Every year that I'm Guest Chef at the Farmer's Market, I always give away a luncheon. I love having company and what better way to showcase Farmer's Market produce than at a luncheon!
And last week, they came . . . . friends Patty, Lissa and Michelle
|The table in the dining room all set for company.|
The table set for four in the dining room -- because of the devastation in the garden -- it's not "pretty" out there anymore! Blue and white, of course!
|Birds and flowers are perfect for a company luncheon.|
A bird (that usually lives on the sideboard in the breakfast room) and a wine rinser filled with pink begonias (because they are the only thing blooming with our heat and our drought!)
|Blue and white always set a perfect table.|
Spode Blue Room plates, my usual water glasses and the hotel cutlery. A lace tablecloth on the table and an Irish linen napkin in a silver napkin ring.
|A simple centerpiece.|
I adore these birds and add them to my luncheon tables often. I make sure that each bird faces a different direction so no one has to only see "bird bottoms"!
|The sideboard is always the perfect place for a cake on a pedestal.|
On the sideboard, Julia's chocolate almond cake. All ready for dessert!
The lunch . . .
|Classic Quiche Lorraine|
Classic quiche lorraine -- bacon, eggs and cream
|Quiche Lorraine and Tomato Salad|
Served with small Farmer's Market tomatoes quartered (yellow, red and orange ones) with a splash of olive oil and a big shower of basil.
We started with a salad of mixed baby greens with blueberries, pine nuts and goat cheese dressed with a vinaigrette. Dessert was a big helping of chocolate cake. A delicious way to end a meal!
CLASSIC QUICHE LORRAINE
Pie crust of your choice (homemade or refrigerated)
1 cup finely diced lean bacon (or ham, if you'd prefer)
1 T. butter
4 eggs, forked together
1 cup heavy cream (whipping cream)
1/8 t. freshly grated nutmeg
salt and freshly ground pepper
Preheat the oven to 400. Put the piecrust in a 10 inch quiche dish (or pie pan if you don't have a quiche dish) Prick with a fork in a few places and line with foil (shiny side down). Fill with beans or pie weights. Bake for 10 minutes to set the crust. Remove foil and beans and bake 5 minutes more to set crust. Cool.
Meanwhile, gently fry the bacon in the butter until brown and crisp. Cool.
Mix the cream, eggs and nutmeg together. Add the bacon, salt and pepper.
Tip the mixture into the prepared crust. Turn down the oven to 300 and bake for 25 to 30 minutes until the custard is lightly set and the crust is golden brown. Serve warm or at room temperature -- never chilled.
It's Thursday and I'm joining Susan at Between Naps on the Porch for Tablescape Thursday.