Tuesday, January 26, 2010

Tea on Tuesday: Strawberry-Lavender Scones

2 1/2 cups sifted bread flour
1/4 cup plus 1 tablespoon sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped fresh strawberries
1/2 cup finely chopped toasted almond slivers
1/2 cup plus 2 tablespoons heavy cream, divided
2 teaspoons lavender
2 1/2 tablespoons honey

1. Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the strawberries and almonds, and toss gently to combine.

3. In a small bowl, microwave 1/2 cup cream on HIGH in 30-second intervals until cream simmers. Add the lavender to the cream, and let steep for 5 minutes; strain.

4. In a separate small bowl, mix together the honey and the lavender-infused cream. Pour the honey-cream mixture into the flour mixture, and stir until dough just comes together (dough will be sticky).

5. On a lightly floured surface, roll dough out to 1/2-inch thickness. Using a 2-inch square cutter, cut 12 scones. Place on prepared baking sheet, and brush tops with remaining cream. Bake 12 to 15 minutes or until light golden brown. Let cool slightly before serving.

Makes 12 scones.

~~ yummy recipe and photo from: Tea Time Magazine ~~

Saturday, January 23, 2010

Pink Saturday!

Hello everyone! I have been missing Pink Saturdays and am glad to finally be back! I'm rather glad to see the holidays wind down and the new year always seems to be a new beginning. I know I'm looking forward to spring and getting rid of this cold wintry weather! So today I thought I'd think about the best kind of spring...a pink spring, of course!

Be sure to visit Beverly at How Sweet the Sound and join in all the fun of visiting Pink Saturday bloggers!

Hope you're having a fabulous Pink Saturday and remember to "think pink spring"!


Tuesday, January 19, 2010

Tea on Tuesday: Creamy White-Bean and Sage Soup

4 ounces bacon, finely diced
2 cups finely chopped onion
1 tablespoon prepared roasted garlic
4 cups chicken broth
4 (15-ounce) cans cannellini beans, rinsed and drained
3 sprigs fresh parsley
8 sprigs fresh thyme
3 bay leaves
1 cup heavy whipping cream
3 tablespoons unsalted butter, softened
1 teaspoon fresh lemon juice
1/2 teaspoon ground white pepper
1/2 teaspoon sea salt
1 tablespoon black truffle oil
Garnish: additional black truffle oil and ground black pepper

1. In a large stockpot over medium-high heat, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.

2. Add the onion and roasted garlic to the bacon drippings in the pot, and cook for 6 minutes, stirring occasionally. Pour in the broth, and bring to a boil. Add the beans, parsley, thyme, and bay leaves; cook, uncovered, for 15 minutes. Remove from heat, and cool slightly.

3. Remove the parsley, thyme, and bay leaves from the soup. Using a blender, puree the mixture in batches until smooth.

4. Return soup to the pot, and add cream, butter, lemon juice, white pepper, and salt. Cook over medium-low heat until hot. Stir in truffle oil. Ladle soup into individual serving dishes, and drizzle each serving with additional truffle oil and a sprinkle of black pepper, if desired.

Makes 6 to 8 servings.

~~ yummy recipe and photo from: Tea Time Magazine ~~

Friday, January 15, 2010

Sunday, January 3, 2010

What city do you a belong in?

You Belong in Paris

Stylish and expressive, you were meant for Paris.

The art, the fashion, the wine!

Whether you're enjoying the cafe life or a beautiful park...

You'll love living in the most chic place on earth.