Monday, May 31, 2010
Sunday, May 30, 2010
And looks so elegant served in a china cup and saucer. The pink flowers of the cup and saucer are picked up by the pink of the chive blossom garnish.
The pale green of the soup is the perfect foil for the pansy -- which is edible!!! Each teacup size serving of soup is a separate course -- not served with a salad or sandwich. The elegant teacup full of soup deserves full attention as it's own special course.
Thursday, May 27, 2010
Layers of pound cake sandwiched with raspberry jam, strawberries and vanilla pudding -- all crowned with freshly whipped cream and a strawberry garnish.
It is certainly a showy dessert and one meant for company!
Shortly before serving, beat the cream with the powdered sugar until fairly stiff. Beat in the vanilla. Spread the whipped cream over the top of the trifle and garnish with the whole berries.
Wednesday, May 26, 2010
In the breakfast room. With an heirloom white damask tablecloth and big damask napkins in my silver napkin rings.
The peonies on both the table . . . .
Tuesday, May 25, 2010
This year, it is celebrating it's 100th Anniversary.
We have two lakes at the park -- this one is great for fishing . . .
With shelter houses -- with two great fireplaces --
And this double decker shelter house on Fern Lake.
Monday, May 24, 2010
All put on a tray and taken to the breakfast room where I leisurely munch my toast and sip my tea as I read the morning paper, work the crossword and watch the birds as they come in for breakfast.
Sunday, May 23, 2010
Saturday, May 22, 2010
Around the cat and the fish pond . . . . the rose petals decorating the side of the pond.
Unfortunately, many of the petals fell to earth -- decorating Linderhof's garden with pink!
Thursday, May 20, 2010
This bouquet is some lovely white streaked purple iris -- a late bloomer, along with sage and sorrel blossoms. In a new glass vase which, I think, showcases the flowers.
And our view -- the back garden which is lovely in summer as it is in winter.
A new purchase this year is our sideboard. Very Victorian and I think very English, it's a great piece and a practical piece for it's loaded with storage for teapots and tea cups and bits of silver.
Wednesday, May 19, 2010
A table for four in the breakfast room.
With a Quaker Lace tablecloth and napkins in pansy blue.
The dishes -- my blue and white Spode, of course.
And for a first course, not pansies but a close cousin -- my 19th Century handpainted violet teacups and saucers for the cream of lettuce soup. Garnished with a purple pansy which echoes the violets on the dishes.
And for dessert -- more pansies scattered atop a lemon poppyseed cake. Bright yellow ones because the cake is lemon.
Tuesday, May 18, 2010
The blooms are a natural food of one of our bird friends. And every May when the tulip tree blooms, that bird friend finds its way to the garden at Linderhof. For two to three weeks.
Our friend -- is the Baltimore Oriole. None one but two males and their ladies as well. The ladies are black as well but without a hood and instead of bright orange they are more yellow gold.
Then to the side of the garden . . . . . casing man's food supply.
Monday, May 17, 2010
North of us is another wonderful town with a great Cider Mill -- a favorite stop whenever we go to or from the city. Saturday, I ventured north to the Cider Mill for a . . .
cooking class! -- on cooking with herbs -- two passions of mine -- cooking and herbs! Not as an attendee but rather as the instructor!
My table for the class with both show and tells and tastings!
For show and tell -- favorite books on cooking with herbs, herbal sugars and salts and a bottle of my tarragon vinegar.
The tastings -- Louisburg's own Rabbit Creek Three Cheese bread mix to which I added dill and an orange rosemary pound cake.
1/2 c butter
1/2 c. sour cream
1 1/2 c. flour
1/4 t. baking powder
1/8 t. baking soda
1 cup sugar
1/2 t. vanilla
1 1/4 t. finely grated orange peel
1 t. rosemary, minced
Let butter, eggs and 1/2 cup sour cream stand at room temperature for 30 minutes. Grease and lightly flour an 8 x 4 x 2 or 9 x 5 x 3 inch loaf pan (or a tube pan). Stir together flour, baking powder, and baking soda; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, beating about 10 minutes or till light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after each addition. Add dry mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just till combined. Press batter into prepared pan, spreading evenly. Bake in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan; cool on rack.
I made a glaze with powdered sugar and fresh squeeze orange juice and drizzled over the top and then put branches of candied rosemary on top along with long thin strips of orange peel.