Monday, May 11, 2015

Ladies Who Lunch

I haven't shown my stars from the Timewarp sew along in a while.  Here are the first 16.  Mine are 4" finished.

Early Summer has arrived!  And so has the pretty goldfinch.

Once year, I have a little luncheon here in the country and it happened last Thursday.

Here is my table.  Coco is giving it a real good inspection.  I used my grandmothers china and Rich's grandmothers silverware.

I made simple flower arrangements from blooms found around my yard.

First Course:  Carrot and Orange Soup

Carrot and Orange Soup
4 Tbs. sweet butter
2 Cups finely chopped yellow onions
12 large carrots, peeled and chopped
4 cups chicken broth
1 cup fresh orange juice (use only fresh squeezed!)

Melt butter in a large pot.  Add the onions and cook over low heat covered until tender and lightly colored about 25 minutes.
Add carrots and broth and bring to a boil.  Reduce heat cover and simmer until carrots are very tender about 30 minutes.
Transfer carrots and 1 cup of broth and puree in a blender or food processor until smooth.  Work in batches if necessary.
Add fresh orange juice and more broth to desired consistency.
Season with salt and pepper to taste.

Main Event:  Susan Salad

This is a salad that I used to get in New Jersey from a little bistro that closed years ago.  The Cupcake group deconstructed it and made it many times.

This is one of those recipes where you just add the amount of the ingredients that look good to you or suit your taste. 

Susan Salad 
Romain lettuce, torn
Spring mixed greens
Grilled boneless chicken, sliced 
Red grapes, sliced in half
Green grapes, sliced in half
Craisins
Slivered almonds, toasted
Large walnut Pieces, toasted 
Gorgonzola cheese.  I get a wedge and cut it into cubes
Balsamic Vinaigrette - I add some balsamic to this dressing that you find in the produce section.

Toss all with dressing and enjoy!

I made a simple Lemon Layer Cake.  I used a lemon cake box mix and added lemon juice from 1/2 of a lemon and some zest using a micro-planer.  My favorite part of a cake is a good buttercream frosting.  I use this recipe:

Buttercream Frosting
1 stick butter - at room temperature
3 3/4 cup powdered sugar
3 tablespoons milk
2 teaspoons vanilla extract

Place butter in a large mixing bowl.  Blend on low until fluffy about 30 seconds.
Add the powdered sugar, milk and vanilla.   Blend on low speed until the sugar is incorporated, about 1 minute.  Increase the speed to medium and beat until light and fluffy about 1 more minute.  Blend in a little more milk if necessary.

 ****for the lemon cake I omitted the vanilla and added the juice of 1/2 lemon and some zest, using the micro-planer.***

Coco was Exhausted from all the fun.

I love these 3 spring-summer recipes and I hope you will too!



Carrot and Orange Soup

Yield: 4-6 servings

Ingredients
  • 4 tablespoons sweet butter
  • 2 cups finely chopped yellow onions
  • 12 large (1 1/2 - 2 lbs) carrots, peeled and chopped
  • 4 cups chicken stock/broth
  • 1 cup fresh orange juice
Cooking Directions
  1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored. about 25 minutes.
  2. Add carrots and broth and bring to a boil.
  3. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
  4. Either puree soup in batches with a blender or food processor or use an immersion blender right in the pot. Blend until smooth.
  5. Add orange juice and extra broth for desired consistency.
  6. Season with salt and pepper and garnish with chives.
Other Fall Fest Carrot Recipes: - See more at: http://www.virtuallyhomemade.com/2012/11/silver-palate-carrot-orange-soup.html#sthash.Vd0lTN3X.dpuf
Carrot and Orange Soup

Yield: 4-6 servings

Ingredients
  • 4 tablespoons sweet butter
  • 2 cups finely chopped yellow onions
  • 12 large (1 1/2 - 2 lbs) carrots, peeled and chopped
  • 4 cups chicken stock/broth
  • 1 cup fresh orange juice
Cooking Directions
  1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored. about 25 minutes.
  2. Add carrots and broth and bring to a boil.
  3. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
  4. Either puree soup in batches with a blender or food processor or use an immersion blender right in the pot. Blend until smooth.
  5. Add orange juice and extra broth for desired consistency.
  6. Season with salt and pepper and garnish with chives.
Other Fall Fest Carrot Recipes: - See more at: http://www.virtuallyhomemade.com/2012/11/silver-palate-carrot-orange-soup.html#sthash.Vd0lTN3X

25 comments:

  1. Yum! Sounds delicious. Thanks for the recipes. And, I love your stars!

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  2. Love your stars and the your table looks so inviting! Thanks for sharing the recipes!




















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  3. Now I find the comment box. I swear it was not there on my first visit. Computers do the strangest things. Your table is just beautifully set, and the recipes are ones I'll want to use- thanks. Coco earned his rest! And who doesn't just love Star blocks?

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  4. Darn it blogger - why are you messing with my comments!! sorry everyone.

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  5. Coco cracks me up! Looks like a wonderful afternoon. :D

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  6. We really should host luncheons for our friends more often. Your table looks so gracious and your recipes sound delicious. I just saw a goldfinch yesterday despite having snow( again) over the weekend.

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  7. That was fun! Your stars look great - thanks for inspiring me to play along! Will definitely be trying out your recipes - maybe I'll do luncheon for my mom & sisters when I visit them later this month.

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  8. Thanks for the recipes...the soup looks amazing!

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  9. Poor Coco -- you're wearing him out LOL. Those recipes look wonderful and, if food tells the tale, it looks like you had a great time!

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  10. I like the size of your stars. I have not been tempted to make the stars but could be at the 4 inch size. Hadn't thought about that.
    The food looks delicious. Were the guests quilting friends?

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  11. Hello Barb !
    I think Coco wanted to taste the lemon cake !! :)
    Thank you for the recipes ! Miam !
    And bravo for your cute stars !
    Have a nice day !
    xoxo

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  12. Your stars look great! Might have to try your Susan Salad :)

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  13. Looks like a great way to usher in sprng or summer!

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  14. Thanks for the recipes Barb! I'm going to give a couple of them a try. Your stars look wonderful - I look forward to seeing what you do with them but I guess there are a few weeks left :9)

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  15. The stars are so cute. Love your colors too.
    The recipes all look wonderful. It is fun to figure out a recipe and nail it!

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  16. I like that you made your stars smaller. Very cute!
    Oh, my goodness, I am so hungry now!!

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  17. Oh my gosh! We have my husband's grandmother's china in exactly the same pattern, soup tureen and all! We were told that the factory that made it was bombed during the war. I love this china, and am pondering using it for every day. Anyway, your lunch looks wonderful. I'm going to try that soup!

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  18. OOH yumm!! Your table looks so pretty, and thank you for sharing the recipe so we can all have Barb luncheons. I wonder why is the salad called Susan Salad. Sweet Coco, she's such a good helper.

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  19. Your luncheon table looks so lovely. So do your star blocks. You have such great fabrics--I bet it's hard to pick just one (well two) from your stash each week!

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  20. What a beautiful tablescape and delectable menu! I LOVE your recipes! Thank you so much for sharing them with us! Your stars are great too!

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  21. Sounds like a good start of summer Barb! I will try both the recipes. Salad recipe will have to be altered but oh so easy and fun!
    Sadly, I don't know anything about china other than it looks great on your table!
    Have a great week!

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  22. Yum! Thanks for the recipes! The salad looks wonderful! I will save the soup and salad recipes for sure. The luncheon table looked very elegant and such fun to use special dishes and silver ware.

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  23. Looks great! Did Coco sit at the head of the table?

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  24. The soup recipe looks great and oh, that salad looks wonderful ...

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  25. Catching up on your recent posts - you have been busy, and lucky! Thanks for all the show shares, and the "receipts".

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Thank you for asking questions and making comments - I love to hear from you.