Jarlsberg Vegetable Bisque

I am collector of cookbooks and have been collecting for many years. I often read them like novels and put them aside but I have been thinking that I really need to cut back on my cookbook purchases unless it is a "MUST HAVE" and really start using some of the wonderful books that I have collected over the years. I began thumbing through some of those that I had thought to be excellent. I found this book, Come On In, recipes from the Junior League of Jackson, Mississippi to be a book that I can cook from. This book happens to be an excellent book and I believe that the Junior League of Jackson has published three very good books and I have two of them.

I remembered when I first got this book several years ago that I had bookmarked this recipe, Jarlsberg Vegetable Bisque. After looking through this book recently I decided to prepare some of those recipes that I had originally bookmarked. This was the first and I have to say it is quiet simply DELICIOUS!!!!

Jarlsberg Vegetable Bisque
Serves 6-8

3 Tbs unsalted butter
3 Tbs all-purpose flour
4 cups chicken stock
1 lb fresh broccoli, coarsely chopped
2 carrots, chopped
1 stalk celery, chopped
1 small onion, chopped
1 clove garlic, minced
1/4 tsp dried thyme
1/2 tsp salt
1/8 tsp pepper
1/2 pint heavy cream
1 large egg yolk
8 oz Jarlsberg Swiss cheese, shredded

In a large, heavy saucepan, melt butter, add flour, and cook several minutes, stirring constantly. Remove from heat and gradually blend in stock, then bring mixture to a boil while stirring. Add broccoli, carrots, celery, onion, garlic, thyme, salt, and pepper. Cover and simmer until vegetables are tender, 8 minutes. Blend cream and egg. Gradually blend several tablespoons of soup into egg mixture, then add egg mixture to soup and cook, stirring until thickened. Blend in cheese. Can be served hot or cold.

It was an easy soup to make and I used a 6-quart dutch oven. A comfort food soup on a chilly night. Actually I would eat this soup any time of year.

This is a soup that you would want to use the best ingredients you have available. If you love the ingredients you will love this soup.

It is basically a Broccoli Cheese Soup turned up a notch. I did have to add a little more salt and pepper to taste and I shared it with my daughter and son in law. My daughter loved it so much that she didn't even share with her husband, oops. She thought it was amazing.

It is not a soup that I will make often because of the cream but it was only 1/2 pint so on occasion how bad can that be I ask you? I have also identified numerous recipes from this book that I thought would be delicious and will be preparing them soon. All in an effort to justify my out of control collection. Does anyone out there share in that obsession? This book has been a pleasant surprise and I am now wondering, "Why haven't I really utilized this book before?" It's a keeper for sure.

I am sharing this recipe for Foodie Friday hosted by Michael Lee at Rattlebridge Farm. You can see other wonderful recipes shared by clicking HERE.

Buttermilk Blueberry Breakfast Cake

Recently I was going through some of the mountains of copies of recipes that I have collected from other blogger's over the years. One day I plan to organize them but this particular day I was looking for a recipe using blueberries. I came upon this recipe that I got from a fellow blogger, Martha at Lines from Linderhof. If you have visited Martha's blog you know that she shares excellent recipes, teaches cooking classes in her hometown and often posts recipes that she enjoys while having tea. She often calls them a "nosh", I now love that word.

I was also looking for a recipe that was quick, easy, using blueberries but also a great "nosh" for afternoon tea.

Buttermilk Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 teaspoons lemon zest or more, zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.


~ I didn't use all of the blueberries called for, maybe 2/3rds or so. I think some blueberry cakes tend to get too mushy with too much fruit so I scaled back a bit, it was the perfect amount, for us anyway.

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I had all of the ingredients on hand and it was a snap to prep. Who doesn't love a cake using buttermilk but better yet using blueberries? This little cake is made even better with the addition of lemon zest, the more flavorful part of a lemon. I love that little bit of freshness added to the batter.

It is a thick batter but comes out a very moist little cake.

 

 

 

I wanted to let the cake brown a little longer but resisted and took it out and checked it with a cake tester. I am glad I did because it was perfectly done. I think I could have cooked it for less time, variation in ovens surely.

It keeps for several days and I enjoyed every morsel. Perfect as a breakfast cake but also perfect for an afternoon tea "nosh".

I am linking this post to Foodie Friday hosted by Michael Lee West at Rattlebridge Farm. To see other wonderful recipes shared click HERE, you won't be disappointed. Also take a look at some of the recipes that Martha shares at Lines from Linderhof and you can click HERE. I think Martha has posted this recipe on her blog but it's a great little cake and worthy of sharing again.

Simply Delicious Strawberry Cake

I rarely use a cake mix but every now and then you come across a recipe that screams, "It's okay to use a cake mix!" This recipe has so many ingredients that I don't think it really matters if it's from scratch or not, it is truly Simply Delicious.

A recipe from Paula Deen and it is just a wonderful cake. We started getting strawberries from South Florida a few weeks ago and I think the best strawberries are always the earliest strawberries. When we began to get the fresh strawberries in so early it was a gentle reminder of this cake. I also thought it was a good time to make this cake when I had the whole family at home for dinner otherwise I would be eating the whole cake and that's not a good thing. I think this is all of my grand daughters' favorite cake, anything pink or strawberry.

 

 

Simply Delicious Strawberry Cake

Makes 1-9-inch cake

 

1 (18.25-ounce) box white cake mix

1 (3-ounce) box strawberry-flavored gelatin

1 (10-ounce) package frozen strawberries in syrup, thawed and pureed

4 large eggs

1/2 cup vegetable oil

1/4 cup water

Strawberry Cream Cheese Frosting (recipe follows)

Garnish: fresh sliced strawberries

 

Preheat oven to 350*. Lightly grease 2 (9-inch) round cake pans.

 

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and 1/4 cup water; beat at medium speed with a mixer until smooth. Pour into prepared pans.

 

Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting between layers and on top and sides of cake. Garnish with fresh sliced strawberries, if desired. Store cake, covered, in the refrigerator up to 3 days.

 

Strawberry Cream Cheese Frosting

Makes about 4 cups

 

1 (8-ounce) package cream cheese, softened

1/4 cup butter, softened

1 (10-ounce) package frozen strawberries in syrup, thawed, pureed, and divided

1/2 teaspoon strawberry extract

7 cups confectioners' sugar

 

In a large bowl, beat cream cheese and butter at medium speed with a mixer until creamy.

 

Beat in 1/4 cup strawberry puree' ; reserve remaining puree' for another use. Beat in extract. Gradually add confectioners' sugar, beating until smooth.

 

Note: For pinker frosting, add 2 to 3 drops of red food coloring to frosting.

 



I didn't find it necessary to add any food coloring, the cakes were definitely pink.

I loved the fragrance of those pureed' strawberries and the garnish of the fresh strawberries only made this cake better.

When I make this cake again I will probably place the strawberries on the outer edge for a prettier presentation.

If you try this cake you won't be disappointed and it would make a spectacular dessert for Easter or even for a Summer function. No one would ever guess that it was made with a box cake mix and what doesn't taste outstanding with a cream cheese frosting?

I am sharing this post for Foodie Friday hosted by Michael Lee at Rattlebridge Farm. Click Here to see other outstanding shared recipes.

Chicken with Wild Mushrooms

My most favorite cookbook author is Ina Garten and she has a new book out (came out on Oct. 31) called Barefoot Contessa Foolproof. Of course, I had to get this book the day it came out. I just could not wait and I think this is her eighth book and I have them all.

 

 

The very first recipe I prepared from this book was Chicken with Wild Mushrooms and it is absolutely delicious. I prepared it for my family since they are most often my Guinea pigs and got rave reviews. I knew that I probably would want to prepare this for our dinner party group that met last Thursday and once again this recipe got rave reviews from there as well. Everyone wanted the recipe.

 

 

 

Chicken with Wild Mushrooms

 

 

2 (3 1/2-to 4-pound) chickens, cut in eighths

Kosher salt and freshly ground black pepper

All purpose flour

1/2 cup good olive oil

8 whole garlic cloves

1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced

8 sprigs fresh thyme, tied with kitchen string

1/4 cup dry sherry

1 tablespoon minced garlic (3 cloves)

2 cups white wine, such as Pinot Grigio

2 cups good chicken stock, preferably homemade

3 tablespoons unsalted butter, at room temperature

 

Preheat the oven to 325 degrees.

 

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

 

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

 

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

 

 

 I always prep everything before beginning a dish.

 



 

 

The fragrance of those first few ingredients was amazing and it was wafting through my whole house.

 

 

 

 

When I prepared this for my family I used only chicken breasts since I had already planned to serve this dish at our dinner group and thought using chicken breasts would make for a nicer presentation. In place of the two chickens I used six whole chicken breasts and it was a perfect switch. This recipe makes plenty of sauce and it is a excellent dish to serve for a dinner party. As it happened, I watched Ina do this recipe on her program as well and she talked about the fact that it was a great make ahead dish because all you had to do was reheat it and serve. She was so right and for the dinner party I was doing we had at another friends home, I was co-hosting so it easily transports too.

 

 

It is a fairly rich dish so when doing it for my family I simply served it with fresh pole beans and fingerling potatoes. For the dinner party we served it with a Mixed Green Salad with strawberries and a balsamic vinaigrette and Hericot Vert. I often forget that many of Ina Garten 's recipes call for more salt and pepper than I normally care for so when I make this dish again I will half the salt and pepper. The sauce is absolutely delicious too and I can see this atop some basmati rice, oh YUM.

 

 

As I expected Ina has another winner of a cookbook and I will enjoy trying many other recipes from this new book.

 

 

Thank you for visiting my blog. I am linking this post to Rattlebridge Farm for Foodie Friday.

YaYa Dinner Group

A couple of years ago I started a dinner group just for very close friends, there are eleven of us. We had all been friends for twenty years or more and our husbands are also friends. I believe that in this day and time that is extremely unusual. We often do get together for lunch and are in other organizations together so we see each other often. This idea of mine to start a dinner group came together after I had read an article in a magazine of a group in Birmingham, AL and they had been doing this since their college days. I loved this idea because often when you are having lunch you chat briefly, have lunch and then we are off to our next appointment, not really having those quality conversations. Our group meets once a month, the first Thursday of each month. So I started what we call the YaYa dinner group. We on occasion include our husbands who by the way get together for dinner at a restaurant on the evenings we are having our dinner group if they are not included.

Last night we had our dinner party, it was at the home of one of the other girls but I co-hosted with her. I think everyone enjoyed themselves because I didn't get home until midnight. Yes we had a great time.

Our theme of course, was a Valentines theme and I wanted to share some of my photos. This is the arrangement that I did for the table.

 

 

I also did small mercury glass containers using the same flowers as in the arrangement to sit at each place setting for each guest to take home with them. A reminder of a wonderful evening with friends.

 

 

 

 

 

The place card holders were old French silver ones that I had used for my daughters bridesmaids luncheon which we had at our home several years ago. The cards had an antique look about them with little birds at the top. It tied in with everything else as I will show you. My daughter did the names for the cards. We don't usually do place card holders but I thought it was a fun addition and mixed up everyone who don't normally sit together.

 

 

 

 

Our hostess has a very large dining room that accommodated everyone.

 

 

 

 

 

At each place setting a different bird plate a part of a collection of antique bird salad plates belonging to our hostess. They were stunning. The red clear glass chargers were mine and the dinner plate was her wedding fine china.

 

 

YaYa Dinner Menu

 

Spinach Salad with feta, strawberries and bacon

topped with a Balsamic Vinaigrette

 

Ina Garten's Chicken with Mushrooms from her new book, Foolproof

 

Haricot Vert

 

Dessert

 

Come Home to Mama Chocolate Cake

 

Coffee

 

Followed by Chocolate Martini's

 

 

I had prepared the Chicken dish and the Chocolate Cake, everyone loved both as well as our entire menu.

 



 

 

It was a fun and enjoyable evening, we adjourned to the family room as we drank our chocolate martini's and we played a game, how many songs can you think of that have LOVE in the title. Our group range in age from 70 to 59 so as you can imagine some of us could think of some that go wayyyyyyyy back. Our hostess had two lovely prizes for the winners and we did in fact have a tie. The prizes, some bling jewelry. It was a lot of laughs and as we read the songs we had listed we had to sing them or at least give it a try.

 

 

 

 



A wonderful evening with good friends, delicious food and lots of conversation and laughter. Making memorable moments.

I am linking this post to Rose Chintz Cottage for her HOME party and Savy Southern Style for Wow us Wednesday. Click HERE to view other participants of this lovely blogging party.











A Time for Tea

I am not one who has a ritual as the English do to take tea every afternoon at 3:00 or 3:30 but on a particularly busy day it seems to be a wonderful way to relax and just let lifes worries go by the wayside. I enjoy it most with some of my favorite reading material.

My most favorite magazines, English Home, Veranda, Home and Antique and of course, Victoria. I get so much inspiration from each of these publications.

For health reasons I can no longer drink anything with caffeine and even the non caffeine teas do in fact have some caffeine. I have moved on to just herbal teas and this one is a mint infusion, absolutely delicious. Those sweet little napkins, I was gifted by a dear friend who also inspired by new obsession with blue and white.

 

 

I always had a few drops of a little lemon and a slice in my cup but also use demera sugar to add a bit of sweetness. The demera sugar has a slight hint of nuttiness as well. My cup and saucer, made by an American potter, handmade by Frances Palmer. It is not a fine bone china but it feels so good when holding it in your hand and I love the fact that she is an artist from our own country. I do have many other of her pieces.

 

 



Sitting in a most comfortable place and enjoying catching up on some reading was such a good thing. In this room just outside my bay window I have a bird feeder too so at the same time I can enjoy the antics of my feathered friends while taking tea. As you can see by my stack in my basket I have a lot of reading to catch up on.

 

 

I enjoyed taking this time out of my day to enjoy the loviliness of tea and it may very well become a new ritual. Inspired, of course, by my dear friend who gifted me with those lovely blue and white napkins. It is her ritual to have her tea every afternoon around 3ish. It truly is a "Good Thing".

 

 

I hope each of you enjoy your week ahead.

 

I am linking this post to Sandi's Tea Time Tuesday at Rose Chintz Cottage.

 





New Orleans Bread Pudding

A few weeks ago I found this recipe while visiting another blog. Unfortunately I could not remember which blog it was to give credit for this wonderful recipe. If you are reading this please let me know if you recognize the recipe.

I have never made a bread pudding before, not sure why except that my husband, Mr Picky Eater has always told me he did not like bread puddings. After giving this more thought I realized I shouldn't not make the recipes that I am really interested in just because he won't even try them. My new found thoughts are, Go hungry. We'll see how long that lasts. However, much to my surprise he did in fact try this and LOVED it. Whats not to like, the sauce is realllllllllly boozy.

New Orleans Bread Pudding

Bourbon Sauce:

1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

Bread Pudding:

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 quart milk
3 eggs, lightly beaten
2 cups sugar
 2 tablespoons vanilla
1 cup dried cherries (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted

Bourbon Sauce

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens (Do not allow to simmer, or it may curdle). Remove from heat and whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy and smooth.

Bread Pudding

Preheat oven to 350* F.

Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a sepaarte bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the dried cherries into the mixture.

Pour butter into the bottom of a 9X13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mixture and bake at 350* for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual remekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

Yield: Makes 8-10 servings

This was so easy to put together and it was delicious.

Ready to pop into the oven. I chose to not add the raisins but had planned to instead use dried cherries which I like so much more. I must have gotten distracted because I failed to even add in the cherries. It didn't matter, it was still delicious.

I found that I did have to cook it for a longer time but that probably varies from one oven to the other. I did want a golden-brown top.

 

 



 

The Bourbon Sauce was a little stout and the bourbon should be added a little at a time and tasted to get your own particular preference. I used the 1 cup called for in the recipe since I like a really boozy sauce. It is a thin enough sauce that it poured easily from a pretty pitcher.

This was such a delicious dessert and I found myself wondering why I had never made a Bread Pudding before. Mr Picky Eater also loved it and I was able to remind him that he should try something before passing judgement. I do love it when that opportunity presents itself.

Yum, just looking at the photos made me want to make another.

If you try this dessert you will enjoy it and it did live up to it's name, New Orleans Bread Pudding.

Another of my camellia's that is now blooming and I wanted to share it. I planted this tree only last year and the name of it, Frank Howser. It puts on a large bloom that is a raspberry red/hot pink in color and the edge of the bloom is slightly ruffled. It is an amazingly gorgeous bloom. I never tire of bringing in to my home these blooms to brighten a room.

Try this recipe I have shared, you will be glad you did. Thank you for visiting my blog and I do enjoy each and every comment left.

I am linking this post to Foodie Friday at Rattlebridge Farm.

The Queen of the Southern Garden

This time of year in North Florida we are still enjoying a few blooming plants. I think of all the plants I have in my garden I enjoy the most The Queen of the Southern Garden, the Camellia. Here in our area we have Camellia's that bloom from early December to March. I have many in my garden, some that bloom early, mid-season to late bloomers.

During the holidays I had some red Camellia's blooming and was able to mix some Christmas greenery with a few blooms for a few wee arrangements scattered around my house.

 

 

Of course, I had to change the blooms every couple of days since they are not a long lasting bloom but I feel that the wee arrangements added so much to my Christmas decorations. 

 

 

Now into January I have even a wider selection from which to choose. I wish I could remember the names of all of them but some of them have been planted for 30 years. I planted many when we first built our home and that was 31 years ago.

 

 

 

With Camellia's you often cannot get a long enough stem for a larger flower arrangement and the stems are not very sturdy so I enjoy floating them in glass containers as I have done here. Just a few blooms floating for a small side table.

 

 

 

 

My favorite Camellia is one which was my mother's favorite, Pink Perfection. Of course, that was one of the first to be planted in my garden. I have two little silver vases sitting in my kitchen window and when they are in bloom I always cut them to go in these little vases. Since I spend most of my day in the kitchen I can always look at them and remember my mother with fondness. She too had a fondness for gardening as I do.

 



If you live in an area that can grow Camellia's I would highly recommend that you plant some if you don't have them already. They require very little care and bloom when nothing else will during the winter months. When the temperatures do go below freezing as it will in our area the low temperatures will sometimes burn the edges of the bloom but will not kill the plant. They do tolerate some very low temperatures. The one below has been in my garden for about 15 years so you can see that they can grow quite tall but always share their lovely blooms on lower limbs.

I hope you have enjoyed me sharing one of my favorite plants, The Queen of the Southern Garden, the Camellia.Thank you for visiting my blog and please do come again.