I love to have company
and today six ladies from Nevada came for lunch
I love when the house is all ready . . .
to welcome company
the table is set
Lace tablecloth, damask napkins in silver rings, a centerpiece of garden hydrangeas
My Aynsley Pembroke (this is the 100 year old plate)
and Jim's grandmother's cutlery
First course is a favorite salad --
romaine, red onion slices, sliced strawberries and pecans
with a poppyseed dressing
Entree is chicken baked in butter and cream
Because it is!!!!
Served with white and wild rice
And a hot roll
Dessert I found in the September issue of Victoria
Orange Buttermilk Tart
Garnished as they did with orange slices and fresh raspberries
It was a wonderful dessert.
And one that won't be made just this once!
It will be a great winter tart
The orange flavor is wonderful!
The guests had a great time visiting, eating, drinking coffee and peeking into Linderhof's kitchen
all with the remark
"it's so small"!
(And it is for it's a 20s kitchen -- made to be a food factory
without an army of servants)
The tart recipe:
ORANGE BUTTERMILK TART
1 package Pillsbury refrigerated piecrust
1 1/2 c. sugar
3 T. flour
3/4 c. butter, melted
4 large eggs
1 c. whole buttermilk
1 T. vanilla
1 t. orange extract
grated rind of 1 orange
Garnish: orange sections, raspberries
Preheat oven to 400. Spray a 10 inch tart pan with removal bottom with baking spray with flour.
On a lightly floured surface, unroll and stack both piecrust. Roll into a 12 inch circle. Press into bottom and up sides of prepared pan. Line with parchment paper, letting ends extend over edges of pan. Add pie weights (I use dried beans).
Bake for 15 minutes. Carefully remove parchment and pie weights.
Reduce oven temperature to 350.
In a large bowl, whisk together sugar, flour, melted butter, eggs, buttermilk, vanilla and orange extract until smooth. Pour into prepared crust.
Bake until center is set and top of tart is light golden brown, about 25 minutes. Let cool completely at room temperature.
Cover and refrigerate for at least 4 hours before serving. Garnish with orange sections and raspberries.