Holiday giving: cooking and crafting

Knowing that I would be in need of something thoughtful for either a little hostess gift or a small token of friendship over the holidays, I was excited when I found a delicious sounding recipe for bacon jam in the December issue of Martha Stewart. As a friend of mine says "everything tastes better with bacon on it," so I was all in for this recipe. With the purchase of some Ball jars, some cute labels and other packaging, I was able to put together a dozen gifts as well as keep some of the bacon jam for my family!

My craft table (aka dining room table) has been full of my latest project, felted sweater wreath ornaments and they seemed the perfect accompaniment to the bacon jam gift.

Gotta love pinterest, I found some great freebie down loads for the labels and recipe cards.

  So far my little goodie has been a hit with my lovely friends and hosts. 

Give the bacon jam a try, yummy on a crusty baguette or as a dip for veggies and breadsticks, 

you won't be disappointed!

I wish all of you a wonderful holiday enjoyed with family and friends. Thanks for your visits, comments and support, it means the world to me. 

I am signing off to go and enjoy this time myself and will be back after the new year.

--------------Cathy--------------

Facebook    Pinterest    Instagram    Twitter

Does your room need a “prescription” for a change of decor, function or design?  I would love to work with you to help your room "feel better."  

Contact me for more information about my design services.

Week-end entertaining & a recipe

Since we had a table set up for 19 at Thanksgiving, my husband decided that we should make use of it again and invite some friends for dinner. So we spent Saturday in the kitchen and last night shared a delightful evening with a group of 20. 

My CSIL has inspired me countless times with her thoughts on entertaining in your home: Invite your friends and when they ask what they can bring, tell them "nothing, just yourselves." Provide everything and treat your guests to a special time. We planned our Sunday Dinner with that in mind.

Two kinds of lasagna, a couple of salads, home made bread, lemon cake for dessert and a simple table set for the whole group and I believe we hit the mark. As a nod to the Thanksgiving act of saying what you are thankful for, we asked everyone to share a little known fact about themselves before dinner, what a hoot! Even the kids shared a tid-bit or two.

 After dinner, once the kids moved on to do whatever it is that teenagers do, one of our guests built upon the sharing concept and asked each of us to share the story of our first ever kiss, I have not laughed that hard in ages! 

The take away? If you have been contemplating hosting some friends, just do it, you will be so glad you did. 

To quote my CSIL "it's not the size of your house or the number of available chairs, it's how you make people feel." I am pretty sure our guests, including the teens, left with a smile on their faces.

And that recipe I promised?

Mushroom Lasagna, an Ina Garten recipe shared at Smitten Kitchen.

 Oh my goodness was it delicious and can I tell you, when a 14 year old boy asks if he can have 3rds, I know the dish is a winner!!!!

 Smitten Kitchen

What is your philosophy on entertaining? We all love a good tip so please share!

Does your room need a “prescription” for a change of decor, function or design? If so please contact me, I would love to help your room feel better with a Room Rx.

Gim's Swedish Pepparkakor

My Grandmother Gim, was the daughter of Swedish immigrants. My brother and I adored her and as her only grandchildren, who she lived halfway across the country from, she spoiled us rotten. One of my favorite treats were her Swedish spice cookies or Pepparkakor.  Traditionally these cookies were served during the holidays and cut in classic shapes, but Gim knew how much we loved them and would make them when-ever we visited, cutting them into hearts at Valentines Day, hens and chicks at Easter or just the traditional 8 petaled flower.

 The cookie is thin and crispy and was a labor of love for Gim, especially as she got older and her hands were riddled with arthritis. They must be rolled quite thin and at first the dough is very stiff. What I love about Pepparkakor is that they are simple, not decorated, not an overtly sweet nor heavy cookie, perfect for a quick sweet with a cup of coffee or glass of milk. The tradition of baking the Pepparkakor each Christmas is now carried on by me and I know my kids enjoy the cookies as much as I do. The other night as I was making them, even though there were projects to be finished and tests to study for, the kids were hanging out in the kitchen helping me roll and cut and sneaking bits of dough...

If you have shopped at Ikea, no doubt you have seen and maybe even purchased a tin of Pepperkakor cookies, but to me these don't hold a candle to Gim's tasty, homemade version, so today I am sharing her recipe with you.

(Dancing across the linen runner are little jultomte  or Swedish "elves" associated with Christmas.)

Here is her recipe, in her words, lovingly shared with me forever ago, by my Mom:

Gim's Swedish Pepparkakor

Ingredients:

1/2 C unsalted butter

1/2 C light brown sugar

1/2 C dark Karo syrup

1 egg yolk

1/2 tsp ground cloves

1/4 tsp ground allspice

1 tsp cinnamon

Boil sugar, syrup, butter and spices. Let cool - beat in egg yolk and 1/2 tsp baking soda dissolved in 1 tbsp warm water.  Add enough flour to make stiff for rolling (2 1/4 - 2 1/2 C)

Roll out VERY thin and cut with Christmas cutters.

Line baking sheets with foil and bake on 3rd shelf at  

350 degrees - 5 minutes or so, until golden.

Watch carefully.

I hope you'll give these special cookies a try and that you enjoy them as much as I do. Do let me know.  Gim's recipe for Swedish meatballs is a keeper too, I shared it here last year.

Just for fun, I thought I would share a picture from years back of Gim and I....

She was a special and talented lady who taught me many things, but those are stories for another time.

I am signing off for a few days to enjoy the fruits of my labors and the festivities of the season with both family and friends.  I wish all of you a wonderful holiday. Thanks for stopping by Room Rx and sharing your time with me, it is a wonderful gift!

God Jul!

(Swedish for Merry Christmas)

Does your room need a “prescription” for a change of decor, function or design? 

If so please contact me, I would love to help your room feel better with a Design Concept Board or a complete Room Rx.

Thankful

I want to wish each and every one of you a wonderful, family, friends and laughter filled Thanksgiving. Among my many blessings I feel fortunate that each of you stops by to visit Room Rx. Through your comments and emails, I feel I have made some lovely new friends and for that I am thankful.

 

Mary Kate McDevitt

 

Today I have a recipe for you....yesterday I shared my book group table setting for our monthly meeting, which I hosted.  We are a small group and our book selections and gatherings are pretty loose, but no matter what, a simple meal and some great conversation are part of every meeting. Comfort food is always on the menu and my dish of choice was a Chicken Pot Pie,  a recipe a friend shared long ago, which is now a family favorite. I thought you all would enjoy this recipe, because not only is this great with chicken,  it is a wonderful way to use your left over Thanksgiving turkey.

 

 photo via My Recipes

CHICKEN POT PIE

(Serves 4)

· 1 Small Onion, minced

· 1 Stalk Celery, minced (I substitute red pepper)

· 2 Zucchini, minced

· 1-2 Carrots, minced

· 2 TBSP Parsley

· 1 1/4 TSP Sage

· 1 TBSP Tarragon, scant

· 6 TBSP Margarine

· 1/4 Cup & 2 TBSP Flour

· 1 3/4 Cups Chicken Stock

· 3/4 Cup Heavy Cream ( I use 1/2 & 1/2 or a combo of cream and skim milk)

· 3/4 TSP Lemon Juice

· 2 Cups Cooked Chicken or Turkey

· Fresh ground Pepper to taste

  Prepared Pie Crust (make your own or use a store bought crust)

Pre-heat oven to 425 degrees. Melt butter over medium heat. Sauté vegetables for 5 minutes. Add herbs, sauté additional 5 minutes. Stir in flour and cook until it bubbles. Gradually add chicken stock, stirring. Add cream, bring to boil, stirring; lower heat, simmer 1 minute. Season, add chicken and lemon juice. (Can be made 1 day ahead.) Put mixture in pie shell, cover with top shell and bake in pre-heated oven for 10 minutes. Reduce heat to 350 degrees and bake for 35 more minutes. Let cool and serve.

Enjoy!  Let me know if you try it....  Happy Thanksgiving friends!

Does your room need a “prescription” for a change of decor, function or design? 

If so please contact me, I would love to help your room feel better with a Design Concept Board or a complete Room Rx.

4th of July and pie

My 4th of July holiday week-end started early with the arrival of my 13 year old niece and her friend on Wednesday. Madison is a great place to be in the Summer with so many fun things to do and experience. In trying to be a good host, I have had the kids all over town doing everything from Concerts on the Square and Kayaking on Lake Wingra to picking strawberries.  So my apologies for today's "light" post and lack of a "Fresh Fabrics Friday" feature.  I need to get my fanny in gear and find a strawberry rhubarb pie recipe before those berries rot on my dining room table (though with 5 kids grazing on them, it is more likely they will disappear before I get the pie made) or I am too exhausted from playing tour guide to make it! Teenagers with their silliness and energy can really wear a girl out!

My Recipes

Whatever your holiday week-end plans may be, I hope you enjoy them. Here's to family, friends and good times!  Thanks for stopping by, I'll see you back here on Tuesday. 

Does your room need a “prescription” for a change of decor, function or design? 

If so please contact me, I would love to help your room feel better with a Room Rx!

Yummy: Rhubarb Strussel Cupcakes

A friend of mine recently told me about Sweet Paul Magazine, the e-magazine created by stylist Paul Lowe, author of the food and craft blog Sweet paul.  The Summer 2011 issue came out last week and is full of delicious recipes, clever projects and beautiful, well styled photos.  A quick peruse turned up a recipe for Rhubarb Strussel Cupcakes  which was quite timely as I had just picked up our farm share box containing a big bunch of rhubarb. The ingredients were pretty basic and I had them on hand so I whipped up a batch and let me tell you, they were yummy!  Too bad I'm a bad blogger and did not set up a cleverly styled photo shoot of these goodies..... you'll have to rely on Sweet Paul's talent for that, but trust me when I tell you this is a recipe worth trying!

With so many web based magazines and blogs out there these days, it's difficult to decide which ones are worth reading.  I highly recommend that you give both Paul's magazine and his blog a look, they are fresh and delightful and the photos alone are worth checking out.  Maybe you can read them while munching on a Rhubarb Strussel cupcake...

Does your room need a “prescription” for a change of decor, function or design? 

If so please contact me, I would love to help your room feel better with a Room Rx!

Holiday Prep and a Swedish Smorgasbord

Swedish Interior Design

Anne's Food

This week, as is true of many of you, I will be engrossed in the last minute preparations for our holiday festivities.  In my family, one of my favorite traditions is our Christmas Eve Swedish Smorgasbord.  This year my brother and his kids will be joining us to celebrate Christmas Eve and enjoy all of the delights of the smorgasbord.
The recipes have been unearthed, the grocery shopping is done and I am now off to make my grandmother's Swedish meatballs, Pepperkakor cookies and few other goodies.  As the week progresses and my load lightens, I will share a couple of these sentimental recipes.  In the meantime, enjoy the images above and if you want to know a little more about the Christmas Eve Smorgasbord, this is a little history and  here is a suggested menu.