Time for Tea

A friend said that they were going to stop by yesterday. Hospitality abounds at Linderhof and no one can stop by, even for just a bit, without an offer of drink and food. An afternoon visit calls for a cup of tea and a tea cookie.
A small tablecloth -- just enough to cover part of the table. Spode cups, saucers, tea plates and of course, teapot. A small dish for lemon halves. Neither of us take sugar or cream so it's silly to put them on the table.
Cookies -- lemon slice and bakes. Always in the fridge or refrigerator. Easily sliced and baked in a hurry.
A real tea napkin, one of my silver spoons for stirring the tea and a lemon fork to transfer lemon slices from dish to cup.
There is something soothing about a visit with a friend over a cup of tea and a nosh. With classical music playing softly in the background, conversation flows, as we empty cups of tea and make a good dent in the cookies.

Of Unknown Pedigree

The sideboard in our living room. Of unknown pedigree. It definitely is European but whether German (which we thought of at first) or French (which is the heritage the seller said it was) or Belgian or Dutch, we're not sure.

Many of these were made in the 1870's, 1880's and 1890's in Europe for even here -- on the prairie -- you see them a lot. I've never seen two alike, however, for the carving always seems to be different.

Some have three carved doors on the top but ours has one big carved door and two smaller glass ones, some are flat but ours has three separate sections, some have wood tops while ours has a marble one.

We feel that it fits perfectly against the wall and although a big piece seems to go well in the room. We actually bought it for the brick wall in the breakfast room back when we were going to make a HUGE room off the dining room and this piece would be a focal point.

The piece was a steal. We had seen them around, knew what the prices were and felt that we could never afford one. At a shop in the city that featured really old antiques was this piece -- at a really affordable price. It came home with us!

We ended up deciding not to add a room on (and that time) and so this piece became a focal point of the living room -- balancing the fireplace on the opposite wall.

On top, a collection of small antique decanters. Including one from the early 1800's. The mirror propped up behind not only reflects the decanters but when you stand in the middle of the living room it reflects the chandelier as well.

Whatever the pedigree, the sideboard is part of Linderhof's living room. And we couldn't imagine that wall without the sideboard!

Coq Au Vin

A simple dish yet one good enough for company. I use a Barefoot Contessa recipe although for many years my Coq au Vin came from James Beard. I like the ease of her preparation.
It was originally a way to use that tough old rooster -- (which is why it is coq rather than poulet) -- with a long simmer in wine. Today, our dish is not made from old roosters but the long simmer in wine does flavor the chicken well.
It was for company and so I used chicken breasts -- and served it over garlic mashed potatoes to soak up all those delicious juices.

Coq au Vin

4 ounces bacon or pancetta, diced

1 (3 to 4 pound) chicken, cut in 8ths

kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1 inch pieces

1 yellow onion, sliced

1 t. chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle good dry red wine, such as Burgundy

1 cup good chicken stock

10 fresh thyme sprigs

2 T. butter, at room temp, divided

1 1/2 T. flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thicky sliced

Preheat the oven to 250

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 t. salt and 1 t. pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken and any juices that collected on the plate into the pot. Add the wine, chicken, stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 T of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 T of butter and cook the mushrooms over medium low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

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Comfort Food

Comfort food for us for a fall night is Parmesan chicken topped with mixed baby greens with an oil and vinegar dressing.

As we ate this meal last night with candlelight and wine, we both agreed that sometimes the simpliest dinners are the best.
It's also easy to put together which is another bonus after a particular busy day. This version is another Barefoot Contessa recipe. I've tried others but hers seem to go together a lot easier. This is definitely a favorite of Husband Jim's and I think he would be most happy if I served this once a week.

Barefoot Contessa's Parmesan Chicken

4 to 6 boneless, skinless chicken breasts

1 cup flour

1 t. salt

1/2 t. freshly ground black pepper

2 extra large eggs

1 T. water

1 1/4 c. seasoned dry bread crumbs

1/2 c. freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

Lemon Vinaigrette

Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 T. of water. On the third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.

Heat 1 T of butter and 1 T olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice

1/2 cup good olive oil

1/2 t. kosher salt

1/4 t. freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

Coconut Snowballs

A delightful cookie whether for afternoon tea or for a Christmas cookie plate. From a beloved but not used as much cookbook, Cold Weather Cooking by Sarah Leah Chase -- she of Nantucket's Que Sera Sarah food shop fame.
As described by her "Three favorite flavors of Christmas abound in these buttery morsels -- lemon, orange and coconut. The glistening sugar coating recalls one of the most poetic lines from 'Twas the Night Before Christmas" 'the moon on the breas of the new fallen snow gave the luster of midday to objects below.'"
I think they are a close kin to what is known as Mexican Wedding Cakes, Swedish Tea Cakes, Russian Tea Cakes but substituting coconut for the nuts, adding citrus zest and then instead of a roll in powdered sugar, you use granulated which gives them that glistening snowy quality.
They're tasty little cookies and go so well with afternoon tea. Like their "cousins" (the Mexican, Swedish, Russian cakes), they would look good on a Christmas cookie plate.

Join Michael at Designs by Gollum for this is Foodie Friday!

Coconut Snowballs

(from Cold Weather Cooking)

1 cup unsalted butter, at room temp

1/2 c. sugar (plus additional for coating)

1 t. vanilla

pinch of salt

2 1/2 cups flour

1 1/2 cups flaked coconut, lightly toasted

1 T. grated lemon zest

1 T. grated orange zest

Preheat the oven to 375. Line baking sheets with parchment paper.

Using an electric mixer, cream the butter and 1/2 cup sugar together in a mixing bowl until light and fluffy. Beat in the vanilla and salt. Gradually stir in the flour to make a fairly stiff dough. Work in the coconut and citrus zests until evenly distributed.

Shape the dough into small balls about 1 inch in diameter. Place in rows about 1/2 inch apart on the prepared baking sheets.

Bake until bottoms of the cookies just begin to take on a hint of color, about 10 minutes. Let the cookies cool a minute or two, then roll in a shallow dish of sugar to coat. Cool completely and store in an airtight container up to one week.

Makes about 4 1/2 dozen cookies.

A Fall Dinner Party

Another evening before the theatre . . . and I so enjoy having friends for dinner. It's November and the big blue bowl of pumpkin and gourds is still the centerpiece. The candlesticks are a favorite -- they're by Frederick Cooper and have a wonderful hefty feel to them and have enough age on them that they fit in at Linderhof.
The wine coasters ready for the bottles of wine. The German silver positioned correctly for European cutlery with the fork tines down. Instead of a tablecloth, the rattan charges and since it is November, the plates are the blue and white turkey ones.

A menu for each place and gold napkins (for they go so well with the pumpkins and gourds) in my Victorian silver napkin rings.

I love the look of the dining room just before the company comes. Everything is done and everything is in place. It's the time of anticipation and I so enjoy awaiting the arrival of our guests.

It was a fall night although not a cold one but our menu reflected the heavier foods of autumn. Appetizers were wonderful egg rolls which friend Mo brought. We started dinner with not a salad of lettuces but rather a plate of asparagus vinaigrette followed by Coq au vin served over garlic mashed potatoes with plenty of crusty bread to sop up the juices. Dessert was Tenneessee whisky cake.

Please join friend Susan At Between Naps on the Porch to see what other tablescapes there are this Thursday.

National Cemetery Number One

There were so many casualties during the Civil War, that on July 17, 1862, Congress directed President Lincoln to purchase cemetery grounds "to be used as a national cemetery for soldiers who shall die in the service of their country."

Not only was Fort Scott chosen as one of the original 14, but it's one of only 3 west of the Mississippi -- the others being Fort Leavenworth and Keokuk, Iowa.

We're proud to have, what used to be the Presbyterian Graveyard, Fort Scott National Cemetery (No. 1)

These gates are never closed . . . . except during a burial.

Blades of grass and pure white stones

Shelter those who've come and gone

Just below the emerald sod

Are the boy's who've reached the arms of god.

Buried here in dignity

Endless rows for all to see

Freedom's seeds in sorrow sown

These blades of grass and pure white stones.

Blades of grass and pure white stones

cover those who left their homes

to rest in fields here side by side

lest we forget their sacrifice.

Buried here in dignity

Endless rows for all to see

Freedoms seeds in sorrow sown

These blades of grass and pure white stones

Just below the emerald sod

Are boys who've reached the arms of God

Buried here in dignity

Endless rows for all to see

Freedom's seeds in sorrow sown

These blades of grass and pure white stones.

Blades of grass and pure white stones

cover those who've left their homes

to rest in fields here side by side

lest we forget their sacrifice.

Buried here in dignity

Endless rows for all to see.

Freedom's seeds in sorrow sown

These blades of grass and pure white stones.

Just below the emerald sod

Are the boys who've reached the arms of God.

Buried here in diginity

Endless rows for all to see.

Freedom's seeds in sorrow sown.

These blades of grass and pure white stones.

Today is Veteran's Day -- which was originally created to celebrate the end of the Great War -- on the 11th day of the 11th hour of the 11th month . . .it now honors Veteran's of all wars. Living or Dead.

The above are lyrics to a song "Blades of Grass and Pure White Stones" -- one of the writers of the song was Senator Orin Hatch and although it was written for Arlington National Cemetery (Cemetery No. 3), it really applies to any and all of the National Cemeteries.

It is Outdoor Wednesday and I can think of no greater place to be on this Wednesday, Veteran's Day, than in a National Cemetery at a program honoring our Veterans. That's where you'll find us. On this Hallowed Ground. At the 11th hour, of this 11th day of the 11th month.

I'm proud to be a great granddaughter of a Civil War veteran, the daughter of a WW I veteran and the wife of a 3 tour Viet Nam veteran.

Join Susan at A Southern Daydreamer and see what everyone else is doing Outside on this Wednesday.