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, September 7, 2013

A Luncheon From The Herbal Pantry

I traveled north again
for a class and a luncheon from
The Herbal Pantry

Friend Julie always sets a pretty table

her Jadite

And creative centerpieces
which always include real flowers
from her garden

There's usually enough guests for two tables

There is nothing like real flowers in milk glass for a centerpiece

Jadite at each place, a menu of the luncheon and a package of 
lavender sugar cookies
for afternoon tea after the guests go home

A big bouquet of herbs
mostly for garnish

In Linderhof's Herbal Pantry you'll find:

Herbal Flour
Lavender Sugar
Lavender Honey
Blueberry Basil Jam
Peach Rosemary Jam
Rosemary Salt
Purple Ruffles Basil Vinegar
Tarragon Butter
Chive Butter
Garlic Chive Butter

And with those pantry items we served:

A shredded carrot, chive and dried cranberry salad
with a lavender honey vinaigrette

A salad of lettuce and Farmer's Market tomatoes
with a Purple Ruffle Basil Vinaigrette

Garlic Chive Biscuits
(with peach rosemary jam and tarragon butter and chive butter to slather on)

A plate including the Pasta With Pesto
Pasta tossed with pesto

Dessert was a blueberry basil jam cake

with a basil cinnamon icing

That the guests pronounced superb!

It's always a fun time at Julie's
We discussed the pantry items
and what luncheon foods were made with which items.

And guests had the lavender sugar cookies
for later!

The recipes:

The salads were simple, the ingredients tossed with vinaigrette.   For the tomato lettuce one, it was 2 parts olive oil and 1 part Purple Ruffles basil vinegar; for the carrot salad, it was 2 parts olive oil, 1 part tarragon vinegar and 2 tablespoons of lavender honey, whisked together and poured over the carrots;  for the pasta it was simply boiled pasta and a jar of pesto from the freezer.

The biscuits:

2 cups self rising flour
1/4 c. butter (I used garlic chive butter)
2/3 c. milk

In the mixing bowl of a stand mixer, put the flour and add butter and run until the butter is incorporated into the flour and the mixture looks like crumbs.    Add milk and mix until it comes together.    Remove from bowl, knead a time or two (be careful, too much kneading can toughen a biscuit) and pat to desired thickness (I like about 3/4 of an inch) and cut with biscuit cutter.    Put on ungreased cookie sheet and bake in a preheated 425 oven until they're golden on top.

The cake:

Blueberry Basil Jam Cake

1 3/4 c. flour
3/4 c. sugar
2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1 cup fresh (or frozen blueberries)
2 large eggs
1/2 c. blueberry basil jam
2/3 c. milk
1 1/2 t. vanilla
5 T. butter melted

Grease and flour a 9 inch round cake pan.   Heat oven to 350.

In a bowl, combine the flour, sugar, baking powder, salt and cinnamon; stir to blend.    Clean blueberries and gently stir into the dry ingredients.

In a mixing bowl whisk eggs with the blueberry basil jam, milk, vanilla and melted butter.    Stir in the dry ingredients until well blended.

Spoon into the prepared pan; bake for 30 minutes until a cake tester or pick inserted in the center comes out clean.

NOTE:   You can also bake this cake in a six cup bundt pan.

I also iced the cake with a frosting made of basil infused milk, powdered sugar and butter.    About 3 tablespoons of soft butter, two cups of powdered sugar and 1/4 c. of basil infused milk stirred all together and then 1/2 t. cinnamon added.


Pondside said...

What a lovely time that must have been! Thank you for the recipe - as I read I thought 'I need that recipe'!

GardenOfDaisies said...

Martha, I really enjoyed your herbal pantry class at Fire Lake Camp Saturday. And the luncheon that followed was delicious! So glad I had this opportunity to meet you.

Anonymous said...

How very lovely. I enjoyed the pretty photos and the recipe.

Delvalina said...

That's simply beautiful table setting :)
Thank you for sharing the recipe.


Doreen@foxdenrd said...

That recipe looks fabulous! Thank you for sharing.

I see you gave in and started decorating for Fall a bit ;)

Denise said...

I enjoyed My visit with You and perusing Your blog.I am now Your newest follower.Please drop by for tea and a chat any time .Denise of Coffeeberry Cottage

Buttercup said...

Just read about this beautiful lunch at Garden of Daisies blog. Wish I wasn't thousands of miles away. I am so glad you posted pictures of the food. I'm eager to try -- as best I can -- the carrot and cranberry salad.

Southerncook said...

All of the recipes looked divine!!! That sounds like such a fun luncheon. I too wish I could have joined.


Piotr LA said...

You described it well. Indian adult