Whenever a non-profit asks, I always give away a luncheon for three at Linderhof.
"Come Join Me for Lunch"
the certificate says.
I get to try new recipes for my guests
And I often get to meet new friends.
Friend Rondi was a winner in February
of my luncheon
She, her mother and her mother-in-law came today
We had a grand time
The lace tablecloth
Blue and white Spode
(Blue Room and Camilla)
Jim's grandmother's cutlery
Tuesday's flowers look as good on Thursday as they did on Tuesday
Since yesterday was St. David's Day,
I chose watercolored daffodils for the menu
Corn and roasted pepper soup
garnished with roasted red peppers and roasted corn
Real baby carrots served with a maple glaze, a lemon chicken breast and white and wild rice
The very last of last year's strawberries made into cobbler and served with a big scoop of salted caramel ice cream
Growing up I never had cooked strawberries -- mother never made strawberry rhubarb pie
Only serving strawberries in shortcake or just with a sprinkle of sugar and pour of cream
I cannot believe how intensified the strawberries are when they are cooked.
We had a grand time and a great visit and all too soon, it was time for my guests to go.
LEMON CHICKEN BREASTS
1/4 c. olive oil
9 cloves garlic, minced
1/3 c. dry white wine
1 T. grated lemon zest (2 lemons)
2 T. freshly squeezed lemon juice
1 1/2 t. dried oregano
1 t. minced fresh thyme leaves
salt and freshly ground black pepper
4 boneless chicken breasts (skin on if you can find them)
Preheat the oven to 400.
Warm the olive oil in a small saucepan over medium low heat, add the garlic and cook for just one minute, but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 t. salt and pour into a 9 x 12 baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 35 minutes, depending on the size of the chicken breasts, until the chicken is done and the breasts slightly brown. Serve hot with pan juices.
MAPLE ROASTED CARROTS
2 pounds carrots
good olive oil
salt and pepper
1/4 c. pure Maple syrup
Preheat the oven to 425
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter cut them in half lengthwise. You can cut the carrots in large diagonal chunks. Place carrots in a medium bowl with 1/4 cup of olive oil and salt and pepper.
Roast for 20 minutes, tossing once, until the carrots are tender. Add the syrup and mix. Roast for 10 to 15 minutes until the edges are caramelized. Serve hot.
BRIDGET'S STRAWBERRY COBBLER
1 cup flour
1 c. sugar
1 stick butter, softened
3 cups strawberries, hulled and sliced
1/4 c. sugar
1 t. vanilla
2 T. cornstarch
Preheat oven to 350. Mix together flour, 1 cup of sugar and butter in a food processor. In a separate bowl, toss strawberries with 1/4 c. sugar, vanilla and cornstarch. Butter a deep 8 or 9 inch casserole dish and pour in strawberry mixture. Top with crumbled flour mixture. Place on baking sheet to catch spill-over and bake until golden and bubbly, about 30 minutes. Serve warm with whipped cream or ice cream.