Dispatches from the Luncheon Front

 

The luncheon of which I spoke yesterday when I shared the table setting with you had quite a rocky beginning. While the food turned out beautifully (eventually), getting there was another matter entirely. Oh, boy.  In the days leading up to it, I kept my son apprised of my progress through a series of texts. Looking back at them, I realized they documented what can only be described as a culinary comedy of errors. From cheesecake mishaps and runaway pie weights to spilled margaritas, questionable candles, and a cat with absolutely no regard for my schedule, things went downhill with remarkable efficiency. Rather than let these dispatches disappear into the abyss of my text messages, I thought I’d share them. Consider this a cautionary tale about entertaining at home.

----------------------------------

Thursday

 1:55 PM: I’m sort of in a desperately panicked state about my luncheon on Saturday. I had expected to be a lot further ahead than I am, underestimating the fact it would take me a half a day to make the cheesecake! And then, it slid out of my hands, and I nearly dropped it. As it is, I ended up banging the Bain Marie pan on the counter and that cracked it a bit so now I’ve got to pipe whipped cream over the top. Something I hadn’t anticipated.

Friday

 8:15 AM: The cheesecake saga continues. I couldn’t get it out of the springform pan. I have never had this happen, ever. I was shaking that sucker like you wouldn’t believe. Finally, I got it out of there, now to cover the evidence. I hope all of the food doesn’t go like this.

 8:50 AM: Welp. My luck continues. I made the margaritas, used up the last of my triple sec (had enough, but barely), and nearly all of my tequila. Fortunately, I had plenty of brandy, and seriously considered taking a swig, ignoring the fact that it was not yet 9 AM. I put it in a pitcher that I like to use. It has a nice tightly fitting pourable lid. I opened the refrigerator door and went to set it down on top of the egg keeper that has a sliding glass door, perfect for setting things while you’re rearranging the fridge, so that I could make room in the door of the fridge to store the margaritas. Much to my surprise, the egg door was open, so I ended up cracking two eggs and had to clean that mess up. Then when I went to put the pitcher of margaritas in the door, because the pitcher was so full, I tipped it and it poured all down in front of me and onto the floor, so I had that sticky mess to clean up and trod in for the rest of the day. Why am I doing this?

 10:50 AM: Things started to go smoothly. I put on a new CD of 60s music and was dancing around the kitchen while I was making the gingerbread muffins. Didn’t realize that I had dropped some flour onto the floor, stepped in it with my fuzzy slipper, and nearly did the splits right in the kitchen. I think maybe I’ve pulled a hamstring.

11:26 AM: Things are picking up. I got the crust for the Neiman-Marcus quiche made without a hitch. It can be prepared a day ahead of time (according to ChatGPT). It has to be baked lined with parchment paper and pie weights. I got the pie weights from Williams-Sonoma. They were jammed into a plastic container that I decided to reuse. The thing is, I can never get them jammed back in there, so have to tether it together with big rubber bands. When I took the rubber bands off this morning, two pie weights shot out. One caromed off the pantry door and into the hallway. Stanley spotted the other and batted it behind the stove. At least I’m still standing.

 12:05 PM: Gingerbread muffin prep went well, which makes me immediately suspicious. I’ll let you know. Again, ChatGPT told me I could make these a day ahead and gently warm them in the oven tomorrow. That artificial bastard had better not be lying to me.

 12:30 PM: With all I have going on today, I do not need Stanley driving me crazy, but he is. He is still not used to the time change, demanding his dinner after only just having had breakfast two hours before. I tried to explain it to him, but he’s just not having it.

 12:35 PM: Gave in to Stanley.

 12:40 PM: The gingerbread muffins look marvelous! I quickly photographed them for the blog. I’ll be tasting them soon. I’ll let you know.

 12:42 PM: Stanley sniffed his dinner and walked away. That cat owns me.

 12:45 PM: I decided to take a break, get off of my feet, and read a chapter or 2 in my book. I thought I'd get fancy and light a candle that I found downstairs from a previous year — glass pumpkin with a lid and a poured candle inside. Charming, no? About 10 minutes later I smelled a gas leak. Apparently that was the fragrance of the candle. I discovered that after I had sniffed myself senseless trying to figure out where the gas leak was coming from. The candle —-> trash.

 2:05 PM: Put my feet up and now enjoying the other half of the gingerbread muffin along with a latte in which I poured this morning’s considered brandy. Got the whipped cream piped on the cheesecake. Eh. It doesn’t look fabulous. I sprinkled it with crushed ginger snaps and that did not help with the lack of fabulocity. Hope it tastes good. Turned around and noticed what appeared to be white footprints on the floor. I recognized the tread (probably from watching all those crime shows). Apparently, I had stepped in dropped whipped cream and then tracked it all over the kitchen. Something else to wipe up. I thought this sounded unbelievable, so I photographed the bottom of my shoe. Attached.

3:20 PM: Still working. Lettuce from outdoors picked. Ironing finished, iron and ironing board put away. Ate some lunch too quickly; nauseated.

6:10 PM: Spent much of the afternoon on the heating pad, lying across the bed due to the stomach cramps from (presumably) the bagged salad. (I know, I know, those things are poison.) I’ve revamped my meal entirely. I am axing the spinach Madeleine and the carrots, replacing with green beans almandine, and instead of serving buffet style I’m going to make up plates. That’s the best I can do. Ugh.

Saturday

8:15 AM: Completely exhausted. Forgot to clean the guest bath. I went in there with a bucket of Pine-Sol and a scrub brush, and washed it down like a latrine in a penitentiary.

10:35 AM: I don’t feel ready, but I suppose I am. Time for a preemptive strike with a margarita. I didn’t even taste those yesterday.

10:45 AM: Margarita good.

5:25 PM: Guests arrived late thinking the arrival time was a half an hour beyond what it actually was. That put a bit of a wrench into food service — the quiche was a bit overdone — but what could I do? Everything tasted good (as good as it tastes when you’re hosting and can’t taste anything — that can often be a blessing), but the most important part is we had fun…for a while. Stomach cramps returned with a vengeance (damn you bagged salad!) and I sent them home early with cheesecake to go. Ugh.

 ----------------------------------

And that, my friends, is how I spent the days leading up to my luncheon. I eventually got the house cleaned, the food prepared, and everyone fed. The luncheon itself was lovely, and the food was, if I do say so myself, quite good. But I have to wonder whether it was worth the price of admission. Between the cheesecake, the margaritas, the airborne pie weights, the suspicious candle, and the whipped cream crime scene (Don’t get me started on the abdominal cramps), I think I’ve earned a little time off from entertaining. At least until I forget all of this and decide to do it again. Because, apparently, I never learn.

Setting the Table for an Autumn Luncheon

 

It’s funny how a table setting sometimes begins. In late summer, I was looking for a colorful fall wreath to hang on the front door. I found one that looked just right, ordered it, and when it arrived, I really liked it. There was just one problem: it was much too small for the door. So, I set it down on the table and walked away.

 

When I came back to give it another look, I had an entirely different idea. Wouldn’t it make a lovely candle ring? I placed it in the center of the table, added a hurricane to the middle, and just like that, a tablescape was born. Sometimes the best decorating ideas happen when you aren’t actually trying!

 

The tablecloth is one I’ve used for years. I found it ages ago at Decor Steals and have never looked back. It’s topped with a macramé runner that I also purchased years ago, this time from Anthropologie. The wicker placemats were pressed into service yet again (I use them a lot), and they’re topped with my Bordallo Pinheiro geranium leaf chargers.

On top of the chargers, I placed wavy-edged sunflower plates from Maxcera. I absolutely love their sunflower collection because it’s so bold and colorful. Next came simple orange plates I purchased years ago at Pier One (I still mourn that place!). Topping those is one of my favorite salad plates, from the “Autumn” pattern by David Harden. I first spotted these plates in a shop on historic Main Street in Saint Charles about 20 years ago, perhaps longer. My aunt noticed how much I liked them and bought me some for my birthday. I’ve since added to the collection, and I absolutely adore them. They’re among my very favorites, not only because of their beautiful design but also because they remind me of my aunt.

The silverware is Keawell Premium Versailles (nice and substantial), with a wheat design on the handles. I thought that was particularly appropriate for a harvest table.

 

While ironing the other day (a rarity, but it does happen!), I found myself thinking about how I used to do elaborate napkin folds all the time. Somewhere along the way, I’d gotten out of the habit, so I decided it was time to bring one back. I chose the “Pyramid” fold, which you often see in restaurants. It’s surprisingly easy to do, and I was very pleased with how nicely it turned out. I alternated the napkin colors to give the table an even bolder look, and I think it worked beautifully.The little pumpkin plate off to the side is from Fitz and Floyd. It will hold pats of butter shaped like leaves. I enjoy making these every year. They’re festive, fun, and always seem to draw a few comments. It’s the little details that make a holiday table special!

 

This is also the time of year when I bring out my Blenko water pitcher. It always looks so pretty on the table, and I think it’s one of those pieces that simply belongs in my autumn collection.

 A new addition to this year’s harvest table is a darling set of salt and pepper shakers from Pottery Barn. I purchased them last year when they were on sale, and they’ve finally made their debut. I do love a good sale, especially when it involves something this cute!

 

The orange cappuccino cups get quite a bit of use during the season, and the glasses are Villeroy & Boch. Together, they add just a little more color and personality to the setting.  

And now, for the important part: the food!

 The menu for this luncheon is meant to be simple, but delicious. I’ve put together a collection of comforting favorites that I think will be just right for the occasion.

The Luncheon Menu

Neiman-Marcus Quiche

Mayfair Salad

Spinach Madeleine

Coca-Cola Carrots

Gingerbread Muffins

Paula Deen’s Cheesecake with Ginger Snap Crust

A colorful table, a menu full of old favorites, and a few special touches make for a lovely autumn luncheon. And to think, it all started with a wreath that was too small for the front door!

 I suppose I should be grateful it didn’t fit. I might never have thought of using it on the table!

 As an Amazon Associate I earn from qualifying purchases.

 This post is linked to: Tablescape Thursday

Copycat Starbucks Grilled Cheese Recipe

 

I haven’t been to Starbucks in probably 15 years, so I’m a little out of the loop when it comes to what they serve these days. Imagine my surprise when I discovered that they offer a grilled cheese sandwich, and that people have quite a lot of good things to say about it!

 As a fan of grilled cheese, I was intrigued. When I stumbled upon a copycat recipe, it sounded unusual enough to warrant a little kitchen experimentation. I gave it a try, and I couldn’t believe how good it was!

The secret is the outside of the bread. Rather than simply buttering it, you spread it with a mixture of softened butter, garlic powder, and Parmesan cheese. Genius! As the sandwich cooks, that mixture transforms the sourdough into a crunchy, golden, wonderfully flavorful crust. Inside, the cheddar and mozzarella melt into the sort of gooey, cheesy goodness that makes a grilled cheese sandwich worth eating in the first place.

 Naturally, I couldn’t resist tinkering with the original. When I make grilled cheese sandwiches, I find that shredded cheese works beautifully, especially when I stir in a little cottage cheese. I know, I know, cottage cheese in a grilled cheese sandwich might sound a little odd, but trust me on this one. It adds a lovely creaminess and makes a world of difference.

 And then there are the crispy bits of cheese that escape into the pan while the sandwich cooks. Don't you dare throw them away! They turn into little golden, crunchy morsels of cheesy deliciousness. In fact, I consider them a bonus feature.

 This is my adaptation of the Starbucks grilled cheese, and it was phenomenal. The sourdough is crisp and garlicky, the Parmesan adds a savory crunch, and the cheese filling is gloriously melty. It's the kind of sandwich that makes you wonder why you ever bothered with an ordinary grilled cheese.

 Whether you're making lunch for yourself or serving it alongside a bowl of tomato soup, this copycat Starbucks grilled cheese is well worth trying. You may never look at a plain buttered grilled cheese the same way again.

 Copycat Starbucks Grilled Cheese Recipe

4 slices sourdough bread

5 T. butter, softened

4 T. grated Parmesan cheese

½ t. garlic powder

½ c. shredded cheddar cheese

½ c. shredded mozzarella cheese

2 T. small-curd cottage cheese

 In a small bowl, combine the softened butter, Parmesan cheese, and garlic powder (or finely grated garlic). Stir until thoroughly blended into a spreadable paste.

 In a separate bowl, combine the shredded cheddar, mozzarella, and cottage cheese. Stir until evenly mixed.

 Spread the garlic-Parmesan butter generously over one side of each slice of sourdough bread. Place half of the cheese mixture on the unbuttered side of two slices. Top each with another slice of bread, buttered side facing outward.

 Heat a large nonstick skillet over low heat. Place the sandwiches in the skillet and cook for approximately 5 minutes per side, adjusting the heat as needed, until the bread is golden brown and crisp and the cheese filling has melted.

 Low and slow is the secret here. You want the cheese to melt before the bread becomes too dark.

 Some cheese may ooze out into the skillet as the sandwiches cook. Let it happen! Those escaped bits will turn into delicious, crispy cheese crusts. Carefully remove them with the sandwiches and serve them alongside.

 Transfer the sandwiches to a plate, cut each in half, and arrange the halves so that the melted cheese is visible. Serve hot while the crust is crunchy and the filling is gooey.

 Pattie's Tips

Use freshly shredded cheese. It gives you a lovely melting texture.

Don't skip the cottage cheese. It's my little addition, and I think it makes the filling even creamier.

Keep the heat low. A beautifully browned crust is wonderful; burnt Parmesan is not.

Save those crispy cheese bits. They're practically the cook's reward for making lunch.

 As an Amazon Associate I earn from qualifying purchases.

Butterscotch Pudding with Dark Rum

 

It’s rare that I make cooked pudding. For years I assumed it was fussy and time-consuming. Turns out it’s neither.

The other night I found myself wide awake at 4:30 in the morning with fifteen leftover egg yolks staring at me from the fridge (thanks to the chocolate feather cake). Three of them became butterscotch pudding. Standing at the stove stirring felt oddly soothing, and the first warm spoonful straight from the pan was pure comfort. The dark rum makes it especially good.

 Because this was so easy, I’m already dreaming up new flavors and toppings. 

Butterscotch Pudding

Serves 4

 ½ c. dark brown sugar

2 T. cornstarch

¼ t. kosher salt

2¼ c. whole milk

3 large egg yolks

3 T. unsalted butter (omit salt if using salted butter)

1½ T. dark rum

 Set a fine-mesh strainer (get this set, you’ll thank me later) over a medium bowl.

 In a medium saucepan, whisk together brown sugar, cornstarch, and salt. Slowly whisk in ⅓ cup of the milk until smooth, then whisk in the egg yolks and remaining milk.

Cook over medium heat, whisking often, 4–5 minutes until the mixture begins to thicken and bubble. Reduce heat to medium-low and stir constantly with a wooden spoon or spatula (scraping the sides and bottom) another 4–5 minutes, until the pudding is thick enough to form ribbons when drizzled.

 Remove from heat. Stir in butter and rum until fully melted and smooth.

 Strain into custard cups for a bit of old fashioned charm. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate at least 2 hours until set.

 Serve with a dollop of whipped cream and a sprinkle of cinnamon if desired.

 As an Amazon Associate I earn from qualifying purchases.

The Joy of Cookies by Chef Chang: A Must-Have Cookbook for Cookie Lovers

  

 When I first opened The Joy of Cookies, I was a little surprised to find the book begins with a lengthy introduction, an even lengthier Q&A section, followed by baking basics, followed by a section on cookie baking ingredients and equipment. While the information is genuinely helpful, I have to admit that when I crack open a specialty cookbook, I’m eager to dive straight into gorgeous food photography and irresistible recipes rather than 20+ pages of text. Yes, this is all valuable information, but not to everybody, so in my opinion, it belongs in the back.

Thankfully, once the recipes begin, this book truly shines.

 The chapters are cleverly organized by cookie style, making the book feel fun and approachable from the start. “Drop Everything and Bake These” focuses on drop cookies, while “The Bar Is High” features brownies and bars. “Bake Rattle and Roll” highlights rolled cookies, “Icing on the Cookie” covers frosted creations, and “Pipe Dreams” introduces recipes requiring piping techniques. There’s even “Art of the Cookie Sandwich” for filled sandwich cookies and “Some Like It Savory” for those looking beyond traditional desserts. 

 Each recipe includes a beautiful full-color photograph of the finished bake, along with ingredients, directions, yield, and especially useful storage information. I loved the inclusion of notes explaining which cookies store best at room temperature, which should be refrigerated, and how long they’ll stay fresh (though honestly, leftover cookies are rarely a problem in my house).

 What impressed me most was how approachable the recipes feel. The book strikes a thoughtful balance between simple, beginner-friendly bakes and more advanced recipes that encourage home bakers to expand their skills. Nothing feels intimidating or completely out of reach, even for someone without professional baking experience. 

 Another standout feature is the collection of fillings, frostings, glazes, ganache, pastry creams, meringues, and dipping icings included throughout the book. Having all of these staple recipes gathered in one place is incredibly convenient and saves the usual last-minute scramble to search online for the perfect frosting or filling recipe. 

 And then there’s the photography. Every image is warm, inviting, and beautifully styled, the kind of cookbook photography that immediately makes you want to head into the kitchen and start baking. 

As someone who considers cookies the ultimate comfort dessert, The Joy of Cookies  absolutely lives up to its name. It’s a cookbook I can easily see myself returning to again and again, whether I’m looking for a quick weekend bake or a more ambitious baking project.

 Whether you’re a beginner baker or someone hoping to expand your cookie repertoire, this is a delightful addition to any cookbook collection.

 You can order a copy here.

 As an Amazon Associate I earn from qualifying purchases.

Thanks to NetGalley, the author and publisher for providing me with an advanced digital copy in exchange for an honest review.

Chocolate Feather Cake: An Old Recipe Worth Rescuing

 

I don’t make angel food cake because I don’t like angel food cake, and yet, it appears that I have made an angel food cake. Let me explain.

As I mentioned a couple of weeks ago, I’ve been going through my old recipes. This is partly an exercise in organization and partly an archaeological dig into my own culinary past. One recipe I couldn’t find (and have been looking for for years) was for chocolate feather cake. It was a family friend’s iconic dessert. Anytime she was asked to bring a dessert to a gathering, this was what she brought. And it wasn’t just a recipe she had picked up somewhere along the way. It had been handed down to her by her mother-in-law, who had gotten it from her mother, so this is an old recipe with some history behind it. I had never actually eaten it.That seemed like a fairly significant omission, particularly since I was already in the midst of reliving the past one recipe card at a time. So when I finally found the recipe, I had to make it.

 There was just one little problem.

 Fifteen egg whites.

 Yes. Fifteen.

 Which means, of course, that there are also fifteen egg yolks sitting on your counter looking at you accusingly.

I managed to put those yolks to good use. They ended up in a meatball pasta dish, chicken à la King, and a swoonably delicious butterscotch pudding. The remaining yolks got a little salt, a good whisking, and a trip to the freezer to think about what they might become when I get around to them.

And then there was the cake.

 Despite my general lack of enthusiasm for angel food cake, I have to admit that this one is delicious. It is light and spongy, certainly, but the chocolate is intense enough to make you forget that you are, essentially, eating a very tall chocolate cloud.

 The recipe card I uncovered is heavily stained, slightly foxed, and has those wonderful crimped edges that immediately tell you it has been around for a while. Someone wrote on the card that the cake freezes beautifully and retains its texture when thawed.

 I believe it.

 And while I still wouldn’t exactly say that I’ve become an angel food cake convert, I understand now why this particular cake was so beloved. Sometimes the old recipes know what they’re doing.Chocolate Feather Cake

 This makes one tall cake in a 10-inch tube pan, about 4 inches deep.

2 c. sugar, divided
1½ c. cake flour
⅔ c. unsweetened cocoa powder
15 large egg whites, at room temperature*
1½ t. vanilla extract
⅔ t. salt
1½ t. cream of tartar

 Preheat the oven to 300°F.

 Combine 1 cup of the sugar with the cake flour and cocoa powder. Sift the mixture together three or four times. Yes, three or four times. This is one of those old recipes that is not interested in your impatience.

 In a large, impeccably clean mixing bowl, beat the egg whites with the vanilla, salt, and cream of tartar until foamy.

Gradually add the remaining 1 cup of sugar while continuing to beat. Keep beating until the meringue is very stiff—stiff enough that you can turn the bowl upside down without the contents making a break for freedom.

 Sift the flour-and-cocoa mixture over the meringue in several additions, gently folding after each addition. Be careful not to overmix; the whole point here is to preserve as much of that lovely air as possible.

 Spoon the batter into an ungreased 10-inch tube pan.

 Bake at 300°F for 30 minutes. Increase the oven temperature to 350°F and continue baking for another 30 minutes. Check the cake with a cake tester or toothpick. It may need another 10–15 minutes. The tester should come out almost clean, with perhaps a few moist crumbs.

 Immediately invert the pan onto a bottle or cooling rack and allow the cake to hang upside down until completely cool.

 This keeps the cake from collapsing.

Once completely cool, run a thin knife around the edges and tube of the pan to release the cake.

 And there you have it: a very tall, very chocolaty, very feather-light cake that I apparently made despite not liking angel food cake.

I suppose there are worse things that could happen when cleaning out an old recipe box.

 *A word about those 15 egg whites: Get yourself an egg separator. I recommend this one. It makes the job ridiculously simple and quick as a flash, and I suspect you’re going to discover plenty of uses for it in the future. It separates eggs magnificently.

As an Amazon Associate I earn from qualifying purchases.