Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, April 22, 2012

Cooking With Herbs -- Part Deux . . and More!

I started the week by doing a Cooking With Herbs class at life+style on Monday . . . and I finished the week with a Cooking With Herbs class at The Louisburg Cider Mill.


In Louisburg, Kansas -- about 45 minutes north of Linderhof.    I've been there before with my "Cooking With Herbs" class and it was nice to be asked to return.

I arrived early so that I could set up my table . . .


With the food to be tasted and a small display about entertaining at Linderhof.


Teas and Luncheons at Linderhof.

And the food?


Sage corn madelines -- both regular size and "minis"


Blooming Onion Beer Bread with the addition of Chives.


Caramel Apple Rosemary cupcakes frosted with caramel frosting and a sprig of rosemary.

I also made a vegetable pasta salad with oil and vinegar dressing -- served two ways.   I divided the salad in half and to one bowl I added dill and to the other an Italian herb blend.    So that the attendees could taste how different herbs really do change the flavor of a dish.

Friends joined me  for the class as well -- Regina and Sandy from Kansas City and Michelle from A Haus To Call Home.  

These dear friends were just part of the 40 or so who attended my class.  

After class, Michelle and I headed for Paola and one of my favorite restaurants -- one that she had never been to:


Beethoven's No. 9 in Paola.  

It's German food extraordinaire!  


We both had a schnitzel (hers was topped with crab), red cabbage and spaetzle.  

And we shared a piece of carrot cake -- I ate my half -- she took half of her half home to her husband.   (She had bought some apple cider doughnuts at the Cider Mill for the children)    She's kinder than I!!!

And this time, we remembered . . .


And asked the waitress to take our picture!     Two Kansas German girls who are definitely kindred spirits!

It was a fun Saturday and a wonderful way to end a great week.

8 comments:

Ellie Rae said...

You have such a lovely enjoyable blog.

podso said...

I think I'd love to attend your classes!

Kristi in the Western Reserve said...

One of my favorite meals.....I love braised red cabbage and spaetzle (or potato dumplings the way my mother made them) and schnitzel (or roast pork - with rosemary, of course).

I've never seen a schnitzel topped with crab. Gilding the lily?

Martha said...

Very definitely!

Pondside said...

I like my schnitzel plain, with a slice of lemon - and I love spaetzle!

Rowan said...

Those caramel apple rosemary cupcakes sound wonderful!

Ann@A Sentimental Life said...

Love cooking with my herbs and have for many years. It would still be wonderful to attend one of your classes!

Jaybird said...

oh my! I have looked and looked for a good schnitzel recipe...with NO success ...bah! I also would like to have the recipe for the wilted salads that they serve in Germany...I think the base is butter lettuce, but I have not had much success with that search either. You lovely German gals need to post recipes for us :^)
a German Gal in Texas....
jbmusik at yahoo dot com