Monthly Archives: January 2016

ITALIAN WEDDING SOUP

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I found this lace collar made by Teena Brown at an estate sale, in a pile of vintage linens:

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My research didn’t turn up anything about Teena Brown, but I did find several other styles of lace collars made by the company on ebay and etsy.

There doesn’t appear to be much demand for this frillery today.  Nevertheless, I did find one willing wearer.  When our puppy Maisy was spayed a few months ago, her incision took forever to heal, and she had to wear the dreaded Elizabethan collar of shame to keep her from licking the wound.  It turned out she didn’t mind wearing it — we think she enjoyed the attention:

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What’s your story, morning glory?

So naturally, I asked her to model the fancy lace collar.

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What’s up, buttercup?

I think I’ve discovered a new market for these vintage collars!

Happily, lace still rules at weddings, and last weekend we saw a display of beautiful lace.  It was my husband’s niece’s wedding — very exciting, especially seeing as she is the first grandchild (or cousin, as my kids see it) on either side to get married.  Her lace gown was stunning:

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And her lacy wedding cake was beautiful:

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Inspired by the lace collar and the beautiful lace gown, I made Italian Wedding Soup, which is really great on the cold nights we’ve been having lately.  If you’re not going to serve the whole pot in one sitting, I suggest not adding the pasta to the pot.  Instead, add pasta to individual soup bowls just before serving to help keep it from getting mushy.

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ITALIAN WEDDING SOUP
Author: 
Recipe type: Soup
 
Ingredients
  • For the meatballs:
  • ½ pound ground veal
  • ½ pound ground beef
  • 1 egg, lightly beaten
  • ½ cup plain bread crumbs
  • ¼ cup minced fresh parsley
  • ½ cup grated Parmesan cheese, plus extra for serving
  • Pinch of nutmeg
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 large carrot, peeled and diced
  • 1 clove garlic, minced
  • 6 cups chicken broth
  • 1 medium head escarole, chopped
  • ½ cup small pasta, uncooked
  • Salt and pepper, to taste
  • Grated Parmesan cheese (optional)
Instructions
  1. For the meatballs: Preheat oven to 350 degrees. In a large bowl, mix together the veal, beef, egg, bread crumbs, parsley, grated cheese, and nutmeg. Season to taste with salt and pepper. Form into 1-inch meatballs. Place on a baking sheet and bake for approximately 30 minutes, until lightly browned. Remove meatballs to a paper-towel lined plate to drain. Meanwhile, cook pasta according to package directions , drain, and set aside.
  2. For the soup: Heat oil in a large stockpot over medium-high heat. Add onion and carrot and saute until onion is golden. Add the garlic and saute one minute more. Add the broth and bring to a boil. Add the escarole, and simmer, covered, for 5 minutes. Add the meatballs and simmer for a few minutes more, until meatballs are heated through. Just before serving, stir in the pasta. Season to taste with salt and pepper. Sprinkle with additional grated cheese, if desired.

IMG_3520These pasta circles are a fun shape

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The meatballs brown nicely in the oven, no frying necessary

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Escarole and its many shades of green

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A satisfying soup, worthy of a special occasion

APPLE CINNAMON MUFFINS

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muffintopI found this vintage photo on ebay.   It brings new meaning to the phrase “buttoned up.”  Honestly, though, after the recent holidays, I can’t talk.  But —  I’m sure as heck not buttoning up my sweater.

That mighty muffin top inspires me to make — you guessed it — muffins!  Which also gives me the perfect reason to use the thoughtful gift I received from my daughter for Christmas — a beautiful ceramic muffin pan, with a matching tea towel and oven mitt from Anthropologie (I pretty  much covet everything in their kitchen section):

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Almost too pretty to use

She even picked out a recipe for me to try.  And she picked a good one.  These muffins make good use of the bounty of apples available right now.  They’re very dense and moist, and were especially good warm (like most muffins).

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APPLE CINNAMON MUFFINS
Author: 
 
Ingredients
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • ½ teaspoon salt
  • 1 egg
  • 1 cup brown sugar
  • ⅓ butter, melted
  • 1 cup sour cream
  • ¼ cup milk
  • 1 large apple, peeled, cored, and diced
  • For the topping:
  • ⅓ cup butter, melted
  • ¾ cup sugar
  • 2 teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees. Line muffin tins with paper liners (12 muffin cups).
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Place egg and brown sugar in a large bowl, and beat together using an electric mixer, until well blended. Gradually beat in the butter and sour cream. Stir in half of the flour mixture, add the milk, and then add the remaining flour mixture, stirring just until combined. Fold in the diced apples.
  3. Divide batter between muffin cups. Bake for 20 to 25 minutes or until muffins are light golden brown and a toothpick inserted in the center comes out clean. Allow muffins to cool in pans briefly, then remove to a rack.
  4. When muffins are cool enough to handle, pour melted butter into a small bowl. Mix sugar and cinnamon together in another small bowl. Dip the top of each muffin in butter and then press it into the cinnamon sugar mixture until generously coated. (Because I used very tall muffin liners, I didn't dip the muffins, but instead, brushed the tops with melted butter and sprinkled with cinnamon sugar.)

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Ready for the oven

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Lightly golden, and smelling wonderful

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Dressed with butter and cinnamon sugar

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An apple muffin a day keeps the doctor away