July 2017 - Our Sunday Cafe
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Sunday Supper Suggestion, Savory Meatballs in Paprika Pear Sauce.

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

We had a lovely dinner tonight, Savory Meatballs Glazed in Paprika Pear Sauce. It might seem like an odd combination, but it is quite delicious. The meatballs contain a tasty mix of minced parsley, raisins, and Parmesan. But when this dish comes together on your plate and you enjoy the all the flavors presented, no one stands out. 

We served the meatballs over brown rice and enjoyed a salad on the side. A perfect dinner, well balanced in flavor and easy on the cook, definitely could be a weeknight dinner. I used a Bosc pear, but next time it will be a Bartlett. For me it is hard to beat a Bartlett pear, they are always juicy and delicious. 

Savory Meatballs Glazed in Paprika Pear Sauce, delicious and easy enough for weeknights!
Savory Meatballs Glazed in Paprika Pear Sauce
Savory Meatballs Glazed in a Paprika Pear Sauce
adapted from: The Farmer's Cookbook, from America's Farm Kitchens

1 pound lean ground beef
1/2 c minced onion
1/4 c raisins, finely chopped
1/4 c minced parsley
1/4 c Parmesan Cheese (finely grated)
1 thick slice bread
1 egg
3/4 t garlic salt
1/2 t salt
fresh ground pepper 

1 1/4 c beef stock - divided
1 T butter
1 T lemon juice or cider vinegar
1 t sugar or honey
1 small bay leaf
2 t paprika
2 t cornstarch

1 or 2 pears, quartered, cored and sliced again lengthwise

Pour 1/4 c stock over the bread to soften, break apart with your hands, add ground beef through fresh ground pepper. Mix well, shape into 20 meatballs.  

Making meatballs for Savory Meatballs Glazed in Paprika Pear Sauce.

Melt butter in skillet, add meatballs, brown on one side, gently turn over and brown other side. Combine remaining stock with lemon juice, sugar, bay leaf, paprika and corn starch. Stir well, pour over meatballs, cover and simmer 15 minutes. 

Savory Meatballs Glazed in Paprika Pear Sauce, ready for the pears.

Remove cover, turn up the heat to high and bring to a boil, reduce heat to simmer. Add pear pieces, spoon sauce over pears and meatballs. Simmer uncovered until sauce is thickened. Serve with brown rice or your choice of side dish. 

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestions, by searching #SundaySupperSuggestion.

2

Wordless Wednesday, Savory Salty and a little bit Sweet Pan Roasted Pecans!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestion, by searching #WordlessWednesday.

this post shared with:
wordless wednesday 07.26.17 @ wordless wednesday
2

Smashed Antipasto Olive Relish.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I think I got my first computer in about 1999, and if we all remember the printer paper was in a heavy box. Printers used paper that was boxed for a continuous feed and was perforated to tear easy. Tearing took place between the pages and along the side (where the little holes were punched out so that the paper could be fed over a wheel as the printing took place.) of each piece of paper.

I worked in Accounts Receivable at the time, and we were allowed to take those sheets that fed through the printer between print orders. So I did. It is this paper that I used to print off recipes from the internet. And now some 15 years after printing this recipe, I am making Smashed Antipasto Olive Relish. I can see the little print date on the lower right-hand side of the printing, which served to bring back many memories!

I must have printed hundreds of recipes, during those first years of reading recipes over the internet. I guess the thought of finding it again when it was time to make it never occurred to me. A few years ago after packing these many sheets of printed recipes with me from home to home, I decided to take a close look at what I had been packing around for so many years! Most became recycling, but others were saved because they still caught my attention. This is one of those, one of the keepers.

And now I give to you this relish...it goes without saying that this would be wonderful with cold meats, on a sandwich or with a salad. The leftover brine would also make a great marinade for chicken or pork.

Smashed Antipasto Olive Relish, chop, mix, chill, enjoy!
Smashed Antipasto Olive Relish

Smashed Antipasto Olive Relish
adapted from: Yahoo Food! - Nick Sundberg
makes 1 pint

1 16oz can black olives, drained
1 thickish slice onion, minced - we used red onion
1 rib celery, minced
1 large clove garlic, minced
1/4 t sugar
1/2 oregano leaves
1/2 c vinegar - we used cider, but feel free to use white wine vinegar
1/4 c water
2 T olive oil

Crumble the olives between your thumb and forefinger. Combine with remaining ingredients, refrigerate overnight before using.

Should keep well for approximately 2 months, but my guess is, it won't last that long!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


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Sunday Supper Suggestion, Lemon Cheesecake with Lemon Curd and Blueberry Sauce

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

For the longest time, I did not think I liked cheesecake. I understand that from a calorie point of view, not liking cheesecake might be a good thing. But my dear husband Terry is a serious cheesecake fan, having boasted a time or two that he ate 13 (yep thirteen!) pieces of cheesecake at a single sitting.

Bless his heart, just for the record, it is always the skinny ones........

Lemon Cheesecake with Blueberry Sauce.
Lemon Cheesecake with Blueberry Sauce

But the truth is, I love cream cheese. It is creamy and tangy and rich. It seems I also love cheesecake, but not the traditional spring form pan and that particular presentation. It can also be a challenge to serve. Enter the standard 9X13 pan, coupled with the same wonderful cheesecake flavor, and an easy to serve bonus.


Lemon Cheesecake with Lemon Curd and Blueberry Sauce
by the seat of my pants
350-degree oven

Crust:
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter


Cheesecake:
3 8oz packages cream cheese
3/4 c sugar
dash salt
1 T flour
4 eggs
juice of 1 lemon


1 1/2 c lemon curd, homemade or purchased

Blueberry Sauce:
4 c blueberries - fresh or frozen (no need to thaw)
2/3 c sugar
dash of salt
1 c water - divided
1/2 t cinnamon
2 T cornstarch

To make the crust, combine all ingredients, press gently into the bottom of a prepared 9X13 pan. Set aside.

Beat cream cheese until smooth, beat in sugar, salt, and flour. Add eggs one at a time, mix in completely. Add lemon juice, mix well, scrape bottom and side of the bowl, mix again if needed.

Gently pour cream cheese mixture over crust. Bake 45-60 minutes or until done in your oven. Set aside to cool. When warm to the touch, spread with the lemon curd. Let cool completely.

To make the Blueberry Sauce, combine the berries, sugar, salt, cinnamon and 3/4 c water. Bring to a boil, simmer 5 minutes. Stir cornstarch into the remaining water, until smooth. Add to the blueberry mixture, cook until thickened and transparent.

Serve squares of cheesecake with blueberry sauce.


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestions, by searching #SundaySupperSuggestion.
0

Wordless Wednesday, Blueberry Breakfast Cheesecake


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestion, by searching #WordlessWednesday.

this post shared with:
wordless wednesday 07.19.17 @ wordless wednesday
0

Sunday Supper Suggestion, Raw Asparagus and Spicy Dunk!

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

One of the items on our food pyramid is raw. Right along with protein, complex carbohydrates, healthy fats, fruits, and vegetables, is another category - raw.

Raw does not have to always be a salad, and it is best if it is not. Salads while delicious can become boring. So mix it up a bit and put out something different for the family to crunch on. Give thought to any and all vegetables your family might not like cooked (turnips as an example) on a tray with a dunk or a dip and see what happens. It is not unusual for a raw vegetable to be sweeter than the cooked version.

Tonight I stirred together a simple "dunk" and added some fresh asparagus. It doesn't have to be this combination. You can add anything to the base and get a custom flavor for your family. We liked this one and will mix it up again.....

Raw Asparagus and Spicy Dunk
adapted from: what we had on hand.....

Raw Asparagus Spears with a Spicy Dunk for dipping.
Asparagus Spears with a Spicy Dunk!


Snap the tough ends off enough asparagus for your family, I would suggest 6-8 spears per person. Let soak in tepid water for a few minutes (5 minutes or so) for the dirt and sand to sink to the bottom of the water. Carefully lift out, drain on cotton toweling to dry.

For the dunk:

Mayonnaise
Sour Cream
Something Else, we used Sweet Thai Chili Sauce, but please use what your family will enjoy.


I used about 2 T of each ingredient, mixing well. This was just right for the two of us. Increase as needed for your family.

Place the smooth dunk in a small bowl, and surround it with the fresh asparagus.

Next time I might try equal parts mayo, sour cream, honey, and mustard......

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
weekend cooking @ beth fish reads
weekend potluck @ mommys kitchen
pintastic party @ the whole serving
modest mondays @ the modest mom
the art of homemaking @ strangers and pilgrims
to grandmas house @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friends friday @ wine lady cooks
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
pintastic party @ the whole serving
create bake grown and gather @ shabby art boutique
4

Wordless Wednesday, Root Beer Float Punch Bowl!



Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestion, by searching #WordlessWednesday.

this post shared with:
wordless wednesday 07.19.17 @ wordless wednesday
0

Sunday Supper Suggestion, Cheddar Cheese Drop Biscuits!

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Do you buy a block of cheese? And sometimes does the wrapper come off in the refrigerator, and the end of the block gets a little dried out? And you cut off about 1/4 inch slice all across the entire block? And you think "I hate to waste cheese!"? And you wish you could do something with it?

Cut cheddar cheese into small cubes and let dry 24 hours, the firmer cheese does not melt and run out of your biscuit!

Well you can. Go ahead and slice off that dry end, but do not throw it away. Then slice off another 1/4 inch of cheese, and if that block of cheese is small, you might want to cut off two 1/4 inch slices. Then dice it all up, say about 1/4 inch in size and leave it on a plate or cutting board to "air dry". You can put this in a cupboard overnight, allowing the cheese cubes to dry and yet stay safe from any flying kitchen visitors.

Then make these cheddar drop biscuits!

I have been drying cheese just like this, on purpose for years to use in baked goods, because I wanted the cheese to stay in the baked item, not melt and run out all over the baking pan. Remember the Fluffy Biscuit Muffins? These drop biscuits, are a simple spin off from that recipe and a great way to use up that unfortunate cheese!

Cheddar Cheese Drop Biscuits, perfect with salad and everything else!
Cheddar Cheese Drop Biscuits, a delicious part of this dinner!

Cheddar Cheese Drop Biscuits
by the seat of my pants
425 degree oven

1 c self rising flour
2 T full fat mayonnaise
1/2 c milk
diced dried cheese - 1/4 c or so
garlic salt
grated cheddar if desired for tops

Cut mayonnaise into flour, stir in cheese.


Add milk and mix only until moist. Do Not Over mix!

Divide into 4-6 muffin tops, sprinkle lightly with garlic salt and grated cheddar is using.

Bake 15-18 minutes.

Cheddar Cheese Drop Biscuits, fresh from the oven.
Cheddar Cheese Drop Biscuits, fresh from the oven.

Makes 4 large or 6 small or double the batch for more!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
weekend cooking @ beth fish reads
weekend potluck @ mommys kitchen

pintastic party @ the whole serving
2

Wordless Wednesday, Naturally Fermented Ginger Ale!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestion, by searching #WordlessWednesday.

this post shared with:
wordless wednesday 07.05.17 @ wordless wednesday
4

Maple Balsamic Vinaigrette

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Making your own salad dressings is not as complicated as I had thought it might have been when I first decided, no more bottled salad dressing for us. And of course I should have known, but that is what usually comes to the forefront of our thinking when we make a change until we realize that all the generations that ate before us, did not eat complicated food, just healthy food.

Salad dressing is in that category. The important thing to remember about salad dressing is that it is meant to bring the flavors of all those healthy vegetables together, rather than being the main flavor in the salad.

This one is piquant, easy and easily made from pantry staples.

Maple Balsamic Vinaigrette, easy pantry recipe.
Maple Balsamic Vinaigrette

Maple Balsamic Vinaigrette
by the seat of my pants
makes 1 cup

1/2 c oil - we generally use a 50/50 ratio of olive and avocado
1/4 c pure maple syrup
1/4 c balsamic vinegar
2 t prepared dijon or spicy brown mustard
salt and pepper to taste

Maple Balsamic Vinaigrette, easy pantry recipe.

Combine all ingredients in a screw-top jar or vessel. Shake well.

Maple Balsamic Vinaigrette, easy pantry recipe.

Drizzle over fresh salad greens as well as fresh and lightly steamed vegetables.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations
grandmas house we go @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
crate bake grow and gather @ shabby art boutique
pintastic party @ the whole serving
foodie friends friday @ wine lady cooks

4

Sunday Supper Suggestion, Nectarine Galette in Whole Grain Crust

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

It seemed like perfect timing, I had the second half of the whole wheat pastry to use and four lovely nectarines waiting for me to do something with them. Besides just eating them fresh that is. Since we are headed to Vancouver in the morning, I thought about this presentation of nectarines in a whole grain crust, plus it will travel well.

I set the frozen pastry out to thaw while we ate dinner. At first, the pastry was at first a bit stiff, but it rolled out just fine, once I flattened it with the palm of my hand until it was about 1/2 inch thick. I also palm flatten white flour pastry dough also. Flattening with the palm of your hand seems to ease the mass into being rolled out with the pastry pin.

Nectarine Galette in Whole Grain Pastry
Nectarine Galette in Whole Grain Pastry

Fresh Nectarine Galette
inspired by this Pear Creme Pie
450-degree oven

pastry for 1 nine inch crust
4 large nectarines - sliced but no need to peel
1 t lemon juice or cider vinegar
3/4 c sugar - divided
1 T cornstarch
1/4 c flour
1 egg
dash salt
1 t vanilla
1/4 t cinnamon
1/4 t ground nutmeg - divided

Roll out the pastry to fit a 9-inch pan, roll pastry up onto the rolling pin, then unroll to lay the pastry on a large baking sheet. This trick will help keep pastry from stretching or ripping.


Slice nectarines, combine with 1/4 c sugar, 1 lemon juice, 1 T cornstarch, 1/8 t ground nutmeg and the cinnamon.


Spoon into the center of the pastry circle. Arrange if needed to make a circle.


Combine remaining 1/2 c sugar, egg, flour, salt, 1 t vanilla, 1/8 t ground nutmeg. Stir until mixture is smooth and falls from the spoon in a ribbon.


Pour evenly over the nectarines, fold pastry up over the fruit mixture, pleating the pastry as you work around the edge.

Nectarine Galette ready to bake.

Bake 450 degrees for 15 minutes, reduce oven temperature to 350 degrees and bake an addition 35-40 minutes or until done in your oven.

Fresh from the oven.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
whats for dinner @ the lazy gastronome
the art of homemaking @ stranger and pilgrims
good morning mondays @ darling downs
modest mondays @ the modest mom
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations
grandmas house we go @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
crate bake grow and gather @ shabby art boutique
pintastic party @ the whole serving

foodie friends friday @ wine lady cooks

6
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