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Our daughter's wedding day was supposed to be Saturday, June 19, 2010. Three weeks ago she cancelled it. This is a difficult and momentous decision, especially since everything for the St. James Hotel reception was paid for already and the cancellation date long past. But—as the saying goes—better late than never.
Kindly close the curtain for a time as she copes with the inevitable mixed emotions and practical considerations. Finally she decided that since it was so late in the game and many people were coming from afar—some with tickets and reservations in place—she would throw a wonderful family/friends/reunion party. What a fabulous way to make lemonade from the lemons.
Do I have my hands full? Our part of the bed and breakfast we run (the back third of the house, upstairs and down) is being completely refurbished and the workers are running behind schedule (imagine!) We will have all our children and grandchildren in town for five days, as well as many other relatives and friends. There are several events planned for the week including a Twins game, a wine-tasting, a no-groom’s dinner, the dinner-dance on Saturday night and a two-seating brunch on Sunday. There will be 5 children under 6 and a lot of meals to figure out.
Since I am known for loving to cook, there’s no easy way out of this—I’m going to have to do some serious cooking. Things that can be made ahead are already snug in my freezer—dozens of cookies (aren’t Grandmas known for the perpetual cookie jar?), a few casseroles, hamburger patties, hot dogs, buns, and frozen lemonade concentrate. I am thinking picnics in our wonderful Red Wing parks where the children can run and play on the playground equipment.
Another thing moms and grandmas are known for are the family’s favorites. Since my children all live a long way away, they are not home often—so I always try to make each one’s favorite when they arrive. I have come up with a lot of favorites, but I still will make the wonderful Peanut Butter/Chocolate cake made famous by Marie Michel owner of the former Oar d’oeuvre restaurant (now the Brickhouse). I want to put some “brunch-y” dishes in the freezer, too—as times for these meals must be flexible and I like to make things that work for breakfast, lunch or supper.
Here is the cake recipe which I found in an old Bon Appetit magazine (1991) but I think is the same as Marie’s. Also a delicious quiche which will fit in any of the above times or even as a snack.
Peanut Butter Cake with Chocolate-Peanut Butter Icing
1 18.25-ounce package yellow cake mix (I use Duncan Hines classic yellow cake)
2 ½ cups creamy peanut butter (do not use old-fashioned or freshly ground)
¾ cup chocolate syrup
8 ounces semisweet chocolate
1 cup powdered sugar
¼ cup milk
Chopped peanuts
Preheat oven to 350 deg. Grease and flour (or spray with vegetable spray) 2 nine-inch cake pans. Prepare cake according to package directions, beating in ½ cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.
Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 ½ cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts.
Speedy Spinach Quiche
1 Tbsp. butter
1 onion, chopped
½ of a 10-oz. pkg. frozen chopped spinach, thawed, drained well
1 9-inch refrigerated ready piecrust (1/2 box)
1 tsp. flour
½ cup (2 ounces) grated Monterey Jack cheese
½ cup (2 ounces) grated Pecorino-Romano cheese (can use Parmesan)
4 eggs
½ cup lowfat cottage cheese
¾ cup half and half
½ tsp. salt
¼ tsp. pepper
1/8 tsp ground nutmeg
1/8 tsp. dried dillweed
Melt butter in heavy medium skillet over medium-high heat. Add onion and saute until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly. Preheat oven to 375 degrees. Dust 1 side of crust with flour. Transfer to 9-inch pie pan, floured side down. Press into pan, sealing any cracks. Flute edges. Sprinkle both hard cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, half and half, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
Kindly close the curtain for a time as she copes with the inevitable mixed emotions and practical considerations. Finally she decided that since it was so late in the game and many people were coming from afar—some with tickets and reservations in place—she would throw a wonderful family/friends/reunion party. What a fabulous way to make lemonade from the lemons.
Do I have my hands full? Our part of the bed and breakfast we run (the back third of the house, upstairs and down) is being completely refurbished and the workers are running behind schedule (imagine!) We will have all our children and grandchildren in town for five days, as well as many other relatives and friends. There are several events planned for the week including a Twins game, a wine-tasting, a no-groom’s dinner, the dinner-dance on Saturday night and a two-seating brunch on Sunday. There will be 5 children under 6 and a lot of meals to figure out.
Since I am known for loving to cook, there’s no easy way out of this—I’m going to have to do some serious cooking. Things that can be made ahead are already snug in my freezer—dozens of cookies (aren’t Grandmas known for the perpetual cookie jar?), a few casseroles, hamburger patties, hot dogs, buns, and frozen lemonade concentrate. I am thinking picnics in our wonderful Red Wing parks where the children can run and play on the playground equipment.
Another thing moms and grandmas are known for are the family’s favorites. Since my children all live a long way away, they are not home often—so I always try to make each one’s favorite when they arrive. I have come up with a lot of favorites, but I still will make the wonderful Peanut Butter/Chocolate cake made famous by Marie Michel owner of the former Oar d’oeuvre restaurant (now the Brickhouse). I want to put some “brunch-y” dishes in the freezer, too—as times for these meals must be flexible and I like to make things that work for breakfast, lunch or supper.
Here is the cake recipe which I found in an old Bon Appetit magazine (1991) but I think is the same as Marie’s. Also a delicious quiche which will fit in any of the above times or even as a snack.
Peanut Butter Cake with Chocolate-Peanut Butter Icing
1 18.25-ounce package yellow cake mix (I use Duncan Hines classic yellow cake)
2 ½ cups creamy peanut butter (do not use old-fashioned or freshly ground)
¾ cup chocolate syrup
8 ounces semisweet chocolate
1 cup powdered sugar
¼ cup milk
Chopped peanuts
Preheat oven to 350 deg. Grease and flour (or spray with vegetable spray) 2 nine-inch cake pans. Prepare cake according to package directions, beating in ½ cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.
Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 ½ cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts.
Speedy Spinach Quiche
1 Tbsp. butter
1 onion, chopped
½ of a 10-oz. pkg. frozen chopped spinach, thawed, drained well
1 9-inch refrigerated ready piecrust (1/2 box)
1 tsp. flour
½ cup (2 ounces) grated Monterey Jack cheese
½ cup (2 ounces) grated Pecorino-Romano cheese (can use Parmesan)
4 eggs
½ cup lowfat cottage cheese
¾ cup half and half
½ tsp. salt
¼ tsp. pepper
1/8 tsp ground nutmeg
1/8 tsp. dried dillweed
Melt butter in heavy medium skillet over medium-high heat. Add onion and saute until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly. Preheat oven to 375 degrees. Dust 1 side of crust with flour. Transfer to 9-inch pie pan, floured side down. Press into pan, sealing any cracks. Flute edges. Sprinkle both hard cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, half and half, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
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