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.

Wednesday, November 14, 2012

A Luncheon for Four

Monday, I had company for lunch
A donation to the Chamber Forks and Corks fundraiser
Three friends joined me for lunch

In the dining room
because the breakfast room is a bit crowded this winter with plants!

A blue and white table
Not the Spode but
Wedgwood dating to 1870
A heirloom lace tablecloth
Damask napkins in silver napkin rings
And German silver cutlery . . . monogramed with my German grandmother's initials
cutlery laid out European style

A matching tureen filled with beautiful red pears

Always a menu for each guest.

And on the menu?

Butternut squash soup garnished with creme fraiche and crumbled bacon

Chicken with cream and capers served with white and wild rice

Higgins Pear and Almond Tart
baked in the rectangular tart pan

Each of us got a piece with a pear

Served with coffee

I normally take my blog pictures in the kitchen when I have guests
I don't want to intrude
(I'm not so kind to Husband Jim --
he knows not to begin eating until the important question of
"have you taken your picture yet?" has been asked.)

But I was not alone -- no blogs but there are Facebook posts
And two of my three guests were clicking away.
I even brought my camera out of the kitchen and joined along.

The following photographs were taken by jeffrey Glenn --
you'll find him at Higgins Glenn photography on Facebook.
If you "like" him you can see more amazing photography!

Jeff made my luncheon look "over the top"!
(And yes, I did get his permission to use his photographs!)

They certainly are magazine worthy!

Part of the reason I like to entertain so much
is that I get to try new recipes.

The soup was an old favorite
The chicken and tart were not.


8 - 12 chicken breasts, boneless and skinless
olive oil
onion salt
garlic salt
Dried thyme
Dried oregano
jar of capers in vinegar
2 cups whipping cream

Melt butter and olive oil in sauté pan.

Saute chicken breast over medium heat 5 minutes per side, or until chicken is golden brown, sprinkling each side of chicken lightly with the herbs.

Transfer chicken to a large baking dish.

Add whipping cream to the pan and turn the heat to high and scrape the pan.    Add capers and juice to the cream mixture.

Gently simmer for a few minutes, allowing the flavors to blend.

Pour over the chicken.

Bake, uncovered at 350 for 30 minutes or until the chicken is done.     

NOTE:   This may be made the day before.   Bring to room temperature before cooking.

Also, I used fresh thyme instead of dried but I did use dried oregano.

* * * * *


Sweet Tart Crust

1 1/2 c. flour
1/2 c. powdered sugar
1/4 t. salt
9 T. very cold unsalted butter, cut into small pieces
1 large egg yolk

Put the flour, sugar, salt in the bowl of a good processor and pulse a few times to combine.    Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in -- Stir the yolk, just to break it up and add it a little at a time, pulsing after each addition.    When it comes together it's done.

You can knead the dough, wrap in plastic, chill at least 2 hours and roll out and put in a tart pan OR you can press the dough without chilling into the bottom and up the sides of the tart pan.    Don't be too heavy handed; press the crust in so that the edges of the pieces cling to one another, but don't press so hard that the crust loses it's crumbly texture.  

NOTE:   I used the press in method -- for I was making the tart in the morning of the day that I was serving the tart at noon.


4 cups water
1 1/4 cups sugar
1 1/2 T. fresh lemon juice
3 medium size firm but ripe Bosc pears, peeled*


2/3 c. blanched slivered almonds
1 T. flour
7 T. sugar
6 T. butter, at room temperature
1 large egg
1/2 t. almond extract or 2 t. brandy or 2 t. poire William

1 baked sweet tart shell
powdered sugar

For pears:   bring 4 cups water, sugar and lemon juice to boil in large saucepan over medium high heat, stirring occasionally, about 20 minutes.    Cool pears in syrup.    

For almond filling:   finely grind almonds and flour in food processor.   Mix in sugar, then butter and flavorings (if using).   Blend until smooth.    Mix in egg.     

Transfer filling to bowl.   Cover and chill at least 3 hours.

Position rack in center of oven and preheat oven to 350.    Spread almond filling evenly in baked tart crust.    Steam each pear half to fan slices but keep slices tightly overlapped.    Slide spatula under pears and arrange atop filling.

Bake tart until golden and tester inserted in center of filling comes out clean, about 55 minutes.    Cool tart in pan on rack.   Push pan bottom up, releasing tart from pan.     Sprinkle with powdered sugar and serve.

*I used "Higgins" pears.     They're old fashioned pears from a big old pear tree.   I'm not sure of their variety but they're perfect for this tart!    And Mr. Higgins, owner of the pear tree, was one of my guests!     

I told him that the name of this particular tart was "Higgins" Pear and Almond Tart . . but if made with store pears, it would be "Pear and Almond Tart"!

It's Thursday and I'm joining Cuisine Kathleen for Let's Dish.  At Kathleen's it's a Harvest Party (and my bowlful of pears and the harvest of the Higgins Pear and Almond tart are my "Harvest"  and I'm also joining Susan at Between Naps On the Porch for Tablescape Thursday.
. f


Kansas_Kate said...

So glad you donated the luncheon to the Chamber auction! It was the perfect excuse for me to get "the boys" from the next county over to come to town for a visit. The food was wonderful... of course! Thanks for making it a special day for me and my dear friends.

Rebecca said...

What a beautiful table and great menu. I'm going to try the chicken when I get home (Yes, I'm in KS as I write - McPherson).

The red pear centerpiece is particularly attractive in my opinion. The pear tart has me salivating here - but realistically, I know I'd quake at the process - esp. making the almond paste, etc. I just haven't the patience I need for this kind of thing....

On Crooked Creek said...

Your Luncheon for Four is definitely "over the top", dear friend!!!The menu is exquisite and looks so~o~o delicious!!! That chicken recipe is one I will try soon! The photography is amazing!!! I agree, magazine is Linderhof!!! Thank you for sharing this elegant luncheon, menu and tablescape with us!!!

Jocelyn said...

WOW great pictures!! And your luncheon looks fabulous! Beautifully done.

Jocelyn @

Alycia Nichols said...

GREAT pictures! You can see every detail in the food! Makes me just want to reach out and bite the computer screen! What a lovely luncheon setting! Isn't it funny how everyone has either a blog or a Facebook page now? The young people thought they had the corner market on all that, but us "seasoned citizens" have moved in and are taking over! :-) I'm glad you and your guests had a good time. And SO funny about your husband knowing not to dig in until he's given the green light!!! I have mine trained that way, too! :-) Have a happy Thanksgiving week!!!

podso said...

I think I'd feel like I was in England at one of your luncheons. The photos are lovely and I'm sure the food was even better.

Cass @ That Old House said...

This chicken and caper and cream recipe looks AMAZING and so good for company.

You are brilliant, my friend.

But what happened with you & your Dolly on your walk???????? Hit by a CAR? This isn't good, my girl.

Hugs, love, and concern -- Cass

Tea in Texas said...

What a wonderful way to raise funds for your cause. I love your beautful Wedgwood china and the tureen. It sounds like everyone was enjoying your delicious food. The facebook photos are so lovely and it gives me some ideas, too. My collie, Shelby loves her treats and has learned to push the door open if I don't close it hard. I know you adore your corgi, Dolly for the herding dogs are very special and too smart sometimes. Hope you have a great Thanksgiving and give Dolly a treat!

Thanks, Pam

lindaraxa said...


Everything looks amazing, but that pear tart is going right into my recipe box. thanks!