The Tale of Two Bunnies

March 29, 2018 Leave a Comment

Spring. Just the word congers up images of blossoms and bunnies, eggs and chicks. . . . and catalogs filled with tableware, linens and all the fresh spring color imaginable. . . . so when my spring edition of the Pier1 catalog arrived – I was immediately drawn to devour every page. The dinnerware, table settings, linens were, in typical Pier1 form, a wonderful feast for the eyes.

But, there was one thing that especially drew my attention. . .their adorable folded napkins – especially the little bunnies in the upper right corner of the page. The catalog directed readers to log on to their website for instructions – which I immediately did.

Upon arriving at the page, I searched for the Bunny Fold and found this. I grabbed some cloth napkins (which happened to be from Pier1) and, following their directions, began folding. It only took me to the 4th step to figure out that there was a real problem with the directions – they were rolling from the wrong side of the napkin. . . and by the final step – it was unmistakable.

I had created this. I took an unfolded napkin and the directions to my husband – who, as a builder, reads instructions for a living . . . and his response was immediate – these are not right. They have rolled from the long side and not the point – and used directions for a granny knot. It needs to be an ‘overhand’ knot. (50 plus years of scouting – he should know his knots!)

After making a few simple changes – rolling from the point and using an overhand knot – the finished product looked like the one in the Pier1 picture. Success!

And so, as much as I LOVE Pier1, no one is infallible. I have done my own set of instructions, including pictorials, for your use should you be wanting to try these little treasures. Such a simple way to dress up a spring or Easter table.

Just Click Here to go to the instructions. Happy Spring!

Enjoy,

Kathy

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For as long as I can remember, Prime Rib and Yorkshire Pudding have been a Christmas Eve tradition in my family. While many, if not most of us have enjoyed Prime Rib at one time or another, I am ever amazed at how many people have never tried Yorkshire Pudding. Admittedly – the name sounds like something that might contain kidneys or liver, heart or some other organ – (an apology to my friends from across the pond – who enjoy these ‘delicacies’) – but trust me – it’s not. It is a wonderfully rich, glorified popover, and is absolutely delicious. Traditionally cooked in the renderings of fat from the roast, it puffs into a golden rich bready goodness. It can be baked in a popover pan – but is most often baked in a 9″ square pan. The recipe can be doubled and baked in a 9″x 13″ pan – but the finished product is best when baked in a smaller pan. Here at the Homestead we have access to rendered chicken fat (Schmalz) and rendered turkey fat. I have used both in making this recipe – and have been very pleased with the results. I have also used the fat in place of the melted butter with great success.

The recipe is simple – with only 5 ingredients – and always a crowd pleaser, but the batter does need to sit for about an hour before baking – plan ahead. It doesn’t take long to bake, and can be ready to go by the time the roast is ready for carving. Leftovers, if any, can be stored in an air tight container and reheated in an oven . . . . ready to be served with breakfast . . . or leftovers . . . . or for a midnight snack . . . you get the idea.

Here’s to Holiday traditions – especially the delicious ones!

Enjoy,

Kathy

Yorkshire Pudding

Yorkshire pudding has been a Christmas Eve dinner tradition at our house since I was a little girl. This recipe has been passed down for generations. Usually a side dish accompaniment to Prime Rib, if you save beef drippings and freeze them, it can be made any time of year.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 1 40

Servings 6 people

Ingredients

1 cup flour
1/2 teaspoon salt
1 cup milk
2 tablespoons butter melted
2 large eggs
2- 4 tablespoons beef drippings

Instructions

Mix all ingredients together.
Let stand, covered, at room temperature, for about an hour. After 40 minutes, preheat the oven to 450 degrees.
Place 2-4 Tablespoons of beef drippings into a 9-inch square glass baking pan.
Place the pan into the preheated oven for 10 minutes to get the pan good and hot.
Carefully pour the batter into the pan with the hot drippings. .
Bake at 450 degrees for 15 minutes.
Reduce oven heat to 350 degrees. Bake an additional 15 to 20 minutes – until puffy and golden.
Serve hot along side roast beef or prime rib.

Notes

This recipe is traditionally baked in a 9-inch square pan. Muffin tins or popover pans can be used, but baking time will vary. If you are using popover/muffin pans, add at least 1 teaspoon of the drippings in each well. Make sure that you add batter only until each cup is 1/3 full.

I have made this using rendered chicken fat and rendered turkey fat - and it turns out wonderfully. If you have access to it, try it.

The Tale of Two Bunnies