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.

Friday, August 17, 2018

Company for Lunch

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.

5 comments:

Southerncook said...

Your table is beautiful as always, I do love that china pattern. I too saw that Orange Tart recipe and thought I would make it as well. I'm convinced, I must, it looks sooooooo yummy.

Carolyn

Denise said...

I was excited to see your post! It sounds like it was a delightful afternoon. The food looks delcious and your home (including the set table) are as lovely and welcoming as ever! Thanks for sharing the recipe. It sounds like it "fits the bill" for something refreshing in the winter, as you said.

Beth said...

Martha, I just love your home! It is so beautiful and welcoming. The deep green walls are beautiful. You always set a lovely table and your cooking is delightful. Thanks for sharing your menus/recipes/photos. (Because of you, I bought ALL of Ina's cookbooks!) You are a homemaker extraordinaire. Have a blessed Lord's day and week.
Beth

Thickethouse.wordpress said...

So satisfying to read another great blog post from you. Your home has such warmth and beauty and your menus make me feel rather hungry!

Sandra @ Prairie Patchwork Quilts said...

The deserts look so delicious on the pretty plates; and I like how you showed them with the picture in the magazine. Your blog post are always a place I enjoy visiting. And your home is charming as can be!