Once a year, the ladies club comes to Linderhof. I always sign up to host a meeting. It's tradition. For once a year my mother always hosted her ladies club as well. It is "just expected"!
My turn was last week and we were fortunate that the day was rather warm which changed our plans for we were going to serve a hot almond tea. Instead an iced green herbal tea was served instead. Refreshing when the temperature nears 70 (even in March!)
With spring like temperatures, a spring like table seemed fitting
A lace table cloth (an old one of my mother's) and five of the hyacinth vases. The smell was heavenly! The aroma so strong that you didn't even need scented candles!
Plates and forks and napkins at one end . . .
Glasses, ice and tea at the other
Some great Bavarian dessert dishes ringed with flowers. So fitting for a spring like night. The silver pastry forks which I brought home from England and which are so good for any kind of dessert.
I made two desserts and my co-hostesses brought two more. My first contribution . . .
Toasted angel food coconut squraes. If you like coconut macaroons, you'll love this cake -- it's like an angel food cake with a coconut macaroon on top!
And, a new recipe that I was eager to try
Orange curry bars. They were surprisingly good and I will make them again. But because of their flavor, I think they belong on a buffet with other desserts. I'm not sure that they are a stand alone dessert!
It's Thursday which means that it's time for Tablescape Thursday with Susan at Between Naps on the Porch. Join Susan and all the other hostesses for some great tables this Thursday!
TOASTED COCONUT ANGEL FOOD SQUARES
9 egg whites
3/4 t. cream of tartar
1/4 t. salt
3/4 c. sugar
3/4 c. sifted cake flour
1 t. vanilla
1 1/4 c. sweetened flaked coconut
Preheat the oven to 325. Have ready an ungreased 9 inch square cake pan.
In an impeccably clean bowl, beat the egg whites until very soft peaks begin to form, then beat in the cream of tartar and salt. Gradually beat in the sugar, continuing to beat until stiff and shiny peaks form. Sprinkle the flour over the egg whites and gently fold it in. Fold in the vanilla, lemon rind, and 3/4 cup coconut.
Using a rubber spatula, spread the batter evenly into the pan and sprinkle the remaining 1/2 cup coconut over it. Bake until the coconut is golden brown and a toothpick comes out clean, about 25 to 30 minute. Place the pan on a wire rack and cool until just barely warm, cut the cake into squares, then cool completely.
ORANGE CURRY BARS
2 c. flour
3/4 t. sweet curry powder
1 cup butter, softened
1/2 c. powdered sugar
zest of 2 large oranges
2 cups granulated sugar
1/4 c. orange juice concentrate, thawed
1/4 c. flour
1 t. baking powder
1 1/2 c. powdered sugar
2 1/2 T. butter, sotened
2 T. orange juice concentrate, thawed
Preheat the oven to 350. Mix 2 cups flour and the curry powder together in a small bowl. Beat 1 cup butter and 1/2 c. powdered sugar in a medium bowl until light and fluffy. Add the flour mixture and mix well. The dough will be stiff. Press the dough firmly in an ungreased 9 x 13 inch baking pan. Bake for 15 to 20 min or until light golden brown.
Reserve 1/3 t. of the orange zest for the glaze. Beat the eggs in a medium bowl with an electric mixer until thick and pale yellow. Add 2 cups sugar, the remaining orange zest and 1/3 c. orange juice concentrate and mix well. Stir in 1/4 cup flour and the baking powder. Pour over the hot crust. Return to the oven and bake for 20 to 25 minutes or until golden brown. Remove from the oven to cool.
Mix 1 1/2 c. powdered sugar, 2 1/2 T. butter, the reserved 1/3 t. orange zest and 2 T. orange juice concentrate in a small bowl. Add orange juice concentrate if needed to reach a spreadable consistency. Spread over the cooled filling. Chill until glaze is set. Cut into bars before serving.