Saturday I picked up my beau from LAX and headed over to S and D’s house for a remodeled house warming get together dinner. It was the first time that we would be having a get together with all 4 of us (girlfriends) plus our SOs (husband in S’s case).
The house is SOO beautiful. They did a fabulous job with the design of it and their contractor presented it beautifully. I’m in envy of her new kitchen which includes a Viking stovetop and double oven.
The dinner was delicious. Starting with appetizers that C brought over. I didn’t want to stuff myself with appetizers so had to limit my portion unfortunately. S and D used their wedding china and crystal so the setting was elegant. Here’s a picture of the table setting:
S and D's Wedding China and Crystal Table Setting
S cooked a roast pork tenderloin with creamed corn and apple chutney. Here’s a picture of the main course:
Roast Pork Tenderloin with Creamed Corn, Apple Chutney and Whipped Sweet Potatoes
The pork was soo juicy and eaten with the creamed corn and apple chutney, the taste was extraordinary. DK made the tastiest green salad. I love salads but I have no imagination when it comes to putting one together. DK’s salad included cranberries, pecans, and apples! I made dessert and used Dorie Greenspan’s Most Extraordinary Lemon Tart recipe. It scared me since I had never made a tart before and hadn’t had much luck with crusts before. The tart crust was for a 9″ tart pan and I’m not sure if my tart pan was an 8″ one or 9″ one – I didn’t bother to measure it. (And I’ve had it for over 20 years – a gift from SS that I never used) There was a lot of crust and I didn’t think there would be enough room for the lemon cream. It puffed a lot while baking, even with the foil cover so I ended up using a fork to cut the puffing down. The lemon cream was soo yummy! Here’s a picture of the lemon tart:
Most Extraordinary Lemon Tart
I can’t believe how much butter was used though. Yipes. The dinner party was a success and everyone left with very happy tummies! Thank you soo much for a tasty dinner S and D!
P.S. Sorry the photos are dark and fuzzy, the camera was not cooperating (and neither was the operator!)!
I love blueberries and most always buy them from Costco when they’re available. The last batch I bought were soo big and juicy! I put them in the freezer in anticipation of this recipe.
This recipe was soo easy! I was a little worried about the batter when I put it in the dish because the recipe states it would be a ‘thick, creamy batter’. Mine was thick all right, it took a little effort to get it out of the bowl and into the baking dish. I wasn’t able to smooth the top of the batter gently, I had to kind of mash it around to fit the dish. After adding the crumb topping, here is what it looked like:
Blueberry Crumb Cake before baking...
I set the timer to 55 minutes but it ended up taking more like 70 – 75 minutes. The middle of the dish was a little buttery and I wasn’t sure if the knife wasn’t coming out cleanly because it was picking up the buttery crumb topping or if the cake wasn’t cooked enough. I didn’t mind the extra time – it smelled soo delicious! Here’s what it looked like after baking:
~70 minutes later...
I was heading over to my mom’s house for some shopping so I put it in a box and it was still warm when I got there. We had a piece before we left and it was soo tasty! I’m definitely making this again! I still have some blueberries in the freezer. I bought them from Costco and they were nice and big. I had read somewhere that when you use frozen berries in your baking dishes, they don’t sink to the bottom and these sure didn’t! Take a look at the center of the cake:
Juicy blueberries everywhere!
This part stayed at my mom’s house. I froze a quarter of it for my beau to try when he gets home from his business trip (I hope it comes out okay after being frozen…). And I’m enjoying the quarter left for me all by myself!
I’m not sure if I’m an official member of the TWD group, so until I receive notice I’ll refrain from acting like one. But you should definitely take a look at the blog because they have soo many members and I’m sure they’ve created a lot of different variations of the Blueberry Crumb Cake with Dorie’s Playing Around section. I recommend buying Dorie Greenspan’s book also, Baking from My Home to Yours – it’s a treasure trove of recipes!