{ Little Apricots & Lavender Cakes }

Now that spring is (nearly) here, can summer picnics be far behind? Elizabeth Bard thinks it is perfect timing to search out lavender and apricots, combine with almonds and make these picnic-worthy financiers for your first picnic du saison!  Here is an excerpt from her new book, Picnic in Provence. Enticing and romantic all at the same time, non, cherie?

order Picnics In Provence

Cool, Calm & Collected { & Lavender Peach Ice Cream Recipe Alert! }

Well other than sweltering in the heat, how has your summer been going? I've been busy designing... bedrooms! a master and a guest... and of course how can I not be influenced by the soaring temperatures this exceptionally hot summer here in North America...

So I have gravitated towards all things cool... soft aquas, blues, greens, silver, white. I've been collecting images from all over the internet as inspiration...  irresistibly appealing now and surely will still be refreshing when the winter rains come around again!

Hope these images help you cool off... let me know if you feel a few degrees more chill!

all images via Pinterest except oil paintings and silver, 

which are at auction this week in Provence,

and Benjamin Moore site

Feeling cooler?

Now go have some Roasted Peach & Lavender Ice Cream

and a Pomegranate Cooler

Roasted Peach and Lavender Ice Cream *:

Use any stone fruit you like best. Do not worry if you can't remove the pits before you put them in the oven, both skins and pits will yield under your fingers once the fruits are roasted. Cook, peel, mash and throw in with the ice cream base which is nothing more complicated than milk and cream and a little sugar or honey.

Best is to prepare the fruit and ice cream base the day before you plan on churning it.

Ingredients:

6 peaches

1 tablespoon honey

1 teaspoon dried edible lavender buds

1 cups heavy cream

1 cup whole milk

1 cup whole coconut milk

1/3 cup honey

Prepare the ice cream:

Preheat the oven to 400F. 

Cut the peaches in half and remove the pits.

Place in large roasting pan, cut side up. Drizzle with the honey and lavender. Roast until golden brown and soft, about 30 minutes. Let cool completely and peel the skins off the peaches (you can roast them the day before if you want). Reserve.

In a large saucepan set over medium heat, cook together the cream, milk coconut milk and honey until they barely come to a boil. Remove from the heat and let cool completely. Refrigerate until cold.

When both fruit and ice cream based are chilled sufficiently, mash the peaches with a potato masher or a fork (no need to puree fine), add them to the base and process the ice cream according to your ice cream maker manufacturer's instruction.

Freeze until set.

* this lovely recipe is from the gorgeous Tartlette; I used her recipe to make my ice cream, it was so much fun to make and eat!

You Know It's Fall Here When.... {includes recipe for Grey Whale Pear Custard Pie}

...as surely as the squirrels outside your window are burying acorns, 
Southern Girls everywhere in the world get a primal urge to polish the silver...

...the rains begin after 7 months of dry weather to drench the back yard...

...these things start showing up all over
the sidewalks (magnolia flower seed pods?)...

...my shadow takes on an ominously tall and otherworldly look...

...while the hydrangeas take on that coppery look..

...and Nicky begins to find skeletons in neighbor's yards...

...oak leaves settle on my lavender picnic table after the first rain...

...and Mia's gorgeous grapes fall in bunches like this little beauty...

...the heirloom tomatoes are ridiculously delicious...

...Chinese bitter melon and eggplants appear at 
the farmers' market... (it really is bitter, I tried them!)...

...the ubiquitous pumpkin kissed by nature's palette shows up everywhere...

...grapes of all varieties are harvested with 
abandon all over the area...

...while over at the beach, a lone surfer walks out of 
the sea as if to say.. "when is summer coming back?" 
while Nicky watches intently... 

...the beach already looks deserted for the winter...

...except for all the birds! ...

...you know it's autumn when Nicky burrows under the down comforter in the daybed and claims it for his own...

...you know it's autumn when Nicky burrows under the

down comforter in the daybed and claims it for his own...

...and finally, you know it's autumn when I make this 
incredibly delicious and eeeasy Pear Custard Pie (no dairy!).. circa
1987 from the Gray Whale Resto in Inverness, CA...

How's it going in your part of the world? 

Enjoy!

***

Thanks for visiting!   Kit

all photos Kit's iPhone

I am very happy for you to download and use my photos..

please give credit and link back to me when you do!

Thanks!

The Gracious South in the Hot, Hot Summer

Since I have recently returned from a month in the Deep South, I am full of visions of the old southern mansions and ways. Touring this stunning old plantation gives a window into that gracious way of life long, long ago, before air conditioning, even.

I love the screened porch with the high, high ceilings (heat rises) and the cool blue-green floor.. and that lantern! You can see the moss hanging from the trees outside. A luncheon on this porch would probably end with a delicious slice of Hummingbird Cake and a tall glass of Pomegranate Lemonade (recipes below!)

you know you are in for a lazy afternoon napping in a hammock somewhere after
lunching on this stunning porch in the heat of the summer

I LOVE these turquoise objets on the sideboard of the entry hallway

said to have come from Marie Antoinette's own home, this table takes
pride of place in the center of the parlor

I love this fretwork and chinoiserie design on the side of the
"Marie Antoinette" table

a close up view of the inviting setting for lunch

this stunning crystal punch bowl is ready for
it's debut at the next big bash.. filled with
Planter's Punch perhaps?

the most essential item found in all homes across the
Deep South in the sultry days before central air conditioning

the quintessential Hummingbird Cake, a must in the baking repetoire of every 
respectable Southern baker! This recipe from Joy of Baking

Hummingbird Cake Recipe: 1 cup (110 grams) pecans, toasted and finely chopped 3 cups (390 grams) all-purpose flour 2 cups (400 grams) granulated white sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 3 large eggs, lightly beaten 3/4 cup (180 ml) safflower, corn, or canola oil 1 1/2 teaspoons pure vanilla extract 1 - 8 ounce (227 grams) can crushed pineapple, do not drain 2 cups mashed ripe bananas (3-4 medium sized bananas) Pecan Cream Cheese Frosting: 1/4 cup (57 grams) unsalted butter, room temperature 8 ounces (227 grams) cream cheese, room temperature 1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted 1 teaspoon (4 grams) pure vanilla extract 1/2 cup (55 grams) finely chopped pecans Garnish: (Optional) pecan halves

Hummingbird Cake: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper. 

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

To assemble: Place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

Serves 10 - 12 people.

THE essential ingredient for perfect
Pomegranate Lemonade.. spiked or not!
Buy yours HERE

ahhh... THIS looks refreshing.. non?

***

Stay cool my friends! Thanks for visiting...

Kit

see us at Susan's Tablescape Thursday tonight!