January Cottage Corner

I have been seeking a peaceful corner for my eyes to rest upon, and I have created it in the cottage corner. I have been surprised this year that I have learned how to keep a poinsettia alive. I have would normally have killed the plant by now.  

I have lit this area with natural light and candles. Indoor lighting can be so harsh.

I changed the dishes out in the cupboard to the blue willow pattern. These dishes all came from my mother. I only had a gravy boat I found at a thrift store, and she had found most of these and collected them. Giving the cottage corner a cozy feel for January.

Do you change things up for the season?

In Victory,

Sherry

Quiche Lorraine

It was New Year's Day and one family member requested quiche. I thought that sounded like a good idea, so I made the classic Quiche Lorraine. 

It is a really nice brunch menu idea. I first had Quiche Lorraine at a fancy hotel brunch when I was a teen, and the memory of it stuck with me. I always thought it was an elegant dish.

The other nice thing about quiche is that other than prebaking the pie crust, it is a mix-and-bake dish, so it is very easy.

The results are wonderful. A perfect way to serve your family on a long holiday weekend.

Quiche Lorraine

8 servings

Ingredients:

1 pie crust (can be homemade, frozen, or 1/2 of crust in a ready made crust.)

1/2 lb. thin strips of bacon, cooked and chopped into pieces

1/4 teaspoon onion powder, can use real onion (1/2 yellow, diced)

1 cup shredded cheese (gruyere is the classic, but it can be white or yellow cheddar)

1 3/4 cup half and half (this would be equal parts whole milk and heavy cream)

4 large eggs

1/2 teaspoon salt

1/4 teaspoon black pepper, ground

1/8 teaspoon ground nutmeg

Instructions:

Prepare the homemade pie crust by thawing out, placing in desired pan. (I used a 9-inch pie plate.)

If using a store-bought pie crust, follow the package instructions for pre-baking. I used the store package instructions and my pie crust was too brown. I would turn the oven to 375°F, prick the bottom of crust with fork, line the pie crust with parchment paper, and then fill the bottom of that with beans or rice and bake for 20 minutes. 

Turn oven to 350°F, after baking the pie shell.

While the crust is baking, cook your bacon and sit aside to cool. 

In a large bowl whisk 4 eggs, half-and-half, salt, pepper, and nutmeg. Whisk for a few minutes till fluffy. Stir in the cheese and bacon. 

Then when pre-baked pie crust is ready pour this filling into the pie shell. Bake at 350°F for 30 minutes. The quiche is ready when a knife inserted comes out clean. The quiche continues to cook after you remove it from the oven, so don't overbake it. Cool slightly and garnish with parsley and then slice and serve.

Enjoy!

Brambly Hedge Winter china by Royal Doulton

In Victory,

Sherry

December Cupboard

This is my cottage corner for December. I am very understated this time of year.  

I am using tealight candles and not electric lights. A little greenery, and I changed the transferware out to Old British Castles by Johnson Brothers. 

I also love to use pewter in December. I love this piece that I found at a thrift store for $4. It is perfect for my December cupboard. "Peace on earth and goodwill to all" is from the Bible. 

“Glory to God in highest heaven,
    and peace on earth to those with whom God is pleased.” Luke 2:14

 Have a wonderful holiday season! I will be rocking a baby and cooking a lot till the new year! 

In Victory,

Sherry

Highland Thistle Tea for December

Tis the season...I like to let it come slowly and with respect for all that it means to so many all over the world. 

This year I am enjoying a new combination of these Highland Thistle teacups with 

this green willow teapot. I never have had any teacups that look right with this teapot, and I pulled these out this year and thought to myself, "Why haven't I tried these before?" 

The Highland Thistle was a perfect pairing to this teapot. 

I have found that I really like the swan for this season too. It gives a graceful and majestic air to the scene. Haven't done all of the decorating yet,  and I won't do much, but I will work on it. The older I get, the simpler the  better.

In Victory,

Sherry

Sparkling Cranberry White Chocolate Cake

 

This might be one of my favorite cakes I have ever made. It cooked up like a dream, and the moistness of the cake along with the white chocolate icing just made it fantastic!                      

                                                                                               

I made this as a late November birthday cake, but it is perfect for any celebration this time of year.

The layers of this cake were spotted with fresh cranberries, which gave the cake a tartness that complemented the sweetness of the white chocolate icing perfectly. 

This cake recipe is a winner, and I did something I don't often do: I followed the recipe pretty much just like it was written. The only thing I did differently was glaze the cranberries and leave them in the fridge for just an hour, where the recipe suggested to leave them in overnight. My cranberries were just fine with the shortened time invested in sugar coating them.  The recipe can be found at: Life, Love, and Sugar.

In Victory,

Sherry

Sweet Potato and Ginger Soup

 

I decided to try a new way to serve sweet potatoes this year. I made a sweet potato and ginger soup.

The soup was thick because I reduced the liquid a little, but you can make it more liquid by adding the 2 cups of chicken stock. 

The soup was really filling and delicious with a touch of honey added.

Sweet Potato and Ginger Soup (Instant Pot-Easy)

Yields: 4 servings

Ingredients:

1 1b. sweet potatoes, peeled and cubed

2 teaspoons extra virgin olive oil

1/4 teaspoon ground ginger

1/4 teaspoon powdered garlic

1 3/4 cup of chicken stock (recipe called for 2 cups)

1 tablespoon honey

1 cup of heavy cream

salt and pepper to taste

2 tablespoons fresh chopped parsley

I added sweet potatoes, chicken stock, olive oil, honey, garlic, ginger, salt, and pepper to the Instant Pot and cooked 20-25 minutes on manual. Take a immersion blender and puree soup adding the heavy cream and mix to get the consistency you want. Garnish with parsley.

Serve hot.

Recipe adapted from: The Fix It and Forget It Mediterranean Diet Cookbook 

Enjoy! 

In Victory,

Sherry