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This is a comforting and delicious dish. I will definitely make it again!

Virginia Cabbage Bake

(adapted from “Vegetables on the Side”)

3 – 4 slices of bacon cut in 1” pieces

1 head of green cabbage about 2 ¼ pounds, cut in very thin slices or shredded. Steam over boiling water until tender 10- 15 minutes.

2 T. butter

1 T. all-purpose flour

½ c. heavy cream

One 14.oz. can of chicken stock (33% less sodium)

1 medium size onion – diced

2 -3 medium potatoes, peeled and cut in ¾ inch pieces

1 bunch of green onions, white and light green parts thinly sliced

1 cup of diced ham

Salt and pepper

¾ cup of grated cheddar cheese

Grated nutmeg (optional) I like nutmeg on savory foods

¼ cup of dried breadcrumbs

Preheat oven to 350˚F. Generously butter a deep ovenproof medium-large casserole.

In a large frying pan cook the bacon until done but not crisp. Remove bacon and drain on a paper towel. Drain the bacon grease and leave about 1 table spoon of the bacon grease, add 1 table spoon of butter. Add the onions and the potatoes. Cook on medium high stirring every once in a while. As the onions and potatoes soften add about 4 ounces of the chicken stock and stir. Lower heat and cover.

Melt the other tablespoon of butter in a sauce pan over medium heat. Stir in the flour and cook stirring for 3 minutes with out browning. Pour in the remainder of the stock and the cream, stirring, and cook over low heat until thick, 3-4 minutes. Remove pan from heat.

When the onion and potatoes are soft. Stir in the cabbage (I used tongs to get a good mix) and then the chicken cream sauce.  Add green onions, ham and bacon. Stir well with tongs. Season with salt and pepper and nutmeg. Stir in cheese. Pour into casserole and top with bread crumbs.

Bake for 30 minutes in oven then 5 minutes under the broiler.

There is a fabulous exhibition of chrysanthemums and Ikebana Sogetsu artistry at Longwood Gardens in Kennett Square, PA. The array of flowers is stunning and the ikebana is equally lovely. There is a bamboo structure that is a tunnel that you can walk through. My friend Bandon Forsht has a ikibana design in the exhibit and in one photo I am standing in front of it. The exhibit ends on November 17, 2019. Longwood Gardens, 1001 Longwood Rd., Kennet Square, PA 19348.

Lemons. I love lemons. I love their bright yellow color, their tart taste. I love tea with lemon, lemon chicken, lemonade, lemon méringue pie and lemon bars!!! Here is my recipe for lemon bars using Meyer lemons!!! If you cannot find Meyer lemons use regular lemons but use only four not five lemons…it will be equally delicious.

Meyer Lemon Bars

For shortbread crust – Preheat the oven to 350˚F. Grease a 9” x 13” pan with butter.
2 cups of flour
½ cup sugar
½ teaspoon salt
2 sticks (1cup) of unsalted butter. Cut butter into small cubes.

Mix together the flour, sugar, and salt. Add the butter to the bowl and cut everything together with a pastry cutter until the mixture resemble fine crumbs. Press the flour mixture into the pan and bake until golden brown around the edges, 20 -25 minutes.

Filling:
1 ½ cup of white sugar plus 1/8 cup
¼ cup of flour
4 large eggs
Zest and juice from 5 Meyer lemons

For the Meyer lemon filling: Stir together the sugar and the flour. Break in the eggs and whisk to combine then add the Meyer lemon juice and zest. Mix until well combined. Pour over the crust and bake 20 – 25 minutes.

Allow to cool in the refrigerator 2-3 hours. When cool cut into squares and sift powdered sugar over the top.

I love tea. I not only drink tea but use tea as an ingredient in creating cocktails, mock-tails, and desserts. My tea of choice is from SerendipiTea. This cocktail “Phase III” uses only three ingredients; Fresh Phrase tea from SerendipiTea, Strawberry Moscato, and Lime bitters. It is light, refreshing and good any time of the year. I hope you try it.

Phase III
2 ounces SerendipiTea’s Fresh Phase tea – chilled
3 ounces Strawberry Moscato – chilled
2-3 dashes Lime Bitters

Pour tea, Moscato, and bitters in a glass filled with ice. Garnish with a lime slice (optional)

Brew 2 teaspoons of tea with 6 ounces of 180 degree water for three minutes. Strain. Chill.