| The Blue Hill Garden Club Annual Summer Tea August 16, 2011 |
The "A" team - they made it happen
From left, Thepin Fay, Donna Dupuy, Bente
Sivertsen, Carla Evans, and Anne Johnson.
From left, Thepin Fay, Donna Dupuy, Bente
Sivertsen, Carla Evans, and Anne Johnson.
Eighty-nine years apart - Nadia Czebiniak,
age 11, chats with Lessie Smithgall, age
100. Nadia is a granddaughter of Juanita
Blumberg.
age 11, chats with Lessie Smithgall, age
100. Nadia is a granddaughter of Juanita
Blumberg.
Co-hostesses, Anne Johnson and Thepin
Fay,welcomed us to Anne's beautiful home in
South Blue Hill for a Tea organized by Program
Chair, Donna Dupuy. Our incredible Hospitality
Chairs, Carla Evans and Bente Sivertsen were in
the kitchen arranging trays of sweets and
savouries prepared by some of our members. It
may have been raining outside, but the
atmosphere inside was warm and wonderful.
Good tea, good food, and good friends; what
could be better?
We were especially pleased to have our oldest
member, Lessie Smithgall, with us. Despite her
100 years, Lessie still attends the concerts at
Kneisel Hall, dinner parties, and special events
like our Garden Club Tea.
In all, we were 43 members and guests.
PS - The scone recipe that many requested is
printed below, right after the photos.
Fay,welcomed us to Anne's beautiful home in
South Blue Hill for a Tea organized by Program
Chair, Donna Dupuy. Our incredible Hospitality
Chairs, Carla Evans and Bente Sivertsen were in
the kitchen arranging trays of sweets and
savouries prepared by some of our members. It
may have been raining outside, but the
atmosphere inside was warm and wonderful.
Good tea, good food, and good friends; what
could be better?
We were especially pleased to have our oldest
member, Lessie Smithgall, with us. Despite her
100 years, Lessie still attends the concerts at
Kneisel Hall, dinner parties, and special events
like our Garden Club Tea.
In all, we were 43 members and guests.
PS - The scone recipe that many requested is
printed below, right after the photos.
Thepin and Bente begin laying out the goodies
on the large table.
on the large table.
When the large table proved too small, an
auxiliary table was set up.
auxiliary table was set up.
Signing the guest book, and getting their new
club name tags are (from left) Thepin Fay,
Isabelle Katzer, special guest Jill Hoy, and
Vice-President, Roxanne Donahey.
club name tags are (from left) Thepin Fay,
Isabelle Katzer, special guest Jill Hoy, and
Vice-President, Roxanne Donahey.
Past President, Rusty Roberts (on left)
signs in with Linda Slaven.
signs in with Linda Slaven.
Jan Prior-Crofoot and Lessie Smithgall are old
friends. Lessie's helpers, Kelly (left rear) and
Christie (center seated) stand by.
friends. Lessie's helpers, Kelly (left rear) and
Christie (center seated) stand by.
| Deenee Chase , on left, with Kim Goff |
| Dixie Chapman, on left, with Jan Marville |
| Donna Dupuy, on left, with Ruth Miller |
Nadia, caught mid-bite, left front, with Mindy
Marshuetz, Barbara Shaw, and Anne Johnson
in the background.
Marshuetz, Barbara Shaw, and Anne Johnson
in the background.
| Melinda Reach in a show-stopper hat! |
Membership Chair, Meg McVey, on left,
with Past-President, Dixie Guiles, and
Treasurer, Ute Eichenberg
with Past-President, Dixie Guiles, and
Treasurer, Ute Eichenberg
Four in black and white: Ruth Miller, on left,
with her guest, Janice Puckett, Donna Dupuy,
and Juanita Blumberg
with her guest, Janice Puckett, Donna Dupuy,
and Juanita Blumberg
Juanita Blumberg’s recipe - modified from Baking with Julia Child, p.210
Buttermilk Scones
Preheat oven to 425 deg Makes about 12 scones.
3 cups flour
1/3 cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ sticks cold, unsalted butter, cut small.
1 cup (approx.) buttermilk
1 tablespoon grated orange or lemon zest (Note: 1 lg. Navel orange or 2
lemons will produce 1 Tbsp. of zest.)
4 Tablespoons currants or ½ cup dried cherries. Cherries will need to be
chopped.
Mix dry ingredients and butter by processor method. Pulse just until
mixture looks like rough oatmeal. This happens very quickly.
Add buttermilk, zest and fruit. Process using pulses to soft dough stage,
probably 10-12 pulses. Turn out onto floured surface. Gather into a ball,
and pat dough to ½ inch thickness. Handle as little as possible. Handling
causes scones to be tough. Cut to desired shape. Place 1 inch apart on
ungreased cookie sheet.
Bake for 10 to 12 minutes at 425 degrees. Do not overbake. Scones are
done when they just begin to change to a golden color.
Buttermilk Scones
Preheat oven to 425 deg Makes about 12 scones.
3 cups flour
1/3 cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ sticks cold, unsalted butter, cut small.
1 cup (approx.) buttermilk
1 tablespoon grated orange or lemon zest (Note: 1 lg. Navel orange or 2
lemons will produce 1 Tbsp. of zest.)
4 Tablespoons currants or ½ cup dried cherries. Cherries will need to be
chopped.
Mix dry ingredients and butter by processor method. Pulse just until
mixture looks like rough oatmeal. This happens very quickly.
Add buttermilk, zest and fruit. Process using pulses to soft dough stage,
probably 10-12 pulses. Turn out onto floured surface. Gather into a ball,
and pat dough to ½ inch thickness. Handle as little as possible. Handling
causes scones to be tough. Cut to desired shape. Place 1 inch apart on
ungreased cookie sheet.
Bake for 10 to 12 minutes at 425 degrees. Do not overbake. Scones are
done when they just begin to change to a golden color.
The recipe below left is the one served at the
Tea. I told everyone it was from Martha
Stewart, but I was incorrect, and should have
credited Julia Child.
Martha's recipe (unmodified) also
wonderful, but more fattening, is shown
below right.
Tea. I told everyone it was from Martha
Stewart, but I was incorrect, and should have
credited Julia Child.
Martha's recipe (unmodified) also
wonderful, but more fattening, is shown
below right.
From Martha Stewart Living Cookbook, New Classics, p. 577
Cream Scones
Preheat oven to 400 deg.
2 cups flour
3 Tablespoons sugar, plus more for sprinkling
1 Tablespoon baking powder
½ teaspoon salt
6 Tablespoons cold, unsalted butter, cut small
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
4 Tablespoons currants (Note: my addition)
Mix dry ingredients and butter with processor method. Mix
cream, eggs and currants together, and add. Process until
just mixed.
Pat dough to ¾ inch. Brush with melted butter and sugar.
Cut to desired shape.
Bake until golden brown, 16 to 20 minutes.
Cream Scones
Preheat oven to 400 deg.
2 cups flour
3 Tablespoons sugar, plus more for sprinkling
1 Tablespoon baking powder
½ teaspoon salt
6 Tablespoons cold, unsalted butter, cut small
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
4 Tablespoons currants (Note: my addition)
Mix dry ingredients and butter with processor method. Mix
cream, eggs and currants together, and add. Process until
just mixed.
Pat dough to ¾ inch. Brush with melted butter and sugar.
Cut to desired shape.
Bake until golden brown, 16 to 20 minutes.
December 6, 2011
Tea and wreath decorating at V-P Roxanne Donahey's historic home.
Tea and wreath decorating at V-P Roxanne Donahey's historic home.
Roxanne writes, "I really enjoyed doing the decorating and "winter" tea last Tuesday. Thanks to everyone who pitched in.
Attendees were: Barbara Seeger, Ute Eichenberg, Bente Sivertsen, Dorothy Carey, Val Libby, Janice Puckett, me, and
occasionally Tom.
I think the guys who did all the "decking" deserve our thanks -- Rick Seeger, Rich Eichenberg, and Tom Bjorkman. We also
owe another huge thank you to Carla and Dick Evans who took down all the flower boxes and removed the pots while I
was in Vermont. I came back and it was all finished!"
Attendees were: Barbara Seeger, Ute Eichenberg, Bente Sivertsen, Dorothy Carey, Val Libby, Janice Puckett, me, and
occasionally Tom.
I think the guys who did all the "decking" deserve our thanks -- Rick Seeger, Rich Eichenberg, and Tom Bjorkman. We also
owe another huge thank you to Carla and Dick Evans who took down all the flower boxes and removed the pots while I
was in Vermont. I came back and it was all finished!"
| First things first! Roxanne prepared a lovely tea atop her lovely antique table. Yummmm. |
Maybe the tea wasn' first. These gals look
tired! The photos below will show why.
tired! The photos below will show why.
| In the beginning .... |
| Look, everyone. I made a bow!! |
| Now to attach it! |
| Bente and Dorothy doing pine cones. |
| Val and Janice had some, too. |
| Barbara and Va; attaching bows. |
| TA DA - The FINAL BOW!! |
| December 14, 2011 Christmas luncheon at the Barncastle |
| Roxanne Donahey and Valencia Libby |
| On left, Jan Crofoot. Right, Gigi Cutler chats with Leslie Clapp. |
| Bente and Phil talk with Yvan Dupuy. |
Linda Elder, on left, with Barbara Seeger.
| Note: Many thanks to Ute Eichenberg for taking these photos. |
Lynn Cheney with a happy holiday smile!
| Ruth Miller, left, with Gigi Cutler. |
| Jim Carey, on left, with Phil Tanguay. |
Yvan Dupuy, on left, with Rich Eichenberg
and Rick Seeger
and Rick Seeger
Fonna Dupuy, farthest from camera, with
Ruth and Scott Miller.
Ruth and Scott Miller.
Foreground, Donna Dupuy, on left, with Janice Puckett.
Gigi Cutler, furthest from camera, talks with Leslie Clapp
and Blaise deSibour.
and Blaise deSibour.
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