The Make and Take Gals gathered at Poh's today to stock up on appetizers and gifts for the holiday season. As she does every year, Poh showered us in new recipes that had us nibbling the whole day! Tucked inside in a cozy warm kitchen, it was bitter cold outside as Portland received an early cold snap from Canada this year.
No worries for us, because Poh had hot tea and blueberry crumble bread waiting to greet us. Then it was down to work! We made Bourbon Spiced Pumpkin Seeds, Spiced Pecans, Cranberry Curd, Peanut Dipping Sauce, and Poh's famous 3-layer spread!
We worked up quite the appetite. Poh was ready with some peanut sauce with a kick to try on a yummy bed of chicken, rice and vegis! Delicious! For dessert... brightly presented parfaits with pound cake, cranberry curd, whip cream and spiced pumpkin seeds sprinkled on top.
After getting our fill we headed back to the work table and packaged up our creations. Another holiday prep in the bag! Thanks Poh!
Recipe: This is a keeper! Recipients have been asking for more! Enjoy!
Make and Take celebrates Halloween at Pam's house!
With Witches Brooms Candied Apples and Birthday Peanut butter Cup Cupcakes! That's right, a trick is in our treat making!
The kitchen was brewing with our many hands creating these darling brooms and cupcakes. We stuffed our chocolate cups with peanut butter or marshmallow and created these cheerful looking cupcake creations that are really a chocolate surprise!
Then it was time to gather around Pam's festive table and enjoy her always indulging menu for lunch. We delighted in Butternut Squash soup and Cheese Fondue! It was so delicious!
Dessert was a treat for the eyes with this darling witch's hat and broom, and a delicious pumpkin bar drizzled in chocolate!
Poh hosted a wonderful morning of crafting cupcake stands and matching card and envelope sets!The cupcake stands were based on a model seen at the local paper store. We experimented with the pedestal shape, table top shape, and tablecloth or skirt additions... a bit like playing paper dolls!
Our finished projects together!
Once we completed the darling cupcake holders we moved onto designing matching card and envelope sets. Cards are a favorite session for the Make and Take Gals. We stock up our collections and each time make a fun and unique pattern. Poh bumped up the elegance factor with a lined envelope, which was so fun to create as we fussy cut paper to showcase just the right design!
We each created 25 unique cards to take home!Time for lunch!
Poh created a beautiful lunch of turkey burgers, three bean salad, and of course, cupcakes! Not just any cupcakes, but rosewater infused pound cake cupcakes with vanilla rosewater frosting. At each place setting was a small spice jar filled with dried bay leafs from her garden and we each took home an heirloom tomato start... wonderful!
Recipes
Garden Three-Bean Salad with Fresh French Dressing
1 cup canned white beans(cannellini) thoroughly rinsed and drained
1 cup radishes,quartered or sliced
Freshly ground black pepper
1 recipe Fresh French Dressing
1. In microwave-safe bowl combine green beans with1/4cup water and 1 tsp salt. Toss to distribute salt among beans. Micro cook, uncovered, on 100% power(high) for 3 to5 minutes or until tender. Set aside and allow to cool.
2. Place salad greens in a large salad bowl; add green beans,edamame,white beans and radishes. Add about half the dressing. Sprinkle with pepper and toss gently. Pass the remaining. Makes 8 servings.
Fresh French Dressing
In the blender combine 2 medium tomatoes,halved and seeded; 1/4 cup olive oil; 2 to 3Tbsp red wine vinegar; 2Tbsp tomato paste; 1Tbsp snipped fresh tarragon and 2 tsp Dijon mustard. Cover and process until thoroughly blended. Season to taste with salt and pepper.
Tomatoes vary in juiciness; if dressing is too thin, blend in additional tomato paste,1 tsp at a time. Refrigerate until serving time.
Recipe from Better Homes and Garden June 2011
Strawberry-rose cupcakes
Makes 16
1cup butter, at room temperature
11/4 cups sugar
3 large eggs
1tsp. Vanilla extract
3/4cup buttermilk
21/2 cups flour
3/4tsp baking powder
1/4tsp baking soda
1/4tsp salt
1/3cup strawberry jam
11/2 to2tsp rose water
Cream cheese-rose frosting
21/2cups small rose petals(organically grown) for garnish
1. Preheat oven to 325 degree. Line 16 muffin cups with liners. Beat butter and sugar with a stand mixer until creamy. Add eggs,vanilla and buttermilk; beat until well blended.
2. Whisk together flour,baking powder,baking soda and salt in a bowl. Gradually beat into butter mixture until well blended.
3. Whisk together jam and rose water to taste in a small bowl. Spread 2 heaping tbs batter in each liner. Top with 1 tsp jam mixture, then another 2 tbsp batter, carefully spreading it to cover jam.
4. Bake cupcakes until a toothpick inserted toward the edge comes out clean, 25 to27 minutes. Let cool in pans 5 mins, then transfer to racks to cool completely. Spread with frosting and decorate with rose petals.
Cream-cheese-rose Frosting
In a bowl with a mixer, 4 oz cream-cheese and 1/4cup butter( both at room temperature) with11/2 to 2tsp rose water,1/4tsp vanilla extract and 21/2 cups powdered sugar until smooth.
From Sunset magazine
Gourmet Turkey Burgers
1 lb ground turkey
3oz sun dried tomatoes (not in oil)
3-4 oz flavored feta cheese (such as garlic & herb or basil & tomato)
1/2 medium onion
1 egg
Combine all ingredients and shape into patties. Grill or pan fry. Makes 4 - 6 burgers.
Templates
Feel free to enlarge these to make your own cupcake stands and envelope liners at home!
Cupcake Stand Template
Envelope Liner Template
Thank you Poh for a fun morning of friendship and fun! ~ MJ
Jean provided a warm and welcoming day for us to unwind and catch up on all the holiday news. I know after my first hairy week at school and work it was nice to escape to good friends for a few hours. We enjoyed a wonderful lunch salad recipe from the Moosewood Cookbook. Then Jean made one of the Food Day 2010 best recipes...Margarita Bars! It was delicious! We spent the morning making Valentine throws for college boxes. A very clever pattern where we braided the edges. Thank you Jean for a fun day!
Sokol Blosser is one of the 5 founding wine families in Oregon. Today we joined the hiking tour of the vineyard and explored the many different fields and valleys for 3 hours. As we hiked up to the higher levels of the vineyard, we stopped at the neighboring Red Ridge Herb Garden and enjoyed their Lavender, which was part of the Lavender tour this weekend. After each hour of hiking through the grapes, we would find a couple bottles of special wine and the custom Pinot glasses for us to taste and refuel. Although the weather was cool and overcast, it could not have been more perfect for our hike! By the time we hiked, or was it staggered, back to the main building, there was a gorgeous lunch set up for us on the crush dock over looking the beautiful vineyards!
Sokol Blosser is an organic vineyard that is sensitive to the natural habitats of the wild life in the area. You can see Blue Bird boxes every where for one of the local commoners. Also over 1/3 of their energy needs are met with the help of their solar panels.
The day was relaxing and inspiring. The wine was amazing and after the large gourmet spread it was time for a nap! No wonder the French and Italians are such healthy people...they know how to breathe!
For a moment today I actually felt my lung fill all the way.
