A Soup Luncheon

I've been cooking lately. No, really, I have.
I know. I've been a horrible blogger here. I know you want more pictures of the food that I make. And more formulas for my culinary experiments. I have been cooking a lot lately and haven't gotten anything written down.
I will try to get something interesting written down and posted, so that any of the people who read this blog and are getting bored will have something to look at/read. :)
This week my sisters, my cronies and I had a little luncheon.
I'm already plotting the next one, I need an excuse to make little party favors and new recipes.

On the menu for this weeks party:

*Roast Beef stew (I braised the beef before putting it in the slow cooker for 24 hours, and deglazed the pan when I was making the stock, this is a just a little more effort than I usually go to. Many times I'll just toss the beef in without doing anything to it. The resulting stew was worth every extra little detail, I will definately make it again. It also had portabella mushrooms and yellow onions, and some carmelized tomato paste: very, very good stuff)

*Split Pea and Ham Soup (this soup had almost miraculous self-thickening agents, talk of starch. I kept adding more liquid everytime I reheated the stuff and it never got any thinner. This soup was a lovely combination of 2 lb split peas, cooked according to package+2 c. diced ham+salt+black pepper+a little bit of cayenne pepper {it makes a difference, the soup isn't spicy, but it just add a little something more to the flavor}+a lot of dried marjoram {approx 1 T., I know that seems like a lot, but it's not overpowering in the least, it just brightens the flavor of the soup} and some chicken stock. I had the last of it for a midnight snack last night {why I was hungry then I don't really know, I'm not usually hungry. Period. I am the queen of whole grains and veggies and fruit, which makes for my feeling quite full after a meal})

*Roasted Garlic Bread (I made some fresh whole wheat bread {someone prod me and get me to click out and post my new and vastly improved all-whole-wheat bread recipe, which is so good} and tweaked the recipe just a little. I added some white vinegar to the mix, which is what my grandma adds to her rolls. It created a nice echo of sourdough in the final loaf. If I want a really deep, yeasty, tangy flavor, I'll have give it more time to do it's thing in the bowl. I then roasted some garlic with a little olive oil and salt. I then blended it up with a little more olive oil and spread it over the bread and toasted it in the oven. The resulting bread was a milder alter ego of garlicy garlic bread. It was very good, but next time I think that I was just a little more kick from the garlic)

*Orange Punch (one part frozen 100% orange juice concentrate to 3 parts club soda)

I served up some lovely strawberry ice cream and chocolate chip cookie dough ice cream in old-fashioned waffle cones for dessert. I'm kicking myself in because I forgot to take pictures of the dessert etc. Oh well. :)
The place setting.

Favor No. 1.

I will be posting the FREE TEMPLATE HERE: http://thegildedbee.blogspot.com/

Cardstock: Martha Stewart crafts/scrapbooking cardstock

striped bakers twine: http://www.caramelos.etsy.com/ in chocolate and white.

A color I passionately adore.

Tiffany blue.

This is even brighter than the pic shows.

This is one of my favorite ribbons of all time, it's a wide satin that I got in a close-out sale. I bought all the ribbon they had left in this shade and I'm rather hoarding it. I should find another source for this gorgeous stuff.

The top.

I don't really know what these are. They're little sticks of wood that I decided to use as tags.

I *adore* these little tubs of cotton candy. They have cute labels.

I try to keep a weather eye out for pretty or unusual candies+sweets.

All the little tubs in a row.

The lush stripey ribbon is also from http://www.caramelos.etsy.com/

Be sure to stop by Monica's shop, it's my idea of a little bit of crafty paradise.

Little chocolate candies.

I wish that you had smell-o-vision right here for this pic, or perhaps scratch and sniff.

When I opened up the package of candy all of the heady essence of chocolate, caramel and peanut butter was so good.

The FREE TEMPLATE for this box will be posted next week on http://thegildedbee.blogspot.com/ . I know you can't wait. :D

The final favor that I made for this party. I filled them with the little foil wrapped chocolates.

A Valentine Tea Party

The time had come for a long overdue fete...
These are the goods for the party favors

I love to wrap presents. Here are the components for the favors.

Lovely wide satin ribbon that I used for decorating the backs of our chairs.

Hersheys candy=antiqued.

I made one of these for each of the girls. Hersheys hugs+wrapped in cellophane+chocolate brown ribbon+paper roses+palest pink organza.

Here are some of those pillow boxes (such as those that I have listed on www.thegildedbee.etsy.com ) tied off with some satin ribbon.

Place setting.

I was fussing around with the napkins the night before and finally decided on this design, which double-tasks as a silverware holder.

The dishes for dessert and tea+the favors.

Place cards. The table at a glance, before it was filled to capacity with salads etc.

Does it get any more beautiful? I think that chocolate is one of the most sensory-pleasure-activating foods ever invented, from the wonderful smell, the literal eye-candy, and smooth textures. Gorgeous.

More chocolate!

I love to photograph dessert. It's so gratifying with it's colors and textures.

Wafer cookies.

Little chocolate creme filled cakes.

Paper liners. I love them.

The back of my chair=a really big bow.

Black olives and spicy pickles= I love.

I'm actually very fond of very briny foods. A taste is enough, but I really crave that little taste.

Carrots= to help justify all of those lovely sweets. :D

For the rest of the recipes from this party (all invented my your truly) just scroll down.

Chocolate Birthday Cake

A cake I made for our Family party, in honor of my sister Sarah's 17th birthday.
It is chocolate with large chunks of dark chocolate and marshmallows, iced over with chocolate frosting. The candles were a gift from my sister Shaina, they are 6-7 in? tall.

Peppermint Mocha Cafe Au Lait

Peppermint Mocha Café Au Lait

Brew 2 c. very strong coffee
(espresso or French roast is good for this)

Heat in Saucepan:
2 c. whole milk
3 T. sugar
2 T. cocoa powder
1 t. mint extract
dash salt
Bring to a simmer

Divide coffee evenly between 2 cups,
And follow with the milk/cocoa mixture,
dividing evenly between the two cups.
Serves 2.

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie

Combine in bowl:
15 oz. pumpkin puree
1 t. ground cinnamon
½ t. ground cloves
½ t. ground ginger
¼ t. ground nutmeg
½ t. salt
½ c. sugar
½ c. melted dark chocolate chips

In separate bowl/using a mixer:
Whip 2 c. heavy cream to stiff peaks
Fold ½ the whipped cream into the pumpkin mixture,
Pour into an 8-inch ready-made Oreo crust.
Chill for 4 hours or overnight.
Serve with remaining whipped cream and
dusted with cocoa powder.

Happy Birthday to us! Tea Party

I decided to throw a birthday tea party for myself, my sister, and My cronies the Frenchs (hi Alex! :)).

I love an excuse to air the fancy china. My Mum bought some books on fancy table setting and napkin folding, I need to delve into them for ideas. I should also make or purchase some nice linen napkins, to make it extra special.

Carrots, cucumbers and red grapes. To balance the party nutrition. :)

Cordial Cherries: I need to have a perfume made from these.

Some miniature French Vanilla cupcakes with milk chocolate frosting. We found some lovely little paper liners during our adventures in the grocery store.

Some miniature chocolate cupcakes with vanilla frosting.

Slices of Swiss cake rolls.

Marble cake with black raspberry icing.

Along with all of these sweet-tooth charmers, I served some salads and chips, and little sandwiches, and of course some fine tea. I have just posted the recipes.