All posts by Barbara99

Tea Biscuits

Do you love the smell of tea biscuits baking in the oven?  It’s one of my favorite kitchen scents.

My first recollection of biscuits dates back to visiting a grandmother.  She made the best biscuits, added a good slather of peanut butter to the warm, fresh-out-of-the-oven biscuits, and served them with a tall glass of cold milk to a wee gal patiently sitting on a high stool at her elbow by the cupboard.  I suspect her biscuit recipe was just made from memory and wasn’t written or recorded anywhere.  Isn’t it funny how some foods remind us of certain people and bring back great recollections!

Biscuits are not hard to make and they require only pantry staple ingredients — essentially, flour, leavening, salt, shortening/butter, and liquid – usually dairy (i.e., milk, whipping cream, or buttermilk).  What makes biscuit recipes differ is usually the quantity of ingredients used, the type of dairy used as liquid and, sometimes, there will be some additions to the basic ingredients – for example, some recipes call for cream of tartar, a small amount of sugar, or even an egg.

I often hear people say they can’t make biscuits because they always turn out hard as bricks.  I suspect this is quite likely due to over-kneading the dough.  Biscuit dough should be kneaded as little as possible, just enough to gather up the dough and have it hold together to cut out the biscuits.  Usually, only 8-10 kneads is all that is required.

Texture of biscuit
Texture of biscuit

The dough can be rolled out with a rolling pin or simply patted to the desired thickness, which is what I do.  I find about 1″ thick dough yields a good depth of biscuit.  I use a 2″ crinkled-edge cookie cutter for mine but a straight edge cutter works just as well.

Over the years, I have tried many biscuit recipes, some yielding good results, others not so much.  As the old saying goes, if you can’t find something already suitable, develop your own so that’s what I have done to create my own biscuit recipe that has come from many kitchen testing trials to arrive at the right selection and amount of ingredients to yield the flavour and texture I was looking for.

My Island Bistro Kitchen’s Tea Biscuits

Ingredients:

2¼ cups all-purpose flour
1 tbsp sugar
4 tsp baking powder
¾ tsp salt
½ tsp cream of tartar
¼ cup cold unsalted butter
⅔ cup whipping cream
¾ cup whole milk

1-2 tbsp milk for brushing on top of biscuits

Method:

Assemble ingredients.

Tea Biscuit Ingredients
Tea Biscuit Ingredients

Preheat oven to 425°F. Line large baking sheet with parchment paper.

In large bowl, whisk together the flour, sugar, baking powder, salt, and cream of tartar.

Using a pastry cutter, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the ingredients.

In large measuring cup, mix together the whipping cream and milk. Pour into well in dry ingredients. Mix together just until flour mixture is incorporated. Do not overmix. Mixture will be a soft, moist batter.

Let batter stand in bowl for just a minute or so then turn out onto a floured surface. Knead dough 8-10 times, just until it holds together enough to cut out the biscuits. Do not over-knead.

Roll or pat to desired thickness – I suggest about 1” thick will yield a good depth of finished biscuit.

Using a 2” round floured cookie cutter, cut out biscuits.  Dip the cookie cutter in flour before cutting out each biscuit.

Gather up remaining dough, pat down to about 1” thick, and cut out the rest of the biscuits.

Using a small spatula, transfer the biscuits to prepared baking sheet, placing them about 2” apart. Prick tops of biscuits with fork tines and lightly brush with milk, if desired.

Bake for 14-16 minutes or until lightly browned on top.

Yield: Apx. 16 – 2” biscuits.

Tea Biscuits

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tbsp sugar
  • 4 tsp baking powder
  • ¾ tsp salt
  • ½ tsp cream of tartar
  • ¼ cup cold unsalted butter
  • 2/3 cup whipping cream
  • ¾ cup whole milk
  • 1-2 tbsp milk for brushing on top of biscuits

Instructions

  1. Preheat oven to 425°F. Line baking sheet with parchment paper.
  2. In large bowl, whisk together the flour, sugar, baking powder, salt, and cream of tartar.
  3. Using a pastry cutter, cut in the butter until mixture resembles coarse crumbs.
  4. Make a well in the center of the ingredients.
  5. In large measuring cup, mix together the whipping cream and milk. Pour into well in dry ingredients. Mix together just until flour mixture is incorporated. Do not overmix. Mixture will be a soft, moist batter.
  6. Let batter stand in bowl for just a minute or so, then turn out onto a floured surface.
  7. Knead dough 8-10 times. Do not over-knead.
  8. Roll or pat to desired thickness, about 1” thick.
  9. Using a floured 2” round cookie cutter, cut out biscuits. Dip cutter in flour before cutting out each biscuit.
  10. Gather up remaining dough, pat down to about 1” thick, and cut out biscuits.
  11. Using a small spatula, transfer the biscuits to prepared baking sheet, placing them about 2” apart. Prick tops of biscuits with fork tines and lightly brush with milk, if desired.
  12. Bake for 14-16 minutes or until lightly browned on top.
  13. Yield: Apx. 16 - 2" biscuits
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://myislandbistrokitchen.com/2015/05/17/tea-biscuits/

———————-

Thank you for visiting “the Bistro” today.  Connect with “the Bistro” through the following social media:

Join My Island Bistro Kitchen on Facebook

Follow “the Bistro’s” tweets on Twitter

Follow “the Bistro” on Pinterest

Follow “the Bistro” on Instagram

Cranberry Pancakes

Cranberry Pancakes
Cranberry Pancakes

I can find endless uses for cranberries – they are one of my favorite berries.  The berries in today’s recipe came from Mikita Farms in Farmington, near Souris, PEI.  You can see the photos of them wet harvesting the cranberries last fall by clicking here.  I bought a huge bag of cranberries because they freeze really well and I make a multitude of recipes with them throughout the year.

In this recipe, I use the cranberries in pancakes.  I have combined and blended four key ingredients in this recipe to give the pancakes a rich flavour – eggnog, mashed banana, grated orange rind, and cranberries.  The berries can either be fresh or frozen. I simply chop the berries in half before stirring them into the pancake batter.

Cranberry-Banana Pancakes

Ingredients:

1 extra large egg
2½ tbsp cooking oil
½ cup eggnog
½ cup whole milk
½ tsp vanilla
2 tbsp mashed banana
1 cup flour
1 tbsp baking powder
2½ tbsp sugar
¼ tsp salt
¼ tsp cinnamon
⅛ tsp nutmeg
1½ tsp grated orange rind
¾ cup chopped cranberries, fresh or frozen

Method:

Assemble ingredients.

In medium-sized bowl, whisk together the egg, oil, eggnog, milk, and vanilla. Add the mashed banana.

In separate bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, and grated orange rind.

Whisk the dry ingredients together to mix thoroughly.

Stir flour mixture into wet ingredients. Stir just until combined.

Stir in cranberries.

Let batter sit for apx. 5 minutes before cooking pancakes. Batter will be lumpy.

Heat non-stick frying pan over medium-high heat. Use paper towel to lightly grease pan with oil.

Pour apx. ⅓ cup of batter into hot frying pan and cook pancakes until surface bubbles appear and the top appears dry and set. Gently lift the edge of a pancake – if it is lightly browned, flip the pancakes over with a wide spatula. Cook 1-2 minutes until pancake is lightly browned underneath.

Transfer pancakes to a heatproof plate or cookie sheet and place in oven set to warming temperature to keep pancakes warm while cooking remaining pancakes.

Serve with a pat of butter, maple syrup, or your favourite topping and fresh fruit.

Yield:  Apx. 8 – 5” pancakes

Cranberry Pancakes

Yield: Apx. 8 – 5” pancakes

Ingredients

  • 1 extra large egg
  • 2½ tbsp cooking oil
  • ½ cup eggnog
  • ½ cup whole milk
  • ½ tsp vanilla
  • 2 tbsp mashed banana
  • 1 cup flour
  • 1 tbsp baking powder
  • 2½ tbsp sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1½ tsp grated orange rind
  • ¾ cup chopped cranberries, fresh or frozen

Instructions

  1. Assemble ingredients.
  2. In medium-sized bowl, whisk together the egg, oil, eggnog, milk, and vanilla. Add the mashed banana.
  3. In separate bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, and grated orange rind. Mix well.
  4. Stir flour mixture into wet ingredients. Stir just until combined. Stir in cranberries. Let batter sit for apx. 5 minutes before cooking pancakes. Batter will be lumpy.
  5. Heat non-stick frying pan over medium-high heat. Use paper towel to lightly grease pan with oil.
  6. Pour apx. 1/3 cup of batter into hot frying pan and cook pancakes until surface bubbles appear and the top appears dry and set. Gently lift the edge of a pancake – if it is lightly browned, flip the pancakes over with a wide spatula. Cook 1-2 minutes until pancake is lightly browned underneath.
  7. Transfer pancakes to a heatproof plate or cookie sheet and place in oven set to warming temperature to keep pancakes warm while cooking remaining pancakes.
  8. Serve with a pat of butter, maple syrup, or your favourite topping and fresh fruit.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://myislandbistrokitchen.com/2015/05/09/cranberry-pancakes/

Maple-Orange Sauced Chicken Breasts

It’s maple syrup time!  Finally, a harbinger of spring and those of us on the East Coast of Canada need something sweet after the wicked winter we have just come through!

Today, I am featuring a product that is new to me and it comes from Lake Paul in Nova Scotia – PURE™ Infused Maple Syrup.  We are all familiar with the traditional maple syrup but PURE™ Infused takes it up a notch by infusing other flavours into the syrup, making it more versatile for culinary use.  They produce five unique flavors:  Vanilla, Cinnamon and Star Anise; Lavender & Chai; Cinnamon, Nutmeg & Cloves; Chipotle and Lemongrass; and Maple Gastrique (Maple Syrup, Ginger & Apple Cider Vinegar) which is the flavour I am using in my recipe today.

I like this product.  It has a nice blend of flavours and the sweetness of the maple syrup balances well with the tartness of the cider vinegar and spiciness of the ginger.  This lends a depth and complexity of flavour to my recipe.   For more information on PURE™ Infused and their products, visit their website.

My Maple-Orange Sauced Chicken Breasts recipe is easy to make. I like chicken but, to be frank, it can be kind of bland if you don’t add some flavour to it so I am combining maple, orange, and ginger in this stovetop creation.

But first, some notes about this recipe.  I use liquid chicken bouillon for chicken stock in the recipe.  Traditionally, the ratio is 2 teaspoons of the bouillon concentrate to 1 cup of water; however, I find deeper  flavour if I use 3 teaspoons of the concentrate per cup of water.    When making the thickener for the sauce, combine the cornstarch with 1/4 cup cold chicken stock and whisk it well to ensure it is smooth.  It is very important that the cold mixture be “tempered” by adding some hot liquid – about 1 tablespoon or so — before pouring it into the hot mixture in the frying pan as, otherwise, it will be lumpy.

I am a big fan of digital instant read meat thermometers for ensuring chicken is properly cooked.  The chicken breasts should be cooked to an internal temperature of 165°F.

DSC_0336

Maple-Orange Sauced Chicken Breasts

Ingredients:

4 boneless, skinless chicken breasts (apx. 2 lbs)
salt and pepper
olive oil

1½ tsp garlic, minced
⅓ cup onion, finely chopped
2 tbsp fennel, finely chopped
⅓ cup orange juice
½ tbsp grated orange rind
1¼ cups chicken stock (reserve ¼ cup)
½ cup PURE™ Maple Gastrique (Maple Syrup, Ginger & Apple Cider Vinegar)
1 tsp ground ginger
⅓ cup orange marmalade
2 tbsp cornstarch (mixed with the reserved ¼ cup cold chicken stock)

Method:

Assemble ingredients.

Salt and pepper both sides of chicken breasts. Over medium-high heat, heat olive oil in large frying pan. Add the chicken breasts and quickly brown 2-3 minutes on each side, turning once.

Transfer chicken to heat-proof plate and tent with tin foil to keep chicken warm.

Reduce heat to medium-low and sauté the garlic, onion, and fennel, just until onion is transparent, adding more olive oil if necessary.

page 1 - Onions garlic and fennel

In bowl or large measuring cup, combine the orange juice, orange rind, 1 cup of chicken stock, maple syrup, ginger, and marmalade.

Pour sauce ingredients into frying pan.

Over medium heat, heat the mixture to boiling, then add the chicken breasts, cover, and reduce heat to simmer. Cook chicken slowly for approximately 10-12 minutes, turning and basting chicken with the sauce 2-3 times.

In small dish, whisk together the cornstarch with the reserved ¼ cup cold chicken stock. Add apx. 1 tbsp of the hot liquid to the cornstarch mixture to temper it and whisk well until mixture is smooth. Stir into hot mixture.

Continue cooking chicken, stirring occasionally until sauce is thickened and internal temperature of the chicken breasts reaches 165°F on a meat thermometer.

Serving suggestion: Serve over a bed of hot steamed rice with a side of your favourite vegetable.

Yield: 4 servings


Maple-Orange Sauced Chicken Breasts
My Island Bistro Kitchen:
4 servings
Ingredients
  • 4 boneless, skinless chicken breasts (apx. 2 lbs)
  • salt and pepper
  • olive oil
  • 1½ tsp garlic, minced
  • ⅓ cup onion, finely chopped
  • 2 tbsp fennel, finely chopped
  • ⅓ cup orange juice
  • ½ tbsp grated orange rind
  • 1¼ cups chicken stock (reserve ¼ cup)
  • ½ cup PURE™ Maple Gastrique
  • 1 tsp ground ginger
  • ⅓ cup orange marmalade
  • 2 tbsp cornstarch (mixed with the reserved ¼ cup cold chicken stock)
Instructions
  1. Salt and pepper both sides of chicken breasts.
  2. Over medium-high heat, heat olive oil in large frying pan.
  3. Add the chicken breasts and quickly brown 2-3 minutes on each side, turning once.
  4. Transfer chicken breasts to heat-proof plate and tent with tin foil to keep chicken warm.
  5. Reduce heat to medium-low and sauté the garlic, onion, and fennel, just until onion is transparent, adding more olive oil if necessary.
  6. In bowl or large measuring cup, combine the orange juice, orange rind, 1 cup of chicken stock, maple syrup, ginger, and marmalade. Pour into frying pan.
  7. Over medium heat, heat sauce to boiling, then add the chicken breasts, cover, and reduce heat to simmer.
  8. Cook chicken slowly for approximately 10-12 minutes, turning and basting chicken with the sauce 2-3 times.
  9. In small dish, whisk together the cornstarch with the reserved ¼ cup cold chicken stock. Add apx. 1 tbsp of the hot liquid to the cornstarch mixture and whisk well until mixture is smooth. Stir into hot mixture.
  10. Continue cooking chicken, stirring occasionally until sauce is thickened and internal temperature of the chicken breasts reaches 165°F on a meat thermometer.

 

Disclosure:  The Maple Gastrique used in this recipe was provided to me, free of charge, from  PURE™ Infused for the purposes of sampling it and creating a recipe with the syrup.  The recipe for Maple Orange Sauced Chicken Breasts in this posting is an original recipe developed by me in my home kitchen.

———————-

Thank you for visiting “the Bistro” today.  Connect with “the Bistro” through the following social media:

Join My Island Bistro Kitchen on Facebook

Follow “the Bistro’s” tweets on Twitter

Follow “the Bistro” on Pinterest

Follow “the Bistro” on Instagram

Marshmallow Squares

Today, I am sharing a sweet treat with you.  In fact, it’s so sweet, it’s almost more like candy than it is a square. This is one of the easiest squares to make and it requires few ingredients and no cooking or baking.

Marshmallow Squares
Marshmallow Squares

This square is perfect for picnics and is a colorful and tasty addition to any sweet tray.  It’s the perfect anytime treat.

While it is not necessary to line the pan with tin foil, I like to do so for a couple of reasons.  First, it protects my pan and, second, it makes it easier to cut the squares.  I find, if I don’t line my baking pans, when I go to cut the squares, the knife scratches the pan surface and ruins it.  By lining the pan with tin foil, it is easy to lift the square out of the pan, peel back the tin foil and easily cut straight squares.  With this square, I very lightly butter the sides of the foil-lined pan which helps the tin foil to peel off easier.

Any kind of shredded coconut can be used in this square; however, the shredded rainbow coconut adds additional color.  Very finely ground graham wafer crumbs can be lightly sprinkled on top of square if desired along with a sprinkling of extra coconut.

Marshmallow Squares

Ingredients:

12 graham wafers

½ cup butter
2 cups icing (confectioner’s) sugar

¼ cup whole milk
1 tsp vanilla
½ cup shredded coconut
2½ cups colored miniature marshmallows

½ tbsp finely ground graham wafer crumbs (optional)

Method:

Lightly butter sides of 9”x9” pan and line pan with 12 graham wafers, cutting wafers to fit as necessary.

Cream butter and icing sugar together. Blend in milk and vanilla until smooth.

Carefully fold in coconut and marshmallows.

Spread mixture evenly over graham wafers. Lightly sprinkle finely ground graham wafer crumbs and some extra coconut over top of square, if desired.

Refrigerate for at least a couple of hours to allow the square to set. Cut into squares.  Keep refrigerated until serving.

Yield: Apx. 16 servings

———————-

Thank you for visiting “the Bistro” today.  Connect with “the Bistro” through the following social media:

Join My Island Bistro Kitchen on Facebook

Follow “the Bistro’s” tweets on Twitter

Follow “the Bistro” on Pinterest

Follow “the Bistro” on Instagram

Pasta Salad in Shades of the PEI Tartan

National Tartan Day is celebrated each year on April 6th which coincides with the signing of the Scottish Declaration of Independence — the Declaration of Arbroath — in 1320. It is a day of observance to recognize and celebrate the Scottish heritage and the contributions of the Scots and their descendents to Canada’s history, development, and culture.  Last year, I published a posting about Tartan Day and you can read about its origins here.

I wondered what the focus of my posting would be for this year’s Tartan Day.  Lo and behold, didn’t I find bow tie pasta in shades of the Prince Edward Island tartan – red, green, and ivory!  Mind you, the colors are not an exact or perfect match but I think they are close enough to work in a colorful pasta salad with herb dressing.

The tartan on the far left in the above photograph is the PEI dress tartan and the one on the right is the traditional Island tartan.  The colors each signify a feature of PEI and you can learn about this by clicking here.

Any kind of bow tie pasta can be used for this recipe.  I’ve chosen to use colored Durum wheat semolina from Italy because I love the tri-colored pasta which makes a colorful salad!

Use the freshest ingredients you can find for pasta salad – I’m using fresh greenhouse-grown tomatoes and cucumbers from the Schurman Family Farm in Spring Valley, PEI.  Also, for any salad, use quality olive oil and balsamic vinegar.  I have used products from the Liquid Gold and All Things Olive store here in Charlottetown, PEI.

You can use any olive oil and balsamic vinegar – either flavored or plain – that you wish; however, it will obviously change the flavour of the dressing.  Using different olive oils and balsamic vinegars is an easy way to use the same basic ingredients but change the flavour of the salad.  For this recipe, I chose to use the Wild Mushroom and Sage Olive Oil which I paired with a Honey Ginger Balsamic Vinegar.

Pasta Salad

Ingredients:

8.8 oz (250g) bow tie pasta
salt
1½ tsp cooking oil
2 tbsp onion soup mix
boiling water

2 cups coarsely chopped English cucumber
1 cup diced tomatoes or halved cherry/grape tomatoes
½ cup chopped red onion
2 tbsp sliced black olives (optional)
3½ oz cubed feta cheese
1½ – 2 tbsp shredded Parmesan, Romano, and Asiago cheese mix
Fresh parsley (optional)

Method:

Cook pasta, for length of time and in amount of boiling water and salt indicated on package, adding the oil and onion soup mix to the cooking process. Drain pasta, rinse in cold water, and allow to cool completely.

Cut ends off small cucumber and slice in half, horizontally. Cut cucumber into ¼ inch pieces.

Coarsely chop the tomatoes and red onion.

Place pasta into large bowl and add the cucumber, tomatoes, and onion. Toss to mix, being careful not to tear pasta. Drizzle with just enough dressing to coat all ingredients. Cover and refrigerate for 1-2 hours to allow flavours to mix.

At time of serving, mix in olives and add more dressing if needed/desired. Transfer to serving bowl. Sprinkle with cheeses and fresh parsley.

Herb Dressing

Ingredients:

6 tbsp olive oil
2 tbsp balsamic vinegar
1½ tsp Dijon mustard
1½ tbsp sugar
½ tsp Italian seasoning
½ tsp celery seed
Pinch dried dillweed
2 garlic cloves, minced
Salt and pepper, to taste

Method:

Mix all ingredients in glass jar. Cover jar tightly with lid and shake jar vigorously to fully mix and incorporate all ingredients. Refrigerate until use. Remove from refrigerator and allow to come to room temperature for 5-7 minutes.  Shake jar to mix ingredients, then drizzle over salad.

A colorful and tasty pasta salad sure to complement any meal.

———————-

Thank you for visiting “the Bistro” today.  Connect with “the Bistro” through the following social media:

Join My Island Bistro Kitchen on Facebook

Follow “the Bistro’s” tweets on Twitter

Follow “the Bistro” on Pinterest

Follow “the Bistro” on Instagram

Tip Toe Through The Tulips Easter Tablesetting

My color scheme for my Easter dinner table is purple and white.  Of course, I am featuring the lovely spring tulips from the greenhouses of Vanco Farms in Mount Albion, PEI.

Lately, I have been using trays and baskets to “corral” the elements of my table centerpieces.  I find this is an easy way to display a number of items in a centerpiece and it keeps them clustered as, otherwise,  they sometimes spread aimlessly across the table without focus.

Today, I have used several pieces from my milk glass collection and added a small wire cage into which I have placed a bunny.  Faux Easter eggs are a great filler to add interest to the tray.  We often think that a bouquet of flowers in its entirety needs to be all in one container.  However, a much more interesting collection, or vignette as I have done here, can be created if the flowers are distributed between several vessels and at different heights.

One of my favorite pieces of milk glass is the little bowl shown in the photograph below.  It’s the perfect size to hold a small bird’s nest.

I have also chosen to carry the milk glass and tulip theme over to the tea cart where I have created another spring vignette in the corner of the dining room.

The napkin fold I have chosen is the Easter basket fold.  This is a simple fold to do and I have used it to hold the cutlery and, what would an Easter basket be without a little chocolate tucked inside!  Because the centerpiece vignette has several elements to it, I wanted to keep each placesetting as simple and uncluttered as possible.  This allows the focus to be maintained on the vignette centerpiece.

I have used purple charger plates to frame each dinner plate and these coordinate perfectly with the purple tulips. I can easily change up the look of my Royal Albert “Lavender Rose” china by the use of different colored charger plates.

Purple is my favorite color so it’s an easy choice for me to work with this color scheme!

An added advantage of a “corralled” centerpiece is that it can easily be lifted off the table and replaced with a meat platter, for example, if you choose to carve the turkey or ham at the table.  This way, your guests always see a centerpiece of some sort on the table throughout the entire meal, whether it be whatever was on the tray or the meat platter. The photograph below shows the table centerpiece when the guests arrive which is then removed and replaced with the turkey platter for the main course.  The vignette tray is then easily returned to the table for the dessert course.

So, on the menu at my house for Easter Dinner is the traditional turkey dinner with all the trimmings, one of my all-time favorite meals.

———————-

Thank you for visiting “the Bistro” today.  Connect with “the Bistro” through the following social media:

Join My Island Bistro Kitchen on Facebook

Follow “the Bistro’s” tweets on Twitter

Follow “the Bistro” on Pinterest

Follow “the Bistro” on Instagram

Peter Cottontail Tablesetting for Easter

Today, I am sharing a slightly different tablesetting for the Easter season.  The theme is pink and black and Peter Cottontail tip toes through the tulips!

Let’s start with the dinnerware. The pink background of each plate with a black and white bunny and border make this a dramatic set of Easter holiday dinnerware.

I started with my traditional white linen tablecloth as a blank canvas. I have opted to frame each place setting with a black charger plate which really makes the plate design pop, particularly against the white background.  Matching black napkins complement each place setting.  The pewter napkin rings feature a springtime daffodil design.

A little Easter bunny egg cup is set at each place setting along with an Easter-themed chocolate.

And, when all the elements come together, this is what each place setting looks like.

Here is an overhead view of the placesetting which I would class as contemporary-casual.

The beautiful pink and white tulips on today’s table came from Vanco Farms in Mount Albion, PEI.  Click here to read my story on this Island farm that grows, sells, and ships tulips from their large greenhouses.

I feel very fortunate to be able to go direct to the Vanco greenhouse to buy their tulips and I am rarely without these beautiful flowers in my house throughout the winter and spring.

The tulips from Vanco Farms come in a vast array of colors and I can match up any color scheme of tablesetting with them.  The pink ones I have chosen for today’s tablesetting are very delicate and procelain-like and they pop against their neighbouring white tulips.

A dressy yet simplistic and uncluttered tablesetting.

 

I hope you have a wonderful Easter!

———————-

Thank you for visiting “the Bistro” today.  Connect with “the Bistro” through the following social media:

Join My Island Bistro Kitchen on Facebook

Follow “the Bistro’s” tweets on Twitter

Follow “the Bistro” on Pinterest

Follow “the Bistro” on Instagram