Saturday, March 03, 2007



All daffodils are Narcissus, which is the genus name. According to the International Cultivar Registration Authority (for Narcissus and for several other flowers that is the UK's Royal Horticultural Society) daffodil is accepted as a common name for all members of the Narcissus genus. However, most people think of daffodils as the single flower, large trumpet yellow ones, which are the most common kind of daffodils, and call the smaller headed scented varieties, narcissi. The Oxford Dictionary defines narcissus (plural narcissi) as "any of a group of flowers including jonquils and daffodils, especially the kind with heavily-scented single white flowers". In fact, even the growers of the scented varieties ... call all of their products white or yellow, single or multi-headed, "narcissi".The flower is named after Narcissus in Greek legend ... "Narcissus" comes from the Greek for "numbness" referring to the narcotic properties of the plant.

~ above information from (

~ Daffodil
(The 'traditional' rich French tart does not include onions or cheese, which can be omitted)
1 prepared pie shell - homemade or refrigerated Pillsbury Pie Shells
(enough for 1 large or deep-dish quiche)
1/2 pound diced bacon
1/2 pound shredded Gruyere cheese
2 Tbsp. unsalted butter
1 bunch chopped green onions
4 extra-large organic eggs
1 1/2 cup rich cream or sour cream
1 tsp. white pepper
6 dashes Tabasco sauce
pinch of nutmeg
pinch of salt
  • Preheat oven to 350-degrees. Blind bake (fill crust with parchment paper and fill with dry beans) for 10 minutes.
  • While crust is baking, fry bacon until crisp. Remove with slotted spoon and set aside. Discard bacon grease and replace with butter. Saute green onions in butter until limp.
  • Beat eggs & cream in large bowl. Add seasonings, bacon & onions. Fold in cheese.
  • Pour into blind baked pie shell. Bake 40-45 minutes.
  • Cool slightly before serving or refrigerate when cooled and reheat at 325-degrees for 20 minutes.
Wine Suggestion: White wine from Burgundy ~ Tokay d'Alsace
~ a good recipe when strawberries are not yet at their peek

(about 12-14 muffins)

1 (10-oz.) thawed & undrained frozen sliced strawberries

2 cups unbleached flour

2/3 cup sugar

1 1/2 Tbsp. baking powder

1/4 tsp. salt

zest of 1 lemon

2/3 cup milk (you may add juice from lemon to equal 2/3 cup)

2 extra-large organic eggs

1/3 cup vegetable oil

Strawberry Butter*

  • Reserve 2 Tbsp. sliced strawberries for Strawberry Butter.
  • Combine flour, sugar, baking powder, salt and lemon zest in large bowl. Make a well in the center.
  • Combine remaining strawberries, milk, eggs, and oil until blended. Add to well in dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full.
  • Bake at 375-degrees for 20 minutes. Remove from pan and serve with Strawberry Butter.



1/2 cup unsalted butter

2 Tbsp. reserved strawberries

zest of 1 lemon

Combine butter & reserved strawberries until well blended.

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