Monday, November 25, 2013

Thanksgiving menu

  • Vegetable tray (carrots, broccoli, cauliflower, radishes, olives, cherry tomatoes, celery, etc.) with dip
  • Baked brie with apples and cranberries
  • Pistachio cheese log
  • Carmelized onion and goat cheese dip
  • Assorted crackers
  • Chilled sparkling juice
Main Meal
  • Turkey
  • Gravy
  • Stuffing
  • Mashed potatoes
  • Corn casserole
  • Sweet potato casserole
  • Cranberry jelly
  • Brussels sprouts
  • Sauteed green beans and mushrooms with toasted almonds
  • Dilly bread rolls with butter
  • Pumpkin pie (x2)
  • Apple pie
  • Pecan pie
  • Boston cream pie
  • Whipped cream
(You may be wondering how I'm pulling this off while 30 weeks pregnant, with a 4-year-old and 18-month-old underfoot. My secret is this: a LOT of help! My mom, grandma, and mother-in-law are all contributing generously to the meal preparations and my mom has helped me with cleaning my house this week. So I'm not stressed, just excited!)

Friday, November 22, 2013

Cranberry Orange Scones

Cranberry Orange Scones

Adapted from Martha Stewart.
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 c. sugar
  • 5 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 10 T. cold unsalted butter, cut into pieces
  • 2 tsp. finely grated orange zest (about one large naval orange)
  • 1 c. dried cranberries
  • 1-1/3 c. buttermilk
  • 1 c. powdered sugar
  • 1/2 tsp. cinnamon
  • generous pinch of ground cloves
  • generous pinch of ground nutmeg
  • 2 T. milk
Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.

With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.

Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.

Transfer dough to a lightly floured surface; divide in half and shape into two 8-inch rounds. Transfer to baking sheet. Cut each circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes. Let cool.

To make the frosting glaze, mix powdered sugar, cinnamon, cloves, and nutmeg in a small bowl. Add 1 T. of milk and whisk; add additional milk until the desired consistancy is reached. Using a spoon, drizzle the frosting over the scones and let set.

Tuesday, November 12, 2013

Fauré's "Requiem"

I've mentioned before that we like to listen to Fauré in the fall, thanks to Douglas' influence. This year I've had his "Requiem" going in the car CD player. Love the organ!

Wednesday, November 6, 2013

A hat for "Sunday Best"

A hat for "Sunday Best"

The other day, I had a little time so I made up a fancy cloche hat for Lavinia, once again using the toddler cloche pattern from the Etsy shop eVINTAGE Patterns. This time, I used view C with the scalloped brim (you can see my first version from last Easter here). I cut the hat from cream-colored wool from my stash and lined it with some leftover duchess satin from my wedding gown. The ribbon flowers and leaves are also leftover from my wedding gown -- ones I made but didn't use in the final design -- and I thought they added a pretty touch. These hats are so easy to make (cut out two pieces, sew seven short seams and do a little hand-stitching, and you're done!).

A hat for "Sunday Best"