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.

Wednesday, August 21, 2013

Late Summer Lunch



The Lunch Bunch
four friends who get together 
once a month to share
food and friendship

We've been lax this summer
new grand baby (me)
grandsons visiting (Joyce)
trip to Paris (Sally)
babysitting in Portland (JoAnn)

and although we've gotten together
it wasn't all four of us
and it wasn't at Linderhof.

It was good to be back together again!


With sunflowers in an old blue pitcher
and birds on the table
(a gift from the Lunch Bunch)
"pecking" at the sunflower seeds


And blue and white dishes
(naturally!)


A lace tablecloth
Damask napkins in silver rings
Bach and Mozart playing softly in the background

A new recipe
(always)


Chicken "lasagna"
From friend Francie
(although I made only half a recipe --
more than enough for four)


Served with halved baby zucchini
sauteed with oregano, garlic and onion

It received three "thumbs up"!

Dessert --


Blackberry roll
From Williams-Sonoma Fruit Desserts Cookbook

The first time I've ever "rolled"
I was intimidated
It's quite easy actually
And the result is superb!

And after . . . 


Dishes are done
draining
for I've got to rush to an assignment interview


The breakfast room
Just minutes ago
it was the scene of laughter and chatter

Now all is tidy and quiet!

CHICKEN "LASAGNA"

As written by Francie
I halved the recipe (although I did use two cups of chicken) and baked it in an 8 inch square
and I did use the olive oil rather than the butter!

From "Uptown Down South." I decided not to post this under Pasta because it is really chicken and egg noodles and is almost like a kugel. It is good comfort food and can be adjusted easily to be lower-calorie and low-fat.

12 ounces egg noodles
1/2 cup butter
1/2 cup plain flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
4 cups chicken broth
5 cups cubed cooked chicken
4 cups cottage cheese
1 egg, slightly beaten
8 ounces mozzarella cheese, grated
Parmesan cheese, grated

Cook egg noodles according to package directions; set aside. Melt butter over medium heat in sauce pan; blend in flour, salt, pepper and basil and cook until smooth. Slowly add broth and stir until sauce is thick and bubbly. Stir in chicken; set aside. In separate bowl, combine cottage cheese and egg; set aside. In 9x13x2-inch baking dish, layer as follows: 1/3 of chicken mixture, 1/2 of cooked egg noodles, 1/2 of cottage cheese mixture and 1/2 of mozzarella cheese. Repeat layers, ending with chicken mixture. Sprinkle heavily with Parmesan cheese. If ready to use, bake uncovered for 1 hour at 350 degrees. May freeze. When ready to use, thaw casserole for 24 hours in refrigerator and bake uncovered at 350 degrees for 1 1/2 hours. Serves 12.

My notes: I deleted the 1/2 cup butter and substituted 2 T. olive oil, decreasing the flour accordingly also; used Wondra flour and low-fat cottage cheese and also added some chopped parsley to the cottage cheese mixture. I made this in 3 smaller casseroles and froze 2 of them. For the chicken, I cooked skinless bone-in chicken breasts in a small crockpot the day before and cooled and refrigerated the chicken and broth together overnight. I think this would be just fine with a rotisserie chicken also (might want to decrease the salt in that case).



BLACKBERRY ROLL

12 X 9 inch sponge cake (recipe follows)
1/2 c. cream
1/2 t. vanilla
1 T. powdered sugar plus extra for dusting
1 cup blackberries

Bake the sponge cake and let cool in the pan on a wire rack for 5 to 10 minutes.    When the sponge cake is still warm to the touch, use a thin metal spatula to loosen the edges from the pan.    With a long side toward you, gently roll the cake into a cylinder with the parchment paper still attached to the bottom.     Allow the cake to cool completely, about 45 minutes, then gently unroll it on a work surface and remove the parchment paper.

In a large bowl, combine the cream, vanilla and powdered sugar and beat until soft peaks form when the whisk is lifted 5 to 7 minutes.

To assemble, spread the center of the cooled cake with whipped cream, scatter the berries on top of the cream and reroll the cake.    Transfer the log, seam side down, to a long serving platter.    Cover with plastic wrap and refrigerate until well chilled, at least 1 hour and up to 8 hours.

To serve, using a fine mesh sieve dust the top of the cake with a generous coating of powdered sugar.   Cut the cake crosswise into slices.

SPONGE CAKE:

vegetable oil spray
1/2 c. cake flour
3 large eggs, separated
2 T. butter, melted and slightly cooled
1 t. vanilla
1/2 c. sugar

Preheat the oven to 350    Coat a 12 x 9 jelly roll pan with pray and line with parchment paper.    Measure the cake flour into a sifter and set aside.

In a small bowl, mix together the egg yolks, melted butter and vanilla.    Set aside in a large bowl, using an electric mixer on high speed, whip the egg whites until foamy.    Slowly add in the sugar and continue whipping until the egg whites are soft and shinny.

Pour the yolk and butter mixture into the egg whites and sift half of the flour on top.   Using a rubber spatula, gently fold the ingredients together.    Sift the remaining flour over the batter and fold in.

Scrape the batter into the pan and spread evenly.    Bake until the cake is golden, the center springs back when touched and the edges are beginning to pull away from the pan, 7 to 9 minutes for the sheet pan.



It's Thursday and I'm joining Susan at Between Naps On The Porch and Cuisine Kathleen for Let's Dish

18 comments:

Jann Olson said...

Oh how I love the blue with the sunny sunflowers! I just picked up a blue teapot, cups and saucers at a thrift today. I think I need a few sunflowers from the garden to make them as pretty as yours. The food looks superb. Pinning and will be making. Thanks for sharing the recipe!
hugs,
Jann
p.s. I would love if you linked this to Share Your Cup late today!

Sarah said...

Your sunflower luncheon table is sunny indeed! Blue and yellow are always a winning combination. Actually I paired the same for my breakfast tray. '-)

Pat Cantwell said...

Martha,
These blue & white dishes, with more vibrant blues, are a "perfect" combination with the yellow Sunflowers centerpiece, dear freind!!! The adorable bird and Sunflower seeds is enchanting!!!
I adore this view of the Breakfast Room showcasing not only your gorgeous tablescape, but the magnificent black cabinet in the background!!!
Thank you for sharing the recipes!!!
Fondly,
Pat

Deb said...

Your lunch looked delicious and how cute are those kitchen cupboards. Deb

xinex said...

The roll looks so delicious! What fun that you and your friends meet and have lunch together regularly...Christine

Diane said...

I absolutely loved the way that your used the sunflowers and the seeds with the little birds "pecking" at them. How cute! Visiting with friends is the best medicine, but I have been surprised at how difficult it is to get everyone together these days. Your food looks yummy and tomorrow, I am making a roll cake, so I am glad to know that yours was easy! Thanks for sharing your recipes!

Phyllis @Around the House said...

It is so fun when old time friends get together, Your lunch sounds so deish and I am pleased you left us with the dessert and lasagna menu, wow it looks so yummy...Phyllis

annos said...

Everything was so lovely and inviting for your luncheon. I'm going to use your complete menu {also halving the chicken lasagna) because it includes some of my husband's favorite ingredients. I've said before that I admire your style of tablescaping.

Susan Nowell @ My Place to Yours said...

Renaissance Man didn't plant any sunflowers this year, so it's a special treat to see yours! I love LOVE blue and white w/ sunflowers!

Beeutiful by Design said...

So nice to get together with friends and a great recipie.

Linda (More Fun Less Laundry) said...

I'm glad you were able to get together with all your friends. It's funny that we think we'll have more time when our own kids are grown but somehow more responsibilities always come along! Both your recipes look delicious! I have never rolled either, but have watched a friend do it. Blue and yellow--one of my very favorite combos. Beautiful table! Linda

Gardener on Sherlock Street said...

Yummy! Love those dishes. So pretty.

Ruthie Miller said...

Being a lover of blue and white dishes too, I am loving seeing yours in such good use. They look great with that yellow. Love them with orange or red too.
The lunch looked delish and thank you for including the recipes.
Your home is so warm and inviting. What lovely details. Just beautiful!
Have a great weekend, Ruthie from Lady B's Time for Tea http://www.ladybstimefortea.blogspot.com

Ann Krucek said...

How wonderful that your friends were able to gather together again, and at such a lovely table! I think sunflowers are very heart warming. Who can't look at a sunflower and not smile?

Rosemary said...

Another beautiful gathering for special friends! It's always such fun to look at your tablescapes - from the dishes to the flowers to the thoughtful menu, you pull it all together with ease!

Sara said...

Thank you for sharing the chicken recipe; I am going to give that a try real soon. It sounds absolutely delicious! Your table is so lovely with the bright sunflowers and the blue china. A delight for the eyes.

Entertaining Women said...

Blue, white, & yellow...my long time favorite color combination. I'm sure that your friends had a marvelous time. Thanks for the recipes and for inviting us for a peak. Cherry Kay

Debbie@Debbie-Dabble and A Debbie-Dabble Christmas said...

Thanks so much for stopping by!! Love your pretty tablescape and I am delighted to see that you included the recipe for Chicken Lasagna! Thanks!!

Hugs,
Deb