Closed for the holiday weekend!
Closed for the holiday weekend!
We will be closed on Saturday, July 1st for the holiday weekend!
We will be CLOSED on Thursday, September 14th to prepare for the
“Pink G Flea”
Friday, September 15th and Saturday, September 16th
10am – 4pm
Multi Vendor Antique/Vintage SALE
A GREAT selection of unique items
Popcorn & Lemonade provided
$1 Hotdogs – All proceeds will be donated to our local food pantry
Let’s Start At The Beginning
Beginnings. A point in time where something starts. This is the first post on Flavors and Flourishes, a monthly food column on The Pink Geranium & Co. blog where I’ll bring you simple, fresh, seasonally-inspired recipes that appeal to home cooks who love entertaining.
Flavors and Flourishes aims to spark your passion for entertaining. From ideas for casual gatherings to artfully displayed recipes photographed by Kelly Olmstead, to featured tabletop items from The Pink Geranium & Co. Let’s make this the start of something fun – the art of creating a Pink Geranium table.
Entertaining At Brunch
Beginnings are also the source or root of where something originates. Brunch, for example, the late morning meal that lends itself to socializing and lingering over sweet and savory dishes (and a few mimosas) most likely traces its roots back more than a century to England’s abundant hunt meal, though its exact origins are a bit obscure.
Regardless of when or why we started gathering for late morning feasts, I love entertaining with a casual (sometimes lavish) brunch buffet. Brunch is not burdened by rules or formality. Brunch gives you permission to bring together favorite flavors and best-loved dishes and simply savor the company of your guests. If you like it, make it, serve it. Add a few friends (don’t forget the mimosas) and enjoy. A perfect start to the day.
Here are a two of my go-to brunch recipes. Both showcase seasonal produce. Strawberry pistachio scones with a rosewater and strawberry dust glaze. I absolutely love, love scones – the fluffy little bundles are the perfect canvas for an endless number of flavor pairings. A leek and spring greens frittata (or two) is a great make-ahead egg dish that tastes equally as good at room temperature as it does right out of the oven.
Back to the idea of beginnings. This blog marks a beginning, of sorts, for me. I’m putting my culinary passion on the front burner after an executive-level career in public relations. While juggling demands of clients (mostly in the food industry) and the rigors of travel (and the stress), I managed to log 50,000 miles traveling to and from culinary programs around the world, amass a 300+ volume cookbook collection and serve up hundreds of applause-worthy meals to family and friends. Culinary roots are deep in my DNA too. I grew up surrounded by talented home cooks, recipes dating back generations and relatives in the restaurant business. So, in some ways, Flavors and Flourishes takes me back to my beginnings.
Maryanne O’Dowd is an avid home cook, entertainer and writer. She lives in Lake Barrington with her husband and a loveable yellow lab. Follow her on Instagram @SconesThrowKitchen and a soon to launch blog by the same name.
May 2017 Recipes
Strawberry Pistachio Scones with Rosewater Glaze and Strawberry Dust
Preheat oven 425 degrees
½ cup sugar, 2 cups flour, 3 teaspoons baking powder, ¼ teaspoon salt, 1 stick butter, very cold 2/3 cup buttermilk or whole milk, 1 teaspoon pure vanilla extract, 3/4 cup shelled, unsalted pistachios, chopped (plus two tablespoons for topping) 1 cup chopped fresh strawberries.
1 cup powdered sugar, 1 teaspoon rosewater *, 2 tablespoons melted butter, 2 tablespoons freeze dried strawberries.
For glaze/topping: Mix one cup powdered sugar with one teaspoon rosewater. Whisk, adding melted butter a few teaspoons at a time until you can drizzle glaze and it leaves a trail – don’t make it too runny. Separately, crush two tablespoons of freeze dried strawberries into a fine powder and finely chop two tablespoons of pistachios. Drizzle rosewater glaze over completely cooled scones. Before glaze hardens, sprinkle with chopped pistachios and strawberry dust.
**Rosewater is available in the Middle Eastern section of food markets. If you don’t wish you use, replace with vanilla for icing.
Leek and Spring Greens Frittata makes one 10-12” Frittata
1 small/medium leek, 3 cups assorted baby greens (kale, chard and spinach often come packaged together), 1 tablespoon chopped fresh dill, 1 cup grated Parmesan cheese,10 eggs, 1 tablespoon olive oil for sautéing, salt and pepper.
*Since you’ll be putting the sauté pan in the oven, be sure the handle is oven proof. If not, wrap it well in aluminum foil, making sure to cover all exposed areas.
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