Cherry Blossom Ladies Luncheon


Cherry blossoms, spring rolls, iced herbal tea, and a delicious chocolate ending could be your next party! Whether it’s a bridal, baby shower, or book club party, this party menu will be sure to please! ~Amy

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Roasted Asparagus, Rosemary and Black Forest Ham Quiche


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Asparagus and ham are traditional at our Easter dinner. Love the combo! Easy and elegant for your Sunday brunch!~Amy

Roasted Asparagus, Rosemary and Black Forest Ham Quiche

1 recipe Pastry shell for single crust pie

6 Eggs
1/3 cup sour cream
1/3 cup Half-and-half, or milk
¼ tsp salt
1/8 tsp pepper
2tbs snipped fresh rosemary leaves
1/4 pound Black Forest Ham, shaved
2 cups Jarlsburg cheese

Bake crust at 425 in an 8 inch pie or tart pan until set and dry. (8-12 minutes)
Set aside.

Arrange asparagus in a single layer on a parchment lined baking sheet. Drizzle lightly with olive oil, salt and pepper. Bake at 425 degrees for about 5 minutes. Set aside.

In a medium bowl, whisk eggs. Whisk in sour cream and light cream, salt, pepper, and fresh rosemary. Stir in cheese and ham.

Pour egg mixture into the hot, baked pastry crust. Arrange asparagus over the top. Bake at 325 degrees for about 45 minutes, or until a knife inserted into the center comes out clean.

Let quiche rest for 10 minutes before serving.

Makes 6-8 servings.

Fresh Lilac, Blackberry, and Butter Palette!


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Paint your pallette with delicious, butter, blackberry jam, and delicate lilac blossoms. The perfect little station for your Easter celebration! ~Amy

Fresh Lilac, Blackberry, and Butter Palette!

Butter, at room temperature
Blackberry Freezer jam
Lilac blossoms
Fresh baked rolls

Slate or marble tile

Stir butter until smooth. Place on tile and spread slightly to flatten. Place a couple of tablespoons on top. And gently swirl. Sprinkle with lilac blossoms, and serve with hot rolls or bread.

Recipe by Amy Richardson

Cherry Vanilla Cream Popcorn


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I looked out the window and what did I see, popcorn popping!!
Cherry blossoms are in full bloom.
So what better way to celebrate spring, than pretty pink popcorn! Perfect for parties, elegant Easter baskets, or just plain eating! Happy Spring!~Amy

Cherry Vanilla Cream Popcorn

12 cups popped corn, sorted and kernels removed
2 cups sugar
1/4 cup heavy cream
1/4 milk
3 tbsp maraschino cherry juice
2 tbsp corn syrup
1/4 tsp salt
1/2 tsp Tahitian vanilla, Nielsen Massey, or good quality vanilla
1 drop red food coloring, optional

Line a baking sheet with parchment or foil.

Place popcorn in a large bowl. Set aside.

In a medium sized saucepan, whisk together sugar, cream, milk, juice, corn syrup and salt.

Over medium high heat, bring to a boil. Stirring constantly, cook until soft ball stage. Remove from heat, whisk in vanilla and food coloring. Pour over popcorn, and stir evenly to coat. Pour out onto prepared and let cool.

Makes 12 cups

Recipe by Amy Richardson

Fresh Strawberry Frosted Whipped Cream Cake


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Nothing is better than a simple whipped cream cake! I have put a fresh Strawberry twist on this old fashioned classic! ~Amy

Fresh Strawberry Frosted Whipped Cream Cake

Vanilla Cake
Strawberry Frosting
Whipped Cream
Fresh Strawberries

Vanilla Cake:
1 cup butter, at room temperature
2 cups sugar
4 eggs, room temperature
1 1/2 cups flour
1 1/2 cups Self Rising flour
1 cup milk

Heat oven to 350 degrees
Line the bottom of 2 8 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

To assemble:
Spread a thin layer of frosting over the top of one layer. Top with whipped cream. Place cake layer on top and frost top and sides with a thin layer of frosting. Refrigerate for at least 20 minutes and frost with a final layer and refrigerate until ready to serve.

To serve:
Remove cake from refrigerator 5-10 minutes before serving and garnish top of the cake with fresh strawberries.

Fresh Strawberry Frosting

4 1/2 cups powdered sugar

1/2 cup butter, at room temperature

1/4 cup milk

1 tsp vanilla

1/4 cup chopped, or blended fresh strawberries

With an electric mixer, beat butter and 2 cups of the sugar, and milk until smooth. Add vanilla, beat again. Add remains sugar and beat until light and fluffy. Mix in fresh strawberries, adding additional sugar if necessary.

Makes about 2 1/2-3 cups

Vanilla Whipped Cream

1 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

Makes 2 cups

Recipes by Amy Richardson

Lavender Herbs de Provence, Lemon, and Almond Brittle


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This beautiful almond brittle has a hint of spring! Sweet lemon and French lavender herbs, gives this classic confectionery a delightful new twist! ~Amy

Lavender Herbs de Provence, Lemon, and Almond Brittle

I cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup butter
3/4 tsp baking soda, sifted
1/4 tsp crystallized lemon, True Lemon

1/3 cup sliced almonds
2 tsp Lavender Herbs de Provence*

Butter a large baking sheet, set aside.

Butter the sides of a heavy bottomed saucepan. Over medium high heat, stir together, sugar, water, corn syrup, and butter. When boiling, lower heat to medium and cook to a hard crack, using water method, or color method*. Remove from heat and stir in soda and crystallized lemon. Add almonds and herbs.

Pour onto prepared sheet and working quickly, spread candy evenly into a thin layer using a metal spatula. Cool completely.
Break into pieces and store in an airtight container.

Recipe by Amy Richardson

*Every blend of Herbs de Provence is unique. Look for complementary sweet herbs and spices.

*The method that works the best for me, since I live at a high altitude and candy thermometers need to be adjusted, is to put a jar of peanut butter next to the pan. When the candy color matches the peanut butter, I remove it from the heat and test the hot candy in cold water, to a hard crack stage. It works every time! ~Amy