I mean, how cute is that, right? Absolutely darling. I'm sure it was delicious, though I wouldn't know as I somehow missed the cake course. The remnants looked lovely and it was big enough to serve at least 100 people and there were definitely only 30 there.
'There' was the Palace Hotel in San Fransisco for a babyshower for my godsister.
Have you ever been to the palace hotel? It almost gives Rome a run for its money. It's absolutely fantastic, gorgeous, and I've only ever been in the garden court for brunch or tea and the lobby. Well, the powder room too, but isn't that inevitable?
The Garden Court, www.sfpalace.com
Gorgeous, huh? You should see it full of ladies in hats and tea dresses (men in slacks and jackets), with the tables decked with pastries, champagne and tea. Fantastic.
That's that, I suppose. I have more pictures for a later date, but I need to upload them — so I don't have them yet. Sorry, I'm lazy. Needless to say, the food was delectable. Tea sandwiches of Smoked Salmon with caper mousse, chopped dill and caviar, Sliced Turkey with cranberry butter and asparagus, Smoked Duck Breast with foie gras cream and raspberry, Cucumber with sundried tomato mousse, and Sliced Bosc Pears with pointe reyes blue cheese cream and honey. The duck and the pears were my favorite, I usually gravitate towards fish, but the smoked salmon was too smokey for my taste. Assorted pastries which involved little fruit tartlets of lemon curd and berries, chocolate mousse tartlets, miniature eclairs, chocolate dipped strawberries and others. Champagne, and various types of tea. Wonderful.
In other news, it's peach season and my stomach has been graced by some pretty exceptional peaches this season. But my favorite part of peach season is peach jam and peach and fruit pie.
Peach Pie Recipe
1 standard pie crust — either homemade or frozen (homemade is best, but either works — you want enough for a top)
2 or 3 cans of canned peaches rinsed and drained or 5 fresh peaches, pitted and sliced
2 cups of blueberries, raspberries, blackberries or all three — again, fresh is best but frozen works
1/4 cup sugar
1 Tbsp flour
1 tsp cinnamon
a dash of nutmeg
1 Tbsp lemon juice
— for a different taste, add a tsp of curry powder or a little bit of basil
Combine ingredients in a large bowl and pour into pie crust. Either slice remaining crust into strips and create a lattice crust, or create a hotpot crust, just make sure to perforate the top to prevent explosions :)
Bake at 350 to 375 degrees until the crust is lightly golden and the filling is bubbly. About 30 minutes. Cool slightly before serving, then serve with vanilla ice cream on a sunny porch after a yummy summer dinner.
I always add berries to my peach pies, it seems to take the peach and step it up a notch. Though don't use strawberries, something about their chemistry actually detracts from the end flavor.
Another good peach recipe is peach crumble. If you don't have enough pie dough for both the bottom crust and the top crust, throw the filling into an oven safe casserole dish and break up the pieces of dough and scatter across the top. Sprinkle with a mix of cinnamon, brown sugar, nutmeg, and a little bit of flour crumbled with a few tablespoons of butter. Bake in the oven at 350 degrees until the filling bubbles and the crust is golden brown. Now, tell me WHAT'S YOUR FAVORITE WAY TO COOK PEACHES?
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