among the chinese lanterns and enjoy. I’m so looking forward to bringing in the new year with the company of friends, good conversation, laughter and of course good food.

Happy New Year everyone! We are all ready to feel the joy again in our lives and share time together to form new memories. Blessings and joy to you and yours!

Photos from the actual party.

Asian nibble boards with sake tasting bottles.
Sesame sticks, red chili crackers, pickled carrots and
asian pickled cucumbers, sesame sugar snap peas.
The food was amazing and plentiful, in the far back, forward, chicken satay, potstickers, spring rolls, a variety of sushi, krab salad, asian stuffed eggs, edamame salad, teriyaki salmon bites, pork tenderloin.

My neighborhood fireworks – photo taken with a drone.

CHRISTMAS, HOLIDAY, SMALL TALK

The Perfect Christmas Card

Year after year I search through stacks of boxes of Christmas cards in search of one that expresses the true meaning of Christmas. For several years I picked cards with beautiful angels on the front; others with manger scenes, Mary, Joseph, the baby Jesus and sometimes the three kings in the background, and every now and then I grab one just because it’s a beautiful picturesque scene that makes me remember the joyful festive streets of New York from a couple of occasions when I was fortunate enough to be there when all of their beautifully decorated buildings and windows, glowed from every direction.

I’ve received many versions of Christmas cards over the years, some more thoughtfully chosen than others, and some so special that I’ve kept them tucked away with my box of Christmas stationary and read them once each year.

One year (I don’t even recall how long ago, but it could be as long as two decades) a long time friend who was residing in Germany at the time sent what I have claimed as my favorite Christmas card of all time.

Simple, elegant, and straight to the point, I couldn’t help but praise the wonderful person who designed this beautiful card. As I slowly unfolded each of it’s accordion folded pages, I wondered how even after all of these years I’ve never seen another card with this same beautiful message.

As I opened the pages to read my special card this year, the thought came to me to share this beautiful card with all of you. As I centered on each page to take a picture, I noticed that when I took the picture of the final page (above) a warm light glowed through along the trunk of the tree. I knew my decision to share it was validated.

I send out far more cards than I ever receive these days. I miss seeing the beautifully unique script handwritten signature of each family member and friend who once sent them to me. Some were once filled with beautiful handwritten letters sharing a few notes about their year (as were mine). As this once very special tradition gets lost in the chaos of texting and posting, rather than personally writing and mailing – I suppose life won’t slow down enough for these old traditions to find their way back again. Fortunately, I’ve held on to the best so I can enjoy reading them again again for years to come.

Special thank you to my lovely friend Vivian who is always filled with faith and devotion to our Lord Jesus. God Bless YOU! An a very Merry Christmas to all of you!

FALL, FRIENDSGIVING, GATHERINGS, WINE CLUB

How Do You Like Them Apples ? Friendsgiving Brunch 2021 (Back Together Again)

It’s time to start gathering again! This time of year comes and goes far too quickly. I love the Fall season so much and by mid-month some are already pushing for Christmas, but I want to give the season it’s fully deserved time. While the holiday is generally meant to celebrate the history modeled on a 1621 harvest feast shared by the English colonists (Pilgrims) of Plymouth and the Wampanoag people, for most of us I believe it’s a time to show gratitude and appreciation for all that we have, friends, home, health, faith and more.

I am grateful for so much in my personal and professional life, and so happy to once again gather with friends who support all of my creative ambitions, with a Friendsgiving brunch.

Setting the Table

Little boutonniere like bouquets made with a magnolia leaf, fresh sage, chamomile and spray roses were created for each place setting and guests took them home at the end of the brunch.

A combination of succulents, spray and country roses and eucalyptus (and later a couple of apples- I wanted crab apples but couldn’t find any this year) were arranged around brass candlesticks to create a fragrant and feminine centerpiece. Everything was just laid on the table with no water source the morning of the brunch.

Inspired by Erin French of The Lost Kitchen, I decided to use an apple theme for my menu and included one of her recipes.

Cocktails and Nibbles

Simple apple cider bellini. Reduce 3 cups of apple cider to 1 1/2 cups. Let cool and refrigerate overnight. When ready to serve fill each glass 1/4th to 1/2 with reduced cider and top off with prosecco, champagne, crement or other sparkling white wine.

An apple tasting tray of each apple used in the dishes being served.

For most of my younger years I had only eaten a red delicious apple, the only kind my Mom ever purchased. As I studied foods and flavors years later I saw an article in a magazine that featured a description of multiple apple varieties. There are no apple tree farms in Southern Louisiana, so we are limited to the varieties that appear in various grocery stores.

One year I purchased one of each variety and compared their flavors, finding the most amazing flavors and never buying a red delicious apple again. With that memory, I decided it might be fun to create a tray with each of the apples used in the dishes in the menu, giving my guests a similar experience hoping to inspire each to try new varieties on their own afterwards.

From left to right, Lucky Seven Grain Bread(Artisan bread from Rouses)
toasted with olive oil and sprinkled with a pint of kosher salt, Baked Lemon Ricotta,
a small dish of Apple Butter (Dickinson’s), Golden Berries, Marcona Truffle Almonds,
Soft ripened cheese from Germain,France, Italian truffle cheese, and Chicken Liver Pate’.

For the “nibble boards” a term borrowed from Erin French (my most recent found source of inspiration), almost everything was purchased from Trader Joe’s, hence my Trader Joe Nibble boards.

The cup is filled with Fried cheese stuffed kalamata olives
(in Trader Joe’s frozen food section – and very very good!)

Salad Course

For the salad I used Erin French’s roasted buttercrisp squash with apple slaw. My local Fresh Market has the largest variety of squash and I’ve been experimenting with several over the past couple of months. One buttercrisp squash about the size of a cantaloupe three to four pounds was sliced into ten wedges, enough to serve all of my guests. The link below provides Erin’s recipe. My only additions were a little apple cider vinegar and pomegranate seeds for color and crunch. My slaw was made with four apple varieties, pink lady, granny smith, golden and honey crisp. My recommendation would be to pick a variety of sweet, tart and crisp versions and also consider the colors of green, yellow and red. The skin remains on the matchstick pieces and adds color. Erin and I ALWAYS decorate with edible flowers. The small yellow flowers (top left)are tarragon blossoms. I planted a couple of tarragon plants a couple of months ago and they have been blooming as if it were Spring!

https://www.today.com/recipes/roasted-buttercup-squash-apple-slaw-recipe-t141064

The squash is easy to bake as instructed and served at room temperature and the slaw tossed in it’s dressing with the arugula holds up well. I plated these about 45 minutes before serving and everything held it’s texture. (My guests could not stop talking about how delicious this was. Thank you Erin!)

Entrée

The entrée and dessert courses were both contributions from two of my guests. My work hours have been long and stressful and in order to pull this event off I needed to accept offered help and take a few shortcuts.

Apple and cranberry stuffed pork loin with Trader Joe green bean casserole bites.

My friend Lanie (who also loves to cook and has restaurant experience) made this Jazz and Fuji apple – cranberry stuffed pork loin. I think I heard there was a little fig jam, hazelnuts and some other special secret ingredients in the stuffing. It was absolutely delicious and a perfect addition to the menu and there wasn’t a single piece left!

Dessert & Mulled Cider Wine

Lanie also made an apple cider white mulled wine, with a spicy ginger liqueur that we served with dessert.

A week prior to the brunch I attempted to make apple cider donuts for the first time. I don’t have a fryer and I NEVER fry. The dough was too wet and I had trouble controlling the temperature of the oil – the house spelled for days after. It was an epic fail! Donut maker, I am not and I rarely fail when I try to follow a recipe.

I decided a better alternative was to support a local donut business that makes a multitude of small flavored donuts. I employed one of my guests to order a couple dozen apple cider donuts and asked that they not place them in the finishing cinnamon sugar. I wanted to rewarm the lot before serving and then toss in the cinnamon sugar myself.

I already had a large bowl of cinnamon sugar left over from my failed attempt at donut making. I added two teaspoons of Chinese Five Spice (my favorite substitute for cinnamon) and mixed the sugar thoroughly. We were advised to rewarm the donuts in an oven or air fryer – never in the microwave, so I placed them on a tray (to serve 2 per guest) and hoped to make them more “dessert like” my slicing all of the donuts horizontally in half and spreading one side with apple butter before sandwiching the two halfs back together. I then placed the tray of donuts in a preheated in oven at 350 degrees for ten minutes. When warmed through I rolled the donut gently in the sugar mixture and placed on a saucer with small mini dessert forks.

The party may be over, but the memories will remain and the joy I saw in my friends as they hugged and caught up with one another, along with their praises for everything we served as always made all of effort worth it. I am forever grateful for their enthusiasm and encouragement and cannot express how happy I am to be able spoil and entertain again.

To all of my wonderful followers – Happy Thanksgiving! I’m so thankful for your support as well!

LAGNIAPPE, SMALL TALK

A Handmade♟Family Heirloom

It’s been a while since I’ve shared one of my family stories. A recent visit with my cousin and the upcoming Thanksgiving holiday provided perfect timing for sharing this special memory of my Mom.

This family heirloom…circa 1969 was made with my mother’s hands. In the late 60’s and early 70’s we lived in Fairfield,CA where Dad was stationed (USAF) at Travis Air Force base. Mom became a fan of what was called “The Hobby Shop”, a place on the base for family members to experiment with crafts. Mom took to the craft of ceramics with passion. It seems she was always at the table cleaning or painting ceramic pieces during the three years we resided there.

Unlike ceramics shops found today filled will pre-made and fired pieces that you pick out and only paint, in Mom’s time she chose the molds of items she wanted to make and then actually poured the clay into the molds. Once set, she would bring the pieces home and we would watch her use a little sculpting tool to gently scrape away the seam lines (like those found on chocolate bunnies for Easter) formed by the mold around the entire perimeter of each object. Once scraped away she used a small natural sponge lightly dipped in water and gently wiped the area until it was smooth. She would then bring the pieces back to the shop, where they were placed into a kiln for their first fire, the term for a baking process (just like pottery). A day or so later, she would pick up “the fired” pieces and then settle into meticulously painting and adding all of the little details.

Mom made everything from those retro lighted ceramic Christmas trees that are coming back, to large nativity sets and ♟ chess sets, some small like this one and some with pieces as large as 8 inches tall. Of all the items we remember her making, we only each (my brother and I) have one large nativity set and a couple of Santa mugs that are now found mass produced, but ours is made with Mom’s hands and when my grandchildren spend Christmas at my house, we use the mug for Santa’s milk to place next to his plate of cookies.

A couple of years ago, when my cousin was packing up items in her parents’ home to prepare it for sale, she found two of the ceramic chess sets my mother had made and given her parents as gifts. We have no idea why, she gave multiple versions of these small and large chess ♟ sets to my Dad’s sister (now 92) and her husband. My brother and I clearly remember her making them (see the black and white photo), but we didn’t have any of the chess sets. My cousin packed placed the items she found in boxes and asked me if I wanted them.

Prior to the pandemic of 2020 and 2021, she had give me one smaller and one larger version that my brother wanted. Some pieces were broken, but he set them aside saying he would try to repair the broken pieces.

Recently after two years, I drove the nearly hour distance to visit my 92 year old aunt and my cousin. She had been saying she had some things for me, and I thought we had gotten everything she had found, but she handed me yet another set. (As I said before, why did Mom make so many of these and send them all to this one relative?)

Ironically my oldest two grandchildren, now 13 and 10 were both first place chess champions for their grades in elementary school. My youngest grandson is not yet old enough to play, but I’m sure he will follow in his siblings footsteps.

The Swinger instamatic polaroid camera photo is slowly fading, but here are my brother and I,
watching Mom as she worked on the larger version of the ceramic chess sets she crafted.
In the background, is a large ceramic cat she also made.

Unfortunately, as I lined up all of the pieces to examine them, one white piece is missing to this set. It’s a little chipped and weathered (like most of us after 50 years), but after checking with my brother to find out if “maybe” the missing piece is with the set I passed on to him, I plan to box this set up to give to my grandchildren from their Great Granny.

What I know for sure… sometimes we do things that may not make sense at the time ( like giving 3 chess sets to my Aunt and Uncle), but they’re the ones who saved them all these years later so they would reappear for her great grandchildren. Coincidence? I think not.

An update to the story – I delivered the set and my grandson informed me that “Granny” (what they called my Mom) actually made extra pieces – so we were not short. He informed me that the players can actually win another queen and that “Granny” made two extra queens. He gave me my first chess lesson as my six year old grandson (who is extremely smart and remembers everything) stood by to listen in. Within minutes he was telling my how to move pieces. While he quickly understood the direction that each piece could be moved, he’ll need to learn how to actually “play” the game. I can just imagine that my Mom is looking down on all of us, smiling.

WINE CLUB

A Hauntingly Elegant Wine Tasting Party….

In the South, the humid hot summer heat begins to dissipate slowly as Fall quietly eases in with its cool refreshing breezes and changing foliage, but not until well into late October or November. Still we hang our autumn leaved garlands and wreaths on our doors and thresholds, line the front walkways with purple, yellow and amber chrysanthemums and perfectly shaped pumpkins hoping to encourage the comforting temperatures of Fall to fully arrive. Autumn is my favorite time of year. A time when my passion for baking and cooking hearty soups and stews peaks, along with taking long walks as nature’s colors transform into the most beautiful shades of red, orange, and burgundy.

Several years ago I went on a Fall Pilgrimage in New England -from Boston, to Salem, Portland, Kennebunkport, through the White Mountains of New Hampshire and Vermont, The Berkshires, Stockbridge and finally Cape Code to witness the most beautiful display of nature I’ve ever seen along with historical landmarks of our wonderful country. I enjoyed it so much, that I did it again a few years later. I still remember the quaint little town of Salem dressed for the coming of Halloween, with potted mums displayed everywhere you looked and our visit to the Salem Witch Museum.

Those memories of my Fall in New England and the haunting vibrations of witches and Halloween, inspired my Hauntingly Elegant Wine Club evening. I wanted it to be unique but not gimmicky, catchy with a touch of elegance.

THE INVITE:

IMAGES BORROWED FROM A BEAUTIFULLY CATERED HAUNTING EVENT –
POSTED ON MARTHA STEWART’S WEBSITE THAT INSPIRED MY VERSION OF A HAUNTINGLY ELEGANT PARTY.
https://www.marthastewart.com/1521546/host-halloween-dinner-party-hauntingly-beautiful

My invitation was emailed to my guests, but I created a printed version for the sake of creating a photo. Guests were asked to bring a red wine, with a haunting, spooky or spell bound label and a small bite; and black attire.

THE APERITIF:

The Aperitif: My signature cocktail “Bitter Broken Heart”

Thawed frozen black cherries soaked in kirsch, pureed and strained (discard cherry pulp); add the juice of half a lemon to cherry liquid. Fill 1/4th of each coupe glass with cherry juice; 3 dashes chocolate bitters and top off with Prosecco. Garnish with dried cherries soaked in kirsch over night and an Amarena cherry.

My guests sipped on their cocktail while another guest and I opened the bottles of wine, placed each in a numbered bag and poured the wines into the numbered glasses in preparation for the tasting.

About a month prior to this party, I had purchased red roses to place on the table for my book club meeting. For some reason, they were so pretty and remained only partially open. I watched as they slowly dried holding their bud form. I also had a vase of hydrangeas from a friend’s wedding that had dried in their contains. With a plastic cauldron, plastic skulls, green and Spanish moss (all from the dollar store), dry dead branches from the yard sprayed with gold paint and black grosgrain ribbon tied in knots on it’s smaller branches to look like bats, I created a spooky elegant floral arrangement for my sofa table. Black lanterns placed on each side contained battery candles and pieces of dried flowers, moss and black glittered branches.

From there I began to dry roses and other flowers from my garden to sprinkle along the table, add to my candelabra, and create other small arrangements around the house. I made spiders from champagne corks and black pipe cleaners, and placed Spanish moss and black crows in the chandeliers.

The local craft store had all of the Halloween decorations on sale and I purchased spider web netted tablecloths and scarves that draped over my lamp shades. More plastic dollar store skulls, black glittered twigs, moss and dried flowers were sprinkled along the center of each table. On this evening I had 14 members requiring two tables for seating. I used my black and gold rimmed china, brass candle holders with black tapered candles and gold-ware cutlery to add to the mystic and elegance.

THE CHEESE COURSE

Baked brie with black cherry, raspberry and black grapes simmered in red wine.
Served in mini cast iron pans.

THE SMALL BITES:

Warm Garden of Eden Autumnal Salad with Serpent Garlic Breadsticks

  • 1 cup of black rice
  • 1 cup of peeled and diced sweet potato or butternut squash
  • 1 quart of vegetable stock
  • 1/2 to 3/4 cup cubed green apple
  • 2 tablespoons olive oil
  • 1 teaspoon chili flavored oil (optional)
  • 1/4 to 1/2 cup pomegranate seeds
  • 1/4 to 1/2 cup toasted pecans & or pepitas (pumpkin seeds)
  • 2 to 3 cups of baby spinach or arugula
  • salt and pepper
  • Apple cider vinaigrette
  1. Cook rice in vegetable stock using amount of liquid according to the package instructions and allow to complete to room temperature when complete.
  2. Pre-heat oven to 350 degrees. On a small sheet pan – place the pecans and/or pepitas and toast in the oven for 10 minutes. This brings out the natural oils in the nuts to enhance their flavor and crunch. (A great alternative is candied or spice coated pecans – but they take more time involving egg whites, sugar and spices – you can find a recipe on Pinterest). Set toasted nuts aside in a small bowl.
  3. Pre-heat oven to 400 degrees. Using 2 separate sheet pans – spray each tray well with cooking spray (I used olive oil spray) and place pans in the oven to pre-heat the tray.
  4. Place the diced squash (or sweet potato) in an appropriate sized bowl. Add 1 1/2 tablespoons of olive oil (or) 1 tablespoon of olive oil and 1 teaspoon of chili oil to add a little heat, salt and pepper and toss to evenly coat. Carefully spread the vegetables in a single layer on one of the heated sheet trays and return to the oven. Roast for 30 minutes, turning the vegetables over half way through creating a little browning on the sides that are facing down on the tray.
  5. Use the same bowl to place the diced apples and toss in remaining 1/2 tablespoon of olive oil, salt and pepper. Carefully spread on the second heated sheet tray in a single layer and roast in the oven 15 minutes (warmed through but with a little crunch still present) – when these come out the squash needs turning over.
  6. Meanwhile, in the bottom of a large salad bowl mix together the ingredients for the vinaigrette (recipe in the next box).
  7. Add the cooked black rice first, the roasted apples and vegetables next, then the arugula or spinach (or combination), pomegranate seeds, pecans and/or pepitas without tossing at this point. Layer with heaviest items in the bottom and lighter on top with vinaigrette at the very bottom of the bowl. When ready to serve gently toss all ingredients together to lightly coat with the vinaigrette. Note: To keep vegetables warm, you can leave them on the sheet tray in the oven at 200 degrees until ready to serve for about 20 minutes – more than that they may dry out too much.

Apple Cider Vinaigrette: In a mason jar with lid ( or simply add ingredients to the bottom of the salad bowl) place 1/3 c. Extra Virgin Olive or Avocado Oil; 1/4 cup Apple Cider; 1 tsp. Dijon mustard; 1 minced shallot (or garlic optional); 1 tbsp. honey or agave; 1/2 tsp. kosher salt; 1/4 to 1/2 tsp. ground black pepper. Either whisk in the bowl or shake vigorously in the jar to combine. Optional: Gently warm vinaigrette in a small saucepan and return to serving salad bowl. (This is for a lightly dressed salad. If you prefer more dressing -double the recipe and guests can always add more ).

Serpent Garlic Breadsticks: See my notes below.

https://www.pinterest.com/pin/491525746823276732/

When I saw these serpent breadsticks on Pinterest, I decided to make a warm Garden of Eden vegetable salad and breadsticks that used autumnal flavors. The salad combined black forbidden rice, roasted sweet potatoes (or butternut squash), pomegranate seeds, baby spinach and toasted pecans with a warm apple cider vinaigrette. My serpent breadsticks were flavored with garlic butter and black Hawaiian salt. For best results: The tongues were made with dried red chili peppers with a little “v” cut into the end with scissors. I had to make a little slot at the end of the head of each breadstick before baking , to get the pepper to hold in place. I quickly inserted the pepper tongue in place immediately after the breadstick came out of the oven while still soft. As they cooled the pepper held in place. I used black peppercorns for the eyes. [Baking the breadstick with the red pepper inserted causes it to burn, so it has to be added after the baking.] Below are images of the beautiful small bites brought by my guests.

THE DESSERT COURSE:

Fall immediately makes me think of campfires and S’mores. I found this great cake recipe adapted from Molly Yeh’s blog. I used leftover cake and filling to make a couple of cake balls I called truffles, and a mango syrup that I dotted along the sides of the plate to help cut the richness of the ganache. A lighter version would be to use a mousse in lieu of ganache and semi-sweet or milk chocolate instead of the bittersweet I used – but a true S’more calls for a rich chocolate. Several of my guests were celebrating birthdays over the previous and next couple of weeks, so we added candles and sang ‘Happy Birthday’. http://mynameisyeh.com/mynameisyeh/2017/4/smores-mini-cakes

THE WINE

The Winner!
  • La Catrina [Cabernet Sauvignon] 3 votes
  • The Walking DEAD [Bloody Red Blend] 2 votes
  • The Walking DEAD [Cabernet Sauvignon 2016] 2 votes
  • HOB NOB WICKED LIMITED EDITION [RED BLEND] 2 votes
  • Ministry of The Vinterior [Cabernet Sauvignon 2015] 1 vote
  • Vampire [Vampire Red -Winemaker’s Blend 2014]
  • Saved [Red Wine 2014]
One of my guest brought me with little ghostly air plant as a hostess gift.

This is a great time to pull out your slightly tarnished silver, save the colorful flower petals from your garden and let them dry, and search through dollar stores for moss, black pebbles and other items to add to your decor. While I live near the swamps and large trees filled with Spanish moss – I purchased moss to avoid bringing in unwanted insects and who knows what else into the house.

The winner’s trophy –The winner received this webbed bagged bottle
of Limited Edition Bartenura Semi-Sec.

Long before the idea of a Hauntingly Elegant Party came to mind, I found this bottle of Bartenura Semi-Sec (of all places at Walmart). The webbed bag was so elegant and interesting that I decided to buy a bottle and hold on to it for some occasion. One day while one of my friends was visiting, I was sharing some of my ideas for the party and suddenly remembered the bottle tucked away in my pantry. She pointed out that the bag looked like a spider web. Lightbulb moment – I had my trophy for the winner.

As the Fall months approach, if you’re looking for a fun way to celebrate the ghostly spirits of Halloween with a slightly Gothic twist , I hope you will be inspired to host your own hauntingly elegant evening. If you try any of my ideas or create your own – check out the posts on my Pinterest page and share yours.

DINNER PARTY, FALL, SIMPLY ELEVATED

Early Fall🍁🍂🍁Dinner (Keto-ish) Dessert Course

My previous post introduced an early Fall dinner shared with a few of my neighbors as we experiment with a Keto-ish diet. As we gathered over a glass of excellent wine, appreciating it all the more due to the exclusion requirements of the Keto diet, we shared how we were managing the change in food choices and the results, if any we were experiencing.

I personally have found that my sugar tooth has been drastically tamed and I’m not feeling the desire to graze and nibble on snacks all day. I feel full and seem to have more energy. My friends expressed some of the same changes in the way they were feeling, but we all agreed that on the weekends we needed at least a little break from some of the restrictions. So tonight we were enjoying a glass of wine, but I’ve done my best to prepare a Keto friendly dinner menu to prove that food can still feel special, decadent and satisfying.

We all agreed we missed our sweets and I was excited to share with them two, yes two Keto friendly desserts I had prepared. As a little bonus, before we made our way to the dinner table I gave them each a dark chocolate almond and it was devoured with great excitement and pleasure!

The sugar products needed for making desserts.

The ingredients needed for baking Keto desserts are pricey and the quantity is a fraction of what wheat flour and refined sugar products contain, which offers another reason to only have desserts occasionally. Years ago in the book “French Women Don’t Get Fat” I remember reading that the typical French woman has dessert only once a week. Much younger and thinner at the time I was appalled, it seemed like an enormous act of restraint and made me wonder how so many patisseries succeed in France. I have since come to better appreciate the once a week practice.

With the help of pinterest I found two recipes that peaked my interest. The first was this Chocolate Cream Pie. Having no experience with these sugar substitute ingredients I did not deviate from the recipe in the link as I sometimes do. My only personal touch was to add toasted sugar free coconut flakes for some added crunch to the top after pulling it from the freezer. This was a very easy recipe,with only 10 minutes of baking time (the pecan crust). The other layers were prepared in the mixer and went on top of the crust with no other baking required. Follow the recipe in the link below. I’ve shared a few notes on the photos from my own experience.

https://kaseytrenum.com/?s=keto+chocolate+pie

I placed a layer of coconut flakes on a small sheet tray and toasted in the oven 300 degrees for about 5 to 10 minutes while constantly checking and tossing the coconut until getting the desired browning. It can go from golden to burnt in no time. Don’t walk away! Leftovers are great to sprinkle on Greek yogurt, Keto chocolate mousses or mixed berries.

While the ingredients are expensive, very little was used of some like the chocolate bar that I sealed it up tightly for a future use.

There is nothing about this pie that looks or tastes “diet”. It was decadent and the substituted ingredients were not easily detectable. The recipe advises to place the completed pie into the freezer for at least an hour before serving. I didn’t take the pie out of the freezer until ready to serve and it was very difficult to cut. While it tasted and looked lovely everyone said they thought it would have been better (easier to eat) unfrozen.

For the second dessert I decided to bake a French Almond cake.

https://www.wholesomeyum.com/keto-french-almond-cake-recipe/

Again, I followed the recipe as provided in the link above. While it is very similar to the actual French almond cake, I had this beautiful blood orange sitting in my fruit basket and decided to add a little of its zest and juice to the batter. I also added a little to the glaze that is brushed over the cake while it’s still slightly warm. I used an 8 1/2 inch springform pan and the cake does not rise very high (similar to a one layer cake).

Just prior to serving dust the cooled cake with powdered monkfruit sugar.

Of the two desserts while both very good, my guests voted this one their favorite. The cake was moist and flavorful and the added orange flavor brightened and complimented the almond.

As dinner came to an end, I asked everyone if the menu of the night was in in any way less than or short of a normal dinner. They all replied no. I think if I had not already told them this was a Keto meal, they may never had realized it was. Point made, you can still host an elegant dinner party while following a Keto-ish diet. But we must have our weekend 🍷wine!!

DINNER PARTY, FALL, SIMPLY ELEVATED

Early🍁🍂🍁Fall Dinner with the Neighbors [Keto-ish Style]

The past couple of years have been filled with multiple reasons for high anxiety, complicated news and decisions, multiple hours of sitting at a desk working remotely and long periods of separation from family and friends. The limited activity and socializing created “the COVID 15” (pounds) that is a real thing for many; among the many are myself and some of my friends. Finally some of us have decided enough is enough, it’s time to attempt to make some changes with the hope of slowly deflating the additional areas added to mid-sections and thighs.

The Keto diet has gained popularity for some time and while I find it hard to embrace a diet plan that takes away and limits so many of my favorite foods, acknowledging where change is needed is the first step in working toward a goal.

I come from a long line of sweet tooth family members. As a little girl, my Dad taught me how to break about six Oreo cookies into a tall glass, then fill the glass whole milk and eat the entire thing with a spoon. Later it was Chips Ahoy chocolate chip cookies, Keebler Fudge cookies and more. Every meal included soft drinks (full of sugar) and ended with something sweet. While I limited soft drinks a long time ago, the sweet tooth tradition continued on and I thought it would be the most difficult habit to break.

For the past two weeks I have eliminated the honey in my tea, the daily piece or pieces of chocolate and a couple of cookies in the evening. I think the hardest thing for me to give up is my weekend Starbucks Chai, that I’ve decided I don’t have to give up, it will be my weekend reward. No bread ( so no turkey sandwiches) and no pasta, that usually shows up in one of those Lean Cuisine meals I stocked in the freezer for quick lunches.

Since having eliminated so much sugar and bread from my diet, oddly I find I’m not as hungry (and as a result not eating as much); I’ve lost my craving for sweets; and I have more energy in just the first two weeks. I also feel less achy.

I’ve hosted many dinner and wine parties over the years, and for each gathering I’ve searched for new and interesting foods and wines to share with my friends and family. This Keto diet created a new challenge when I invited a few of my neighbors over for dinner. I wanted to create a colorful, delicious meal and desserts that did not scream “Diet Food”, but still sachiated and pleased the palate and taste buds. Below I’m sharing the dinner portion of our meal and in second post I’ll share the desserts.

A wonderful bottle of pinot noir Diora La Petite Grace 2014 (Monterey) that has been sitting in my wine fridge for some time. A gift from a dear friend years ago, I’ve struggled multiple times to break away the heavy plastic seal that coated the top of the cork and neck of the bottle unsuccessfully, until this night. My guests and I thoroughly enjoyed the dark, rich and velvety aged wine down to the last drop and was the perfect way to start the evening.

🍁🍂🍁Menu 🍁🍂🍁

Grilled Rainbow Trout with butter sauce

Roasted Delicata Squash with Organic Girl SuperGreens, toasted pepitas, fried shallots and parmesan crisps.

French (Citrus) Almond Cake (Keto)

Frozen Chocolate Cream Pie (Keto)

I wanted to prove I could still create a delicious meal and still follow the Keto plan. Like me, my friends were missing dessert, so I really wanted to find dessert recipes that didn’t taste any less delicious than we would normally have. Honestly, buying the ingredients to make these desserts was very expensive. This diet plan is not for someone on a tight budget, but I’m hoping it will curb my appetite enough that the old urge to grab a slice of chocolate frosted cake or two on the weekends will dissipate.

The protein was six fillets of rainbow trout that I asked my neighbor to grill. They also created a garlic, lemon herb butter sauce that was gently poured over the fish just before serving.

For the side dish, I found inspiration from different Pinterest posts to create this delicata squash dish. Delicata is a delicious sweet squash that is easy to cut, clean and cook.

Also known as “sweet potato squash” for its brown sugar flavor, delicata tastes like a cross between fresh corn and pumpkin pie. Like all hard squash, delicata is high in beta-carotene and vitamin C, relatively low in calories and astonishingly versatile

Roasted Delicata Squash with Salad Greens

Yields 4 servings

  • 1 Delicata squash
  • Olive oil spray
  • kosher salt & pepper
  • red chili infused olive oil (optional)
  • 5 oz of Organic Girl Super Greens (or arugula, or mixed greens)
  • 1/4 cup toasted pepitas
  • 1 shallot thinly sliced and fried or a packaged thin pre-fried shallots
  • white balsamic vinegar
  • extra virgin olive oil
  • 2 -1/4 piece of orange
  • 1 1/2 tablespoon of mayo
  • 4 tablespoons of plain yogurt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each salt and pepper
  • Oven baked parm crisps
  • Preheat oven 450 degrees (f). Slice the delicata into 1/2 inch thick rings. Using a paring knife, cut away the pulp and seeds and discard. Spray a rimmed baking sheet pan with olive oil and then lay each of the squash rings in one layer on the tray. Sprinkle with salt and pepper. Drizzle a small amount of red chili oil to add a delicate spiciness (optional). Bake for 15 minutes and then turn each ring over and bake for 15 additional minutes. The squash is served at room temperature.

Toast the pepitas in a shallow pan until slightly golden around the edges.

Whisk together in a small bowl the mayo, garlic powder, salt and juice of 1/4 wedge of orange. (I poured the mixture into a squeeze bottle to drizzle over the dish before serving, but the tines of a fork could achieve the same drizzle result.

Spread the greens on a medium platter. Careful not to over saturate, lightly sprinkle with white balsamic vinegar, extra virgin olive oil and squeeze the juice from 1/4 wedge of orange over the greens and toss. Lay the cooled squash rings over the bed of greens. Sprinkle with toasted pepitas and crispy onions. Add parmesan crisps (croutons) for additional crunch. Just before serving drizzle with orange yogurt sauce.

A small amount of any roasted autumn squash is not only delicious, but it’s also very filling. My guests really enjoyed this dish and it left just enough room for dessert. Yes I said dessert…

We had stayed away for desserts for some time and I searched for Keto desserts (two) that I decided might live up to the desserts we were used to and they did. Find those details in my next post.

LAGNIAPPE, SMALL TALK

Lavender Sensations

Photo by Baraa Jalahej on Pexels.com

Lavender is my favorite fragrance. So many things in my home are scented with lavender that one morning some time ago when my daughter, son-in-law and grandchildren were visiting for several days, I woke before everyone else and decided to ease out of the house to do some weeding in my front yard flower beds. When I returned inside, I found my daughter and grandchildren starting their morning routines of coffee and cereal. As I walked into the kitchen my daughter said, “There she is!” with a chuckle. I said good morning and asked what was so funny. She said, “The kids were looking all over the place for you. They said we can’t find Nana anywhere, but we can smell her!” I’ve learned that my grandchildren have come to associate the scent of lavender with their Nana.

Friends, an occasional delivery person, even trick or treating kids have said as I opened my front door, “Your house smells so good!” The secret for years was the Glade lavender and peach blossom plug-ins, that much to my dismay have been discontinued. Using another lavender scented plug-in is just not the same, but I’m still searching for a better alternative.

I’ve collected a variety of lavender sachets over the years, from Homegoods (to the left with embroidered lavender flowers); the dark purple sachet was a gift, and the sachets on the right were purchase in a long set of six sewn together from a gift shop.https://www.pharmaca.com/sonoma-lavender-lavender-drawer-liner-sachet-embroidered-silk?gclid=CjwKCAjw-sqKBhBjEiwAVaQ9a8ynA812-kG7DD7thd4VuI5IG3vPN-07KuO3Xg_sakzJCM74VpcAJhoCH9IQAvD_BwE

An avid reader, I especially love historical fiction novels set in France and have often read of how a character in the book ended up being invited to spend the night in some mysterious old manor. While settling into their guest quarters, they would find fresh linens folded on their bed. As they lifted the bed sheet or towel a small sachet of dried lavender buds would fall out, and the delicate fragrance would permeate their linens as they crawled into bed for the night.

The idea inspired me. My bed linens are (as you may have guessed) lavender ( in color) that I’ve paired with grays and taupes in my master bedroom. After each change of linens on my bed, I press (yes I starch and iron my pillow cases and flat sheets with – lavender scented starch when I can find it) and then fold the pieces to store away for the next change. As a result of the idea from my novels, I now slip sachets of dried lavender between each pillow case and folded sheet. Adding a couple of drops of lavender essential oil to the sachet brings the scent of the buds back to life after each change cycle.

Note: While you can purchase sachets already made (see link below the picture above), you can also purchase lavender buds online and small organza bags to fill and tie.

Customer Bath Tray from https://www.facebook.com/search/top?q=shabby%20chic%20online%20sales%20in%20ga
Lavender bath bomb, bath oil, epsom salts and bubble bath.

Of all the lavender I surround myself with, bath time contains some of my favorites. Bath oils, bath bombs, bath salts, bubble bath and body wash all filled with the soothing fragrance. Lavender scented candles flicker around the room to also help calm a stressful day away.

Italian Bubble Bath and Sage Smudge Stick with Lavender

Hand wash, lotions and occasionally I may even dust a little lavender scented powder around my neck.

English lavender powder by Taylor of London, Italian lavender hand soap
and Laduree scented candle from France.

Lavender scented air freshener and linen sprays are a great way to scent the bedroom and linens just before lying in bed to read a good book. The fragrance is known for its calming and relaxing properties to help one fall into a deep sleep.

A couple of years ago a friend gave me a perfume roller bottle filled with lavender essential oil that she suggested I put on my temples, wrists and upper chest that also helps to calm and soothe the senses for a sound sleepful night. (Note: I do not have skin allergies so of course those with sensitive skin conditions should use caution before putting essential oil on the skin.) The link below is an example of bottles that I ordered and filled with essential oil.

https://www.amazon.com/gp/product/B013SJWE2G/ref=ppx_yo_dt_b_asin_title_o00_s01?ie=UTF8&psc=1

Linen spray and bottle with roller (see link provided above)
filled with lavender essential oil purchased at Homegoods.

When life is filled with stressful events, lavender has provided me the comforts to the relax and the benefits of self care. Over the years I’ve discovered more and more ways to enjoy the scent of lavender and hope to discover more. If you love the scent of lavender, hopefully you have discovered some new ways to enjoy it with the ideas I’ve shared. Be sure to share your own finds with me!

FALL, SIMPLY ELEVATED

Perfectly “Peared” (Simply Elevated)

Image result for pear season

In this edition of Simply Elevated I wanted to share a few delicious ways to perfectly pair and celebrate the pear….

Available from August through October, more than 95% of pears are grown in the U.S. come from western states like California, Washington and Oregon. Some of the most popular varieties are the juicy and sweet Bartlett (green), firm and crunchy Bosc (brown) and the sweet Anjou (green or red). Pears have a flavor that ranges from tangy to sweet to spicy, and a texture that can be crisp, buttery, or in between.

The bronze-colored Bosc pear has an elongated neck and sweet,
juicy flavor with hints of fall spices like cinnamon
and nutmeg and is my favorite for desserts.

As the pear season in the U.S. approaches here’s a few ways they can be used to create easy, warm and comforting, but very light desserts and cordial sips to share with family and friends.

The perfect pairing – French pear liqueur.

Just a few months prior to the original COVID shutdown, I went on an amazing trip to Europe in the Fall of 2019 with two friends and while in the Alsace region of France, we visited a shop in the charming medieval town of Eguisheim where we were offered a tasting of a delicious pear liqueur. I purchased a small bottle of the golden elixir shaped like an elegant pear. The pretty bottle remained on my cocktail cart for an entire year before I cracked the seal and decided it was time to share it with friends.

For several months, social distancing requirements put a stop to my large wine and book club gatherings, but we had learned to quarantine and practice safety measures that allowed me to feel comfortable enough to host a few small luncheons with groups of three or four friends. By September, I decided to invite my travel buddies to get together for a small afternoon gathering and reminisce about our time together in Europe just a year prior – especially during a time when travel was currently off limits, with no idea of when we would be able to travel again in the future.

I prepared a Swiss fondue and charcuterie boards similar to those we enjoyed in Mürren, We drank Crémant, the light effervescent wine we were introduced to in the same little French town, and then finished with mu French pear liqueur. As we slowly sipped the liqueur one friend said, “Why didn’t I buy some of this?” (I must note that she brought back the most amazing black truffle raclette cheese that I’ll never forget).

A few other luncheons followed this one, and each ended with a pear dessert and small sip of my pear cordial. As sips of the liqueur were taken, at each serving everyone was surprised at its complexity. I encouraged each person to focus on the experience as it made its way from the tip to the back of the tongue and then down the throat. It was fun to watch their surprised expressions. It’s warm and slightly fiery with a bouquet and flavors of complex vanilla and caramelised pears leaving a powerful shared memory to end each gathering.

Below are a few of the desserts I paired with the liqueur.

Poire Williams & apple cider poached pears.

Pears poached in apple cider and Poire Williams pear brandy, paired perfectly with small crystal liqueur glassfuls of my French Golden 8 elixir and the golden sauce poured over the tender pears.

https://www.marthastewart.com/341355/poached-pears

Poire Williams Pear Brandy used in making the desserts, does not taste anything like the liqueurs. It has a very strong alcohol essence and has none of the sweet smooth sweetness of the liqueur.
Pear anise clafoutis.

As Autumn arrived, this light custard like pancake spiked with Poire Williams (pear brandy) and infused with the zest of a lime, grated star anise and filled with half of a delicately sliced pear was yet another perfect pairing.

https://www.foodnetwork.com/recipes/clafoutis-aux-poires-3240468

Caramel eggnog panna cotta.

As the holidays drew near I created a wintery panna cotta inspired by a cocktail I found and clipped from a magazine in 2010 served at The Little Nell in Aspen, Colorado (image below) called the Snow White. Once again the pleasing experience of tasting the liqueur and enjoying how well it went with the panna cotta was undeniable. For my version of Ina Garten’s panna cotta in the link below, I created these Caramel Eggnog panna cottas. I used eggnog in place of heavy cream and the pear liqueur in place of the rum. I put the caramel layer in the center and created a snowflake with a stencil and sprinkling of Chinese five spice.

https://www.foodnetwork.com/recipes/ina-garten/vanilla-rum-panna-cotta-with-salted-caramel-5190866

My little glass pear bottle was near empty when I invited a friend for the next luncheon. For this meeting I recreated a favorite pear clafoutis that I had seen on Barefoot Contessa when Ina Garten did several episodes in Paris and met with Chef Daniel Rose. His unexpected additions of lime and grated anise make this the best clafoutis I’ve ever eaten.

Photo by Karolina Grabowska on Pexels.com

As I poured the last two small glasses of the liqueur, I expressed my disappointment that my lovely liqueur that my friends so enjoyed was now gone. I had searched for another bottle online and was excited to find it, but when I tried to order a bottle, I continued to get messages that the bottle could not be shipped to at least the Southern States that I tried to have the bottle shipped to.

“I have a friend whose daughter lives in Provence,” my friend said. “Let me see if maybe she can buy and ship it to us.” I was thrilled, and several weeks later the package arrived with a 750 mil pear shaped bottle of our beloved liqueur. So on to the next celebration!

French King Cake. Puffed pastry filled with almond paste and one cherry
(instead of a plastic baby), to celebrate a friend’s birthday.

A nearby bakery makes traditional French King Cakes during the Mardi Gras season. It’s created with freshly made puffed pastry filled with almond paste and sprinkled with sugar. For the past few years since the bakery opened I’ve wanted to purchase one, but learned it has to be ordered in advance, due to the limited amount made each day. I was in the area one weekend in January and noticed a larger number of cars parked outside than usual and watched as patrons exited with their boxed King Cakes. I decided to stop and placed an order for the following weekend, planning to share it with my neighbor friends. When I sent a message to let my friend know that we would have a cake to try the next weekend, she told me it was going to be her husband’s birthday. Good timing, I thought, we will celebrate his birthday with this special King Cake.

The following weekend I placed the cake on my table and pushed a few candles into its golden crispy crust. I opened my new bottle of pear liqueur and filled three small crystal etched liqueur glasses. Together we had a small birthday celebration with the cake and liqueur that they are both big fans of. The liqueur once again was a perfect pairing.

How do you oneup a lovely pear shaped decanter? I found this beautiful bottle with a blown glass (or verre souffle’) pear inside of a bottom, from France at a local antique shop.

As I strolled through a local liquor and wine store, this one lone bottle of French pear liqueur (a different brand) caught my eye. The fact that all but the one bottle was gone made me hopeful that it will be as good as the Golden 8. The bottle isn’t as pretty, but I’ve got that covered with my lovely verre souffle’ pear bottle for serving.

The pear season in the US is only a few weeks away, with another season of Fall just on the other side of it. If you’re looking for a light and flavorful dessert for a weekend dinner with family and friends or hosting an afternoon luncheon, consider celebrating with pears and a little sip of pear liqueur. Enchante’.

WINE CLUB

Wine Club: Syrah vs. Shiraz (The Battle)- A Return to Wine Club

The “Decades” Wine Club is back in session!

At the start of 2020, I originally put together a plan for my first wine party of the year -expecting it to take place on a cold winter’s night on February 29th – for a Leap year celebration. For the first time in five years, three couples had conflicts with the date and I decided to reschedule the evening. The first available weekend that could work with the majority was April 25th.

There was no way back then, that anyone could have predicted that one morning we would wake up and learn of a dangerous and sometimes deadly pandemic that gradually spread from country to country making its way through our world and would significantly change life as we previously knew it. The CDC recommended that the only way to suppress the spread of this virus was to adhere to government mandates or social distancing that required everyone for the most part remain home. So this party plan had to be set aside for a little more than a year.

As vaccinations became available and administered, over a period of several months, the mandates lifted and slowly we’re making our way back to a new form of normalcy with new appreciation for gathering with family and friends.

Our group of seven for this gathering was a little smaller than usual with some having travel plans causing three of our usual couples to be absent, but the evening was in no way short on the usual good conversation, good wine and delicious food. All vaccinated and with a little more elbow room at the table than usual, here’s how our Shiraz versus Syrah plan came together.

Above is an example of the emailed invitation, created as a Word document, with assigned wines of half Shiraz and half Syrah.

On to the theme…. the research and putting a plan together

Shiraz versus Syrah.  My research informed me that Shiraz and Syrah, are both wines made from the same grape. In Australia the grape is called Shiraz , and in France, the grape is called Syrah. While both Shiraz and Syrah are developed from the same grape, their differences are described below and I decided to use this information as a guide to create an exercise for my group that would test their abilities to identify which wine is a Syrah and which is a Shiraz. As the labels of each bottle selected were sent to me, I searched for the information on each to gather a collection of the described flavors and aromas.

https://mcwilliams.com.au/shiraz-v-syrah/ source of information below:

The Differences:

Syrah Flavours: The (slightly)leaner than the Australian style, yet more complex (spice, cherry, tar, smoke, cassis, plum, etc), earthy, lively (more acidity),softer tannins, and typically capable of short to long term bottle ageing.

Shiraz Flavours: Shiraz wines that are full bodied and encouraged to produce rich, ripe, and intense fruit flavours (plum, blackberry, cherry, etc), as well as hints of black spice. They can also have a higher alcohol content due to longer ripening on the vine before picking. These fruit driven wines are usually made in an easy drinking style and are good everyday wines but are able to age for many years.

The typical old-world Syrah is lighter and leaner than the intense Shiraz wines of Australia, which tend to be richer intensity, fruit forward and more full-bodied with tannin. The difference between the Canberra Syrah and Hilltops Shiraz exhibits this difference very clearly.

The Table Setting

My gal pals and I etched the wine glasses with numbers in late 2019 and this will be the first time we will be using them. I’m kind of excited about it! The table centerpiece is meant to add a little color and sparkle, but created low so that my guests can interact with a clear view of each other.

The Friday evening and day of the party (Saturday) are both extremely busy for me (the host), so setting the table a week in advance frees me of this task the weekend of the event. Faux olive vines, glass votive candles and battery twinkle lights provide a safe, but elegant ambiance to the table. Glasses evenly lined up, in numerical order, wiped free of fingerprints and then turned upside down until the day of the party is a way to set the table in advance and keep the glasses free of any dust or those pesky summer insects that can slip into an open door from time to time.

Scorecards that give hints of what differences might appear between the wines – to help my guests identify which is which.

At each place setting, scorecards with information about each wine (shiraz /syrah), a printed description of each guests’ wine and a pen are ready for a planned activity.

I ask everyone to send a picture of their wine label at least a week before the scheduled party, 1) to ensure no duplicates and 2) for time to research information and pairings for each wine. With the wine notes of bottles in hand, for this party I gathered examples of the flavors and aromas in the descriptions and made “wine notes” samplers. Portions could be set up early and then covered with plastic wrap, while fresh items like fruits or fresh herbs are added the day of the party.

The “wine note” plates were provided to assist in our activity. Each guest was asked to attempt to identify their bottle of wine and in addition to labeling which glass of wine they think is a Shiraz and which is a Shiraz. Blindfolds (used at a past meeting) proved to awaken the nose and palates when eliminating the sense of sight – were available, but not required.

https://www.afoodieworld.com/tersina/2018-06-07-rewriting-wine-101-syrah-or-shiraz-pinot-grigio-or-pinot-gris This website provides good information about the differences between syrah and shiraz and I clipped some info for the scorecard to help with efforts to identify the version of each wine tasted.

The Aperitif

As my guests arrive, everyone falls into a natural choreographed routine of handing off their wine bottles to me, placing their trays of food on the table and then visiting with the other guests. As I work to uncork the bottles, and then bag and number each (with the help of a couple of volunteers) I always prepare a tray of small glasses of some kind of aperitif for everyone to sip while I’m getting the bottles poured and the final touches are made to the table. For this meeting’s aperitif, I found Byrrh – served over ice with a splash of club soda and slice of orange peel. I prefer an aperitif that is wine based, so as not to disturb the palate before our actual wine tasting. There were lots of “ooo’s” and “ahs” coming from the living room as my guests began to sip and visit after such a long separation. I think it’s safe to say it was well received. I truly enjoy discovering and sharing new wine experiences of all kinds with my group.

Pronounced “beer,” this red wine–based aperitif is loaded with warming spices and relies on quinine for lightly bitter undertones. Think of it as a slightly spicier sweet vermouth and use it as such in a Negroni, or drink it straight with a large cube of ice.

The cold slightly sweet Byrrh with a touch of citrus peel
was lovely for the hot summer evening.

Byrrh is an aperitif amaro first produced in 1886 by Simon Violet and his brother Pallade. By 1935, Byrrh was the most sold aperitif in France, with sales of 35 million liters. In the late 1960’s, regulatory changes led to a shift in production towards Vin Doux Naturel, a type of fortified dessert wine, and away from aperitif drinks like Byrrh. This led to the family selling the label to Pernod-Ricard in 1977.

Byrrh is made from partially fermented Grenache and Carignane grapes that have a bit of alcohol added to them (called mistelle) that then has dry red wine added to it before being flavored with cinchona bark and other herbs and spices. The resulting aromatized wine is then aged in large, neutral oak barrels for three years before bottling. Byrrh is 34 proof. 

In 1999, Pernod-Ricard introduced Byrrh Rare Assemblage, which is aged for ten years in small oak barrels. 

Preparing the blind tasting

Years ago I purchased these metal disks and wrote numbers on each with a white felt tip pen. The bottles are opened and slipped into slender brown grocer wine bags, cut to size, but not until the bottles are received since they can be shaped differently and some are taller than others. Finally each receives a number wrapped with twine before being poured into the glasses with the same number at each place setting.

The Activity: Can you identify which wine is yours?

Each guest received a printed description of the aromas and flavors of the wine they brought, a score card and information to reference about the differences between Shiraz and Syrah. Once all of the wine is poured, we say a blessing together and then everyone is seated to start the evening’s activity.

Before any food is brought to the table, everyone sips each of the wines and takes notes – the activity has begun. For this tasting the response was unusual. None of the wines were getting very good responses, and it was funny to hear how a few claimed the same numbered glass was “their wine”. After about 15 minutes of sampling and noting, I delivered the small cheese course to the table along with spicy barbeque peanuts.

The Cheese Course…

Most of the cheese pairing recommendations I found for these wines were strong blue cheeses. I found a gouda black truffle cheese that several wine experts at our stores agreed would pair well with these wines (and boy did they!)A couple of chunks of blue cheese, blackberries and mission figs (the black fruits mentioned frequently in the wine notes) and freshly made blue cheese pecan crackers that are always a hit and come out perfectly every time were added to complete the course.

Tip: Pecan blue cheese crackers = after slicing each I used a flour dusted cookie stamp to create a little honeycomb surface. Note: Once the dough is mixed it requires 24 hours refrigeration – so plan ahead!

https://www.marthastewart.com/1072363/blue-cheese-pecan-icebox-crackers

The Wines

While the winning wine of the night wasn’t a unanimous vote,
the 2016 Boom Boom Syrah won with 3votes, 2018 Nobels Rives By Cave de Tain Syrah came in 2nd with 2 votes, 2019 Jip Jip Rocks Shiraz and 2016 Crozees Hermitage Les Jalets(Paul Jaboulet Aine) Syrah each received one vote. So the Syrahs came out in front.

The Menu

As hostess, I provide the cheese and dessert courses. Usually I help my group with some ideas for small bites based on my research about the wines we are featuring and their pairing recommendations. When there are enough participants we can usually create a balanced meal, or when I see that we are short of something I will make the addition myself. The group for this meeting was a little smaller, so I added a salad with blackberries that is fresh, light and had the blackberry notes of the wines. Sprinkled with my signature white balsamic vinegar, olive oil and for this salad a little agave. Light with a touch of sweetness.

The recommendations for these wines was a bit challenging. Everything I read suggested grilled, barbecue and spicy pairings. While the wines did not receive a lot of praise when sipping, once the food was added, the wines came to life and completely changed. It was our opinion that these wines were best when paired with the right food – and we had the right food. Some of wines brought out the spiciness of the food and the entire experience was very interesting. I seem to always forget to take a picture of all of the food, but you can see from the table below, not much was left behind. It was all delicious!

The Dessert Course…..

As I searched for information about Shiraz and Syrah wines, a past post kept coming up of an event where a variety of Lindt chocolate bars were paired with different wines. Among those pairings was this J. Lohr 2017 Syrah, paired with a dark chocolate chili bar.

I decided I wanted the dessert course to include this wine and chocolate pairing two ways. First in the original method of small sips of the wine paired with a square of the chocolate. Secondly I wanted both transformed into an actual dessert that still maintained their original flavors. I found a recipe for these fudgy, spicy dark chocolate cookies (filled with chunks of the dark chocolate chili bars) and a sorbet made with the rest of the bottle of wine.

The sorbet is very simple – and both pairings only required one bottle of the wine (8 servings). Make at least one day ahead.

TO MAKE THE SORBET: In a medium saucepan combine 1/2 cup of sugar and 6 ounces of water. Heat until the sugar is dissolved. Turn off the heat and add 10 ounces of the bottle of wine (the rest will be used for the small sipping glasses.) Stir the three ingredients together and then let it cool. Place in an ice cream maker and freeze to manufacturer’s instructions. I turned mine for about 30 minutes. It will not be solid, just icy (you can see the video of my instagram post). Pour all of the frozen wine into a loaf pan or other container and freeze overnight.

The spicy dark chocolate cookies were surprisingly good and even better with the wine. https://www.twopeasandtheirpod.com/dark-chocolate-chili-cookies/

Over the five years (now starting our sixth) that our club has been gathering, we have enjoyed discovering new wines sometimes with playful themes like a murder mystery, a derby themed party, a hauntingly elegant evening, a rio de janeiro carnival – as well as a variety of wonderful small bites and desserts. Tonight was a return to Wine Club with a surprisingly “spicy twist” that peppered our appetites and curiosity of what we have yet to discover.

MOTHERS TEA, SMALL TALK, TRADITIONS & TEA

A Marigold Memory….of Mother

An event planner, whether for a party of 6 or 600 has to plan ahead, and in my case any chance of making things in advance is an opportunity to save time later. My Annual Mother’s Tea, held the first Sunday of May, is a tradition formed after my mother passed away and I was facing Mother’s Day without her. I invited a small group of friends who also lost their mothers to join together for an afternoon tea and share memories of them and from there a tradition was formed. As a way to make each year a little different, I wrote everyone’s name on a piece of paper and placed all of the names in a teapot. At the end of each tea (themed in honor of a mother) we pull a new name and honor that person’s mother the following year attempting to include memories, favorite flowers, special interests and/or careers including a menu filled with flavors that each mother would have loved.

At our most recent tea, my friend Kelly’s name was selected and in 2022 we will be honoring her mother Jane. Each year I’ve noted shared memories for future reference, and when I saw Kelly’s name I immediately thought of a memory she shared at one of our first gatherings about her mother saving marigold seeds.

Kelly shared with all of us that just a couple of weeks prior, she was planting marigolds in her vegetable garden, and a memory formed of her mother collecting the seeds from marigolds in her own garden. She confessed that as a child she didn’t understand why her Mom was planting the marigolds or collecting the seeds, but now here she was planting her own marigolds to protect her vegetable garden from insects and attract others that encourage pollination and healthy growth.

As she told the story, it reminded me of my own mother planting marigolds. She didn’t have a vegetable garden, but it seemed to be one of the few flowers that could stand the Southern California sun years ago. It also gave this party planner a great idea for a small memory favor to create for everyone at the table.

By mid-June, my own marigolds were beginning to struggle in the heat. As I pulled away the withered flowers from their plants, I realized this was an opportunity to dry the seeds and create the seed packets for next May’s tea that I had been thinking of.

I searched online for seed envelopes, but they were sold in large quantities when I wanted less than a dozen, and I wanted each to be pretty and femininely decorated to fit into my tea decor. So I then searched for free seed envelope templates. As I scrolled through the options I found this beautiful template by Glenda’s World. https://glenda-jsworld.blogspot.com/2013/09/seed-envelope-packets.html

I printed a sample and found that the size was a bit smaller than I wanted, so I then took a snipit of the image and pasted it to a blank page. This enabled me to expand the size to whatever I wanted. I printed the resized image. Once satisfied with the size, I decided I wanted the front to have a marigold rather than the date, etc. provided on the original. So I searched for free images of marigolds. I’m no graphic designer, but for years I’ve made what I want by printing, cutting and taping with matt scotch tape and then making a photocopy of the final image.

I cut out the center of the framed section on the template and then sized and fitted the marigold to fit inside. I then created and printed a bordered “Marigold Seeds” band, to cut and tape over the marigold image.

I found a pack of pearlized paper that I didn’t remember I had, and thought it would make a prettier envelop. After taping all of the edges down (above is before the taping), I smoothed it down carefully with a bone folder (a craft tool used for making crisp folds). I laid the prepared version above on my printer face down and then laid a white sheet of printer paper on top, finally printing a color copy on to the pearlized paper. The marigolds changed to a rose gold color and the green font looks gray (that I can’t explain), but all together it created a delicate image that was perfect! In fact as I was researching marigolds I found that there is a French variety of strawberry blonde marigolds that the image below looks very much like.

The printer ink has to be allowed at least 5 minutes to dry or the image can smudge. Once dried, I used the bone folder to carefully fold all of the edges of the template for a professional look. I originally tried using a little Elmer’s glue to adhere the back and bottom flaps, but you can see from the image above, it caused some puckering. So I used a glue stick instead. Due to the texture of the paper, I had to weigh the glued envelop down with a plate for about 5 to 10 minutes to allow the glue some time to dry and hold the flaps together.

When I first started experimenting with the original template, I printed several thinking I would glue the image of the marigold over the fonted information. But after some thought, I decided that wouldn’t look as professionally made. Rather than wasting the first set of templates, I formed each into envelopes and placed one behind each of the marigold seed filled envelopes that would allow my guests to use for their own seed collecting.

I then added a small pre-glued pearl at the bottom of each envelope and tied the two envelopes together with some sheer white ribbon I had in my supply of all occasion ribbon.

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Each envelop was filled with marigold seeds and then sealed with small gold heart stickers I had in my stationary drawer. In fact, everything used to make the seed packets were in my craft or stationary stash. So they didn’t cost me a penny!

My friend Kelly’s memory of her mother, has been carefully created into a small gift from the heart that I hope she can be proud of at next year’s Annual Tea, where we will honor her mother in other ways yet to be discovered.

SIMPLY ELEVATED

(Simply Elevated) Quick Morning Breakfast Sandwich

While I love baking and cooking from scratch, there are days when I’m just too pressed for time to perform all of the extra steps to produce a scratch recipe. I wanted to prepare breakfast biscuit sandwiches one morning for my handy man that was coming to fix a few things around the house, but again was short on time. I could have bought frozen pre-made biscuits or the pop open can version that are both tasty and successful, but I decided to challenge myself to elevate a simple $1.00 box of biscuit mix.

To speed up the morning process, I opened the box of mix and poured it into a medium bowl. I ground a teaspoon of fresh black pepper and chopped 2 teaspoons of fresh rosemary from my garden and added it to the bowl with the mix. I whisked everything together to get the lumps out of the mix and covered with plastic wrap until morning.

I made Coq Au Vin the evening before and had leftover chopped fried crispy bacon that I decided would add some additional flavor to the dough. I was curious to see how things would turn out with my “wing it” plan in the morning and pushed my mind for a plan B in case this didn’t work out, but decided to trust my instincts.

Bacon, Herb and Black Pepper Ham Biscuits

  • 1 box of Jiffy Buttermilk Biscuit Mix
  • 1 teaspoon of freshly ground black pepper
  • 2 teaspoons finely chopped rosemary (or sage)
  • pinch teaspoon of kosher salt
  • 1/2 cup water
  • 2 teaspoons chopped crispy cooked bacon
  • 1 tablespoon flour (and more for dusting counter and rolling pin)
  • 4 tablespoons butter (melted)
  • Thinly sliced ham or Canadian bacon
  • Fig preserves

Preheat oven 450 degrees.

Pour the contents of the biscuit mix into a medium bowl. Add chopped herbs, black pepper and salt. (I prepared to this stage the night before and covered the bowl with plastic wrap until morning). Cook chopped bacon until crispy, drain on paper towels, cool, cover and set aside.

In the morning I pre-heated the oven, added the water to the mix with herbs, pepper and salt and then stirred in the bacon until the dry mix was moistened.

Sprinkle the surface of the counter with some flour and scrape the biscuit mixture on top of the floured surface. Place a small amount of flour in hand and rub on to the entire surface of the rolling pin. Pat the dough down slightly and dust the top of the mix with flour. (It’s very wet, so a little flour is needed to prevent sticking.) Roll out the dough and using a biscuit cutter dipped in flour cut out 4 biscuits. The scrapes can be pulled together, patted down again and cut to make a fifth biscuit.

(Optional: I brushed the tops with a little water (very little) and sprinkled with flaky salt.)

Per the box instructions bake 8 to 10 minutes. These biscuits do not rise very much and do not get golden in color, but after taking them out of the oven I brushed the tops with some melted butter that gave them a little needed moisture and color. If attempted again I may try brushing the tops with a little milk or cream (like scones call for) to add a little color to their tops. After they have cooled slightly, gently slice all in 1/2 with a serrated knife and then brush melted butter inside each half. (They need to be mostly cooled before trying to slice or they will crumble apart).

(Note: I baked a small scrap of the dough with the biscuits for test tasting – always a good idea to make sure something “made up” tastes good. It passed the test so on we go to the sandwich filling). I placed slices of ham in a non-stick skillet and fried until lightly browned. Spread fig (or another flavor) preserve on the insides of both halves of the biscuit. Stack the fried ham on the bottom half and top with the other.

To add a quick side of freshness, I sliced a few large strawberries, then mixed in a bowl with blackberries and blueberries, some agave, a pinch of salt and a couple of teaspoons of chiffonade mint leaves. Fresh sweet basil or Thai basil, would also be a tasty alternative to mint for an herbaceous lift to the fruit.

While they are not the buttery flakey version better achieved from scratch, for $1.00, free herbs from my garden, a little fried bacon, preserves and sliced ham from the fridge, my guest had absolutely no problem devouring two and boxing up another two for rewarming for the next day’s morning breakfast. When you’re short on time, grab a box of something from the grocery store shelf for a thrifty and tasty way to a quick fix.

Note: There are a variety of quick biscuit mixes to experiment with. If attempted again I would experiment with a different brand to see if I could achieve a fluffier biscuit with more of a rise.

GATHERINGS, SIMPLY ELEVATED, SUMMER

Say Ole’ on Memorial Day With a Corny Small Bite

My Margarita on the Rocks – Floral Arrangement

It’s May and that means it’s time for my neighbor’s Annual Memorial Day Weekend Fajita party. A tradition started years ago in a different home and State, they carried on each year (with a skip of a year now and then for circumstances like COVID) inviting friends and some of their neighbors over for a late afternoon of margaritas, sangria, and fajitas. As hosts they supply the margaritas and fajitas, and those who attend make contributions to the party of appetizers, sides and dessert.

Photo by Brett Sayles on Pexels.com

Over the years I’ve tried to bring something that doesn’t conflict with the hosts’ menu, but hopefully will compliment it. I’m always searching for ideas and inspiration for everything I do and prefer to create something different and a little unexpected. I’ve even created a designated Pinterest board for future inspiration or reference since ideas present themselves at different times of the year.

In the past I’ve contributed with dessert items like margarita cup cakes https://www.browneyedbaker.com/margarita-cupcakes-cinco-de-mayo/ , and margarita ice cream sandwiches http://myrecipes.com/recipe/margarita-ice-cream-sandwiches(opens in a new tab) In more recent years, I moved on to corn….

Fajita time!

A few years ago, Mexican Street Corn became all the rage and my childhood born love for corn made me want to share this yummy treat with everyone.

Canned corn was a common side at nearly every dinner when I was growing up. I used to tease that my Mom made us all into starchy vegetable junkies. Corn was served next to rice, mashed potatoes and pasta, breaking all of the rules I had learned about creating a nutrient rich, balanced meal in home economics. One of the first times I invited my parents over for dinner as an adult, I set the table nicely and prepared a lovely well balanced and colorful meal of roast beef, mashed potatoes and bright green haricots verts with toasted almonds to give that fresh pop of green I was taught should be on every plate. My Mom would always “fix” as she called it, my Dad’s plate, with a serving of each item. When she set the plate on the table in front of him, he looked up at her and said, “Where’s the corn?” That’s how bad the corn situation was in my family. A couple of days later Mom called and said, “Your Dad just told me he really liked those green beans you made. How do you cook them?”

Photo by mali maeder on Pexels.com

In her later years when we had grown out of our picky eating phases (which by the way was nothing compared to the chicken nugget, french fry obsessions of young children these days) Mom cooked what southerners call “smothered” corn that we all loved and that I try to recreate for my brother whenever I’m cooking family dinners. “Smothered” usually means cooked with chopped vegetables, like onion, red or green bell pepper and celery until the flavors blend into a delicious mouthwatering treat. It was hard to imagine that corn as we knew it (from the can with a little butter or margarine back in those days) could be made to taste so good.

The month of May is the perfect month for corn. Bins at the grocer and farm stands are filled with the just harvested fresh green husked cobs of yellow, white and multicolored sweet corn. Another great tip is that usually the week of Memorial Day, the cobs go on sale for 25 cents each, making it a thrifty item to serve at a party.

Mexican Street corn is a fun way to elevate the corn on the cob and is simple and delicious.

What you’ll need: (Remember that I’m all about using what you have)

  • Small to medium husked corn on the cob (the number depends on how many you are serving)
  • Olive or canola oil and brush
  • Crema Mexicana (Mexican sour cream); or sour cream or Mayonnaise (I used an olive oil based, but any kind will do – it’s mostly a sticking agent)
  • Chili powder, chili chipotle power, or lime chili powder
  • Limes (zest and juice will be used) 1 small per cob.
  • crumbled, cojita or queso cheese or freshly grated parmesan
  • fresh cilantro chopped

As a cooking show junkie, I’ve picked up a few really helpful tricks that come in handy (if I remember them). One trick is to create a natural organic handle, from the bundle of husk pulled away from the cob to hold the corn when eating. The other is an easy and fast way to remove the silky strands.

Cut the top end of the cob off. Then place the husked cob into the microwave for one minute. Carefully remove (may be hot)from the microwave. Gently pull a few of the longer outer pieces of husks (remove)to be used for wrapping around the husk bundle. Form the husk bundle by gently peeling back the green husks without disconnecting from the cob. The silk threads will come together and softly pull away to discard. Gently gather the husk bundle and pull husks away from the end of the corn cob. Take a piece of the reserved husk fold lengthwise into a band. Tie and knot the piece of husk around the bundle. This forms a natural handle for holding the cob to eat after grilling and seasoning with the street corn ingredients.

Photo by Engin Akyurt on Pexels.com

On to the grilling. Brush each cob with olive or canola oil. A wonderful smoky charred flavor is best created on an outdoor grill, but the same charring can be made indoors on a grill pan. The husks will slightly begin to dry from the heat of the grill so slightly spraying with a water mist and keeping off the fire is best. If the husks slightly whither, just push the tied band up to hold the bundle together.

Brush on a mixture of mayo and sour cream (whatever variation you’re using from the list), sprinkle with chili powder, zest a fresh lime (the green part only) and then squeeze lime juice over the toppings. Sprinkle with grated cheese. Garnish with freshly chopped cilantro.

The Mexican Street Corn was a hit the first time I made it. So much so that our hosts said they would make it the following year. Oddly the year that followed, for some reason the harvest was poor; the corn was dry and not tasty at all. When no corn was served, some of the regulars in attendance approached me asking “Where’s the corn? I was looking forward to the corn!”

This year I’m making a different version of Mexican Street corn, in form of a bite sized fritter or cake like the image below. Same ingredients with a little flour for binding before forming into cakes and gently frying until golden brown.

https://www.thismomsmenu.com/street-corn-fritters/

Looking for a popular full flavored side or small bite for your weekend get together? These in season fresh corn ideas are a real winner!

Platter decorated with colorful flowers for a Mexican touch.
(This is what the fritters look like when they stay together.)
If some of the fritters don’t hold together, just fill a bowl. It’s still a delicious side!
MOTHERS TEA, SIMPLY ELEVATED, SPRING, SUMMER, TRADITIONS & TEA

Lemon Blueberry Whip (Simply Elevated)

When you’ve got lemons, make….

Photo by Ryan Baker on Pexels.com

Here’s a easy dessert for those hot days of summer…..

Lemon Blueberry Whip

  • 1 – 8 oz bar of light cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup of heavy whipping cream
  • 1 tablespoon of granulated sugar
  • the zest of one large lemon (or two small)
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 cup small chopped candied lemon (I used about 4 slices of a pack from Trader Joe’s)
  • 1 cup fresh blueberries
  • 1 tablespoon agave (or 1 teaspoon sugar)
  • pinch of salt
  • 1 tablespoon grape seed (or canola oil)

Preheat oven 400 degrees.

Yields 6 servings.

Reserve six fresh blueberries for garnish. Toss remaining blueberries with agave, salt and grape seed oil and place in a single layer on a small baking sheet with sides. Roast for 15 minutes. Blueberries will become dark, shrink some and create juices on the tray. Remove and cool completely to room temperature.

Place room temperature cream cheese and 1/2 cup sugar in a blender and blend until loosened and creamy (about a minute). Add lemon zest and juice and pulse a few times to combine. Stop, scrape the sides. Add the candied lemon peel. Pulse about 4 times.

In another bowl using a hand mixer whip one cup of whipping cream until reached to soft peaks, add one tablespoon sugar and whip to stiff peaks. Gently fold in about 1/4th of the lemon cream cheese until combined and continue by adding another 1/4th of the lemon cream cheese at a time until all folded together with the whipped cream.

Spoon the completely cooled roasted blueberries in equal portions into the bottom of each serving dish (small ramekins – I used pot a creme pots). Top with the lemon cream and smooth top with an offset spatula or backside of a spoon. Top with a fresh blueberry and lemon zest (optional edible flowers – in the photo are French lilac and chamomile). Refrigerate for 4 hours or overnight.

Served at my annual Mothers Tea – May 2021.