Holidays – DAGNY | the g is silent but I am not

Sunny Summer Solstice

Published on June 26, 2023 by Dagny

History of Summer Solstice

Summer Solstice is also known as Midsummer and falls on the longest day of the year. It is the 2nd of the 4 Roman sun festivals (Spring Equinox, Summer Solstice, Autumn Equinox, and Winter Solstice). After the Summer Solstice, nights will grow slowly longer until it culminates in the Winter Solstice at Yule. This festival is about light, fire, and the sun. It’s about celebrating what you have right now, the long summer days and the warm sun.

Midsummer is the day that the Holly King defeats the Oak King and rules the darker half of the year. Together they represent balance and the constant battle between light and dark. This is also the time of year that the goddess transitions from maiden to mother, which can be seen in the growing crops and the abundance of the earth.

It’s said that the faeries roam the earth on Midsummer (which you can see in the classic Shakespeare play, A Midsummer Night’s Dream.)

Traditional Celebrations

There’s very little documented history about the celebration of Midsummer in early history, at least not from primary sources. Midsummer was a day to celebrate the sun and the light and warmth it brings. Bonfires were lit to ward off spirits and faeries. Straw wheels were lit on fire and rolled down the hill for good luck with the harvest. Coins were thrown in the holy wells and trees near water were decorated with ribbons. There was feasting and dancing to celebrate the sun before it slowly faded.

Summer Solstice Today

Celebrate by enjoying the sun and making seasonal food and drinks like sun tea, honey and lavender cakes, lemon and citrus, chamomile, basil, mint, watermelon, stone fruit, strawberries, cucumber and fresh cheese. Leave a little offering from your feast out for the faeries, they can be pretty mischievous if you forget them. Decorate with seasonal flowers and colors and items from summer. Sunflowers, wildflowers, lavender, sea shells, river rocks, greenery cut from your yard and lots of candles. If it’s not too hot light a big fire, if you don’t have a place for that light candles. Toss coins in a local fountain, skip stones on a lake, make faerie houses with mushrooms and moss and bark, make natural bird feeders with orange peel cups, peanut butter and birdseed.

https://www.goddessandgreenman.co.uk/litha

Setting My Intentions

I started the morning with some chamomile tea and honey, stirring clockwise to bring all the warm feelings and protection to me. I used my new electric kettle which I love. There’s something so old about it. I picked the flat black and copper one because it looked like cast iron and reminded me of something that would hang over a fire. It seriously brings me joy each time I use it. If I can just talk about that for a minute.

Sorry – side tangent. Don’t just buy anything just to fill the need. Take a minute to find something that brings you joy. So every time you boil water, or measure an ingredient, or plant a flower the tool you are using is something that contributes to the joy of the task.

While I sipped my tea I set my intentions and lit some incense and a candle and marked the four elements with selenite, salt and dried rose petals from the rose bush my daughter-in-law got me for mother’s day (earth/north), candle (fire/south), incense (air/east), a bottle of water charged in the full moon (water/west). I added the clear quartz in the middle to amplify any energy I raised and it’s sitting in a little votive my daughter-in-law made (Foxfire Farm Pottery). For whatever reason focusing on the elements clears my head and grounds me. It makes me feel connected to the earth and to my ancestors.

Then I put on a simmer pot of lime from my tree (purification), rose petals (love, psychic awareness, protection) and lavender (healing) from my yard, and some of the chamomile (love and purification).

Cocktails to Start Things Off

Ok I’m super excited about this new book. I was listening to the podcast “Seeking Witchcraft” the February 22, 2023 episode and the host Ashley was speaking with author Julia Halina Hadas whose next book Moon, Magic, Mixology was just coming out, but she was also talking about her previous book Witchcraft Mixology. It sounded amazing so I downloaded both the ebooks. (Another side tangent – I love ebooks. You can search for words, click for definitions, highlight and bookmark and your entire library goes with you every time. I use the Barnes & Noble nook app on my iPad). This book is organized by seasons and has correspondences for everything. Fruits, herbs, astrology, tarot, crystals everything and it all connects back to the drinks. I mean aren’t cocktails just potions!? So with that, I found one in the summer section that spoke to me.

Purifying Vodka Collins

Energies – purification, longevity, peace

1 fresh sage leaf – I forgot the sage

1 ounce lavender chamomile syrup – I used lavender from my yard, to make it put 1 tablespoon dried lavender and 1 tablespoon dried chamomile in a mug or something that can withstand boiling water. Pour 1/2 cup boiling water over the flowers (yes I used my awesome tea kettle again) let it steep for 5 min. Then add 1/2 cup brown or cane sugar. Stir until the sugar is melted and store in the fridge for several hours. Then strain the solids out and store the syrup in a pretty bottle or little pitcher.

1 ounce lemon juice

1 1/2 ounces vodka – I used my favorite Effen Cucumber vodka but the recipe calls for plain vodka

2 ounces club soda

Stir everything together and serve in a pretty glass

Making the Meal

Using ingredients that are in season for where I live I made a light fresh summer dinner.

Bruschetta with homemade ricotta cheese, fresh peaches, prosciutto and green onion

Bread of choice – 1 loaf made 8 slices – freshly baked and sliced. I cheated and used a sour dough from Publix that just needed to finish baking in the oven for 10 minutes. I’m not a bread baker. Kneading and rising is not my thing.

Olive oil – drizzled on the bread and then again on the top just before serving

Ricotta cheese – made 2 cups – the easiest thing ever. Bring 1/2 gallon of whole milk to 200 on the stove top. Don’t let it boil. It should just start to get foamy on top. Add 1/3 cup fresh lemon juice. I use a bottled organic lemon juice. Remove the pan from the heat and let sit for 10 minutes. Then using a slotted spoon scoop out the curds into a mesh strainer or cheese cloth to drain more of the liquid out. You can use it immediately or refrigerate and let drain longer. Salt to taste. One really important note, you can’t use ultra pasteurized milk it won’t curdle. Most organic milks are ultra pasteurized so either get milk directly from a local farm or buy the basic store brand, just make sure it just says pasteurized not ultra pasteurized.

Fresh peaches – 2 peaches sliced thin

Prosciutto – 8 slices sliced into ribbons to make it easier to eat

Green onion – 2 stalks snipped with kitchen shears

Slice the bread, drizzle with olive oil, spread on the ricotta cheese, add the prosciutto ribbons and sliced peaches, top with green onion. Drizzle with more olive oil and fresh cracked pepper. Makes 8 bruschetta

This is what the milk will look like and the curds.

Fresh, raw summer corn with crumbled cheese, avocado, green onion, and grated red onion

Corn on the cob – 8 ears raw, kernels removed
Queso fresco cheese – 1/2 wheel, crumbled
Avocado – diced
Green onion – 2 stalks snipped with kitchen shears
Red onion – 1/2 a medium onion grated on a cheese grater
Dressing – 1 cup sour cream, 1/2 cup creama, 1 lime zest and juice, honey, onion powder, garlic powder, sweet paprika to taste

Mix everything together and chill until ready to serve

Salad with chicken, peaches, watermelon, cucumber, feta cheese, and sunflower seeds

Romain lettuce – 2 hearts, chopped
Rotisserie chicken – remove the meat, leave the skin and bones
Peaches – 2 diced
Watermelon – 2 cups, cubed
Cucumber – 1/2 cucumber chopped -I like the English cucumbers their skins are thinner and less bitter and they have less water
Feta cheese – 1/2 block crumbled
Sunflower seeds – shelled, roasted and salted

Starting with the romaine on a platter, layer the chicken, peaches, watermelon, cucumber, feta and sunflower seeds. Dress with a light dressing (I used Panera’s Fiji Apple) or oil and vinegar.

Honey lemon poppy seed cake with fresh whipped cream and strawberries

Trader Joe’s meyer lemon cake mix – prepared according to the package but replace the water with fresh lemon juice and add poppy seeds. I added honey to the glaze and used lemon juice instead of milk.

Strawberries – I usually slice them and toss them with a little brown sugar if they aren’t sweet enough and a pinch of salt

Fresh whipped cream – 1 pint heavy whipping cream, powdered sugar to taste (maybe 1/2 – 1 cup), 1 tablespoon vanilla. Whipped until soft peaks form

Thanks PP for the flower crowns.

Celebrating the First Signs of Spring

Published on February 15, 2023February 17, 2023 by Dagny

Disclaimer – I am by no means an expert. I have read lots of books and lots of articles online, watched lots of YouTube channels and follow lots of Instagram pages. This is what I’ve garnered from that research. There are many different takes on many different aspects of the ancient ways. This is mine. I am just sharing what I do.

History

Imbolc is the first of the four seasonal fire festivals (Imbolc, Beltane, Lughnasadh, Samhain) of the ancient Celtic people of Great Britain. It was first referenced thousands of years ago and has been referenced many times in ancient Irish literature. Some of the megalithic monuments still found in the UK align with the sunrise for Imbolc and Samhain. This festival is halfway between the Winter Solstice and the Spring Equinox. The festival is the celebration of the beginning of spring and the lambing season.

After a long winter when the stored meat and vegetables were all but gone, the sheep, being pregnant would have milk. It was important to the farmers that the lambs be born first before the calves because the lambs could survive on the sparse vegetation. It was not only a time to celebrate for the milk but the first signs of the sun returning. The festival paid close attention to the weather as well. They believed the Cailleach, a divine old woman associated with the weather, gathered her firewood for the remaining winter. If the weather is cloudy the winter will soon be over so she doesn’t need to gather wood and stayed inside. If the weather is sunny she is out gathering more wood for the longer winter. The same folklore was told about her associated animal the badger. This custom was brought over with immigrants and adapted to the American groundhog.

It’s not clear what exactly Imbolc means but most assume it’s from the old Irish Imbolc meaning in the belly.

Brigid was a triple goddess and a member of the Tuatha De’ Danann and the daughter of the Dagda and wife of Bres. She is the goddess of the hearth and smith craft, poetry, medicine, arts, livestock, sacred wells, serpents, fertility, the light half of the year and early spring.

Correspondences

Plants and Herbs |
Pine – longevity and good fortune
Cedar – healing, cleansing, protection and strength
Cinnamon – protectin, abundance, healint and attraction
Cloves – banishing evil, clarity, protectin, love and money
Bay – prophectic dreaming, wards off negative energy and psychic ability

Foods | that would have been available in early spring, dairy from the sheep, lamb, seeds stored from the fall harvest, foods that had been dried to preserve it, and vegetables that could be grown in early spring or could be stored all winter.
Dairy – milk, butter, cream, fresh cheeses
Lamb
Seeds
Dried Foods – dried fruits, oatmeal, soda bread
Onions
Potatoes – colcannon

Old Customs

Brigid dolls were made from corn husks and people made beds for Brigid hoping she would stop and rest at their house on her journey. As the goddess of the hearth families would smooth over the ashes in the hearth and look in the morning to see if there were symbols or signs that Brigid had visited.

Brigid’s crosses are rushes woven into a four-armed cross and hung over doors, windows and stables to welcome Brigid and for protection against fire, lighting, illness and evil spirits. They are usually left until the next Imbolc. Here’s a link to a YouTube channel on how to make one. It was a little tricky but once you get started it goes pretty quickly. I used sheaf’s of wheat that I got from a craft store. But next time I’m going to try to gather something naturally. I think pine needles would work. Here’s a picture of the one I made last year. It was pretty small.

New Customs

Ideas for meals | scones or soda bread with dried fruits, colcannon, root vegetables, seeds added to baked goods or salads, and anything made with milk like ricotta cheese, yogurt, whipped cream, or butter.

Ideas for crafts | making candles, or fresh churned butter, bird feeders made from oranges, peanut butter and bird seed

Ideas for celebrating | enjoy a bonfire or light a bunch of candles, throw coins in a local pond or fountain, spring cleaning, set goals and intentions for the year

To be sure to have intention with what I was doing I lit a candle in a bowl of flowers as a nod to a body of water and cleansed the kitchen with incense.

I made a salad with roasted beets, oranges, sheep’s milk feta cheese, spring peas, green onion, and avocado. I wanted to bake fresh bread but baking bread is not my thing. The kneading the waiting. Yeah not my thing. So I took a tube of Pillsbury French bread, cut it lengthwise into 3 and braided it. Oiled a sheet pan with olive oil then the dough and sprinkled it with coarse salt and pepper. Baked according to the package. I made fresh herb butter to go with it.

That morning I made myself a cup of Earl Gray tea my daughter-in-law brought me from Scotland with honey, lit a candle I had made with lavender and daisies from my yard and enjoyed the tea from my porch. It just took a few minutes to make that morning a little special.

I brought the little bouquet and a candle to the office to remind me what day it was and to help focus on the season.

Bonfires for the New Year

Published on February 13, 2023February 19, 2023 by Dagny

For the upcoming new year I bundled rosemary for purification and protection, thyme for healing, cinnamon stick for success, and orange for divination, happiness and love. We wrote our hopes for the new year on a little piece of paper and tucked it into the bundle then burned them in the new year fire. It smelled lovely.

I didn’t realize you could make a candle just using oil. Any oil. We made Yule candles with jars filled with evergreens, berries, pinecones, and mushrooms we gathered in the woods. Added some citrus slices. I took the tip off of a lemon and slipped a little piece of cotton wick into a slit in the lemon. Filled the jar with olive oil because that’s what was on hand. The wick’s crackled nicely because of the moisture from the lemons. I’ve also seen people just fill an orange peel with oil to burn. I’m a little afraid that would tip over easily and make a mess. But it looks pretty and smells great.

For New Years Eve I took 12 gold candles and placed them on 12 coins for good luck for the next 12 months. At midnight our granddaughter blew out each of the candles one at a time. Once again I had rosemary, thyme, cinnamon and orange. I found this custom by reading through all the customs from different countries. I picked the one that resonated with me.

For a little bonus here’s the info for a New Year’s Spell Jar from @LosilleWitch on Instagram. They have lots of posts with spell jars and rituals for the holidays.

Making Yule Cookies with Intention

Published on February 10, 2023February 17, 2023 by Dagny

In my attempt to put intention into everything holiday instead of just going through the motions of baking all day. I chose to put on a pot (it’s a cauldron – I love them and have quite a few) with oranges (love, happiness and creativity), cloves (to ward against negative energy) and cinnamon (healing, love, protection). I lit a candle I made and put on my iTunes holiday playlist. Now that the scene is set, lets get baking.

I love to use the same cookie dough base and change it up. I have a really good chocolate chip dough that I started using when I was a kid baking with my Memaw, Pat Moyer. Her recipe was the recipe on the Nestle chocolate chip bag. I’ve tweaked it over the years. You’ll notice I use coarse kosher salt. I think it makes a huge difference. You actually taste a hint of the salt with each bite. I don’t even have regular table salt in the house. I use the coarse salt for everything.

My Basic Chocolate Chip Cookie Recipe

2 1/4 cups all purpose flour
1 teaspoon coarse kosher salt
1 teaspoon baking soda
1 stick of butter flavored Crisco (1 cup)
1 cup brown sugar – packed
1/2 cup white sugar
2 eggs
1 teaspoon vanilla (or 2)
1/2 bag of Ghirardelli bittersweet chocolate chips

Makes about 3 dozen cookies

Preheat the oven to 375 and line a cookie sheet with a silpat
In a stand mixer or with a hand mixer cream the Crisco and the sugars until smooth
Add in the eggs and vanilla
In a separate bowl combine the flour, salt and baking soda
Slowly add the flour mixture to the sugar mixture until well combined
Stir in the chocolate chips
Put spoonfuls of dough on the sheet, 12 per sheet
Bake 12 minutes at 375. They should be lightly golden brown.
Let cool at least a minute then move to a rack to cool completely.

My Basic Shortbread Cookie Recipe

3 sticks unsalted butter; room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt

Makes about 4 dozen cookies

Preheat over to 350 and line a cookie sheet with a silpat
Cream butter and sugar until combined and add vanilla
Combine the flour and salt then add to the butter and sugar mixture
Mix until it forms a ball; turn out onto a floured surface and roll into a log
Wrap the log into piece of parchment paper and refrigerate for 30 minutes
Slice pieces of dough and place 12 on the cookie sheet
Bake for 20-25 minutes at 350 until lightly golden on just the edges

Ginger Molasses Cookie Recipe

3/4 stick of butter flavored Crisco
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon course salt
1/4 cup course raw sugar

Makes about 3 dozen cookies

Preheat oven to 375 and line a cookie sheet with a silpat or parchment paper
Cream the Crisco and the sugar
Add the egg and molasses; beat until well blended
Combine the flour, baking soda, all the spices and the salt
Add the flour mixture to the sugar mixture and mix until blended
Place the dough on a piece of parchment paper and form into a disk
Wrap and refrigerate for 1 hour
Roll dough into balls and then into the coarse raw sugar and place on prepared sheet
Bake at 375 for 8-10 minutes
Let cool before removing from the pan

Now for the Tweaking

I almost always add 2 tablespoons of instant coffee to my chocolate chip cookies.
For the shortbread cookies I almost always add something on top, sprinkles that can be baked or coarse sugar to give them texture.

For the cookies this time here’s what I did.

Starting at the bottom of the plate with the green, white and red nonpareil cookies –

Brown Sugar Shortbread with holiday nonpareils | subbed the white sugar for packed brown sugar and added the nonpareils before baking.

Ginger Molasses Cookies | used white coarse decorating sugar to roll them in instead of raw just to give them a little extra sparkle.

Coffee Chocolate Chip Cookies | added the 2 teaspoons of instant coffee to the flour mixture.

Figgy Pudding Bars | Every year I try to figure out a way to make fruitcake (our version of figgy pudding) something enjoyable. I’ve tried adding citrus, dried fruits and nuts to pound cake. It was ok. And tried adding the same to shortbread cookies but it was too much in the somewhat dry cookie. This year I converted my chocolate chip cookie to a bar. I like this version the best so far.
Same chocolate chip cookie recipe, replaced chocolate chips with orange zest and orange extract, dried chopped figs, cherries, apricots, and golden raisins, and chopped pistachios. Spread in a pan lined with parchment and bake at 350 for 35-40 minutes.

Yule Love What I Did to the Place

Published on January 14, 2015February 19, 2023 by Dagny

My idea of the holidays is Yule. I’m 3/4 German and 1/4 Scottish so I love Celtic and Germanic traditions. Bringing evergreens into the house and using as many natural elements as I can. I also like to use what I already have. If I have something pretty I don’t want it to sit in the cupboard I want it to be out where I can see it.

The beautiful pictures are from Carly Robertson Photography

This year I used The Magnolia Company for all my garlands, wreath’s and the mini pine trees. I laid the garland along the top of a hutch and the fireplace mantels, along the railing of the front porch and draped them over the backs of my wicker swing and wicker couch. It was really easy – just lay or hang the garland then add some ribbon or a bow.

The Outside

Wreaths hanging in the 2nd floor windows with ribbon and over the lights on the garage, garlands along the front railings, a swag over the front door, poinsettias tucked here and there (I always put the poinsettias in either clay pots or metal tubs I don’t like the foil they come in). Garland draped over the swing and couch and a tray of mini evergreens with a grapevine wreath around them. Take the holiday items and put them in your normal pots or incorporate them into your usual décor don’t just plop a poinsettia with foil on it by the front door and call it a day. Just drop it into a clay pot or switch out the usual plant by the front door. Tuck ribbon or trimmed branches from the Christmas tree in stuff you already have.

Pull the kids wooden (not plastic) red wagon around and fill it with poinsettias
and boxes wrapped like presents. And use natural reds and greens
like green leaves or red berries.

The Foyer

I hung a wreath from the railing instead of garland on the railing – I moved my lanterns from the living room to the built in seat and left the straw broom there. I love how homey it looks. Then tucked in some tree trimmings. On the window seat I have a collection of holiday trees to grouped them together and curled a ribbon through them. I wanted to add a pop of color since the trees are a natural color on the wood seat so I put a large red tray under them. The lanterns have flameless candles that I turned on for parties it’s nice to have a warm welcome at the front door. I also have a board I painted with chalkboard paint then used an old frame of my grandmothers. I tried using chalk on it but it doesn’t really come clean so I just print out any notes, menus, thank yous etc. and use that putty stuff to stick it on.

The Living Room

I put the tree where I can see it from the couch and people can see it through the window from the street. I like to use a real tree of course and different sized little white lights. I love vintage style ornaments and actual vintage ornaments. My oldest is a lamb that was my grandmothers it’s from the 1930s. I add new ones every year. I started collecting an ornament each year for my sons when they were born. And I get a new ornament for each of us from Epcot each year. Not every country will have ornaments. United Kingdom I bought a pack of pub coasters and punched holes in them and ran a ribbon through. Mexico I found little tiny sombreros. China I used little key chains that were each of our Chinese Zodiac animals. Canada was easy they had gold maple leaf ornaments and Norway has scan design ornament balls. This year was Africa and they actually had little hand made origami type safari animals.

For the topper I wanted something from nature so I bundled some silk Amaryllis and added bows around them and wrapped it all in ribbon.

Above the mantel I put a garland with ribbon, my red berry topiaries that I put in the pots I usually have on the mantel I just added burlap and satin bows so you couldn’t see the pot sticking up.
Added my Christmas teapot some votives and tree trimmings.

On the side tables and the coffee table… I put large ornaments in the white bowl that’s usually on the coffee table. I put a cool vintage silver tinsel wreath on top of a silver urn and added a birch candle. I put a red berry wreath over the plant in the white bowl I usually have on the desk. And done.

The Dining Room

It was simple – add a couple of poinsettias to an ice tub that is usually empty and set the table with my holiday dishes. Add ribbon, votives (I like to use the flameless kind that will automatically come on each night)
and a few fancy ornaments and you’re done.

The Kitchen

I used jars of candy and cool marshmallows from Williams Sonoma, oranges studded with cloves, the trimmings from the Christmas tree, citrus, holiday towels and napkins, and ribbon. By just tucking a pretty curly ribbon and a vintage holiday towel in the corner it changes the same lamp and sugar bowl into a holiday setting. And the great thing is the tree trimmings are free, the citrus will last all season and then you can throw it away so no storage. The ribbon is cheap and can be rolled up to use again. Utilize your napkins and holiday dishes instead of buying a decoration just use what you already have that sits in a drawer all season. If you have people coming over put apple cider with mulling spices in a Dutch oven and let is simmer on low the whole time. It makes your house smell like the holidays.

The Family Room

Garland over the mantle with ribbon, flameless candles, and stockings. My old man Christmas (a nod to Oden the king of the elves) a poinsettia, and a pinecone in a pot my son made for me 22 years ago. (every now and then they actually make cool stuff. If you want to give someone a gift from your small child this one is pretty cute. Using a glue gun add Spanish moss to the opening of a small clay pot, then glue small little shinny balls in the petals of the pine cone and glue the pine cone to the moss. Done. You could white wash the pot and tie a pretty burlap or satin wide bow around it but plain is nice too). I used my round metal tray and filled it with like colored ornaments (mine are greens golds and browns) then nestled 3 live mini pine trees in burlap sacks amongst them (Magnolia Company).

Lots of simple ideas, nothing too fancy, but very warm and cozy.
That was the plan.

Tea Time at the Grand Floridian

Published on January 13, 2015February 19, 2023 by Dagny

Better late then never. I should have posted this before the holidays were over but I just didn’t have time. The good news is you can go anytime and it’s still awesome. Mother’s Day is another favorite of mine.

But every year we go to the Grand Floridian Hotel at Walt Disney World to have Afternoon Tea for Christmas. It’s really nice all year long but it’s especially nice at Christmas time. They have a 5 story beautiful Christmas tree

and a life size gingerbread house that they sell gingerbread from.

If you do want to go at Christmas time book your reservations 180 days ahead. That’s the earliest Disney will let you book. So I have it in my calendar in July to make the reservation. And make it for more people then you think. The max is 6. You can always reduce it later but getting a bigger table later is almost impossible.

Click here to make a reservation.

Some more really beautiful Christmas decorations

ok with that said… the rest of the year the Garden View Tea Room at the Grand Floridian is still a lovely place to have Afternoon Tea.

The waitresses are dressed in Victorian English outfits, everything is served on English china with all the extras – honey, lemon, cream, clotted cream and home made jams for the scones, and tea cozies.

They have dozens of different types of teas. Something new they’ve started is offering seasonal teas. For example during the holidays one of the 3 seasonal teas was a gingerbread spiced tea.

They have several different options for food. The one we always get is the Buckingham. It has tea sandwiches and a sweet onion tart, seasonal scones with seasonal fruit butter, jam, and clotted cream, strawberry tart, and a choice of strawberries and cream, a trifle, or fancy pastries.

starting with the tart in the front and going clockwise –
Sweet onion tart (my favorite), egg salad, roasted golden beet, cucumber and watercress, roasted tomato, and in the middle curried chicken salad

It doesn’t look like that much but by the time you eat the sandwiches, the scone, the strawberry tart, and drink a whole pot of tea you’re almost too full for dessert. I almost always take mine home.

The other menu items include a Gentlemen’s tea which has pates and cheeses and a children’s Mrs. Potts Tea which has chocolate milk instead of tea and pb&j and ham and cheese for the sandwiches. There are usually a couple of tables with kids there so bring them! Even the boys. Both my sons love having tea.

They also have a cheese plate that used to be on the menu but isn’t on there anymore but you can still order it.

Just in case you don’t think you’ll be full.

When we go during the holidays we usually get dressed up (no hats – unless you’re a red hat lady). But there will be everything from people who are taking a break from the theme parks so they are dressed in shorts and t-shirts to a bunch of grown women wearing tiaras to people dressed up. Just dress the way you want to dress.

Some other great places to have tea in our area

The Tropical Tea Room and Wine Bar
in The Shoppes at Rivertown Antique Mall – downtown DeLand

The Ritz Carlton
Orlando

Halloween Baby Shower (that’s not weird, right?)

Published on November 5, 2014February 19, 2023 by Dagny

My mom and I threw a baby shower for my cousin who is due in December. We decided to have it in late October. I’m a big fan of having parties weddings or events near holidays so you already have the decorations. I love multi-use things. So since my decorations for Halloween aren’t zombies and cobwebs and vomiting jack-o-lanterns I used what I already had.

I used a black metal tray, old fashioned silver trays work great too at Halloween especially when they are tarnished. I added 2 urns and 1 glass bowl. I put a fall looking wreath on the tallest urn and topped it with a cool Halloween top hat I found at Lafayette & Rushford Home. This beautiful shop in Winter Park on New England between Park Ave and Hannibal Square. Their displays really inspired me.

I added a small white pumpkin to the shorter urn and a taller pumpkin was just sitting to the side of the grouping. A Birchwood candle is in the glass bowl. I surrounded the whole thing with moss (you can buy it at Michaels or get it off a tree for free. If you do the free option be sure to microwave it first to kill any unseen bugs) I made simple burlap bows by taking about a 12″ piece of wide burlap ribbon and just tying it into a knot. Then wrapped black translucent ribbon and this cool twig/grapevine stuff I found at Michaels.

A lot of times I don’t know what I’m going to use to fill the space in so I look on Pinterest or I’ll just go to the craft store or grocery store and look at what they have. Usually something jumps out at me.

You want to start with a tray or something that will tie everything together. Like how your area rugs connects your couch and chairs in the living room. I like to use odd numbers so 3 vases or urn in different sizes. You want them to taper down not be all the same size. When you add stuff to the vases or urns keep that in mind too you don’t want to add stuff that then makes everything the same size. Pick one of the vessels to put your focal point in. The thing that will stand out the most. In my case it was the wreath and hat.

Then fill in the space around everything, I used moss and ribbons.

You want the table to look full, so use different height serving pieces like cake stands or urns with a plate on top mixed in with the platters on the table. And them place them close together.

The platters and napkins and dishes don’t have to all match but they have to go together some how. I used mercury glass, white platters, and rustic wooden pieces. If it was Christmas you could use different Christmas plates mixed with crystal and white dishes just make sure the Christmas patterns compliment each other.

I set up an area for the water,
if I had been serving alcohol this would have been the bar.

And used a Keurig machine for the coffee and tea options. It works great, then everyone can have what they want and it’s fresh the whole party. I would suggest getting the larger version with the large reservoir so you only have to refill it once or twice. And a little framed note with instructions on how to use it. Lots of people have them but each one comes with different instructions.
I added hazelnut, caramel, and chocolate syrups from Starbucks.
Pumpkin pie spice and Sea salt. Honey, cream, and sugar cubes
so people could fancy up their drinks if they wanted to.

I always try to have a mix of meat, carbs, something fresh, cheese, and dips.
And it always needs to be good at room temperature.
It’s a pain to try to keep things hot or cold.
You also don’t want something that will get gross if it sits out too long
– hard and crusty, soggy, or separate.

The party was at 10am so I went with a fall brunch theme for the food.
If I can I’d rather do finger food. It’s a lot easier for the guests to eat
while holding a plate and they can sample lots of different things.
And everyone will find something they like.

The Menu

Sausage Balls

Flatbread Pinwheels with Pimento Cheese and Green Olives

Dates stuffed with Manchego Cheese and Pecans

Goat Cheese Log rolled in chopped Apricots and Pistachios

Warmed Brie with Apple Chutney

Pumpkin Pie Dip with Bischoff Cookies and Apples

Bloody Mary Bites

Mocha Mousse Parfaits with Roasted Hazelnuts
Chocolate Biscotti Crumble and Espresso Beans

The Recipes

Sausage Balls
are the Jimmy Dean recipe.

Flatbread Pinwheels with Pimento Cheese and Green Olives
I used a package of flatbread from the deli but you could also use a tortilla.
Just don’t put them in the refrigerator before you use them or
they will get too dry and crack when you roll them.
Just spread pimento cheese from the deli on the flatbread,
sprinkle with chopped green olives and roll up tightly.
Leave the roll uncut and put it in a container overnight to firm up.
Using a serrated knife cut into wheels about as thick as your thumb

Dates Stuffed with Manchego Cheese and Pecans
Pretty much self explanatory – slice the date and add a sliver of cheese and a pecan
You can make these the day before and just keep them in the fridge,
covered until ready to plate. I topped them with
Smoked Bacon salt from The Spice and Tea Exchange

Goat Cheese Log with chopped Apricots and Pistachios
Let a log of goat cheese come to room temperature so it softens
Roll it in chopped apricots and pistachios.
You can make this the day before too.

Warmed Brie with Apple Chutney
You can make the chutney the day before then warm it up in the microwave before pouring it over the brie. Chop a couple of apples, red and green, and an onion, sauté them in butter to soften Add brown sugar, lemon juice, craisins, salt, pepper, and a tablespoon or so of apple cider vinegar Cook until everything is soft. Store in an airtight container in the refrigerator over night. Cut the top off the brie and warm in the oven a few minutes until it’s a little gooey then top with the chutney

Pumpkin Pie Dip with Bischoff Cookies and Apples
Mix 1 package spreadable cream cheese, 1 cup pumpkin pie filling, 1/4 cup sour cream 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon vanilla Slices the apples and toss them in lemon juice and water to keep them from browning and don’t let the cookies and apples touch on the platter or the cookies will get soggy I sprinkled the dip with Caramel Salt from The Spice and Tea Exchange

Bloody Mary Bites
Top sliced cucumbers that have been drained and patted dry on a paper towel with Finely chopped tomatoes, onions, celery, and green olives and tossed with Bloody Mary spice mix from The Spice and Tea Exchange. Be sure to drain the tomatoes in a colander and then on a paper towel. Use a slotted spoon to avoid the accumulated liquid when scooping the tomatoes to top the cucumbers.
You can make the tomato mixture the night before
but I would wait to slice the cucumbers.

Mocha Mousse Parfaits with Roasted Hazelnuts
Chocolate Biscotti Crumble and Espresso Beans
Easiest fancy dessert ever! I took Jell-O chocolate fudge pudding cups and added instant coffee to taste Let it sit a minute to make sure the coffee is dissolved Then carefully fold in extra creamy cool whip about equal parts pudding and cool whip Chop the hazelnuts and toast them in the oven Put the chocolate biscotti in a Ziploc bag and pound it to small crumbs Fill a clear glass about halfway with the mousse Sprinkle on the cookies then top with whipped cream Sprinkle with toasted hazelnuts, add a couple chocolate covered espresso beans and top with a jarred Bing cherry You can make everything the day before but it needs to be assembled the day of – so the cookies don’t get soggy

Yuletide Baskets

Published on January 30, 2013February 17, 2023 by Dagny

The beautiful picture above and all those below were taken by my awesome daughter-in-law. Follow her blog at crotchetandcroptops.wordpress.com and on Etsy.

Buying presents for people for the holidays is really hard. I really really believe it’s the thought that counts. When someone takes time to pick out something you love. That they have listened to your ideas and what you like long enough to find something you like. Not something they like. That’s easy and really kind of pointless. If you want to buy something you like then buy it for yourself. Don’t pretend you were thinking of the other person when you bought it. Price isn’t the point either. A really cool $15 multi-colored skull bracelet or super gingery ginger-ale in cool bottles are way more me than diamond earrings. So I try really hard to think of the person I”m buying or making for. Sometimes its easy – a young couple setting up a house for the first time – they need lots of things. But when you’ve been around for 40 or 50 years you kind of have enough stuff. You know.

So I made baskets.

I picked themes I thought each person would like but kept it reasonable. I can sometimes go crazy with details than stress myself out. Well maybe more than sometimes.

So I made a plan.

Wrote down my list of basket recipients then started to list items I thought they would like. I started with making sure each basket had a bread, a cookie, a jam, etc. then tried to use similar ingredients in different ways to keep the cost under control. I made the freezeable items a week ahead the jams a few days ahead and the fresh items then night before (keep those to a minimum you will always have a crap load of stuff to do at the last-minute so don’t over load yourself)

Once the list is done and the grocery list is done. Start saving old jam jars, pesto jars, cool spaghetti sauce jars, really any kind of container you use. If it’s cool remove the label, use goo gone to remove the sticky mess under the label. Run it through the dishwasher to sterilize it then you’re good to go. But keep in mind you have to refrigerate what you make, you can’t re-seal reused jars.

Then assemble baskets, ribbon, swatches of fabric, and tags. You can make your own tags from cool Xmas cards. Buy them after the holidays on sale then cut the front off the card and cut it to form a tag. Add ribbon. Go to a craft store like Micheals and get rolls of real ribbon not the plasticy kind you curl on packages. Real ribbon makes a huge difference and they have every pattern and color you can imagine. Micheals also has cool packaging containers. Little paper cups to hold truffles or cellophane to wrap the whole basket in.

Now make your stuff. Jar it, wrap it, put a ribbon on it. Hand it over with a big smile.

So back to the point… Yuletide Baskets. Here’s what I made.

Italian Basket

Clockwise starting at the star

Apricot and Rosemary Tapenade
2 cups apricots
1 large bunch rosemary
salt and pepper
1 clove garlic
2 tablespoons champagne vinegar
Olive oil

Put the apricots, rosemary, and garlic in a food processor and process until very small pieces. Add the vinegar, salt and pepper to taste. Add enough olive oil to bind it all. Fill 2 jars, cover, and refrigerate.

Marinated mozzarella with peppers and pink pepper berries
3-4 medium fresh mozzarella balls
1 bay leaf
1/2 tablespoon fresh oregano leaves
1 red bird’s-eye chili pepper; sliced in half
zest from 1 lemon
1/2 teaspoon fennel seeds
1 clove of garlic, peeled and halved
1 teaspoon pink pepper berries
Extra virgin olive oil

Combine all in a large jar. Keep refrigerated.

Italian quick bread with prosciutto, parmesan, and Italian herbs
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 to 2 teaspoons cracked black pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs; lightly beaten
1 – 8oz carton plain low-fat yogurt
1/2 cup canola oil
1/4 cup milk
2 tablespoons Italian herb mix
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella
4 very thinly sliced pieces of prosciutto

Preheat the oven to 350; grease a loaf pan. Combine the flour, sugar, black pepper, baking powder, baking soda, and Italian herbs in a bowl and make a well in the middle. Combine the eggs, yogurt, oil, and milk; add to the dry ingredients and stir until just moistened. Stir in the parmesan, mozzarella, and prosciutto. Add to the pan, drizzle the top with olive oil and sprinkle with salt and pepper. Bake for 45-50 minutes until lightly golden.

I don’t make bread – I don’t have the patience to wait for the yeast to rise then knead it and all that. I love this bread because you just mix it and bake it and can change the ingredients to any kind of theme.

Bellini jam with peaches and Prosecco
1 cup sugar
1 cup finely chopped, peeled ripe peaches
1/4 cup Prosecco
1 teaspoon lemon juice
1/8 of a 6oz package of liquid fruit pectin

Combine sugar, peaches, Prosecco, and lemon juice in a medium pan. Bring to a boil, stirring constantly until the sugar dissolves. Quickly stir in the pectin and return to boil for 1 minute. Remove from heat, skim off foam. Add to jar and refrigerate.

Cranberry and Pistachio Biscotti
Recipe from FoodNetwork.com – I didn’t dip them in the white chocolate.

(the spices are from Spice and Tea Exchange)

Southwestern Basket

Clockwise from the star on the right

Southwestern quick bread with cheddar and jalapeno
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 to 2 teaspoons cracked black pepper
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs; lightly beaten
1 – 8oz carton plain low-fat yogurt
1/2 cup canola oil
1/4 cup milk
1/2 cup shredded cheddar cheese
1 jalapeno finely chopped and seeds removed

Preheat the oven to 350; grease a loaf pan. Combine the flour, sugar, black pepper, salt, baking powder, and baking soda, in a bowl and make a well in the middle. Combine the eggs, yogurt, oil, and milk; add to the dry ingredients and stir until just moistened. Stir in the cheddar and jalapeno. Add to the pan, drizzle the top with melted butter and sprinkle with salt and pepper. Bake for 45-50 minutes until lightly golden.

Candies jalapeno with blackberries
8 jalapeno; most seeds removed (more seeds more spicy) and chopped
2 cups sugar
1 green apple; shredded
juice and zest of 1 lime
1 cup blackberries

Combine the jalapeno, sugar, apple, and lime juice in a medium pan and simmer on medium until the jalapeno start to break down. Add the blackberries and cook until a thin jam consistency. Fill and jar and refrigerate. This is great on cream cheese with crackers or with chicken or on sandwiches.

Coconut and lime macaroons
14 oz. can sweetened condensed milk
14 oz bag of coconut; shredded
2 extra-large egg whites; at room temperature
1 teaspoon vanilla
pinch of salt
zest from 1 lime
15 dried cranberries (soak in warm water to reconstitute)

Heat oven to 325 and line a baking sheet with a silpat or parchment paper. Combine the condensed milk, coconut, vanilla, and zest. Whip the eggs and salt until medium peaks form; fold into the milk mixture. Drop teaspoon sized cookies onto the baking sheet and top each with a cranberry. Bake for 20-25 minutes until golden brown. Allow to cool then transfer to a wire rack to cool completely.

(the chocolate is dark chocolate with chili – the spices are from Spice and Tea Exchange)

Southern Basket

clockwise from star

Brown sugar chocolate chip cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks softened unsalted butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 bag Ghirardelli bittersweet chocolate chips

Heat oven to 375 and line a cookie sheet with a silpat or grease. Combine the flour, baking soda, and salt and set aside. In a stand mixer combine the butter, brown sugar, and sugar. Blend until light and fluffy. Beat in the eggs and vanilla. Slowly add the flour mixture. Using a spoon stir in the chocolate chips. Drop onto the cookie sheet and bake for 12 minutes until lightly browned. Let cool 1 minute then transfer to rack to cool completely.

I learned how to bake from my grandmother Pat “memaw”. She made the nestle toll house cookies from the recipe on the bag. Over the years I’ve messed with it until it came out just the way I like it. The brown sugar gives it a richer flavor. The butter also adds more flavor than the original Crisco. Sometimes I add instant espresso powder (or turkish ground espresso) or cinnamon.

Southern quick bread with cheddar, bacon, and caramelized onion

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 to 2 teaspoons cracked black pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs; lightly beaten
1 – 8oz carton plain low-fat yogurt
1/2 cup canola oil
1/4 cup milk
1/2 cup shredded cheddar cheese
4 slices of crisp cooked bacon; chopped
1/2 cup of caramelized onions (chopped then cooked over low heat until golden)

Preheat the oven to 350; grease a loaf pan. Combine the flour, sugar, black pepper, baking powder, and baking soda, in a bowl and make a well in the middle. Combine the eggs, yogurt, oil, and milk; add to the dry ingredients and stir until just moistened. Stir in the cheddar, bacon, and onion. Add to the pan, drizzle the top with melted butter and sprinkle with salt and pepper. Bake for 45-50 minutes until lightly golden.

Dill and pink pepper berry pickled cucumber, carrots, and peppers

2 cups apple cider vinegar
3 teaspoons pickling salt
8 garlic cloves; peeled
1 teaspoon red pepper flakes
4 teaspoons dill seed
2 teaspoons pink pepper berries
2 teaspoon black peppercorns
4 pickle sized cucumbers (I like the english minis); sliced in quarters
8 baby carrots with the tops on; sliced in half lengthwise
8 mini bell peppers in various colors; sliced in half lengthwise

Combine the vinegar, 2 cups water, pickling salt in a pot and boil. Divide the garlic, red pepper flakes, dill seed, pink pepper berries, and black peppercorns among 4 jars. Divide the cucumbers, carrots, and bell peppers among the jars. Allow the brine to cool slightly then pour over each jar until almost full. Cover and refrigerate.

Tomato and onion jam

5 plum tomatoes; diced
1/4 cup Vidalia onion; finely chopped
2 cloves garlic; minced
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup roasted red peppers; drained and chopped

Combine all the ingredients in a sauce pan. Bring to a boil then reduce heat and simmer for 30 minutes or until the liquid is reduced to a syrup. Allow to cool completely then fill 4 jars and refrigerate.

Pimento cheese with bacon and onion

2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
1 – 8 oz block of cream cheese
1/2 onion; grated
4 slices of crisp bacon; chopped
1 teaspoon hot sauce
salt and pepper

Combine all the ingredients in a bowl until well blended. If it’s too thick add a little non-fat greek yogurt to thin. Put in 2 jars and refrigerate.

(the spices are from Spice and Tea Exchange – the jar with the tag is local honey)

English Basket

We have afternoon tea every holiday at The Grand Floridian’s Gardenview Tea Room in Walt Disney World. My grandmother, “Rana” had tea in the afternoons it was simple heated sweet tea in a mug and captain wafers with sliced cheddar cheese. Nothing fancy but so awesome. I really miss her. My mom and I really love tea so this was part of a bigger basket. Most of it was purchased. Teas, candies, lemon curd, etc. Here’s what I made…

Cranberry orange scones
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks of unsalted butter; cold and cut into small pieces
1 1/4 cups buttermilk
1 teaspoon vanilla
zest of 1 orange
1 cup fresh cranberries; chopped
heavy cream and sugar

Heat oven to 400 and line the cookie sheet with a silpat. Combine the flour, sugar, baking soda, baking powder, and salt. Cut the butter into the flour. Add the cranberries and orange zest. Add the vanilla and buttermilk. Mix with your hands until blended. Pat onto a floured surface and shape into a long rectangular log. Cut into triangles and place on the cookie sheet. Brush with cream and sprinkle with sugar. Bake for 12 minutes or until golden brown. Makes 12 scones.

Sugar plums
1 1/4 cups almonds; toasted
1 1/2 cups dried plums (prunes)
1 1/2 cups dried apricots
3 tablespoons honey
1 teaspoon orange zest
1/2 teaspoon cinnamon
1/2 teaspoon ground anise
1/4 teaspoon freshly grated nutmeg
Coarse sanding sugar

Combine the almonds, plums, apricots, honey, orange zest, cinnamon, anise, and nutmeg in a food processor and process until a sticky ball forms. Make walnut sizes balls and roll in the coarse sugar. Store in an airtight container for up to 1 week. Makes 20 balls.

These are so cool. Everyone’s heard of sugar plums but have you ever made them or even eaten them? Love the idea of such a traditional sweet for Yule.

Here are the spices from Spice and Tea Exchange…

Setting My Intentions

Cocktails to Start Things Off

Making the Meal

Share this:

History

Correspondences

Old Customs

New Customs

Share this:

Share this:

My Basic Chocolate Chip Cookie Recipe

My Basic Shortbread Cookie Recipe

Ginger Molasses Cookie Recipe

Now for the Tweaking

Share this:

The Outside

The Foyer

The Living Room

The Dining Room

The Kitchen

The Family Room

Share this:

Share this:

The Menu

The Recipes

Share this:

Italian Basket

Southwestern Basket

Southern Basket

English Basket

Share this: