This week we continue with vegetarian recommendations, and this one is gluten free as well. Recently we had the pleasure of hosting a good friend of ours from “Across the Pond.” While our guest was not strictly vegetarian, we planned meals that were loaded with fresh produce and light on meat–and this vegetarian Frittata fit the bill!
Loaded with sauteed vegetables including a fistful of baby spinach, this dish is as versatile as you need it to be, easily adaptable for the breakfast, lunch or brunch table. A mini cast iron pan worked well as an individual serving and looked light-as-air still hot from the oven. Topped with cheese and garden chive, this just might make another appearance on our guest table this spring and summer!
What shall we make for Easter Dinner dessert??? This is the question I kept asking myself all week. I have an idea, and someone else has offered me theirs, but before making the final choice, I decided to take a poll. I randomly asked six different sisters to answer this question. What immediately comes to mind when you think of choosing a most favorite Easter dessert?
Five out of six said “…something light and fluffy.” Four out of six said “…cool and creamy.” Three out of six said “…something lemony.” Two out of six said “…white or light yellow.” Interestingly enough, each of our desserts fit these descriptions, so we ingeniously combined them into one spectacular creation which we hope that many will enjoy!
I had just finished my evening rituals with Gratsie (my Maine Coon cat) and was about to leave the family room when our guest cook sister entered the room waving her camera at me with a look in her eye that told me she was pleased with something she wanted to show me…
With one innovative idea she had succeeded in transforming our popular summer tart into a Fall/Winter version using apples and cranberries laced with caramel sauce, replacing the usual summer strawberries, peaches and nectarines.
A graceful (and delicious) transition from one season to another with an amazing result! We both smiled as the cat swished her tail, and we all went to bed purring.
Years ago, before our Priory Gifts gift shop had come into being, a weekly sale of our arts and crafts took place every Friday out on the front lawn overlooking the Bay. At that time, a suggestion was made that we serve a plated tea in Bethany dining room. Several of us liked the idea and wanted to give it a try. Out of the butler’s pantry in Bethany kitchen came Mother Cay’s antique silver service, choice china tea cups and lovely fine linens, all of which had been used years before when Bethany, then known as Rock Harbor Manor, was one of Orleans’ foremost Bed and Breakfasts. They had been there all that time, just waiting to once again be put to use.
The speed with which attendance at these teas grew astonished us all. In no time the dining room was filled, overflowed into the living room, then to the sun-parlor, and from there out on to the patio and sometimes on to the lawn as well. I just learned that this Friday’s tea is already full. Our marvelous Fresh Fruit Lemon Curd Tarts are on the menu for dessert. These glorious tarts are not only a perfect finale for a scrumptious three course tea, but great summer dessert for any meal. The wide variety of fresh fruits that are now available make it an absolute joy to prepare.