Hooray for Spring with an Easter Tablescape and Tangerine Cupcakes

I love spring.  In fact, I wait all winter for spring!

I really do.  Its one of my favorite times of the year.  Everything around

me seems to be waking up and coming alive.  I love all the blooming

flowers and the happily singing birds.  I think people in general seem happier!

It makes me want to wear white pants, white skirts, and PASTELS.

I haven't yet brought out my white pants (mainly because we've been

having so much rain here in SoCal) but I have the pastels.

With Easter just around the corner, I brought out the

pastels in this tablescape. 

Mom and I were expecting my cousins for the day and I thought

I'd surprise them with this festive table and cupcakes!  

Their 7-year old's eyes lit up when seeing the table saying, "It is

beautiful!", and felt very special when he finally got to

sit for lunch and drink from the green Dollar Tree wine glasses! 

That's what its all about.  Making guests, at any age, feel special.

Giving them a feast for their eyes and also their tummies! 

We actually did serve a nice lunch but the star attractions were

the Tangerine Cupcakes with Coconut Frosting.

Growing up, we always had a coconut cake at Easter.

And who doesn't still get excited about a cupcake?

Especially when it's on its own pedestal.

(An upside down candlewick glass.)

These cupcakes are so delightful and the flavor recognizable!

I did use fresh tangerine peel but, after searching four grocery stores

for frozen orange-tangerine juice concentrate without any luck, had

to settle using frozen Orange-Mango juice concentrate.  I really didn't

want to use plain frozen orange juice concentrate.  Of course, this

means for the rest of my life I will never be able to pass a frozen juice

aisle without peeking to see if it carries the orange-tangerine blend... 

and I will buy it and make these cupcakes again.  This recipe is a 

"keeper" and the reason I am sharing it with you. 

 Recipe:

Tangerine Cupcakes with Coconut Frosting

Courtesy of:  Better Homes and Gardens

Ingredients:

4 eggs

4 egg yolks

1/2 cup buttermilk

1 teaspoon vanilla

1/2 cup cooking oil

2 1/3 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup butter, softened

2 cups granulated sugar

1 tablespoon finely shredded tangerine or orange peel

3 tablespoons frozen orange tangerine blend concentrate, 

     or orange juice concentrate, thawed

Frosting:

1 8 ounce package cream cheese, softened

6 tablespoons butter, softened

1/2 teaspoon vanilla

3 cups powdered sugar

Flaked coconut

Directions:

1.  Line 30 muffin cups with paper baking cups.  In a medium bowl, whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside.  In another bowl, stir together cake flour, baking powder, salt, and baking soda; set aside.

2.  In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add granulated sugar and the peel.  Alternately, add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed.  Add the thawed concentrate; mix until just combined.

3.  Fill prepared muffin cups two-thirds full.  Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed.  (Cupcakes will dip slightly in centers).  Cool on a wire rack for 10 to 15 minutes.  Remove cupcakes from pan and cool completely before frosting.

4.  For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined.  Gradually, add powdered sugar; beat until smooth.  Frost cupcakes and sprinkle with flaked coconut.  Makes 30 cupcakes.

Enjoy!

Sources:

Mikasa Antique White Plates, Cabbage Plates:  Home Goods

Tablerunner, Lenox Napkins, Placemats, Candleholder, Candles:  Home Goods

Wine Goblets:   Dollar Tree

Candlewick Glasses:  Mom's

Rattan Chargers and Solid Chocolate Bunnies:  World Market

Candlesticks:  Garrity's 

Cupcake Baking Cups, Silk Flowers:  JoAnn's Fabrics

I will be joining the following parties this week:

Thank you for visiting! 


Fondly,
~Karen

Kentucky Bluegrass Salad

I had dinner at my younger daughter’s home the other night.

She recently began eating Vegan which can be a challenge (for me!).

For our entrée, she made a mixture of ground soy non-beef,

cremini mushrooms, and seasonings stuffed and baked in red

and yellow peppers with a side of roasted Idaho and sweet potatoes.

I volunteered to make a salad because I had a bottle of Cranberry

Pear White Balsamic Vinegar that I told you all about in a

recent post HERE that I have wanted to try and knew

just the salad I would make!

My salad is called a Kentucky Bluegrass Salad and is traditionally

made with Bibb lettuce which Kentucky is apparently famous for.

For my Vegan sweetie (whose favorite color is orange), I served the

blue cheese on the side and only pan-toasted the walnuts.

It can be a beautifully presented salad and “dressed” tableside.

The pears were still a little firm but gave it a pleasant sweet

crunch to the salad.  I also roasted the asparagus in the oven

for a few minutes for added flavor.

Recipe:

Kentucky Bluegrass Salad

Source:  Southern Living

Ingredients:

1 Tbsp. butter

¾ cup walnuts

2 heads romaine lettuce (or 4 small heads of Bibb)

2 pears, chopped

1 cup asparagus tips

½ cup crumbled blue cheese

½ cup dried cranberries

Melt butter in a skillet over medium heat; add walnuts, and sauté 5 minutes or until lightly browned.  Remove walnuts with a slotted spoon and set aside.  Toss together lettuce, pears, asparagus and toasted walnuts.  Sprinkle with cheese and cranberries; drizzle with dressing.

Dressing:

½ cup vegetable oil

¼ cup rice vinegar

1 Tbsp. balsamic vinegar

2 Tbsp. sugar

Whisk together.

This salad is impressively easy and I hope you give it a try

and enjoy it as much as we did.

I will be adding this salad along side many other tasty recipes at:

Thank you for visiting me!

Fondly,

Karen

Olive Oil Tasting in Coronado

We all have heard of wine tasting. 
But, how about olive oil tasting?

On beautiful Coronado island, on Orange Avenue and before you 

get to the Hotel Del Coronado, is Coronado Taste of Oils

photo source

Walk-ins can sample flavored olive oils

as well as flavored and aged balsamic vinegars. 

By dipping small pieces of bread, or by tasting from a small plastic cup: 

you can sample Butter EVOO (Extra Virgin Olive Oil); 

Chipotle EVOO;  Meyer Lemon Olive Oil, 

Herbs de Provence Olive Oil, Basil EVOO, 

Cilantro Roasted Onion EVOO, Harissa Olive Oil, and more!

And how about... Espresso Balsamic; Lavender Balsamic; Vanilla Balsamic;

Sicilian Lemon White Balsamic; Dark Chocolate Balsamic; 

Tangerine Balsamic; Honey Balsamic; and oodles more!

Also available for purchase are adorable tablecloths,

wine-flavored (!!) dried pasta, and the artwork on the walls!

For pre-arranged parties of 10 or more, they offer an 

after-hours’ private evening of “tastings” along with a 

presentation on the positive impact olive oil has in our 

bodies... oh!  AND a four-course meal!

I was so lucky to participate in one of those evenings.

The tablecloth looked like it came straight from Italy.  As centerpieces 

running down the table, they placed clementines in pink English transferware
bowls ("Old Britain Castles", I believe) and added sprigs of rosemary.  

Marble tiles were used to  hold the cups, pieces 

of bread and for veggie chips sprinkled with aged balsamic vinegar (!!)

Our menu for the evening included:

Chipotle Hummus served with slices of Tuscan Olive Bread

Cranberry-Pear Vinaigrette Salad

Beef Bourguignon served over Vino Rosso Fettuccine

Olive Oil Carrot Cake with an Olive Oil-Cream Cheese Frosting

Affogato Floats:  Scoop of Walnut Oil Ice Cream drizzled 
with Espresso Balsamic

We watched a cooking demonstration on how to make the 
Chipotle Hummus...

as we enjoyed this delicious Chipotle Hummus 

appetizer with tasty Tuscan Olive Bread!  

(I've included both recipes below) 

RECIPE:

Chipotle Hummus

Courtesy of:  Coronado Taste of Oils

Ingredients:

3 15-ounce cans garbanzo beans, drained

1/2 cup "Coronado Taste of Oils" Chipotle Extra Virgin Olive Oil

1/2 cup fresh squeezed lemon juice

1/4 cup "Coronado Taste of Oils" Roasted Sesame Oil (ultra premium)

2 cloves garlic

1 teaspoon cumin


Method:

Put all ingredients into a food processor and pulse until smooth. Serve with pita bread and fresh veggies.


RECIPE:
Tuscan Olive Bread
Courtesy of: Coronado Taste of Oils


Ingredients:
20 green olives thinly sliced (pitted)
20 black olives thinly sliced (pitted)
1 cup whole wheat bread flour
4 eggs (or equivalent egg substitute)
1/2 cup Coronado Taste of Oils: Blood Orange EVOO
1/2 cup white wine
1 teaspoon baking powder
1/2 cup Gruyere cheese grated


Method:
In mixing bowl, add flour, 4 eggs and half the olive oil (1/4 cup).  Fold batter with spatula.  Dissolve teaspoon baking powder into remaining 1/4 cup olive oil and 1/2 cup wine.  Slowly whisk into batter until smooth.  Fold in cheese and olives.  Bake at 350 degrees in loaf pan for 10 minutes.   Reduce heat to 325 degrees and bake an additional 35 minutes until loaf is firm to touch.  Let cool.  Serve your bread with fresh hummus.

Our next course was a Cranberry-Pear Vinaigrette Salad 

Crisp pears placed over arugula and sprinkled with walnuts

and gorgonzola crumbles!  Here is this recipe:

RECIPE:

Cranberry Pear Vinaigrette Salad

Courtesy of: Coronado Taste of Oils

Ingredients:

1 bag fancy greens

2 fresh pears sliced

1 cup gorgonzola cheese crumbled

1 cup toasted walnuts

Dried cranberries

1/4 cup Coronado Taste of Oils: Cranberry Pear White Balsamic

1/4 cup Coronado Taste of Oils: Blood Orange EVOO

1 teaspoon orange honey

1 teaspoon Dijon mustard

Method:

Arrange greens on dish with sliced pears on top.  Sprinkle with walnuts, cranberries, and gorgonzola cheese.  For dressing: Whisk together balsamic, EVOO, honey and mustard.  Drizzle over salad to taste.

 And then, because I was so excited in visiting with my 

friends and being SO completely into my food that I 

completely forgot to take pictures of the remaining courses!


So sorry!  You'll have to use your imagination, but as you 
can imagine, it was a delightful and tasty evening!

I came home with a bottle of Cranberry Pear White Balsamic 

and look forward to using it in a salad for an upcoming post.

Tell me, have any of you been olive oil tasting?

Thank you for visiting my blog! 

Fondly,

~ Karen

My Charming Shamrock

This time of the year, I like to seek out a Shamrock plant. They can

be found in gardening centers and even grocery stores.  I like them

because they add some festivity to St. Patty’s Day.  I wonder if

they are available any other time of the year?  I’ve never noticed.

According to legend, the shamrock was a sacred plant to the Druids of Ireland

because its leaves formed a triad, and three was a mystical number in the

Celtic religion, as in many others.  St. Patrick used the shamrock in the 5^th

century to illustrate the doctrine of the Holy Trinity as he introduced

Christianity to Ireland.

Well… I found this little cutie at Home Depot.  I couldn’t help but notice on

my sales receipt that it had rung up as a “Kalanchoe”.  Really?  Hmmm...  

After a little research, I discovered its botanical name is

Oxalis regnellii aka… A False Shamrock Plant with Tiny White Flowers. 

Okay, that title fits and I didn’t let it burst my bubble.  It looks like

a Shamrock plant and even says so.  J  And, it won’t deter me from buying

another in the future.  It is still a charming plant.

To add to my St. Patty’s Day festivities, I teamed my,

okay, “False” Shamrock Plant with White Chocolate Mint Mousse.   

Do give it a try! It is easier than you might think and you 
will find the peppermint taste is subtle and the taste 
of white chocolate shines through.

Recipe:

White Chocolate Mint Mousse

Source:  Nigella Lawson

9 ounces white chocolate, broken into small pieces

1 cup heavy cream

1 egg white

¼ teaspoon peppermint extract (best to use Boyajiain natural peppermint flavor)

Put  the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then.  When it’s melted, stand the bowl on a cold surface to cool down a little.

In another bowl, and using an electric handheld whisk [or mixer], whip the cream, egg white and extract together.  You want soft peaking rather than a stiff mixture.

Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.

Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/1/4-cup each.

Chill in the fridge or give them a fast icy zap by sitting them in the deep freeze for 10 or 15 minutes. 

Enjoy!

Sources:

Shamrock Plant - Home Depot

St. Patty's Day Plate - Home Goods

Green Shot Glasses - Antique Store in Ocean Beach for $1/each!

Wishing all of you a fun and safe St. Patty's Day!

I am joining:

Fondly,

~ Karen

Trader Joe's Inspired

I heart Trader Joe's!

Seems everytime I'm at Trader Joe's there is always something

that catches my eye that I hadn't seen before

and just have to try!

I like to keep some quick meals in the freezer for weeknight dinners. 

On a recent visit I came across these:

True Thai - Tom Yam Soup w/Spinach Mushroom Wontons

and

Thai Shrimp Gyoza

Yum!

This dinner inspired me to create my first blog tablescape!

A simple setting for a simple, yet delicious meal.

I'm also of the belief that dinner is far more enjoyable

when served on a tablecloth and pretty dishes!

I'm using Zrike Wildlife luncheon plates on top of

Mikasa Ultima+ dinner plates.  I placed a small glass dish

on top of a short rustic candleholder I purchased at Garrity's.

Light the candles, pour the wine, and in less
than 1/2 an hour, dinner is served!

Resources:
Dinner Plates – Mikasa Ultima+ in Antique White – Home Goods

Luncheon Plates – Zrike Wildlife – Tuesday Morning

Bowls – Can't remember!

Stemware – Princess House

Succulent Arrangement – Gift

Napkins – WalMart

Napkin Rings – Pier One

Candleholder - Garrity's

Small Plate and Votives – Yard Sale

Tablecloth – Mom’s

I will be joining:

Thank you for visiting!

Fondly,

~ Karen

Blood Orange Salad

I get excited when I see a produce stand on the side of the road. 

It calls out fresh... and locally grown.  In this case, picked less than a mile away!  Actually, rumour had it they had freshly picked

Blood Oranges and I sought it out.

... and $2.00/bag was a pleasant surprise!

(Blood Oranges on the bottom and Tangelos on the top.)

Just as exciting to buy them is deciding what to make with them!

Juicy and sweet!

I first considered making a batch of Blood Orange Marmalade but

thought the fruit was a tad on the small side and I'd be

peeling until the cows came home!

So, a Blood Orange Salad it will be!

My recipe below was adapted from this recipe from a sorority sister:

As you can see, the bare minimum!

This is what I came up with:

Recipe:

Blood Orange Salad

Blood Oranges, reserve a few for juicing

1/2 cup of freshly squeezed Blood Orange juice

1/4 cup sugar

2 dashes of cinnamon

1 dash of cloves

With a knife, peel the number of Blood Oranges you wish to serve, cutting away all the pith and leaving just the fruit.  Slice and put into a bowl.  Combine juice and sugar in a small saucepan and place on medium-high heat.  Bring to boil, reduce to simmer, and reduce by half until you get a syrupy consistency, apx. 15-20 mins.  Add cinnamon and cloves and continue reducing for another 3 minutes.  Let cool slightly and toss with sliced Blood Oranges.  Add a little at a time until you get the sweetness you like.  Combine well and let sit until slightly cooled.  Best served cold.

I spared you all the mess!  Yes, the deep bloody red juice can be messy.

You might want to freak out like you would with

pomegranate juice but fortunately this juice doesn't stain.

And, now for the final reveal:

The color is just amazing and I think that is why I am so

fascinated with Blood Oranges.

I served the Blood Orange Salad in a depression glass Columbia

serving bowl/plate.  I then served individual portions in

depression glass Candlewick glasses.  Just beautiful!

Thank you for joining me in my first post and please

visit me often as I embark on this blogging journey!

I am joining:

~ Karen