I love summer
Although the heat often drives us inside
(and we're as much housebound with the heat as we are with the snow and cold in the winter!)
But no matter what the temperature
I adore summer food
Fresh, local ingredients
Make the best food!
And this week was the July luncheon for
The Lunch Bunch
In the dining room
Too hot to be out in the garden!
A lace cloth, white damask napkins in silver rings
Spode Blue Room plates
A centerpiece of garden flowers in a clear vase
Simplicity and Summer!
And a menu
Always a menu
A big one this time with a botanical of a tomato plant
(I adore botanicals!)
And for lunch?
Deep Dish Corn Quiche
Served with an herbed roll and roasted tomatoes (cherry, pear and grape) some from my garden
At the Farmer's Market Saturday, I found blackberries
So dessert was:
Served with a scoop of vanilla ice cream!
Which melted into the warm blackberry clafoutis!
The Plus One?
Facebook Friend Rachael
Who drove all the way from the City
for my tea program at the Fair!
How could I not invite her to come early and join us for lunch!
It was so nice to get to meet a new friend
We had a grand time and because of the program
We couldn't linger over lunch!
Perhaps next time!
DEEP DISH CORN QUICHE
1 pie crust (your own, Pillsbury, whatever)
2 ears fresh corona the cob
2 T. olive oil
salt and pepper
1/2 yellow onion
1/2 red bell pepper (or green if you don't have the red)
1 T. fresh oregano (or 1 t. dried)
1 cup cooked dice ham
1 1/2 c. heavy cream
2 c. grated cheese
Preheat oven to 400
Roll out the pastry and put it into an 8 inch fluted deep dish quiche pan. Freeze the pastry lined pan for at least 30 minutes.
Cut the corn off the cob. Finely chop the onion, bell pepper, add oregano. In a large sauce pan over medium heat, add the olive oil and salute vegetables and ham over medium heat. Add oregano. Remove from heat and cool for about 10 minutes.
In a bowl, beat together the eggs and cream. Season with salt and pepper.
Place the chilled quick pan on a baking sheet. Spread the corn mixture evenly over the bottom. Cover with the grated cheese and then carefully pour over the egg mixture. Bake for about 50 minutes until the cheese melts and the top starts to turn golden. Serve immediately.
BLACKBERRY CLAFOUTIS4 cups fresh blackberries
1/2 c. ground almonds
2 T. flour
1 t. bkaing powder
1/2 c. sugar
zest of 1 lemon
4 medium eggs
1 1/4 c. whipping cream
Preheat oven to 325
Grease a 10 inch round ovenproof dish nd scatter the blackberries over the bottom. In a large bowl, combine the ground almonds, flour, baking powder, sugar and lemon zest.
In another small bowl, whisk together the eggs and cream. Add the egg mixture to the dry ingredients, mixing together until well combined. Carefully pour the batter over the blackberries.
Bake for about 35 minutes. Cool for 5 minutes and serve with vanilla ice cream
It's Thursday and I'm joining Susan at Between Naps On the Porch for Tablescape Thursday and on Friday I'm sharing it with Michael at Rattlebridge Farm for Foodie Friday.
Your table looks nice and the food looks delicious! I like using silver plated napkin rings too. Your plus one guest is a lucky gal to be a part of your activities.
Have a great week,
What a beautiful table... and the perfect setting for such a bountiful summer menu. Delightful!
Always adore your blue and white!!!
I have made Raspberry Clafoutis in individual ramekins!!!
Yours looks divinely delicious!!!
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