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.

Saturday, April 6, 2013

Cooking With Herbs . . . Stolen Flowers . . . and Gourgeres

Today began at

The Louisburg Cider Mill

where I taught

A Cooking With Herb Class

Books, alas are not for sale, they're my treasured herb books

I made

Carrot, ginger coriander muffins
Coriander inside and cilantro on top

A tray of individual muffins to sample

A loaf of beer bread with a chivey baked potato addition

Double chocolate lavender brownies

Individual "brownie bites" topped with lavender flowers

We also sampled:

Rosemary cider
(their wonderful apple cider with the addition of rosemary infused simple syrup)
Pasta Salad -- three ways
1 - plain -- pasta, vegetables, oil and vinegar, salt and pepper
2 - pasta salad with the addition of cilantro
3 - pasta salad with the addition of fresh basil

And after a visit to a favorite garden center . . . 
we came home
And I decided the dining room table needd a touch of Spring 

And a tree n the parking down the street was blooming . . .
Dolly and I walked down and brought some home.

Plopped in an old blue and white pitcher
It's a pretty dining room centerpiece
My "stolen" blossoms!

Dinner out this Saturday
But husband Jim invited several couples over for
drinks before
You can't have drinks without a nibble.

Fresh from the oven make a great "with drink" nibble!

They're easy to make, ingredients are usually at hand
and for so little work
they are impressive!!!


1 stick butter
1 cup milk
pinch salt
1 cup flour
4 eggs

Heat oven to 475.   Put milk, butter and salt in a saucepan.   Heat over medium heat until milk is scalded and butter is melted.    Add flour all at once and stir until it is incorporated and then cook for 2 minutes, stirring constantly.     Add eggs one at a time, beating well between each addition.    I use a small ice cream scoop to scoop balls of dough onto sillpat lined baking sheets.    Bake 20 minutes.   Turn oven off and let it stay in the oven for an additional 10 minutes.    After taking from the oven, put hole in the bottom of each puff to let the steam escape.

It's Sunday and I'm joining The Tablescaper for Seasonal Sundays.

1 comment:

The Tablescaper said...

Looks like a great class!

Great to have you at Seasonal Sundays.

- The Tablescaper