A Victorian Teatime Tablesetting

Table set with Victorian teaset ready for teatime
Victorian Afternoon Tea Tablesetting

My dining room table is set with a beautiful Victorian teatime tablesetting with a teaset from Moritz Zdekauer. It bears the mark “MZ Austria” with the eagle symbol.  I am unsure of the name of the pattern. It bears resemblance to the Bridal Wreath pattern, also produced by MZ Austria, but this set does not have the floral swags consistent with photos I have seen of the Bridal Wreath pattern. If anyone can conclusively identify the pattern, please do let me know.

In the meantime, this is a lovely delicate and romantic teaset from which to enjoy an afternoon tea or a light supper.  I have used this set in the past for afternoon teas including this Valentine Tea.

There are no dinner plates in the set. Rather, the smaller plates which we know as “supper plates” or “tea plates” or, more commonly today, salad or dessert plates, are the largest plates in the set. These would be used for scones or small sandwiches or, in the case of supper, perhaps some cold cuts, biscuits, and condiments.

Top-down view of MZ Austria supper plate with pink roses around edge
MZ Austria Supper Plate

The plates are scallop edged with gold filigree trim on the edges. A border of tiny pink flowers amidst pale green leaves adorns each plate that also has a small rose spray in the plate center.

The small fruit nappies would typically be used for serving fresh seasonal berries with cream, a fruit compote, or, perhaps, preserves or canned fruit such as pears, peaches, or plums.

Top-down view of fruit nappy from MZ Austria teaset
MZ Austria Fruit Nappy

The set has a large serving bowl which seems almost disproportionately large to the other pieces in the set. It could be used for a salad, such as potato salad, or it could be used for a fruit compote.

Large white serving bowl with a border of pink roses and pale greenery from a MZ Austria set of dishes
MZ Austria Serving Bowl

Two serving plates accompany the set. One would most likely have been used for serving sandwiches for an afternoon tea and the other for teatime squares, cake, and/or cookies. Alternatively, the plates could have been used for serving cold meats for a supper.

Top-down view of white serving plate with a border of tiny pink roses
MZ Austria Serving Plate

The cream and sugar set is also quite large and is in keeping with the Victorian style.

MZ Austria White and Pink Suga Bowl
Victorian-style Sugar Bowl and Creamer

The set has a lot of detailing and design elements and a significant amount of delicate gold trim.

White creamer with tiny pink roses amidst pale green leaves
MZ Austria Creamer

The set also includes a salt and pepper duo and, because this is an antique set, some of the gold trim on the shaker tops has worn off.

Antique salt and pepper set with tiny pink flowers on a white background
MZ Austria Salt and Pepper Set

This set has no matching teapot so I have opted to use a Sadler teapot with pink roses.

Pretty ivory Sadler teapot with pink roses
Sadler Pink Roses Teapot

The teacup shape is very plain and simple. The short, stout, shape of the footed cup resembles Royal Albert’s Hampton shaped cups.

White cup and saucer with pink flowers and gold trim
MZ Austria Cup and Saucer

Each cup has an intricate floral pattern of tiny soft pink roses and green leaves around the cup and each has a tiny pink rose motif on the rear interior. The cups have ornate gilt filigree banding around the exterior rim and the simple loop handles on the cups also bear gold gilt trim that is carried to the saucer edges.

I have chosen to pair my Victorian style glasswear with this set. Again, larger pieces in keeping with the period of the teaset.

Victorian glassware
Victorian Glassware

The table linen I have chosen is a white antique Irish linen cloth. White keeps the overall look simplistic and soft and really makes the tiny pink roses on the dishes pop.

The napkin fold is a simplistic triangular fold and is placed between the supper plate and fruit nappy. This is an easy fold to do and is ideal when the napkin has a motif or monogram to be featured. Placing the napkin between the two plates is also beneficial if the table is either quite small or crowded with placesettings and serving pieces as the napkin is one less thing to find a space for on the table.

Placesetting with antique dishes with a pink and white design
Victorian Teaset

I have chosen a low profile floral centerpiece for the tea table in colors complementary to the dishes. The soft, subdued colors do not detract from, or compete with, the teaset. Keeping the centerpiece low makes it easy for guests to see and converse with each other.

Pink, white, and green, floral centerpiece for the tea table
Floral Centerpiece for Tea Table

Now, what would you serve on these dishes and what tea would you pair with the meal?

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A table set with pink and white Victorian teaset

 

 

Creamy Homestyle Corn Chowder Recipe

Small casserole filled with golden corn chowder accompanied by homemade rolls
Corn Chowder

Late summer brings some wonderful flavors and that includes corn. After a few “feeds” of corn-on-the-cob, I am ready to have the veggie served in other ways, like in this Creamy Homestyle Corn Chowder. Pure comfort food at its finest and nothing compares to the homemade version!

Corn Chowder is not difficult to make though there are steps involved and it does take a bit of time but, oh, the flavor is incomparable!

While corn chowder can be made with frozen corn kernels, the chowder really is at its ultimate when made with kernels stripped from freshly picked corn and the cobs then used to add wonderful flavor to the poultry stock base. Use your favorite variety of corn – peaches and cream or sweet yellow corn work well, for example. The chowder in the photos that accompany this posting was made with peaches and cream corn and the beautiful golden yellow color is all natural.

Casserole filled with golden corn chowder
Creamy Homestyle Corn Chowder

Once the kernels are stripped from the cobs with a sharp knife, the cobs are added to the poultry stock in a stockpot. There is a lot of flavor to be had from those cobs! I like to use my own homemade turkey or chicken stock as the base though bought stock may also be used. Letting the stripped cobs simmer away in the stock will really add more corn flavor to the chowder.

Chowders are all about layering in flavor. My recipe does not call for a large quantity of any one spice. Rather, the chowder is gently flavored with select spices, none of which detract from the pure corn flavor.

I save the rinds from parmesan cheese and keep them in the freezer. When I am making certain chowders, like this Corn Chowder, for example, in which I am going to be adding parmesan cheese as an ingredient, I will add a 2½” – 3” piece of rind to the stock as it cooks because it does impart wonderful flavor. The chowder stock can be made without the cheese rind but, if you have one, toss it in the pot.

Bowl of corn chowder with two homemade rolls
Creamy Homestyle Corn Chowder

The usual cast of characters are used for the aromatics — onion, celery, carrot, sweet pepper, and garlic – and, when sautéed in some bacon fat and butter, they certainly add to the flavor base. The crisply fried bacon from which the fat has been rendered is a great garnish for the chowder. Some recipes call for the bacon to be incorporated into the chowder and that can certainly be done. I, however, prefer to simply add it as a garnish.

Adding diced potato to corn chowder is a perfect way to add bulk and chunkiness to the texture but be sure to use potatoes that will hold their shape when cooked and not become mushy. I tend to lean toward Yukon Gold or Red Norlands for chowders though other varieties may work well, too. Just cook the potatoes, along with the corn kernels, in the stock mixture until the potatoes are barely fork tender.

I use cornstarch (versus flour) as the thickening agent for the Corn Chowder because cornstarch is gluten free for those who, for various reasons, cannot tolerate gluten, and also because I find it makes a lovely smooth textured chowder and there is no starchy or pasty taste that can sometimes happen when flour is used as the thickener. The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder.  I recommend starting with the amount of cornstarch called for in the recipe and then adding more if and as desired.  Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.

A good portion of the cooked mixture is puréed in a blender until it is somewhat smooth and then is poured back into the stockpot with the remaining vegetable and stock mixture. This gives the chowder the velvety smooth textured base but, by leaving some of the mixture in its chunky state, it provides that homestyle, hearty texture. As a hint, don’t over-purée the mixture as it can become very watery and more difficult to thicken.

Bowl filled with Corn Chowder
Creamy Homestyle Corn Chowder

A wee bit of sweetness to complement the corn is obtained by adding just a small amount of maple syrup.

I do not recommend fat-reduced dairy products for chowders. No…..just don’t do it as they tend to make a thinner, more watery base. A good chowder should be rich and creamy and that can really only be obtained by using the good stuff — yes, cream!

Now, there are various degrees of cream – I find I get a great corn chowder from using 10% blend cream mixed with some sour cream which has a bit of tang to it. Higher percentage creams, up to and including whipping cream, also work in the chowder so, go crazy with the cream if you wish! Add some shredded cheddar cheese and grated parmesan cheese for an even richer flavored chowder – oh-là-là! All that’s needed for a satisfying meal would be homemade rolls. Either my pan rolls or dinner rolls are ideal with this chowder.

The wonderful thing about corn (apart from its lovely flavor) is that it is a vegetable that enjoys a relatively long season from August well into the fall. So, don’t miss out on the opportunity to make a delicious Corn Chowder from the fresh corn when it is available locally.

Spoonful of creamy corn chowder
Corn Chowder

[Printable recipe follows at end of posting]

Creamy Homestyle Corn Chowder

Ingredients:

3 cups corn kernels (apx. 3 – 4 large corn cobs)

5 cups poultry stock (chicken or turkey)
1 large bay leaf
¼ tsp dried thyme
1/8 tsp paprika
1/8 tsp dried dill
1/8 tsp dried summer savory
Pinch cayenne
Pinch curry powder
2½” – 3” piece parmesan cheese rind (optional)

4 slices bacon, fried crisp
2-3 tbsp butter
2/3 cup onion, diced small
½ cup celery, finely chopped
1/3 cup carrot, diced small
¼ cup red pepper, finely chopped
4-6 garlic cloves, minced

½ lb Yukon Gold or red potato, diced into ¼“ pieces

2½ tbsp cornstarch (see Note below)

1 tbsp maple syrup
1 cup 10% blend cream, room temperature
2 tbsp sour cream, room temperature
2/3 cup shredded cheddar cheese
2 tbsp finely grated parmesan cheese
Salt and pepper, to taste

Fresh chives or parsley for garnish (optional)

Method:

With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.

Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.

While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.

Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.

Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.

Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.

Transfer approximately 3 cups of the mixture to a blender and purée until somewhat smooth. Don’t over-purée the mixture as it can become very watery and more difficult to thicken.Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.

Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.

Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.

Yield: Apx. 6-8 servings

NOTE: The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder.  Don’t over-purée the mixture as it will become very watery and harder to thicken. It is recommended that the amount of cornstarch called for in the recipe first be used and then more added if and as desired.  Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.

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Creamy Homestyle Corn Chowder

Thick, creamy, and hearty made-from-scratch Corn Chowder packed full of flavor. This rich chowder is comfort food at its finest! Serve with favorite rolls or bread.
Course Main Course
Cuisine Canadian
Keyword Corn, Corn Chowder, soup,
Servings 8
My Island Bistro Kitchen Barbara99

Ingredients

  • 3 cups corn kernels (apx. 3 – 4 large corn cobs)
  • 5 cups poultry stock (chicken or turkey)
  • 1 large bay leaf
  • ¼ tsp dried thyme
  • 1/8 tsp paprika
  • 1/8 tsp dried dill
  • 1/8 tsp dried summer savory
  • Pinch cayenne
  • Pinch curry powder
  • 2½ - 3" piece parmesan cheese rind (optional)
  • 4 slices bacon, fried crisp
  • 2-3 tbsp butter
  • 2/3 cup onion, diced small
  • ½ cup celery, finely chopped
  • 1/3 cup carrot, diced small
  • ¼ cup red pepper, finely chopped
  • 4-6 garlic cloves, minced
  • ½ lb Yukon Gold or red potato, diced into ¼“ pieces
  • tbsp cornstarch (See Note below)
  • 1 tbsp maple syrup
  • 1 cup 10% blend cream, room temperature
  • 2 tbsp sour cream, room temperature
  • 2/3 cup shredded cheddar cheese
  • 2 tbsp finely grated parmesan cheese
  • Salt and pepper, to taste
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.
  2. Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.
  3. While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.
  4. Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.
  5. Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.
  6. Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until somewhat smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.

  7. Transfer approximately 3 cups of the mixture to a blender and purée until somewhat smooth. Don't over-purée the mixture as it can become very watery and more difficult to thicken. Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.

  8. Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.
  9. Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.

Recipe Notes

Yield: Apx. 6-8 servings

NOTE: The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder.  Don't over-purée the mixture as it will become very watery and harder to thicken. It is recommended that the amount of cornstarch called for in the recipe first be used and then more added if and as desired.  Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.

 

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Small gray casserole filled with homemade Corn Chowder garnished with bacon pieces

Vintage Rainbow Square Recipe

Slice of rose-colored Rainbow Square with a cup of tea
Rainbow Square

Today, I have dug deep into my vintage recipe file for this super tasty Rainbow Square. This is more of a dessert square than one that would be found on a tray of squares where each individual square could be picked up and eaten from the hand. This one is best served on a plate and eaten with a fork. It would fall into the “ooey-gooey” square category, in my opinion! Continue reading Vintage Rainbow Square Recipe