Saturday, April 30, 2016


Let us not become weary in doing good,
 for at the proper time we will reap a harvest if we do not give up.
Therefore, as we have opportunity, let us do good to all people,
especially to those who belong to the family of believers
Galatians 6:9-10

We had our last group fellowship as part of BibleStudy Fellowship with a fun twist this week– we made all the food together plus set the table . . .

. . . and learned to fold leaf napkins!  
The napkin rings were bees and the clip on flowers doubled as a favor to take home.

It was a great change of pace, allowing alot of individual conversations while we worked or watched in addition to the usual conversation about our study this year in Revelation around the table.  We also celebrated 3 April birthdays!!
Chilled Cucumber Soup
Veggie Quiche
Strawberry Spinach Salad
Blueberry Scones
Lemon Tea Cakes

Each of the ladies was given a list of ingredients to bring.  The kitchen was set up in several work stations designated for each course and we prepped some ingredients first and then created the recipes in reverse beginning with dessert and ending with the salad and scones.  

I had prepared the soup and a batch of lemon curd in advance since they needed to chill overnight, but we made another batch together just in case – you can never have too much lemon curd!

CHILLED CUCUMBER SOUP: Sauté 4 peeled & seeded cucumbers, 1 chopped Vidalia onion and 2 minced garlic cloves in 2Tbs oil for 5 minutes until onions are transparent.  Stir in 2 c vegetable or chicken stock, bring to a boil, reduce heat, then cover and simmer 15-20 minutes until cucumber is soft.  Transfer vegetables to food processor with 1/2c liquid plus 1/2c fresh dill and process until smooth, then season with salt and pepper.  Cover and refrigerate at least 8 hours.  Stir in 1/2 c half & half before serving and garnish with dill sprigs.

STRAWBERRY-SPINACH SALAD: Toast 1/4c almond slices in a dry skillet with 1Tbs sugar and set aside to cool.  Combine 2Tbs sugar, 1/4 cup vegetable oil, and 1/4 cup red wine vinegar and blend well then combine with fresh spinach.  Add 1 pint sliced strawberries and the sugared almonds.  Enjoy!!

VEGGIE QUICHE: Combine 1c chopped zucchini, 2 chopped thyme roasted Roma tomatoes, ½ chopped & caramelized red onion and 1c shredded cheddar cheese, then place in a pastry lined pie plate.  Combine 3eggs, 1c half & half and 1Tbs chopped fresh herbs (we used dill, garlic chives, thyme, parsley and basil) and fill shells.  Bake at 325 degrees for 30 mins. or until golden.  Serve warm or cool. 

BLUEBERRY SCONES: Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Add 1/2c rinsed fresh blueberries.  Combine 1 beaten egg and 1/2c sour cream or plain yogurt until well blended, then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half, pat each half into a 6” circle 1/2 inch thick and cut into 6 wedges.  Place on greased baking sheet, brush with egg mixture and sprinkle with sugar.  Bake at 350 degrees for 12-15 mins or until golden brown.

LEMON TEA CAKES: Combine 1 yellow cake mix, 1/2c yogurt and 1c lemon curd until just mixed. Scoop into lined muffin tins and bake at 350 degrees for 15 mins.  Remove papers, turn upside down and drizzle with half & half thinned lemon curd and garnish with a strawberry fan.

               EASY LEMON CURD: Combine zest of 3 lemons and 1/2c fresh lemon juice in a 4-cup microwave safe bowl.  Whisk in 3 eggs, 1c sugar and 1/2c melted butter until well blended.  Heat in microwave for 1 minute then whisk again and repeat 3 times so that it has cooked a total of 4 minutes.  The curd will thicken and puff as it cooks.  Cover and chill in fridge where it will keep for 1-2 weeks.
The ladies chose a plain and a flavored tea to compliment the menu!!
     A blend of naturally caffeine free robust teas
      (50-50 blend of rooibos and honeybush)
     A soothing lemony tea with a hint of honey
     (honeybush, lemon myrtle, lemon balm, lemon verbena, lemongrass, hibiscus & rosehips)

This Tea Time Gathering was so much fun and a great way to connect women.  I am considering doing this monthly starting in the fall as a ministry with a short devotional and prayer for missions!


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