A Dream Kitchen.....Let's Go Coastal!

The Maine House is still in the planning stage of the possibility of a new home.  A dream kitchen.....what will it evolve into? Another style that Darling and I both love is Coastal! Of course we love it....we live in Maine! But, how natural would this style be in Texas or in Atlanta? Would this look be totally out of place in a southern home? Hmmmm....again, we will give this some thought!

A blue-and-white color scheme is a classic coastal look. But let's also envision cool, sea-foam green or a soft sage for a look that’s as tantalizing as the waves outside. The soft ocean hue pops against bright-white walls.  Beaded board, marble countertops, and vintage appliances can set the tone for a fresh, inviting space. “White makes an interesting backdrop for appliances and accessories of any color. A monochromatic palette paired with glass shelving makes even the smallest kitchen feel more spacious.The timeless combination of blue and white never goes out of style. Handsome stripes paired with nautical prints and hand-rendered accents impart a sophisticated edge to any outdoor room. Darker blue tones, such as navy create a more serious, tailored look, while softer shades such as sky blue lend a playful air. I read to layer varying shades to give depth, and try pale blue on the ceiling-the color not only recalls the sky, but also is rumored to deter insects.

 

A Maine House Mosaic

A clean and classic look works well in any room of the house, but especially in the kitchen. Perfect in a coastal environment, the lack of color creates a blank canvas for ocean views. Whites reflect changing light throughout the day, constantly transforming the overall mood of the room. Whenever you want to open up a space, choose white. It lends a bright and airy feel to even the coziest quarters.

I adore this vintage range!

Love the look and love the feel....relaxed, airy, comfortable, cool and inviting! That pretty much fits our lifestyle. I think we will keep this on the list of possibilities!

Easy Summer Fresh Peach Cobbler

1/2 cup unsalted butter

 1 cup all-purpose flour

2 cups sugar, divided

 1 tablespoon baking powder

Pinch of salt

1 cup milk

4 cups fresh peach slices

 1 tablespoon lemon juice

 Ground cinnamon and nutmeg

Melt butter in a 13" x 9"  baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon and nutmeg as desired. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm. Estelle's serves this cobbler with a little pitcher of cream.

Estelle's Peach, Nectarine, Pear Salad

4 White Peaches

4 Yellow Peaches

4 Nectarines

2 Bosc Pears

2 Bartlett Pears

Juice of 5 Key Limes, about ¼ cup

3 to 4 Tablespoons Honey

 Use a paring knife to cut the peaches and nectarines into irregular shapes, slicing and dicing as you see fit. Slices, cubes, and random shapes are par for the course. Place them in a large bowl. Peel and core the Bosc pears and slice them into irregular shapes, adding them to the peaches. Slice the core the Bartlett pears, peeling is optional. Cut them into irregular shapes and add them to the peaches. Add the juice of the Key limes and the honey to the fruit in the bowl. Toss the fruit until all is covered in the juice and honey.
Serve immediately or refrigerate for a few hours before serving.

Christmas in July!

Once a year, from July 24th to July 25th, Miss Judy and I tune in to a home shopping network and shop till we drop for the

 Christmas In July Extravaganza!

A Maine House Mosaic

 This has been one of our traditions, for probably the past twenty years. We wait for this with such anticipation...yep...that's how much fun we have for these two days. We both fully admit this is one of our vice's...Christmas shopping! We begin planning and discussing how we are going to decorate the mantle, what table decor we will decide on, are we going to select the traditional red and green, silver and gold or throw caution to the wind and use purple and turquoise? The fun is in the planning mostly. And it is something that we share as sisters. Once we jot down all the order numbers on our wish list, we then review our items, narrow down our "wants" and then...let the ordering begin!!! The best part of this is calling each other to shout, "Hey! What did you purchase?" The funny thing is, every year, we select at least one of the same item! Now that's pretty cool.....it's fun to have a sister...and share our love of Christmas in July! HOHOHO!

This is what I added to The Maine House Christmas Decor for 2011!

Where Are You UPS Man?

SNOW Candle Light

Peppermint Twist Trees

Glitter Reindeer

Be sure to add this to your recipe box for those winter months!

Easy and so delicious!!

Won't this be beautiful in Christmas dinnerware bowls?

Estelle's Easy Winter Brunswick Stew

3 pounds boneless pork shoulder roast (also known as a Boston Butt)

3 medium-size new potatoes, peeled and chopped

1 large onion, chopped

1 (28-ounce) can crushed tomatoes

1 (18-ounce) bottle barbecue sauce

1 (14-ounce) can chicken broth

1 (9-ounce) package frozen baby Lima beans, thawed

1 (9-ounce) package frozen corn, thawed

6 tablespoons brown sugar

1 teaspoon salt

Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker. Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls. Serve with Crusty Homemade Bread or Rolls!

You know you cannot celebrate Christmas in July

 without a delicious Cocounut cake!

Merry Christmas Ya'll!

Mississippi Memories....Lunching at Le Fleur's!

I love those dreams......when my Mother and Daddy appear in whatever story unfolds in my mind in the wee hours of nighttime. Is it unusual that I speak to them each night before I go to sleep? I ask them to "come to me".....be with me in my dreams. It is my connection to revisit my childhood and know that although my parents have gone to heaven, they are still watching over me and keeping me close to them.

Anyway...on to my dream which was absolutely wonderful, so let's make this story more upbeat and happy!

We lived off of Highway 51 North, now known as I-55 in North Jackson. In the early 50's,  60's and 70's, we would frequent a fabulous restaurant known as LE FLEUR'S! It was a place to be seen, as they say! LE FLEUR'S RESTAURANT  was located on the frontage road of U.S. 51 North in Jackson and operated in connection with the Jacksonian Motor Motel. The dining at Le Fleur's was famously known for its New Orleans Creole dishes, fine steaks, and seafoods.

Menu

 Mother and Daddy would often excuse me from school early in order to drive out to Hawkins Field and fly on Daddy's Cessna to Ohio in order to visit my Grandparents. We would lunch at Le Fleur's before heading out on our trip. I felt so very special and grown- up during these luncheons, as I had their undivided attention. I remember thinking how lucky I was to be having little tea sandwiches and a "cocoa-cola" while my poor classmates were still in school diagramming sentences! We also enjoyed attending football parties held at The Jacksonian when our LSU ( Go Tigers!) friends were in town during the Ole Miss (Hotty Toddy!)  vs. LSU games. There were also several Knife and Fork Club dinners held at Le Fleur's that were formal affairs for Mother and Daddy! I tried to think back and vaguely remember murals on the walls which was quite fashionable for the time.

 It seems amazing to us now, but in those days you could order a sirloin strip for $5,00 , a 16 oz. rib eye steak for $3.95, one- half of a fried chicken for $1.85, and a whole broiled flounder for $2.25! Mother always ordered the Oyster's Bienville and my usual order was Crab in a Skillet, always served in a small black cast iron skillet, or the Frozen Fruit Salad with Tea Sandwiches. Daddy's request was either the Trout Meuniere or their Rib Eye Steak!

This is an old postcard which shows a view of the Pagoda Garden from the dining room.

Front of Postcard of the Pagoda Garden View

Back of Postcard-Love this!

 The Jacksonian Highway Hotel was built at 4800 Highway 51 North (later Interstate 55 North), in an area only just beginning to blossom with commercial development. Construction was begun in April 1955. George Wilkinson and his partners at Crestline Development (later known as the Athens Investment Company) set out to build something more than just another motel. Indeed, the Jacksonian was conceived as a “highway hotel” which offered the luxury and service of a traditional hotel with the convenience of parking at one’s door. This was also not simply the product of an anonymous builder, but sprang off the drawing boards of one of Jackson’s most prestigious architectural firms, the offices of N.W. Overstreet. The buildings were built by Wise Construction, a local company and the furnishings and fittings were, as much as possible, locally sourced as well. All told, the cost for a 90 room hotel and restaurant was $700,000, an especially impressive sum when one considers that Dumas Milner (we used to attend parties at his home) paid $1,000,000 to renovate the King Edward (oh I have stories on the King Edward also) and its 400 rooms in 1954-55.

 

There was, however, another significant reason for local interest in the new hotel, for it housed the restaurant LeFleur’s, a local institution which had lately been located on President Street in downtown Jackson. The guest book was signed by everyone from Elvis and the Colonel to Bob Hope, Cher and Greg Allman. Roy Rogers and Trigger signed the guest book as well. For years, Le Fleur’s was the place to see and be seen in Jackson. The Jacksonian was fading at its edges by the time it closed in 1984. Le Fleur’s closed its doors as well. Gone, but never forgotten!

OYSTERS BIENVILLE

3 dozen raw oysters on the half shell

6 pie pans, filled with rock salt

4 tablespoons butter

1/2 cup finely minced onion

1/2 cup finely minced bell pepper

1 cup finely minced green onion

2 cloves garlic, minced

1-1/2 cups minced raw shrimp

1 cup fresh mushrooms, minced

1/2 cup white wine

1 tablespoon fresh lemon juice

2 cups Bechamel sauce (made with Half-and-Half )

2/3 cup grated Cheddar cheese

1/2 cup fresh French bread crumbs

Salt, white pepper and Tabasco to taste

Dash of Peychaud's bitters  or Angostura bitters

Preheat oven to 400°F. Melt the butter, then sauté the onions, bell pepper, green onions, mushrooms and garlic until soft; add the shrimp and cook for 1 minute until barely pink. Deglaze with the white wine and lemon juice, and bring to a boil. Add the Bechamel sauce, cheese and bread crumbs, and reduce to a simmer. Add salt, white pepper and Tabasco to taste, dash of Peychaud's, then simmer for 20 minutes, or until very thick.


Arrange 6 raw oysters in each of the pans, firmly nestled in the rock salt. Cover each oyster with the sauce, and bake for 10 minutes, until the oysters and sauce are very hot and the top of the sauce is browned. Serve at once. The rock salt helps stabilize the oyster shells as this dish cooks. It's there for support, not seasoning; make sure you don't get any on your oysters, or they'll be too salty.

CREOLE BESCHAMEL SAUCE

2 tablespoons butter

1-1/2 tablespoons flour

3/4 cup Half-and-Half

4 drops Tabasco

1/2 teaspoon salt

1 bay leaf

In a heavy saucepan melt the butter over low heat; do not brown. Add the flour gradually, stirring constantly to keep the mixture smooth. Do not allow the flour to cook. Once all the flour is blended in, gradually pour in the half-and-half, stirring constantly with a wire whisk to keep the sauce perfectly smooth. Move the whisk around in the pan as your stir to blend the sauce at the bottom and sides. Once all the milk has been added, add the bayleaf and cook over low heat until the sauce thickens, then remove from heat and stir in the Tabasco and salt. Blend thoroughly.

Mother's good friend, Annie Dean Grant often made this Le Fleur's dish!

She knew it was my favorite! I loved Miss Annie Dean.

She hosted one of my wedding showers and was one of the

best southern cooks I have ever known!

CRAB IN A SKILLET

1 Can Cream of Mushroom Soup

1 Can Cheddar Cheese Soup

1 Can Lump Crab Meat

Salt, Pepper, Worcestershire Sauce and Sherry to taste

Combine all ingredients well. Bake at 350 degrees F. until heated through in a black iron skillet. Or bake in a small baking dish! Serve over toast!

Oh yes...My Dream?.......

Walking into Le Fleur's with Mother and Daddy and

feeling like a special, well-loved child again......

A Dream Kitchen...Pink French Country Toile!

He said he can "feel it!" At least one more move may be on the horizon for us. As we all know, you never know what life will bring your way. We have had our share of relocations throughout our marriage and reflecting back on these, all job related, they have all been good. No, I take that back. Those seven months in Illinois were not the greatest, but we have been fortunate enough to live in beautiful states, raise the children in great little cities and school districts, send them to wonderful state colleges and become acquainted with good neighbors. So if one more move is in store for us, we will welcome the change...as long as it is back to Texas or Atlanta....home to family!

So if the doors to The Maine House close, we will purchase what will probably be our final home! I have decided to play around with a wish list, beginning with kitchen design!

A Maine House Mosaic

I am a girly-girl at heart! I was wondering what my dream kitchen would look like if I could choose any design I wanted and if Darling would agree on the chosen colors! I ADORE  the color "pink" and FRENCH COUNTRY...so by combining the two as the main attraction,  I am going to try it on for the look and feel. By selecting pink toile wallpaper it would help create a French country vibe, but with a flair of elegance. Lavish pink balloon curtains would dress every window. Molding featuring carved bows and swags would outline the entire room for a true feminine influence. I would also select a black granite countertop for a massive island,  which would be graced with an elegant crystal chandelier. The Divine Miss M tells me crystal chandeliers are "out of style and dated", but I replied that this would be perfect for us since we are "out of style and dated also!!!!" HA!

I love farmhouse style kitchen sinks so I would like to definitely explore the possibility of adding one of these. Bronze or pewter french country faucets, tile backsplashes, white shutters on one window, seeded glass cabinet doors, which are lighted to showcase elegant Waterford crystal and a round country dining table with high back chairs will complete the dining nook! I am going to think on this for awhile. I like it today, but as Scarlet says...."tomorrow is another day!" I am known to change styles and colors... so stay tuned!

It's the summer month of July, so these two simply divine sweets are

 must-haves on your dessert menu!

They are both infused with our inspiration color of pink!

Estelle's White Chocolate Lindt Cupcakes

1 box white cake mix

1 box instant vanilla pudding (small box)

4 eggs

1/2 cup oil

1/2 cup water

1 cup sour cream

White chocolate Lindor truffles by Lindt ~ approximately 24

Unwrap white chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake an additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.

Cream Cheese Frosting

1/2 cup butter

8 ounces cream cheese

1/2 teaspoon vanilla

3 cups powdered sugar

Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar. Estelle's also tints the frosting with a touch of red food coloring to create the perfect shade of "blush and bashful!'

 

White Chocolate Raspberry-Swirl Gelato

 (adapted from Frozen Desserts by Williams-Sonoma)

2 cups whole milk

1 cup heavy cream, divided

1/2 cup granulated sugar

6 large egg yolks

6 oz. white chocolate, chopped

1 teaspoon vanilla extract

1 tablespoon orange-flower water or rose water, optional

Raspberry Swirl Sauce

1 6-oz. container of fresh raspberries

1 tablespoon Chambord

3 tablespoons confectioners' sugar

In a saucepan, whisk together milk, 1/2 cup of heavy cream, and sugar. In a small bowl, whisk together the egg yolks and the remaining 1/2 cup of heavy cream until blended.
Place the saucepan over medium heat, stirring often, until the sugar dissolves and small bubbles form around the edges, 4-5 minutes. Do not allow to come to a boil. Begin whisking the yolks while slowly pouring 1/4 of the hot liquid into the yolks. Then whisk the yolk mixture back into the saucepan. Heat over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (160-170 degrees F), 4-5 minutes.


Remove the pan from the heat. Sprinkle the chopped white chocolate over the top of the custard and let stand 1 minute. Stir gently until the chocolate is melted and the custard is smooth. Stir in vanilla extract and flower water, if using. Pour the hot custard through a fine mesh sieve into a bowl and cool completely in an ice bath, 30-45 minutes. Once the custard has cooled to room temperature, remove it from the ice bath. Place a piece of plastic wrap directly on the surface of the custard to prevent a “skin” from forming. Refrigerate until well chilled, at least 3 hours.


While custard chills, prepare the raspberry swirl sauce. In a food processor, combine all of the ingredients for the sauce and pulse until well blended. Pour through a fine mesh sieve, and discard the seeds. Refrigerate until needed.


Churn in an ice cream maker according to the manufacturer’s directions. Gelato is finished when it reaches the consistency of thick whipped cream. Pour 1/4 of the gelato into a plastic freezer container. Drizzle some of the raspberry liquid over the gelato and swirl with a toothpick. Continue layering gelato and raspberry sauce, ending with the sauce. Cover tightly and freeze for at least 3 hours or up to 3 days.

Wedding Blessings....Deep in the Heart of Texas!

The Maine House is preparing for a Texas Spring Wedding! Ideas abound as we search venues, designs for the reception and the bride and groom's color selections! So, to set the mood, we are turning up the volume on the radio for some "Boot-Scootin'" sounds, as we envision the ranch style wedding of Nick and Catherine!

They don’t refer to this state as the big and best “Texas-sized” for nothing! Texas is a big state that doesn’t do anything half-hearted; it’s big on fun and carefree days, big on style and gentility. Texas is the gorgeous western locale with rolling hills, picturesque deserts, and dazzling cities that lets you be whatever you want to be. It’s the perfect place to host a wedding that you’ve been dreaming of!

One of the venues we are looking at is Old Glory Ranch in Wimberley, Texas, about 40 miles outside of Austin. If you dream of having a good old fashioned Texas wedding with style, Old Glory Ranch is the perfect place to make that dream a reality. The beautifully landscaped grounds make an ideal setting for an outdoor wedding or reception beneath the big Texas sky, while the covered patio and Chapel Hall can accommodate weddings big or small, carefree or country chic. The wedding couple may be presented to their guests by arriving in a horse-drawn carriage right up to the entrance of the event venue of Chapel Hall, which is an approximately 4,000 sq. ft. chapel-style building with a classic Victorian Texas atmosphere, appointed with longleaf pine, antique light fixtures & decorative appointments, and turn-of-the century stained glass. Architecturally designed with flexibility in mind. It includes a 12'x24' raised stage. 

The Stone Landing is a stone and masonry deck on a tranquil stretch of the Blanco River, which is a perfect setting to exchange wedding vows. The Blanco River is the jewel of the Texas Hill Country. The Blanco River’s crystal clear waters flow through miles of unspoiled nature where wildlife such as wood ducks, hawks, kingfishers and osprey abound. Numerous springs throughout the river help keep the water clarity exceptional.

Adjacent to Chapel Hall, is their Covered Patio,  a perfect venue for the wedding reception and the wedding rehearsal dinner. Measuring 36' x 41', it includes a smooth floor finish, ideal for dances as well as a free-standing circular fireplace. The Covered Patio venue also has clear vinyl side panels that can be used if necessary, making it a year-round option for weddings. Yes, I think this just may be a the ranch style setting that they are searching for!

These are perfect rehearsal snacks to welcome the wedding party as they have fun performing their roles for the actual wedding ceremony!

Texas Buffalo Chicken Sliders

Blue Cheese Sauce

1 cup mayonnaise

1/2 cup crumbled blue cheese

1/3 cup chopped celery

2 tablespoons white vinegar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

In a medium bowl, combine the mayonnaise, blue cheese, celery, vinegar, salt, and pepper in a medium-sized bowl. Cover and refrigerate until ready to serve.

Peanut oil, for frying

3 eggs

1/2 cup hot sauce

1/2 pound boneless chicken breasts tenders, pounded to 1/2-inch thickness

Pinch salt

Pinch freshly ground black pepper

2 cups self-rising flour

12 slider buns

12 slices tomato, optional

12 lettuce leaves, optional

In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F. In a medium-size bowl, beat the eggs with the hot sauce. Season the chicken with salt and pepper, to taste. Dip the chicken in the egg mixture and then coat in flour. Fry the chicken for 6 to 8 minutes. Toss the chicken into the blue cheese sauce. Put 1 piece of chicken on the bottom half of each bun. Top with tomato and lettuce, if desired. Cover with the bun tops and serve immediately.

Texas Pork Ribs

2 tablespoon finely ground black pepper

1 tablespoon ground oregano

1 tablespoon paprika

2 teaspoon celery salt

1/2 teaspoon cayenne pepper

2 racks St. Louis-cut ribs

To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat. Preheat a BBQ pit or an oven to 250 degrees F. Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.

Estelle's White Sangria

1 (750 ml) bottle Pinot Grigio

3/4 cup Grand Marnier

3/4 cup brandy

1 tbsp. sugar

3/4 lb (about 2 cups) white peaches, unpeeled, pitted and cubed

1 liter ginger ale, chilled

Combine first 4 ingredients in a 2-quart pitcher, stirring until sugar dissolves. Add peaches; cover and chill 1 hour. Spoon peaches into bottom of wine glasses. Pour chilled wine mixture over peaches; top each serving with 1/4 cup ginger ale.

"May your joys be as bright as the morning, your years of happiness as numerous as the stars in the heavens,

and your troubles but shadows that fade in the sunlight of love."

~ Old English Blessing