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