Tuesday, June 30, 2009

FAREWELL 'SWEET' JUNE ~ RASPBERRY ORANGE TRIFLE

"June falls asleep upon her bier of flowers;
In vain are dewdrops sprinkled o'er her,
In vain would fond winds fan her back to life,
Her hours are numbered on the floral dial."

~ Lucy Larcom
(Death of June)


JUNE WONDERS

GARDEN VIEW

JUNEBERRY

COLEUS

NASTURTIUM

GARDEN STALWARTS
______________
RASPBERRY ORANGE TRIFLE
~ delightful summer dessert well worth the bit of effort from Barefoot Contessa Family Style as seen on Food Network (2006)
____________

1 orange pound cake (recipe follows)
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream (recipe follows)
1 cup (1.2 pint) cold heavy cream
2 Tbsp. sugar
1/2 tsp. pure vanilla extract
  • Cut pound cake int 9 (3/4 inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
  • Place a layer of cake, jam side up, in bottom of a 2 1/2 to 3 quart glass serving bowl, cutting pieces to fit. Top with a layer of raspberries and orange cream. Repeat layers of cake, raspberries, and orange cream, ending with a third layer of cake, jams side down, and raspberries.
  • Whip cream in bowl with electric mixer fitted wit whisk attachment. Went it starts to thicken, add sugar and vanilla and continue to whip until it forms stiff peaks. Decorate trifle with whipped cream. The trifle can sit for awhile at room temperature.

Orange Pound Cake:

1/2 lb. (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 room temperature extra-large eggs
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 tsp. pure vanilla extract
  • Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
  • Cream butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
Orange Cream:
1 1/2 cups milk
1 tsp. grated orange zest (1 orange)
5 room temperature extra-large egg yolks
1/2 cup sugar
2 Tbsp. sifted cornstarch
1/2 tsp. pure vanilla extract
1/2 tsp. Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream
  • Combine milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from heat.
  • Beat egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
  • With mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
  • Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

Sunday, June 21, 2009

WELCOME SUMMER ~ ' MAGICAL' SUMMER SOLSTICE

"Then followed that beautiful season...
Summer....
Filled was the air with a dreamy and magical light; and the landscape
Lay as if new created in all the freshness of childhood."

~Henry Wadsworth Longfellow


REMAINS OF A SUMMER DAY
_______________________



Solstice, from the Latin for sun stands still, in astronomy, either of the two points on the ecliptic that lie midway between the equinoxes (separated from them by an angular distance of 90°).At the solstices the sun's apparent position on the celestial sphere reaches its greatest distance above or below the celestial equator, about 23 1/2° of arc. At the time of summer solstice, about June 22, the sun is directly overhead at noon at the Tropic of Cancer.In the Northern Hemisphere the longest day and shortest night of the year occur on this date, marking the beginning of summer. At winter solstice, about December 22, the sun is overhead at noon at the Tropic of Capricorn; this marks the beginning of winter in the Northern Hemisphere. For several days before and after each solstice the sun appears to stand still in the sky, i.e., its noontime elevation does not seem to change from day to day."

Solstice information courtesy of ~




SUMMER SOLSTICE
(Hubbard Lake)
__________
"Whatever is dreamed on this night,
will come to pass."

~ William Shakespeare
(A Mid-Summernight's Dream )

Saturday, June 20, 2009

IN THE GOOD OL' SUMMERTIME ~ (PORTABLE PICNIC) PEPPERED ROAST BEEF SANDWICHES with DILL HORSERADISH SAUCE/MITCH'S GREEK SALAD/CHOCOLATE POUND CAKE

"In summer, the song sings itself. "
~William Carlos Williams


Alpine Poppy
(Papaver alpinum)
_______________
PEPPERED ROAST BEEF SANDWICH
with DILL HORSERADISH SAUCE
~ Travels well and always a hit ... adapted from The Totally Picnic Cookbook
_____
3 lb. tied roast beef
1 Tbsp. cracked freshly ground black pepper
1 Tbsp. coarse salt
1 tsp. garlic powder
1/4 tsp. mustard seeds
1/2 tsp. Hungarian paprika
2 Tbsp. butter
good rolls
  • Preheat oven to 475 degrees. Pat roast dry.
  • Combine pepper, salt, garlic powder mustard seeds, and paprika. Press mixture over roast.
  • Melt butter in roasting pan in hot oven. Add beef, rolling to coat evenly and return to oven. Roast 45 minutes for rare, up to 1 hour for well-done. Set aside to cool. Thinly slice. Serve on good rolls with Dill Horseradish Sauce (Combine 1/2 cup fresh grated horseradish, 1/2 sour cream, 3 Tbsp. mayonnaise, pinch coarse salt and 1 tsp. dill weed).

Alpine Poppy & Gerbera Daisy
________________________
MITCH'S GREEK SALAD
~ Those living near remember this classic salad since the 50s from Mitch's Tavern on Cass Lake ... thanks for the memories Tony (Detroit Free Press -Jan 8, 1997)
__________________

Vinaigrette:
2 Tbsp. lemon juice
5 Tbsp. cider vinegar
1 tsp. dried oregano or 1 Tbsp. fresh
1 tsp. dried basil or 1 Tbsp. fresh
1 tsp. dried tarragon or 1 Tbsp. fresh
1 clove minced garlic
2 Tbsp. Dijon mustard
Kosher salt & freshly ground black pepper to taste
1 cup good-quality olive oil
Salad:
16 cups mixed greens (iceberg, leaf & romaine lettuces), washed, patted dry, torn into bite-size pieces
12 Greek olives
12 beet slices
1 small to medium thinly sliced red onion
12 cucumber slices
2 cored tomatoes cut in wedges
3/4 cup (about 4 oz.) chunks or crumbled feta cheese in brine (or more to taste)
  • To prepare vinaigrette: In food processor or blender, place lemon juice, cider, oregano, basil, tarragon, garlic and Dijon mustard. Process for 10-15 seconds. Slowly add olive oil in a steady stream. Process another 20-30 seconds until all ingredients are incorporated. Set aside.
  • To assemble salad: In large salad bowl, place mixed greens. Add vinaigrette and toss gently to coat. Top salad with olives, beet slices, red onion, cucumber and tomatoes. Sprinkle with chunks or crumbled feta cheese and serve.
Gerber/Gerbera Daisy
(Gerbera jamesonii)
______________
CHOCOLATE POUND CAKE
~ Treasured reto-recipe from Detroit's Bob Talbert ...
_________
1 1/2 cups butter
5 eggs
1/2 tsp. baking powder
1/2 cup cocoa
2 tsp. vanilla
3 cups sugar
3 cups AP flour
1 cup milk (buttermilk)
  • Preheat oven to 320 degrees.
  • Cream butter and sugar. (Food processor works great). Add eggs on at a time. Add dry ingredients alternately with milk. Beat after each addition. Add vanilla.
  • Bake in greased tube pan for 90 minutes.

Alpine Poppy

Thursday, June 18, 2009

IN PRAISE OF JUNE ~ HERB BURGERS with BLACK OLIVE PESTO

In June as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them.”

~ Aldo Leopold


Incarville delaveyi
(Hardy gloxinia, Trumpet flower)

________________
HERB BURGERS with BLACK OLIVE PESTO
~ Moist and tasty easy grilled treat adapted from Southern Living
___

1 lb. ground round
1/4 cup chopped fresh basil
2 tsp. grated lemon rind
3/4 tsp. coarse salt
freshly ground pepper to taste
4 toasted Kaiser rolls or hamburger buns
shredded spinach or romaine lettuce leaves
tomato slices
  • Combine ground round, basil, lemon rind salt and pepper. Do not overwork meat mixture. Shape into 4 patties.
  • Grill 5-6 minutes on each side or until desired doneness.
  • Serve on buns with black Olive Pesto, tomato slices and shredded spinach/romaine.

BLACK OLIVE PESTO

1 (6-oz.) jar drained pitted kalamata olives
1 garlic clove
1 Tbsp. extra-virgin olive oil
1 tsp. dried basil
2 tsp. Dijon mustard
1/4 tsp. freshly ground pepper


Process all ingredients in a food processor until a coarse paste forms.




GARDENER'S NOTE: Native to India, Tibet and China these old English garden favorites, known as hardy gloxinias, are actually related to trumpet vines. Relatively hardy, the plant needs a protected site and winter protection. Incarvillea produces exotic clumps of magenta to pink trumpet shaped blooms with lemon throats, fine additions to mixed borders and rock gardens. Flowers occur in June an July and may be prolonged if the fading flowers are removed. Although division is a possible method of propagation it should be avoided if possible as the plants grow best when undisturbed.

Monday, June 15, 2009

'AS THE GARDEN GROWS' ~ MID-JUNE GARDEN STROLL / SALAD NICOISE in PITA POCKETS & SIMPLE POTATO SALAD

"Garden making is creative work, just as much as painting or writing a poem. It is a personal expression of self, and individual conception of beauty. I should as soon think of asking a secretary to write my book, or the cook to assist in a water color painting, as to permit a gardener to plant or dig among my flowers."


~ Hannah Rion
(The Greatest Gift of a Garden)


PEONY

GIFT of GREEN

'CAREFREE BEAUTY' SHRUB ROSE

DELIGHTFUL NEIGHBORS


TUBEROUS BEGONIA
_____________________
SALAD NICOISE in PITA POCKETS
~ Easy busy day garden lunch or simple supper, adapted from Cooking Light (May 2003)
_____________

1 cup sliced (1 inch) fresh green beans
1 Tbsp. water
1/4 - 1/2 cup pitted & chopped nicoise olives
1 Tbsp. capers
1 (12 oz.) can drained solid white tuna in water
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
2 Tbsp. chopped fresh parsley
pinch coarse salt
freshly ground pepper to taste
2 (6-inch) whole wheat pita rounds (cut in half)
4 curly leaf lettuce leaves
  • Combine beans & water in small microwave-safe bowl. Cover and microwave at high 1 1/2 minutes or until beans are crip-tender; drain. Rinse with cold water. Drain well; cool. Combine beans, olives, caper, and tuna.
  • Whisk together oil, Dijon, lemon juice, parsley, salt & pepper. Pour over tuna mixture; toss gently to coat.
  • Line each pita half with 1 lettuce leaf. Spoon About 1/2 cup tuna mixture into each pita half. (4 servings)
SIMPLE POTATO SALAD
2 lbs. cooked quartered small red potatoes
1/2 cup chopped green onions
2 strips of cooked and crumbled bacon
2 Tbsp. fresh lemon juice
2 Tbsp. light mayonnaise
2 Tbsp. sour cream
1/2 tsp. coarse salt and freshly ground pepper to taste
  • Combine cooked potatoes, green onions and bacon. Whisk together lemon juice, mayonnaise, sour cream, salt & pepper.
  • Pour over and toss with potato mixture.

Friday, June 12, 2009

'HEAVEN IN A WILDFLOWER' ~ THYME-SCENTED SALMON with TUSCAN WHITE BEAN SALAD

"To see a world
in a grain of sand
and heaven in a wildflower.
Hold infinity in the palm of your hand,
and eternity in an hour."
~ William Blake

Berlandier's sundrops, Square-bud primrose, Sundrop

Calylophus berlandier

Onagraceae (Evening-Primrose Family)

Ox-Eye Daisy
(Aster family)

Geranium

Geraniaceae Family

___________________

THYME-SCENTED SALMON with TUSCAN WHITE BEAN SALAD

~ From Chef Stephen Lewandowski in Cooking Light (May 2003) comes this delightful fresh herb infused spring/summer supper

______________

Bean Salad:
1 Tbsp. extra virgin olive oil
1/3 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped shallots
2 minced garlic cloves
3 Tbsp. lemon juice
2 tsp. chopped fresh parsley
2 tsp. chopped fresh mint
2 tsp. chopped fresh basil
2 Tbsp. water
1 (15-ounce) can drained cannellini beans or other white beans

Salmon:
2 tsp.
chopped fresh thyme
1 tsp. chopped fresh parsley
1/2 tsp. sea salt
1/8 tsp. freshly ground black pepper
4 (6-ounce) salmon fillets (about 1-inch thick)
3 Tbsp. lemon juice

Garnish: arugula, sea salt, freshly ground pepper, lemon slices

  • Preheat oven to 375°.
  • To prepare bean salad, heat the oil in a medium nonstick skillet; add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender; add juice and next 5 ingredients (juice through beans). Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly. Remove from heat; cover.
  • To prepare salmon, combine thyme, 1 teaspoon parsley, salt, and pepper in a small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake at 375° for 14 minutes or until fish flakes easily when tested with a fork. Remove from oven; sprinkle evenly with 3 tablespoons juice. Serve with bean salad over a bed of arugula dressed with salt, freshly ground black pepper and lemon juice. (4 servings)

Wednesday, June 10, 2009

'DEW ON THE TIP OF A LEAF' ~ STREUSEL-TOPPED KEY LIME SQUARES

"Let your life lightly dance on the edges of Time
like dew on the tip of a leaf."
Lady's Mantle
(Alchemilla mollis)

Gardener's Note: Lady's mantle, a gracious hardy garden companion whose mounds of scalloped foliage with airy chartreuse blossoms drape over the ground like a mantle, are 'a must' perennial for zones 3-7. Legend tells us that perhaps Our Lady, the Virgin Mary, chose Lady's Mantle as an adornment or that the lobes of the leaves were very similar to the scalloped edges of the mantle or cloak that she wore. Many herbalists regard lady's mantle as 'women's medicine', treating a variety of female issues. With a preference for light or partial shade, lady's mantle is perfect for woodland or cottage gardens, sprawling ground cover and delightful informal edging. Covered in fine hairs, its fuzzy leaves capture raindrops and dew that bead up and shine like sparkling jewels. The airy flowers make fabulous fillers in fresh or dried arrangements.
____________________________

STREUSEL-TOPPED KEY LIME SQUARES
~ Tangy and tart perfect ending for warm days (COOKING LIGHT)
_________
1/4 cup softened butter
1/4 cup granulated sugar
1 tsp. grated lime rind
1/8 tsp. salt
1/8 tsp. lemon extract
1 cup AP flour
cooking spray
2/3 cup granulated sugar
3 Tbsp. AP flour
3/4 tsp. baking powder
1/8 tsp. salt
1/2 cup fresh key lime juice
(Persian limes are fine but not as tart)
3 large eggs
1 Tbsp. powdered sugar
  • Preheat oven to 350 degrees.
  • Place first 5 ingredients in medium bowl; beat with mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into dry measuring cup; level with knife. Gradually add 1 cup flour to butter mixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2.3 cup flour mixture aside. Bake at 350 degrees for 12 minutes or until just beginning to brown.
  • Combine 2/3 cup sugar, 3 Tbsp. flour, baking powder and 1/8 tsp. salt in medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with whisk until smooth. Pour mixture over crust. Bake for 12 minutes. Remove pan from oven (do not turn oven off), sprinkle remaining 2.3 cup flour mixture evenly over egg mixture. Bake and additional 8-10 minutes or until set. Remove from oven; cool in pan on wire rack. Sprinkle evenly with powdered sugar. (16 small square servings)


Perky kitchen door 'greeters'

Monday, June 08, 2009

MONDAY MUSING - MACKINAC ISLAND MEMORIES (LILAC FESTIVAL) ~ ISLAND HOUSE CHICKEN MACKINAC



STREETS of MACKINAC ISLAND

'Somewhere in Time'


GRAND HOTEL






"Grand Hotel is indeed the fitting name for one of Mackinac Island's premier landmarks. The hotel's stately 600-foot veranda is visible from the mainland seven miles away. Grand Hotel's splendor and gracious hospitality consistently place it among the world's finest. It is also the world's largest summer hotel. Since opening in 1887 too provide a destination hotel for rail and steamship passengers, Grand Hotel has maintained its tradition of fine service and elegance, often setting criteria for excellence in dining."

~ MACKINAC ISLAND MEMORIES
(Len Trankina)
---
For the history of this popular summer retreat
visit the official Grand Hotel website.
________________________
CHICKEN MACKINAC
~ From THE ISLAND HOUSE (built in 1852 and the oldest hotel on the island) comes this special dish compliments of Chef O'Dell
____________
4 slices double-smoked bacon (14-16 slices per pound)
1/4 cup packed brown sugar
4 Tbsp olive oil, divided
4 boneless, skinless chicken breasts (8 oz. each), lightly pounded
1 cup sliced fresh mushrooms
1 cup sliced onion
1 cup chicken broth
1/2 cup Chardonnay wine
2 Tbsp. cornstarch
2 Tbsp. water
4 slices Gruyere cheese
  • Preheat oven to 325 degrees. Rub bacon with brown sugar, then place on baking sheet and bake at 325 degrees for abut 10 minutes or until lightly browned. Remove from oven to cool, then cut each slice in half. Set aside.
  • Heat 2 Tbsp. olive oil in frying pan over medium heat. Add Chicken breasts (if you wish, season chicken with salt & pepper and coat lightly with flour). Cook, turning once or twice, until chicken is thoroughly cooked about 10 minutes.
  • In saucepan, combine remaining olive oil, mushrooms, and onion' cook over medium heat for 4-5 minutes, stirring occasionally. Add broth and wine and bring mixture to a boil. combine cornstarch and water in small bowl; stir until smooth. When mixture in saucepan is boiling, add cornstarch, stirring constantly. When mixture returns to boil, reduce heat to low.
  • Preheat oven to 350 degrees. Assemble ingredients as follows: Place cooked chicken breasts on baking sheet. Cover each breast with 2 pieces of of caramelized bacon, then top with a slice of cheese. Beat just until cheese melts, about 2-3 minutes. Place breasts on warmed dinner plates and spoon sauce over each serving. (4 servings)

Sunday, June 07, 2009

'UNDER THE STRAWBERRY MOON' ~ STRAWBERRY CREAM CAKE

"The moon looks upon many night flowers;
the night flowers see but one moon."
~ Jean Ingelow
( Songs of the Night Watches )



STRAWBERRY MOON
'Odéimini-Giizis'
~ Ojibwe
_________________________

~ White Oak Journal - White Oak Society
_____________________________
STRAWBERRY CREAM CAKE
~ Quick and easy, equally as good with raspberries
__________________
1 pound cake (good frozen is fine)
1 pint or more hulled strawberries
1/2 cup sugar
1 8 oz. package softened cream cheese
1 3/4 cup non-dairy whipped topping
  • Cut cake horizontally into 3 layers.
  • Crush 1 1/2 cup of berries, reserving remaining berries for garnish.
  • Add sugar to topping cream cheese, beating until smooth. Fold in topping then crushed berries.
  • Fill and frost cake with cream cheese mixture. Garnish with berries and chill.

Friday, June 05, 2009

'WITH EVERY LEAF A MIRACLE' (HOSTA HEAVEN) ~ SOFT-SHELL CRAB SANDWICH with LEMON TARTER SAUCE

" … with every leaf, a miracle. "

~ Walt Whitman


HOSTA HEAVEN


HEAVENLY COMPANIONS
__________________
SOFT-SHELL CRAB SANDWICHES
~ Favorite when 'heavenly' soft-shell crabs are in season ...
___________
6 cleaned jumbo soft-shell crabs
1 cup buttermilk
1 cup crushed saltine crackers
coarse salt & freshly ground pepper
1/4 cup vegetable oil
4 Tbsp. unsalted butter
6 soft good bakery rolls
sliced tomato
sliced avocado
lemon wedges
  • Cover crabs with buttermilk in large shallow ceramic/glass baking dish and refrigerate for 1-4 hours.
  • Blend cracker crumbs with salt & pepper.
  • Heat oil in large skillet until shimmering. Remove crabs from buttermilk and shake off excess. Add butter to oil and, when it stops sizzling, dredge half of crabs at a time in crumbs. Fry (undersides up) in skillet, turning once, until cooked through and crisp, about 4 minutes per side; adjust heat if oil gets too smoky.
  • Set crab on bun, top with tomatoes and avocado and serve with lemon wedge on side. (6 servings)
LEMON TARTER SAUCE

1/2 cup regular or light mayonnaise
1/2 cup sour cream
1/3 cup drained chopped sweet pickle relish
1 Tbsp. fresh lemon juice
1 Tbsp. grated lemon zest
pinch sea salt
Combine all ingredients early and chill to blend flavors.
______________________

HOSTA (Plantain Lily)
__________________

GARDENER'S NOTE: Heavenly leaves, prized for their lush foliage, color (green, ivory, yellow, chartreuse, bluish green, gold, creamy white), and interest are one of the most loved and dependable perennials for Michigan gardens (one of the best 'Gold Standard' was introduced by my hosta mentor, the late delightful Pauline Banyai of Royal Oak, whose garden I was thrilled to visit by her side.) Once established, theses hardy, fairly drought tolerant plants make attractive edging plants, ground cover and as woodland plants combine beautifully with ferns, wildflowers, astilbe and other light or partial shade plants. Slugs may be a problem but ... not in Hosta Heaven!

Wednesday, June 03, 2009

SIMPLE PLEASURES (ANNIVERSARY BRUNCH) ~ CHIVE BLOSSOM OMELET / ORANGE SCONES with BERRIES & CREAM

"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it."
~ Anne Morrow Lindbergh



CHIVE BLOSSOM OMELET
~ A seasonal treat captured when chive blossoms first bloom
__________

4 fresh organic eggs
4 Tbsp. sour cream
pinch of coarse salt and freshly ground black pepper
2 tsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
2 Tbsp. unsalted butter
12 rinsed & patted dry chive blossoms
  • Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
  • Preheat omelet pan and melt butter. Pour in egg mixture and leave undisturbed until omelet begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
  • When omelet is firm, sprinkle with chive blossoms and fold in half.




ORANGE SCONES with BERRIES & CREAM
~ Delicious orange zested rolled up scones from delightful little book - Scones, Muffins & Tea Cakes

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5-1/2 tablespoons unsalted butter, chilled and cut into pieces
1 extra large egg, beaten
1/2 cup heavy (whipping) cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest
6 to 8 cups fresh berries (such as strawberries, raspberries, blackberries and tayberries), washed and dried
1/4 to 1 cup granulated sugar, depending upon the sweetness of the berries
1 to 1-1/2 cups heavy (whipping) cream, whipped and lightly sweetened with 2 teaspoons of granulated sugar
  • Preheat the oven to 425 degrees F. Lightly grease baking sheet and set aside.
  • In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
  • Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches.
  • Brush the dough with the melted butter. Sprinkle with the sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
  • Cut the roll into eight 1-inch-thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
  • Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream. (8 scones)

Monday, June 01, 2009

'JUNE IS BUSTIN' OUT ALL OVER.' (MONDAY MUSING)

"June is bustin' out all over."
~ Oscar Hammerstein II, 1945



Paeonia Scarlet O'Hara
_____________


___________________





"Buds're bustin' outa bushes ..."
__________________


"Fresh and alive and gay and young
June is a love song sweetly sung."

(Carousel ~ Rodgers And Hammerstein)