Orange popovers – F&W
Confession – these popped beautifully, but then stuck in the tin, so all I was able to remove were the tops. They were still a hit, but I’m not sure if the tins just didn’t get buttered enough or what. They are incredibly easy to make, and absolutely delicious.
I doubled the recipe, and used orange extract instead of orange zest, but forgot to double the extract, so they were less brightly flavored than I would have liked.
Lavender honey Mascarpone cream – Bakewise
This didn’t actually get made, but if it had, it TOTALLY would have complimented the orange popovers.
- 1 c heavy cream
- 1/2 c mascarpone cheese
- 3 tbs honey (we were going to use lavender honey)
1. Freeze beaters and bowl. Whip cream to medium firm peaks.
2. Whisk together mascarpone and honey in separate bowl. Fold into whipped cream.
3. Serve chilled.
Chipotle-garlic edamame – F&W
I didn’t realize until afterwards that this recipe calls for the edamame in pods, not the unshelled beans. I don’t think it made much of a difference to anyone, and this way there weren’t any discarded shells to clean up. Also, this recipe calls for ONE chipotle in adobo, which is clearly not how they are packaged. So, we now have THE REST OF THE CAN sitting in the fridge, waiting for R to use it in a stew or soup. Something to think about if you’re frugal or not a huge fan of chipotle/adobo.
If you’ve been wondering if we actually killed the herb pot and that was why we haven’t updated, we have not. Yet. The basil is rapidly fading, which is too bad, but the parsley, rosemary, thyme and sage still seem happy. Next week they’ll probably go to my mom’s for a check up (she’s a Master Gardener). I think we can move them in to one of the shelves in the kitchen (assuming I can hide them from the cat), so that might be a thing. I’ve also been inspired to attempt to keep mint, which grows like a weed (at least for my mom) ever since bring home a bundle of it for the party. My car smelled SO GOOD, and green things always help purify the air.
Oh my goodness. When did it become the holidays? It seems as tho just yesterday we were eating peaches and planning a summer bash and now fall has thoroughly set in. I am by no means complaining – fall is my favorite season, and this morning I discovered a new apple (Splash? but I can’t find that listed) and tulip poplar honey for Rosh Hashanah. But I haven’t finished posting my summer recipes, and now I have to think about the fall, and learning to get myself out of bed on cold Sunday mornings to buy produce. Fall also means we’re less in need of cold storage but do finally need to get shelves and baskets for the winter squash, potatoes, onions and mushrooms we stock up on. We have a grand redesign plan for the kitchen, to accompany the keep-it-organized plan for the living room. I’ll try to be better about updating.
The party was last night, and we’re only just beginning to deal with the aftermath, but here is a final menu:
- Jasmine rice spring rolls
- Chipotle garlic edamame
- Chipotle oil-roasted peach tarts (the peaches were roasted, not the tarts)
- Orange popovers
- Manchego and goat cheese, plus crackers
- Veggie platter with homemade dip
- Guac and chips
- More herbs than you could possibly imagine
- Mint ice cubes
- Strawberry ice cubes
- Lavender tea ice cubes (the surprise favorite)
- Lemons and limes
- Blueberries and strawberries
- Watermelon gin fizz
- Triple Sec
- Sparkling water, lemonade, apple cider and grape juice (mixers and for the non-drinkers)
- Ginger, rosemary, violet and rose simple syrups
- Beer of various kinds
- Woodchuck summer cider
- Cab sauvingon
- Reisling and some other white I don’t remember
Party-goers were encouraged to mix their own drinks and experiment with the different combinations of herbs and fruits. We of course forgot to get extra tumblers, so by the end of the night several people were drinking out of mugs.
Recipes to follow. Many thanks to Kate, Erica, and Chris for herbs and food, and to everyone who brought alcohol and ice.