Easter Sunday was a beautiful day in our neighborhood...albeit a quiet one for us...
Had a surprise visit from the Easter Bunny, who left us a big basket filled with all sorts of surprises... enough to play with for a while...
I could not believe my eyes at all the goodies...! I felt like I was participating in a 'Chopped' episode while opening the mystery basket!
Later I set the table for our Easter celebration dinner
The table cover is a silk patchwork quilt I bought at a community yard sale. The napkins were embroidered, made and given to me as a gift by my sister a couple of birthdays ago. The flatware is Napoleon Bee by Wallace. The white dinner plates are Washington Colonial by Vogue, found at the local Sally Store several years ago. The salad plates are vintage by Edwin M. Knowles China Co. pattern #41-8, and found at a local consignment shop. The small plates under the white ramekins are also vintage, Eggshell Georgian by Homer Laughlin pattern #J43 N5 and found at Goodwill. The teacups and saucers are part of a small collection of assorted shapes and patterns. The one at my place is /royal Stuart bone china by Spencer Stevenson, England (no pattern name), and the cup and saucer on Anthony's setting is Winford by Ekco International, made in Japan. The goblets are part of a set of Federal Glass Madrid pattern pink depression glass I bought through Facebook Marketplace. The teapot was a Home Goods/T. J. Maxx find, the glass tea warming stand is from Chantal Cookware Co., and the two little white bowls holding tea and sugar tubes were found at another local antique store. There is a Japanese language chop mark underneath. The square pink depression glass plate holding the asparagus was one I found a long time ago, but don't have a pattern name for it.
The reason I mention all of the above descriptions and brands, etc, is because I'm trying to do an inventory of my 'tableware closet'
Our tea selections were White Peach Oolong and Peach and Ginger Green Tea
Mixed greens, sliced pears, sliced strawberries, sliced scallions, caramelized pecan halves, crumbled feta salad.
The dressing was made with honey, red wine vinegar, oregano, and thyme. No oil.
Braised asparagus with rosemary and bay leaves
Dribble a small amount of oil in skillet (I use avocado oil because it is light and has no taste)
Add the asparagus spears, fresh rosemary, and (I use) fresh laurel/bay leaves from my yard. Sprinkle salt & fresh ground pepper.
Braise or sauté turning the spears occasionally until tender but don't overcook.
Seared scallops in half butter and half blood orange infused olive oil served in a shallot and saffron cream sauce - sauce recipe from Jeremy Goodwin of Single Man's Kitchen. He used it with shrimp and used garlic. I prefer scallops and used shallots.
Dry the scallops completely.
Heat a skillet and then add your butter or oil (as I mention above, I like to use a combination of half butter and half oil...and my oil of preference for scallops is a blood orange infused olive oil a friend got me hooked on several years ago)
Place the scallops, flat side down, in the hot oil and resist turning until you notice caramelization on the edges, usually about 2 -3 minutes, then turn over and cook for another 2 minutes on the other side.
You do not want to crowd too many scallops in the pan at one time. You do not want to overcook them or they turn rubbery.
To make the saffron cream, original recipe called for garlic, I prefer to use shallots.
Saffron Cream Sauce
Heirloom garlic (or shallot), minced
Butter, about 1 Tablespoon
4 fluid oz cream
Small pinch of high quality saffron
Parsley from the garden
Gently sauté until soft and translucent. Don't overcook or it will turn bitter.
Add the cream, saffron, and parsley, cook it down to desired consistency. The smell and color of saffron will start showing.
It is important not to put any salt in this sauce, or the saffron flavor becomes too metallic.
Serve with the scallops and add chopped fresh parsley as garnish, if you wish.
You can use this cream sauce with lobster or shrimp also, but I prefer the scallops.
Caramelized Onion Custard
6 medium Vidalia or any other sweet onions, sliced thinly
3 Tablespoons butter
1 cup milk (I used half milk and whipping half cream)
3 large eggs
Fresh thyme
salt and pepper to taste
Using very low heat, sauté onions in butter in a large covered skillet for 30 minutes. Onions should brown a bit and caramelize. Let cool.
In a mixing bowl beat together milk and eggs, stir in thyme leaves, salt, and pepper.
Place cooked onion into a buttered baking dish, casserole. or divide into buttered ramekins.
Pour mixture over the onions in the buttered casserole dish - or individual ramekins - in a bain marie pan, and bake at 325 degrees until golden brown, about 40-45 minutes.
Garnish with sprig of thyme if desired (I forgot)
Since it was for just the two of us, I cut the recipe down to 2 medium onions, 1/4 cup milk, 1/4 cup whipping cream and 1 large egg. Recipe found on line.
The little treat bags contain and assortment of shortbread cookies from Big Island Candies, in Hilo. The white porcelain 'berry basket' is holding tiny egg shaped candies and chocolates.
Hope everyone had a wonderful and Happy Easter!
