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, June 26, 2013

A Summer Lunch . . . Inside!

Friend Maybelle and two of her friends came to lunch today
The first lunch of summer
at Linderhof
Held inside not outside
It was close to 100 degrees on the prairie today!

A white lace cloth
The blue and white Spode
a white damask napkin in a silver ring

Garden daylilies in a new ice bucket, 
brought back from our trip to Minneapolis
flanked by two iron birds
I adore birds on the table

The centerpiece

I used one of my English lead flower frogs

Shaped like a flower
Outside the vase, they're almost sculpture
And when they're "idle", they decorate the sideboard in the breakfast room

There's always a menu
at each place

It's summer . . .

Spring pea soup served in Spode Blue Italian coffee cups

Linderhof chicken salad
Chilled succotash salad
corn madeleines

A strawberry tart for dessert
with Grand Marnier flavored whipped cream

And when I got home this afternoon after running an errand . . .

This was waiting for me
A thank you from Friend Maybelle who arranged the luncheon

It's perfect!

The recipes are really simple --


2 cups of chicken broth, one small onion, minced; and 2 cups of frozen peas.    Put peas and onion in chicken broth and cook until peas are done.    Puree in a blender or with handheld blender.   Heat to serving temperature.    Add a goodly amount of cream or half and half and heat again.    Serve garnished with a borage flower.


Chicken breasts, roasted (pull off skin and remove bone); equal amounts of chopped celery and minced red onion.    I like to shred my chicken but if you prefer diced, that's fine too.   Mix celery and onion and chicken.     Use equal amounts of sour cream, plain yogurt and mayonnaise and a dash of freshly squeezed lemon juice.    Mix and pour over chicken and vegetable mixture.    To this you can add whatever fruit and nuts you like or serve plain.    For this luncheon, I added dried cranberries and pecans and a good sprinkle of chopped fresh tarragon.

(I found this in the latest issue of Tea Time)

1/2 c. yellow corn (I used frozen but you could use fresh cut off the cob)
1/2 c. frozen okra
1/2 c. frozen baby lima beans
1/2 c. canned black eyed peas, drained and rinsed
1 recipe Red-Wine Vinaigrette

Mix all the vegetables together and pour over the vinaigrette.      I used the vegetables straight from the freezer and they thawed in dressing on the counter.   I also salt and peppered to taste.


1/4 c. red wine vinegar
1 t. minced shallot
1/2 t. salt
1/4 t. pepper
1/2 t. sugar
2 T. olive oil

In a small bowl, combine vinegar, shallot, salt and pepper and sugar, whisking to blend.    Gradually add olive oil in a slow steady stream whisking until emulsified.    Store vinaigrette, covered, at room temperature and use the same day.

OR you could use your favorite oil/vinegar salad dressing!

It's Thursday and I'm sharing my first lunch of summer with Cuisine Kathleen for Let's Dish and with Susan at Between Naps On the Porch for Tablescape Thursday and Bernideen for Open House.


Unknown said...

Martha, I love how you do the menus for your luncheon/dinner parties. Love the little daylily pic on your menu too. I adore the Spode blue Italian. The tart looks fabulous and wish I could have one right now. Yum!

Marlis said...

Martha, thank you for sharing the recipes! I love the daylilies on the table. I wish I had thought to use mine as a bouquet. I had an abundance this year. The plates are so pretty, I love them. Your flower frog is very unique and wonderful. Must keep my eyes peeled for one. Thanks so much for inspiring me to do better. xo marlis

Bernideen said...

Please come post this at Open House....great recipes and it looks lovely!

Bernideen said...

Please come post this at Open House....great recipes and it looks lovely!

Southerncook said...

Outstanding menu, loved that you used daylilies from your garden and oh how sweet and considerate from friend Maybelle. Such a lovely post.


xinex said...

A lovely table and a yummy menu, what a good combination!..Christine