Cabbagetown

Hello All!
I recently put together a scrumptious little Easter brucheon to share with you.

Years ago my aunt gave me an adorable cabbage tureen hand painted by her mother, my great aunt Fannie Pearl, or as I called her, my Nanny. Later she found a smaller tureen, painted by Nanny's sister, my great aunt Cora, matching bowls, and a pair of salt and pepper shakers. I can just picture them all painting together 30 years ago and now I have the pleasure of enjoying these keepsakes.

These cabbages make an lovely Easter tablescape. I used some beautiful Le Jacquard Francais tea towels in Mielle designs. The color of honey looks so pretty with this green and is a great color and pattern for spring.  I decided to make Curried Carrot Soup for my cabbage tureens! Peter Rabbit couldn't wish for anything better!

I paired this soup with Curried Chicken Salad in lettuce cups, I used Boston Bib lettuce as the leaves are small and round enough for spoonfuls of chicken salad. Pimento cheese sandwiches round out the sandwich platter, cut the bread into rounds using a biscuit cutter for a nice clean look.

For a fun and cute dessert I made chocolate nests using chow mein noodles melted with melted chocolate, butterscotch, and peanut butter. Before cooling add your element be it jelly beans or chocolate eggs, as I used here. I also added colorful peeps to watch over their nest eggs.





Here is my soup recipe courtesy of Rachael Ray:

• 1 tablespoon extra virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 1/2 pounds packaged baby carrots, from produce section
• 6 cups chicken stock, available on soup aisle
• 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
• 1/4 to 1/2 teaspoon ground cayenne pepper
• Coarse salt
• 1 cup sour cream
• 6 blades fresh chives, cut into 1-inch pieces

Directions

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Add a bit of sour cream and chives to the top and voila! Enjoy!

I hope you all have a wonderful Easter! I'll be back soon with more fun things:)

~B. Girl~