Wednesday, April 28, 2010

Tablescape Thursday- A Tea in Blue

This is a repeat of pictures from a Tea I catered last year for a neighbor. This vivid blue table cover is actually a scrap piece of fabric leftover from a sewing job I did about 15 years ago! The blueware is from Bombay Company.
The silverware is Westmoreland Sterling (no pattern name given)
The glass swan is my neighbors. She's lucky to still have it. Ha!
This piece from TJ Maxx is marked "Porcelana de Paris".
It's one of my favorite pieces.
I don 't recall the cost, but it must have been cheap for me to buy it.
The silver plated tea set was purchased at a yard sale along with another one and three silver platters for about $60-70.
I thought it was a good deal.
Please join Susan & friends at "Between Naps on the Porch" for Tablescape Thursays

Tuesday, April 27, 2010

Guava-Strawberry Topping


First of all let me start by saying I LOVE guava fruit. Guava fruit are one of my most favorite fruits ever. I grew up on them as a child living in Florida. And only in the past few years have been able to find them in the grocery stores. I guess a lot of you may never have tasted or even heard of guava. Let me assure you they are a fantastic fruit! I can't even begin to describe the taste. Well a few months ago our local Publix remodeled the store and also added a lot of new items- I mean like 12,000 new items!! I have now discovered guava paste. Oh, why did I have to find this stuff?!?!? It has become a love- hate relationship! LOL!!! I LOVE to eat it- I HATE the sugar content. But hey, all good things in moderation right? Well here is a tempting, delicious, incredible topping recipe that is quick & easy- you have GOT to try this stuff!!!

Delicious Topping for Ice Cream or Pound Cake (or eating by the spoonful)
1 cup of fresh strawberries, macerated
2 tablespoons (or more) of guava paste, chopped into small pieces (this stuff is thick like candied jelly)
2/3 cup of water (more if needed)
1 tablespoon of sugar
Add all to a sauce pan and bring to a boil. Reduce heat to medium-low and cook stirring constantly until all the guava paste is melted. Cool & pour over ice cream or pound cake or (just eat it right out of the pot!)

Thursday, April 22, 2010

Tablescape Thursday "UNDER THE TUSCAN SUN"

Join in on the fun by clicking the icon above











Hope you enjoyed your little "Tuscan" escape

Wednesday, April 14, 2010

DON'T THROW OUT THAT SCRAP PIE CRUST!

Do you have scrap pieces of crust left over when making a pie? Don't throw it out use it! I had a small piece left this morning while making a chicken pie for dinner tonight & really didn 't want to just scrap it. So, I decided to bake a personal pie just the size for two. I sauteed one peeled apple
with the juice of half a lemon,
1 teaspoon of sugar,
a dash of nutmeg, a dash of cinnamon,
and 1 tablespoon of butter.
I let it cool and then placed it in the center of the crust.
I baked it at 350 for 20 minutes & then we had it after lunch! It was so easy & just the right size for us two.



Think outside the box today and see what you can come

up with for your leftovers. I can't wait to hear about it.

Tuesday, April 13, 2010

OKAY, BACK TO BUSINESS

The Steadham's 50th Wedding Anniversary Italian Pasta Salad
The Ferns
Marinated Grilled Chicken Breast-
in white wine, olive oil,
lemon & seasonings
Behind the scene bread basket
Pastas & Breads
Florals by their Granddaughter Stephanie - aren't they beautiful.
Setting up
THE MENU
Southern Green Beans, Rosemary & Garlic Pan Roasted
New Potatoes, Marinated Pork Tenderloin,
Marinated Grilled Chicken Breast, Italian Pasta,
Cheese & Fruit Display & Assorted Rolls & Butter.

CONGRATULATIONS TO
GLENDA & JERRY STEADHAM OF NEWNAN

Monday, April 5, 2010

CULINARY MONDAY- Pierogi & Beignet

I trust everyone had a wonderful Easter. We certainly did. There were 13 here. We feasted on our traditional Ukrainian/ Russian/ Polish fair.
There was Kielbasa Sausage, Stuffed Beignet with toppings of strawberries, sour cream & maple syrup, Chive & Potato stuffed Pierogi's, Bagels & Lox with Cream Cheese, Honey & Brown Sugar glazed Ham, Sausage Egg & Cheese Casserole, Deviled Eggs, Coconut Cake & a wonderful Bread Pudding with Bourbon Glaze from my neighbor's (Bill & Kayla) who shared Easter with us this year. We also had a friend of my husbands (Jeff Leo) who shared the holiday as well. It was a fabulous time had by all. But the most fun was having the grands here! They loved their special table (that was changed up a bit from the pictures) and we loved seeing them hunting for the 100+ eggs hidden in our front yard.

BEIGNET-(ben YEY) (not to be mistaken with the traditional New Orleans deep fried Beignet) A European thin egg crepe. Made with whole eggs, flour, sugar & milk. It is made by pouring the beaten batter in a hot buttered pan whirling around until it coats the pan. It is cooked until light, fluffy & the edges just brown. It is then filled with a mixture of Farmers Cheese, egg, sugar & butter. Then the beignet is folded & returned to the pan to fry again and is then served with fresh crushed fruit, sour cream & syrup.

PIEROGI- (peh raw hee) A traditional Polish dumpling filled with savory of sweet fillings. Traditional fair is cabbage, potatoes, sauteed onions, cheeses, sauerkraut, plums, blueberries & mincemeat's. The dumplings are filled and then pinched together much like a wonton. They are then placed in boiling, salted water to cook. Sometimes drained and pan fried in butter and served with sour cream.