And that means a baby shower for a sweet little girl! The menu for our afternoon tea will include family favorites, cream puffs, brown sugar pound cake and brownie bites (packaged fudge brownie mix baked in mini-muffin tins, and topped with out favorite frosting.) The gluten-free among us will enjoy chocolate chip-walnut blondies, peanut butter cookies, and my version of Starbuck's lemon loaf.
This is the first time I've tried the chocolate chip blondies which are made with almond flour and I was so pleased with the results! Meaningful Eats has a lot of good recipes if you are living gluten-free.
Sunday, January 25, 2015
This is a family favorite, served each Christmas Eve at my cousin's open house. When I asked for the recipe, I was shocked to find out it was dressed up canned soup. It was also popular at our church's annual soup ssale and when I asked for the recipe, I got the same story.So the search began for seafood bisque from scratch. I am not sure where I got the basic recipe, but I did make enough changes in the seasonings to suit our family and to call this recipe my own.
· 6 tablespoons butter
· 4 tablespoons chopped green onion (or minced onion since I never remember to buy the green onions!)
· 4 tablespoons minced celery
· 6 tablespoons flour
· 5 cups milk
· 3/4 teaspoon pepper
· 1 tsp. granulated onion
· ½ tsp granulated garlic
· ½ tsp Old Bay seasoning
· ½ tsp ground thyme
· 4 tablespoons tomato paste
· 2 cups (1 pint) heavy whipping cream
· 16 ounces crab meat
· 16 ounces small cooked shrimp or other seafood
· 4 tablespoon sherry (rice vinegar)
Scott added a bit of cayenne and Tabasco Sauce to his bowl of soup.
Preparation: Heat butter over medium-low heat; add green onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add seasonings, tomato paste and heavy cream. Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
Serves 4 to 6.