It’s summer berry pie time and that means it’s Raspberry Cream Cheese Pie time!
Raspberry Cream Cheese Pie
As I write this post in August, the raspberries are in full swing on Prince Edward Island so today’s posting is all about raspberries!
I never mind picking raspberries because there is no bending or crouching involved so it’s not hard on the legs or back.
These glorious and perfectly-shaped tasty red berries are versatile and can be used in many ways.
Raspberry Cream Cheese Pie
One of my favorite ways to use raspberries is in a raspberry cream cheese pie. It’s a cross between a pie and a cheesecake – the best of both worlds.
Raspberry Cream Cheese Pie
This pie is not difficult to make although it does take a bit of time. It’s also the type of pie that is best eaten the day it is made. I like to use the real whipping cream for the topping but Cool Whip works just fine, too. Sometimes, I like to just pipe the whipped cream around the outer edge of the pie because it allows the rich red raspberry filling to show which, of course, doesn’t happen if the entire top of the pie is completely covered in whipped cream. Alternatively, I sometimes don’t put any whipped cream on the pie top, preferring instead to simply drop a dollop of whipped cream on each pie serving as it is plated. Any of the three versions works just fine.
Raspberry Cream Cheese Pie
For my pastry recipe, hints, and tips on making pie pastry, clickhere.
Raspberry Cream Cheese Pie
Ingredients:
9” baked pie shell
6 oz. cream cheese, softened 3 tbsp sugar 1½ tbsp milk ½ tsp vanilla
3½ tbsp cornstarch ¾ cup granulated sugar Dash salt 2½ cups fresh raspberries 3 tbsp pineapple juice 1½ tsp lemon juice ½ tbsp butter
1 cup whipping cream 1 tsp. vanilla 2 tbsp sugar
Method:
In small bowl, beat the cream cheese, sugar, milk, and vanilla. Spread over bottom of pie shell. Refrigerate for at least one hour.
In small bowl, combine the cornstarch, sugar, and salt together. In medium-sized saucepan, combine the raspberries, pineapple juice, lemon juice, and cornstarch-sugar mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in the butter. Let mixture cool to room temperature then spread over chilled cream cheese base. Refrigerate for at least one hour to allow pie to set.
Beat whipping cream and vanilla until soft peaks form then slowly beat in the sugar. Pipe on to pie in decorative design or, alternatively, completely cover chilled pie with the whipped cream. Refrigerate until use. This pie is best eaten the day it is made. (Note: Cool Whip can be substituted for the whipped cream, if desired.)
Yield: One 9” pie.
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You may also enjoy my Traditional Double-crusted Raspberry Pie – clickherefor the recipe.
A delectable and flavorful raspberry pie with a layer of cream cheese and a topping of whipped cream. Always a showstopper.
Ingredients
9” baked pie shell
6 oz. cream cheese, softened
3 tbsp sugar
1½ tbsp milk
½ tsp vanilla
3½ tbsp cornstarch
¾ cup granulated sugar
Dash salt
2½ cups fresh raspberries
3 tbsp pineapple juice
1½ tsp lemon juice
½ tbsp butter
1 cup whipping cream
1 tsp. vanilla
2 tbsp sugar
Instructions
In small bowl, beat the cream cheese, sugar, milk, and vanilla. Spread over bottom of pie shell. Refrigerate for at least one hour.
In small bowl, combine the cornstarch, sugar, and salt together. In medium-sized saucepan, combine the raspberries, pineapple juice, lemon juice, and cornstarch-sugar mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in the butter. Let mixture cool to room temperature then spread over chilled cream cheese base. Refrigerate for at least one hour to allow pie to set.
Beat whipping cream and vanilla until soft peaks form then slowly beat in the sugar. Pipe on to pie in decorative design or, alternatively, completely cover chilled pie with the whipped cream. Refrigerate until use. Pie is best eaten the day it is made. (Note: Cool Whip can be substituted for the whipped cream, if desired.)
There are so many options for picnics that can range from very impromptu casual style to more elaborate events. Today, it was about 30C on Prince Edward Island so the theme for the day was casual….very casual.
I had made a batch of pan rolls yesterday and shaped them into the perfect size and shape for slider sandwiches. These are so easy to pull together and they are very tasty. Essentially, for each one, all I used was some black forest ham, a slice of tomato, some JJ Stewart beermustard sauce, slices of cheddar and havarti cheese, and lettuce from our own garden.
Ham, Cheese, and Tomato Sliders
Of course, a bowl of the quintessential all-time favorite picnic salad – potato salad – provided a great side dish to the sliders and it’s always a hit. Just make sure to keep this salad refrigerated.
Potato Salad
A tall pitcher of cold, refreshing lemonade proved to be a thirst-quenching drink on this hot afternoon.
Lemonade
Dessert was simply colorful marshmallow squares. Nice and summery as well as yummy!
Marshmallow Squares
And, juicy watermelon always goes great on a hot summer day and it adds such a splash of color to the table.
When it is so hot, I like to keep meal prep to the minimum and go with very simplistic foods and ones that can be prepared early in the day and refrigerated until use. This picnic menu is so easy to set up buffet style whether it is for 3-4 people or several more.
While picnics don’t necessarily require table centerpieces, they can take a picnic from mundane to wow with very little effort. Today, I simply walked to the nearest flowerbed and picked some daisies which, with their yellow centers, fit in with my summery yellow color theme. I think daisies go very well with wicker picnic baskets!
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One of the most popular salads in PEI in summer is the traditional potato salad. There are several variations to this salad and, of course, the jury is still out on whether the potatoes should be diced or mashed! While the quantities of ingredients may vary somewhat and certain different seasonings may be added to potato salad, the same basic essential ingredients in most salads will be potato, egg, celery, onion, salad dressing, salt and pepper. So long as you have these common ingredients, you can make a basic potato salad. Of course, I think PEI potatoes make the best salad (but, then again, I may be just a wee bit biased on that front)!
Potato Salad
I like to use a combination of homemade and bought salad dressing as I find the flavors play well off each other – I use about 50/50 of each. However, I have made the salad with just one type of salad dressing and it turned out fine. I also like to add a bit of sour cream, sweet pickle relish, and prepared mustard. The latter two ingredients give a bit of ‘punch’ to the salad. The key, of course, is not to over-do the addition of any seasonings because the potatoes need to ‘star’ and we don’t want to do anything to detract from their flavor. In summer when I have fresh herbs in the garden, I like to add just a tiny bit of chopped fresh dill and some parsley.
The traditional style of potato salad is to cube/dice the potato and egg as shown in the photo below.
However, my preference is to mash the potato and egg, particularly if I am looking for good plating presentation. This is because the mashed potato salad fits well into the bowl of an ice cream scoop and, therefore, looks lovely on a plate. However, if you are looking for a more rustic style potato salad, then the cubed/diced potato style is the way to go. This is purely a personal preference because, let’s face it, if you use the same ingredients, it will all taste the same! All that will be different will be the texture and appearance.
Potato Salad
As to how much salad dressing to use, this will depend on several factors so the amount I have given in my recipe below is a guide. For example, the quality of the potatoes (how dry or moist they are), the thickness of the salad dressing, and/or the consistency of the sour cream can all influence how much salad dressing is needed. As well, you may find that cubing/dicing the potatoes may take a different amount of salad dressing than do mashed potatoes. Lastly, it is personal preference as to how moist the salad should be. It should not be ‘soupy’ but there should be enough salad dressing to hold/bind the salad together. I tend to like my potato salad quite moist. I recommend starting with a good one-half of the salad dressing called for in the recipe and then adding more to reach the consistency you desire.
Plan to make the potato salad several hours ahead of when it is needed. Refrigerate it for at least three hours or more to allow the flavours to blend.
Potato salad is very versatile. It often is served as a traditional side dish for picnics and barbeques. It goes great with cold cuts, lobster, grilled pork chops, barbequed chicken, sandwiches of all kinds, and the list goes on. In my household, potato salad always has to accompany a feed of PEI lobster!
Potato Salad Is A Great Picnic Side Dish
The recipe below is my own personal potato salad recipe. I hope you enjoy it.
Potato Salad
My Island Bistro Kitchen’s PEI Potato Salad
Ingredients:
1½ lbs PEI potatoes 2 hard boiled eggs ¼ cup celery, finely chopped 2½ tbsp onion, finely chopped ⅔ cup salad dressing (apx.) 2 tbsp sour cream 3 tsp. sweet relish 2 tsp. prepared mustard ¼ tsp sugar Salt and pepper, to taste ¼ tsp fresh dill, chopped (optional) 1½ tsp fresh parsley, chopped (optional)
Method:
Cook potatoes, skins on, in pot of boiling water just until potatoes are fork tender. Drain. Let potatoes cool enough to handle. Peel. Cube or mash potatoes, as desired, into medium-sized bowl.
Mash or dice eggs. Add to potato.
Add the celery, onion, mustard, sweet relish, sour cream, salad dressing, and sugar.
Note – Add about ½ the salad dressing to start, then continue to add enough salad dressing to reach desired consistency. Mix well. Season with salt and pepper.
Add fresh dill and parsley, if desired.
Cover and refrigerate for at least 3 hours to allow flavors to blend. Serve salad on a bed of lettuce. Refrigerate unused salad immediately.
Yield:5-6 servings (2 scoops salad per serving)
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A moist and tasty potato salad that is the perfect accompaniment to any lobster feed, barbeque, or picnic
Ingredients
1½ lbs PEI potatoes
2 hard boiled eggs
¼ cup celery, finely chopped
2½ tbsp onion, finely chopped
2/3 cup salad dressing (apx.)
2 tbsp sour cream
3 tsp. sweet relish
2 tsp. prepared mustard
¼ tsp sugar
Salt and pepper, to taste
¼ tsp fresh dill, chopped (optional)
1½ tsp fresh parsley, chopped (optional)
Instructions
Cook potatoes, skins on, in pot of boiling water just until potatoes are fork tender. Drain. Let potatoes cool enough to handle. Peel. Cube or mash potatoes, as desired, into medium-sized bowl.
Mash or dice eggs. Add to potato. Add the celery, onion, mustard, sweet relish, sour cream, salad dressing, and sugar. Note – Add about ½ the salad dressing to start, then continue to add enough salad dressing to reach desired consistency. Mix well. Season with salt and pepper. Add fresh dill and parsley, if desired.
Cover and refrigerate for at least 3 hours to allow flavors to blend. Serve salad on a bed of lettuce. Refrigerate unused salad immediately.
With its beginnings in 2003, Food Day Canada has grown and evolved. Today, it is a country-wide initiative designed to showcase how a delectable entire meal can be made using Canadian-produced food. It’s a tangible and visible way to celebrate the wonderful variety of foods produced in Canada and recognize our farmers, fishers, other food producers, chefs and, indeed, those of us who are home cooks bringing locally-produced food to our tables on a regular basis. I like to use fresh locally-produced food products which have not traveled days to reach us and, at the same time, it gives me the opportunity to put dollars into the hands of local food producers to keep the local food movement alive and sustainable. Continue reading Food Day Canada 2015: A Tribute to PEI’s Great Foods→
This is one of my most favorite squares! I have been making this recipe for years. It’s good any time of the year and is often found in my summer picnic basket. With its rich, gooey chocolate center and a slightly crunchy topping, it’s a real treat for sure, especially for chocolate lovers.
Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares
Ingredients:
Base:
1 cup all-purpose flour 1 tsp baking powder Pinch salt ⅓ cup butter, softened ⅓ cup brown sugar, packed 2 egg yolks
10 oz. chocolate chips
Topping: 2 egg whites, beaten stiff ⅛ tsp cream of tartar 1 cup brown sugar, lightly packed 1 tsp vanilla ½ cup macaroon coconut
Method:
Assemble ingredients.
Prepare 9” square pan by lining with tin foil and spraying with cooking oil.
Preheat oven to 350°F.
Base: In small bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and brown sugar together. Add egg yolks, one at a time, beating well after each addition.
Add dry ingredients and stir just until dry ingredients are incorporated.
Evenly press dough into prepared pan.
Evenly sprinkle the chocolate chips over the dough. Set aside.
Topping: In clean mixer bowl, beat the two egg whites with the cream of tartar until soft peaks form.
Beat in the brown sugar, adding a tablespoon at a time.
Add the vanilla.
Fold in the coconut.
Spread the topping evenly over the chocolate chips.
Bake for 30-35 minutes or until topping is browned. Remove from oven and place pan on wire cooling rack. Let cool completely. Lift tin foil and square from the pan and cut into squares.
Prepare 9” square pan by lining with tin foil and spraying with cooking oil.
Preheat oven to 350°F.
Base:
In small bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and brown sugar together. Add egg yolks, one at a time, beating well after each addition. Add dry ingredients and stir just until dry ingredients are incorporated.
Evenly press dough into prepared pan. Evenly sprinkle the chocolate chips over the dough. Set aside.
Topping:
In clean mixer bowl, beat the two egg whites with the cream of tartar until soft peaks form. Beat in the brown sugar, adding a tablespoon at a time. Add the vanilla. Fold in the coconut.
Spread the topping evenly over the chocolate chips.
Bake for 30-35 minutes or until topping is browned. Remove from oven and place pan on wire cooling rack. Let cool completely. Lift tin foil and square from the pan and cut into squares.
I love to develop summertime drinks! This recipe for Rhubarb Slush uses rhubarb as the base for this tasty slush drink. The addition of a mix of freshly squeezed citrus juices, sweet pineapple juice, and frozen lemonade concentrate make this a flavorful beverage. Continue reading Rhubarb Slush→
I am always developing ideas for ways I can make use of rhubarb. We have a long-established rhubarb patch at the end of the garden that always produces large beautiful red stalks. It was planted circa 1993-94 and is the German Wine variety. Because of its rich red color, it lends itself to colorful dishes. While we freeze lots of rhubarb for winter usage, I try to make good use of it while it is fresh. There’s just something so satisfying in being able to go to the garden to pick a few stalks of rhubarb just as I need them for a dish I am making.
Rhubarb Salsa
Today, I am sharing the recipe I developed for Rhubarb Salsa. As you know, there has to be some kind of base for the salsa – something that gives it its bulk, if you will. For example, in many salsas, that tends to be a tomato base. In my recipe, which is a sweet salsa, I am using rhubarb as the base. Use young, thin rhubarb stalks for this recipe. Continue reading Rhubarb Salsa→
Strawberries and rhubarb are always a winning combination as their flavors and textures play off well against each other. On PEI, there is a very short window of opportunity to have both fresh rhubarb and Island strawberries available at the same time. So, if you are lucky enough to have both available, now is the time to make this delicious Strawberry Rhubarb Pie!
While it is possible to use frozen rhubarb in the strawberry rhubarb pie recipe I am sharing, the strawberries do need to be fresh, not frozen, since frozen berries will release too much moisture into the pie filling.
Strawberry-Rhubarb Pie
Lightly spiced, this pie is a summertime treat, especially when served with a scoop of high-quality French vanilla ice cream. This is a double crust pie and you can find my pastry recipe by clicking here.
1¼ cups white sugar ¼ cup cornstarch ¼ tsp salt 1 tsp cinnamon ¼ tsp ginger Pinch nutmeg 1½ tsp grated orange rind 1 egg, lightly beaten 1 tbsp orange juice 1 tbsp butter cut into pieces
Method:
Assemble ingredients.
Preheat oven to 425°F.
Grease 9” pie plate. Roll out pastry and line pie plate, trimming pastry to fit.
In small bowl, mix sugar, cornstarch, salt, spices, and grated orange rind.
In separate bowl, beat egg with orange juice. Blend in dry ingredients.
Add rhubarb and strawberries and stir gently to mix.
Transfer filling to prepared pie crust.
Dot with butter.
Dampen edges of pie pastry with a finger dipped in water.
Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal.
Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.
Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.
Place pie on rimmed baking sheet to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.
Remove pie from oven and cool completely before slicing and serving.
Yield: One pie, apx. 8 servings
Strawberry-Rhubarb Pie
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
A lightly spiced double-crusted pie that combines two of summer's best flavours.
Ingredients
Pastry for 2-crust 9” pie
3 cups rhubarb, cut into ½” pieces
1½ cups fresh strawberries, sliced
1¼ cups white sugar
¼ cup cornstarch
¼ tsp salt
1 tsp cinnamon
¼ tsp ginger
Pinch nutmeg
1½ tsp grated orange rind
1 egg, lightly beaten
1 tbsp orange juice
1 tbsp butter cut into pieces
Instructions
Assemble ingredients. Preheat oven to 425°F.
Grease 9” pie plate. Roll out pastry and line pie plate, trimming pastry to fit.
In small bowl, mix sugar, cornstarch, salt, spices, and grated orange rind.
In separate bowl, beat egg with orange juice. Blend in dry ingredients. Add rhubarb and strawberries and stir gently to mix. Transfer filling to prepared pie crust. Dot with butter.
Dampen edges of pie pastry with a finger dipped in water. Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal. Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.
Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.
Place pie on rimmed baking sheet to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.
Remove pie from oven and cool completely before slicing and serving.
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One of our usual Canada Day traditions is to go on a red-themed picnic. This year, we headed East to the Greenwich National Park, not far from St. Peter’s Bay. I have been to this park several times before and am always awestruck by its natural beauty. Before I share photos of our Canada Day picnic, I thought you might like to see photos of the beauty that is Greenwich.
Greenwich National Park, PEI (Blue Heron in Foreground)
From the parking lot, the trek on the path through the fields and woods and out over the floating boardwalk to the magnificent beach and back is about 5 km. It’s mostly flat terrain (except for a very short jaunt through the woods) and, for the most part, easy walking.
Boardwalk at Greenwich National Park, PEI
The only hitch is that you have to share nature with the mosquitoes on the walk on the trail through the field and the woods to reach the boardwalk so, if you head to Greenwich, be sure to bring along some insect repellent to make the experience more enjoyable. Depending on the weather, some sunscreen is also advised. It’s also a good idea to bring along some water to stay hydrated.
The pink sand dunes of Greenwich National Park, PEI
The photo you see above is a typical scene along the floating boardwalk at Greenwich National Park. The pink sand dune in the background is all the work of Mother Nature. At the end of the boardwalk, you arrive at the magnificent beach shown in the photos below.
Entering the beach from the end of the floating boardwalk at Greenwich National Park, PEI
You won’t find a finer beach anywhere than this one at Greenwich. I always refer to it as the perfect, unblemished jewel amongst our system of national parks on the Island.
Beach at Greenwich National Park, PEI
During lobster fishing season, and from the vantage of this beautiful beach, it’s not uncommon to see the fishing boats returning from the Gulf of St. Lawrence to the nearby harbour with their catch of the day.
Fishing boat returning to port with the day’s catch
Apart from the scenery, one of the wonderful aspects of Greenwich National Park is the variety of wildlife and birds. Some, like the Common Tern below, are quite willing to pose for photos!
The little Sandpiper below chose a lovely natural backdrop for its portrait!
Blue herons, common to PEI, are often seen in and around the waters between the sand dunes at Greenwich.
Blue Heron at Greenwich National Park, PEI
These are but a few of the many different kinds of birds often sighted at Greenwich so a leisurely walk on the boardwalk between the dunes offers a great opportunity for bird enthusiasts.
By the time we had finished our morning hike through Greenwich, we had worked up an appetite. I had packed a simple picnic lunch and made sure it was stowed in an insulated cooler with lots of ice packs because temperatures soared to 28°C on Wednesday. I use my traditional non-insulated picnic basket (shown in the photo below) to transport non-perishables.
On the way to Greenwich through St. Peter’s Bay, I had noticed a small park with picnic tables by the water. I thought, even though the lighting for photography may not have been the best, this would be a good spot for our picnic.
My picnic menu was not elaborate and was quick and easy to pull together. Ham sandwiches on oat bran bread were the main feature accompanied by salad on a stick with small individual containers of vinaigrette for dipping the vegetables.
Any combination of vegetables and cheese can be selected for threading on to the skewers. This is a simple way to serve salad ingredients and can be prepared before leaving home. It also cuts down on the number of containers of ingredients that need to be transported to the picnic site as well as dirty salad bowls to have to bring back home. I try to pack as minimally and efficiently as I can because I’m never certain how far I might be parked from the picnic table site.
I had just made a fresh batch of rhubarb cordial so that was our red beverage which I served in these cute little glass milk bottles along with red and white straws.
I brought along some fresh strawberries for a light dessert (are you seeing the red theme I have going on here!)
I had stopped at Jewel’s Country Market on my way East and picked up this gorgeous red geranium which made a great centerpiece, especially when decked with mini Canada flags. I had taken along one of my small potted herbs which could also be used as a centerpiece because I wasn’t certain I would be able to find a red geranium. Yes, even on a picnic, I like to see a nicely set table. 🙂
I like small pots of herbs because I can use them in many ways and, while we do have a small in-ground herb garden, I also keep a number growing in pots over the summer. The benefit of having some herbs in pots is that they can be transported to wherever they are needed. I often use them as table centerpieces because, as well as being decorative, they can also be clipped and used to flavour food. In the case of our picnic, the basil was used to flavour the vinaigrette.
This was how we celebrated Canada Day 2015. I hope you have enjoyed this brief photo tour of PEI’s Greenwich National Park, a unique natural treasure we Islanders are lucky to have in our midst. If you live on PEI, or have the opportunity to visit the Island, I hope you will travel to Greenwich and experience its beauty for yourself.
To view previous postings of our Canada Day celebrations in years past, click on the following links: 2012, 2013, and 2014.
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Scents of Summer Afternoon Tea (Photo courtesy of the Intercontinental London Park Lane Hotel)
I was recently in London and, of course, a visit to London for me without having afternoon tea would not be complete! On each visit, I aim to have tea at a different venue.
My travels this visit took me to the Intercontinental London Park Lane Hotel which occupies a prominent and historic location near London’s Hyde Park, in the heart of Mayfair. Afternoon tea at the Park Lane is served in the Wellington Lounge which occupies the former site of 145 Piccadilly that was Her Majesty the Queen’s former childhood home. This location remained her home until 1937 when the family moved to Buckingham Palace. The home itself was destroyed during war. Between 1968-1975, the Intercontinental London Park Lane Hotel was constructed on the site.
The Wellington Lounge of the Park Lane, in its taupe and white hues, is elegant and sophisticated, yet casual. Comfy chairs invite a time of leisure lingering over tea. Three menu options are available for afternoon tea: The Market Garden Tea, the Royal Tea, and a seasonal tea which changes regularly throughout the year. We experienced the new “Scents of Summer” Afternoon Tea that boasts a menu inspired by the beauty of British summer time. The menu had only been introduced four days prior to our arrival and will be available throughout the summer season until September 27, 2015.
Scents of Summer Afternoon Tea (Photo Courtesy of Intercontinental London Park Lane Hotel)
Our afternoon tea was as much a treat for all the senses as it was for the palette. Unhurried, my Mom and I spent a most enjoyable three hours savoring the creativity of Executive Chef Ashley Wells and Edward Bodenham of British Family Perfumers, Floris London. We found the servers to be knowledgeable, attentive, and accommodating without being intrusive. Rather than simply delivering the customary three-tier server with all the food on it at once, the Scents of Summer was served in individual courses. For each course, Luigi, Senior Associate, Tea and Coffee Expert, explained the food, the best order in which to consume items, and suggested appropriate tea pairings to complement the food.
We first began with a palette cleanser of rose pearl wheatgrass, bushe berries, gooseberry, and citrus mist. This grass-based starter, served on a small tuft of grass, was a tribute to the earth.
Palette Cleanser: Rose pearl wheatgrass, bushe berries, gooseberry, and citrus mist
This was followed by a selection of four different, colourful, and tasty pinwheel/scroll sandwiches presented on the plate in a design that resembled the shape of a butterfly.
Pinwheel/Scroll Sandwiches
Luigi recommended the order in which to most effectively consume the pinwheels starting with a light rose-pickled cucumber and Mascarpone on Peruvian bread followed by the more hearty salmon and Bergamot served on lemon bread.
We then progressed on to a slightly spicy pink peppercorn and thyme chicken pinwheel on tomato bread and, finally, the honey roast pumpkin with crumbled feta on spinach bread.
The tea we enjoyed with this course was Second Flush Darjeeling which some claim to be the ‘champagne of tea’.
Second Flush Darjeeling Tea to Accompany Sandwich Course
The server plates were deftly removed and were replaced with the elements of the course that featured scones. Dainty buttermilk scones, fresh and still warm from the oven, were brought to the table and placed on the server along with small dishes of Devon clotted cream, wild strawberry jam, lemon curd with pink peppercorn, and Bergamot-infused Earl Grey butter.
Scones Course
This was accompanied by a spritz of a citrus-based spray as a “sensory” introduction to the scones course.
The scones – two plain and two sultana — were the most tender scones I have ever tasted!
Luigi recommended to first spread the jam on the scone half, then top it with the clotted cream. Literally, these scones melted in the mouth!
The recommendation of tea to pair with the scones was a full body Earl Grey Assam Tea. I must admit I have never been an Earl Grey tea fan and I usually put milk in my tea. However, Luigi recommended no milk and I found this tea was indeed a fine complement to the scones course.
Then came the pièce de résistance – the selection of sweet indulgences. Truly, these were nothing short of a work of art in the presentation that was only surpassed by the sublime melange of flavors, scents, and tastes.
Again, Luigi expertly explained each item on the tray, offering suggestions for the order in which to partake. He also recommended that the palette be cleansed and refreshed via the fresh summer berries or chocolate “pebbles” in between consuming each sweet so that the true flavors of each could be fully appreciated.
Everything you see on the tray in the photo above was edible, including the very realistic looking pebbles and the fresh pansies. A quick spritz of a floral spray with top notes leaning into Jasmine scents set the stage reminiscent of an English country garden in summer.
We first sampled the petite Jasmine Tea Cake which was delicately flavored and ever-so-tasty.
Jasmine Tea Cake
We next savoured the luscious Violet Cream and Grapefruit Tart.
Violet Cream and Grapefruit Tart
Then, we moved on to the Bergamot and blackcurrant flower macarons which were ever so light, delicately chewy, and yet airy. For those who are connoisseurs of French macarons, they know that it is a skill to achieve the perfect macaron and these certainly fell within that category.
This was followed by the Peach Melba mousse encased in chocolate to create a realistic looking peach that could have just been picked from a tree.
The grand finale, the “Flower Pot”, was designed to be shared between two people. This consisted of rose water and pink peppercorn jelly with wild strawberry mousse served in a chocolate Terracotta pot and decorated with chocolate roses.
The tea recommended for this course was the #1 Park Lane Signature Tea which proved itself a wonderful accompaniment to the desserts.
A glass of Moët & Chandon berry floral Rosé was served with the dessert course.
Overall, I was highly impressed with the calibre of food and level of service and hospitality at the Intercontinental London Park Lane’s Wellington Lounge. I found the Scents of Summer Afternoon Tea included traditional tea items like the scones but also stepped it up a notch with the creativity of the choice of bread, and ingredients in, the sandwich pinwheels/scrolls and the selection of sweets that comprised the dessert course. We quite enjoyed having the food served in courses as opposed to simply having a standard three-tier server delivered to the table with sandwiches, scones, and sweets all on it. It lent an element of surprise and anticipation to the experience which was relaxing and unhurried. I was also impressed with the expert advice on tea pairing with each course which I felt added to the quality experience.
If you are in London this summer and go to only one afternoon tea, I recommend the Scents of Summer at the Intercontinental London Park Lane Hotel.
If you are in London this summer and go to only one afternoon tea, I recommend the Scents of Summer at the Intercontinental London Park Lane Hotel. Great thought and care has been taken with the creation of this afternoon tea menu. We spent a most relaxing and enjoyable afternoon over tea at the Park Lane and it was one of the highlights of our 2015 visit to London. Now, if I could just justify another trip to London, I would go in December to experience their holiday tea which Chef Wells is already designing. Based on his Scents of Summer creation, I can only imagine how extraordinary the Christmas afternoon tea will be.
The Scents of Summer afternoon tea experience costs ₤45 + gratuity (generally about 15%) which, at the time of writing totals approximately $100. (CDN) per person.
The Intercontinental London Park Lane Hotel is located at One Hamilton Place, Park Lane, London, England, W1J 7QY (Tel: +44(0)20 7409 3131. Reservations are required for afternoon tea which is served from 1:00pm – 5:00pm daily. For more information, visit the hotel’s website.
My thanks to the Park Lane for the opportunity to experience their Scents of Summer Afternoon Tea and for the fine hospitality. My afternoon tea at the Intercontinental London Park Lane Hotel was complimentary for the purpose of conducting a review of the new Scents of Summer offering. However, this in no way influenced my opinions of the afternoon tea experience. All opinions expressed in this review are purely my own.
To read my reviews of afternoon tea at the Georgian Room at Harrods and at The Orangery at Kensington Palace, click here.
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One of the first local veggies to appear in PEI each year is asparagus. This vegetable is very versatile and is often used not only for its earthy flavor but also for its presentation. With its long straight stems with a texture tip end, asparagus turns a bright green color when cooked so it plates well and makes a meal attractive.
This year, I created an Asparagus Quiche that can be eaten warm or at room temperature which makes it a good buffet or picnic food. Pair it with a good green salad (perhaps dressed with my Rhubarb Vinaigrette) and it is suitable for brunch, lunch, or an informal supper. Continue reading Asparagus Quiche→
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. I have published lots of tips and hints for making biscuits in a post containing my Buttermilk Biscuit recipe which you can access by clicking here. If you are new to biscuit making or have experienced issues with making satisfactory biscuits in the past, you may find some of the hints and tips in that post useful.
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.
[Printable recipe follows at end of post]
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.
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. If desired, prick tops of biscuits with fork tines and lightly brush with milk.
Bake for 14-16 minutes or until lightly browned on top.
Preheat oven to 425°F. Line 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. Do not over-knead.
Roll or pat to desired thickness, about 1” thick.
Using a floured 2” round cookie cutter, cut out biscuits. Dip cutter in flour before cutting out each biscuit.
Gather up remaining dough, pat down to about 1” thick, and cut out biscuits.
Using a small spatula, transfer the biscuits to prepared baking sheet, placing them about 2” apart. If desired, prick tops of biscuits with fork tines and lightly brush with milk.
Bake for 14-16 minutes or until lightly browned on top.
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
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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.
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. Mix well.
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. 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.
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.
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 No-Bake Marshmallow Square is one of the easiest squares to make and it requires few ingredients and no cooking or baking. Continue reading Marshmallow Squares→
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. You can read more about Tartan Day and 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. Continue reading Pasta Salad in Shades of the PEI Tartan→
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.
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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 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!
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Rows of Beefsteak Tomatoes at the Schurman Family Farm, Spring Valley, PEI
Winter 2015 has been a true old-fashioned winter for PEI. Blizzard after blizzard has left the Island buried under mountains of snow. In fact, more than 500cm has fallen – that’s over 16 feet of snow this winter!
Along a rural country road in PEI, April 2015
As I write this posting in early April, most of the snow, unfortunately, is still around (and more keeps accumulating) so it’s going to be a long time before PEI sees any plants growing outside in the rich red soil for which our Island is known. However, that doesn’t mean there aren’t vegetables growing on PEI – even in the dead of winter.
Between tunnels of snow banks (some of which were more than twice the height of my car) and sometimes through side roads barely one lane wide in places, I made my way to Spring Valley to visit the Schurmans who operate a large greenhouse where they grow organic vegetables for sale year-round. In fact, if you live in Atlantic Canada and shop at Sobeys and/or the Atlantic Superstore, you have access to their Atlantic Grown Organics brand organically-grown tomatoes and cucumbers because both stores carry produce from the Schurman greenhouse.
So, this year, while I’m not going south, I did spend an afternoon with Krista and Marc Schurman in their greenhouse which almost seemed tropical!
Krista and Marc Schurman of Schurman Family Farm, Spring Valley, PEI
Spring Valley is a rural community that is located just outside the town of Kensington on the Island’s north side. The Schurmans, former livestock producers, built the greenhouse in 2001 when they made the decision to diversify their farming operation from livestock to vegetable growing. The Schurman greenhouse is home to close to one (1) acre of produce grown year round. Marc, a third generation farmer, has a degree in plant science from the Nova Scotia Agricultural College (NSAC) in Truro, Nova Scotia. From the time he was a wee lad, he has had a keen interest in growing vegetables so his career choice was a logical one. His wife, Krista, has a degree in animal science, also from NSAC. Farming is clearly in the blood of the Schurman couple and it is evident from chatting with them that farming is their passion and they are committed to producing quality food for market.
In 2006, the Schurmans, who market their produce under the label “Atlantic Grown Organics”, became a 100% organic greenhouse operation.
Farming organically is not without its challenges since it operates differently than conventional farming. One of the biggest challenges is to create a mini-ecosystem versus using chemicals to control for insect pests and plant disease. Insect packets (like those in the photograph below) are hung on the vines of the plants throughout the greenhouse. These packets release beneficial insects that, essentially, eat the bad insects that can destroy plant leaves and vegetables.
To simulate a natural environment, every six weeks, new hives of bumblebees are introduced into the greenhouse.
The bees buzz around, doing their job to pollinate the tomatoes. New hives are brought into the greenhouse every six weeks so that, as the hives age, there will always be young productive bees available to carry the load of pollinating thousands of flowers every week. Earthworms are used in the plant pots to keep the soil loose – essentially, they work and till the soil.
The Natural Kind of Garden Tillers
While greenhouse farming means more control can, in some respects, be exerted over growing conditions, there is a challenge to constantly balance the humidity and ventilation in the greenhouse as too much humidity can breed plant disease. The greenhouse relies on a computer system to indicate when there is too much humidity, at which time it tells the greenhouse roof to open slightly to let in some ventilation. When the humidity is once again balanced, the computer tells the roof to close.
Large pipes filled with hot water circulate throughout the entire greenhouse keeping the plants toasty warm and providing optimal temperature for plant growth.
A wood waste burner heats the water and a back-up generator provides assurance of a heat source should there be a loss of electricity. It wouldn’t take many hours without electricity in a PEI winter storm, for example, for the farm’s entire crop of producing plants and tiny seed plantings to be destroyed.
Plant seedlings started to ensure a continuous supply of fresh greenhouse produce
The series of hot water pipes also function as a sort of railway track for a cart and workers to move between the rows of plant pots so the plants can be pruned and harvested. The farm functions with a staff of three full-time employees and the couple’s three children help with picking the tomatoes from the vines.
Each plant pot is individually hooked up to the water sprinkling system that is triggered by readings from a weather station on the greenhouse roof as watering is measured by the amount of natural sunlight.
Watering probes inserted into each plant pot ensure the accurate amount of moisture is regularly provided to the plants
These water tanks are not your ordinary watering cans!
The main business of the greenhouse operation is to produce organic tomatoes and cucumbers for wholesale to Sobeys and the Atlantic Superstore in Atlantic Canada.
However, the Schurmans also direct market their produce at both the Charlottetown and Summerside Farmers Markets. Here (in addition to the tomatoes and cucumbers), you may also find special treats like fresh greenhouse-grown strawberries in winter along with lettuce, kale, herbs, peppers, beets, green onions, and even eggplant, grown especially for their Farmers Market clientele.
The Schurman Family Farm Booth at the Charlottetown Farmers Market
From early spring to late fall, the Schurmans also have a vegetable stand at the farm gate on Route 104 in Spring Valley.
Strawberries growing in the Schurman Family Greenhouse
The Schurmans find great satisfaction from their greenhouse operation. They say that producing big boxes of fresh, organically-grown, red tomatoes in the dead of winter on PEI, when there is little if any vegetation growing elsewhere, is deeply satisfying.
They also find it gratifying to connect with regular customers each Saturday at the local Farmers Markets as this opportunity provides them with feedback on their produce and appreciation from customers seeking good quality organic produce that is locally produced year round.
I believe it is always good when consumers can meet and connect with those who work hard to locally produce our food. So, if you are lucky enough to live in PEI, you can meet the Schurmans, face-to-face, on Saturdays at the Farmers Markets. Otherwise, be sure to look for the purple label “Atlantic Grown Organics” on the organic tomatoes and cucumbers when shopping at Sobeys and/or the Atlantic Superstores in Atlantic Canada. Buying these Island products not only supports local farmers and helps them to be sustainable operations but you’ll know you are buying quality, safe, fresh organic produce.
I think, if I had been working inside this greenhouse this year, I would hardly have noticed it was even winter (well, maybe not until I stepped outdoors)!
For more information on the Schurman Family Farm, visit their website.
My Island Bistro Kitchen’s Pasta Salad
The recipe in which I have chosen to feature tomatoes and cucumbers from the Schurman Family Farm is a colorful pasta salad with herb dressing. While it is always important to use quality fresh ingredients in any recipe, it is doubly important when making salads because this is where the raw veggies star and you really taste their flavour.
I couldn’t have gotten vegetables any more fresh than these that were just picked off the vines in the greenhouse.
The quality and flavour of olive oil and balsamic vinegar is also important in the salad dressing. For this reason, 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. For this recipe, I chose to use the Wild Mushroom and Sage Olive Oil which I paired with a Honey Ginger Balsamic Vinegar.
You can use any kind of bow tie pasta 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!
Pasta Salad
Ingredients:
8.8 oz (250g) bowtie 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.
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 to allow dressing to come to room temperature (5-7 minutes). Shake jar to mix dressing, then drizzle over salad.
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Easter offers so many options for tablescapes and tablesettings. Today, I am sharing a more casual, yet fun, tablescape.
My focus with this tablesetting is the “corralled” tablescape. I have used a wire tray as the base into which I have clustered the elements of the table centerpiece. Corralling keeps the elements tidy and together instead of having them spread out over the table.
This is an ideal option if you plan to bring, during the meal, a platter of roast turkey or ham, for example, to be carved at the table. It is easy to lift off the basket or tray with the centerpiece on it and replace it with the meat platter. The centerpiece can then easily be returned to the table for the dessert course so the table is never without a focal centerpiece during the meal.
I have simply used some faux grass in the bottom of the tray and added a substantial-sized bunny to give the centerpiece prominence and height. Then, I filled in the rest of the basket with a small bright pink geranium, a tiny bird’s nest, some Easter eggs, and some egg shells filled with tiny flowers and faux grass. A piece of egg carton provides a nesting spot for the egg shells.
It is not necessary to have fine china to set an attractive table. This table is set for Easter brunch so I have used everyday stoneware and, instead of formal napkins, have opted to use pastel-colored tea towels that match the color scheme of the centerpiece. Tucked underneath the charger plates, the tea towels take up no room on the table and do not compete with the tablescape or place settings.
I have dressed up each place setting with an egg cup filled with tiny flowers that connect each place setting to the centerpiece.
A few tiny Easter eggs and a small chocolate bar complete the place setting.
