Tea Time in Fredericksburg

Jun. 19th 2013

Today, I took a break from the tolls of working on my website (sorry Adam) to have an Afternoon Tea with a dear friend at Pinkadilly Tea House in Fredericksburg. I have been there before and written a blog about it, but the first time we only did lunch. Today it was the whole enchilada… okay the whole pot of tea!

http://www.pinkadillytea.com/

http://www.pinkadillytea.com/

I just love that when you come to the Tea House, your tea cup is always different.

That is one thing I will be doing at our house for our teas!

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We filled our tea cups today with Earl Grey Tea, one of my favorites!

Our first course was soup and Quiche.

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Crab Soup (which is to die for!) and Ham, Asparagus, White Cheddar and Provolone Cheese Quiche!

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Our second course  arrived stacked beautifully before us!

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Our Scones with Lemon Curd and Devonshire Cream were:

Vanilla

Cinnamon Raisin

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Our Tea Sandwiches were:

Feta and Almond Spread on a Toasted Baguette

Spinach and Feta Puff Pastry

Chicken Salad

Cucumber Salad

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Our Desserts were:

Chocolate Truffles

Pindadilly Pieshots

Orange Brownies

Blueberry Cheesecake Cups

Each Course was Heavenly!

If you are ever in Fredericksburg, you must call and get a reservation at this wonderful Tea House!

http://www.pinkadillytea.com/

Also be on the look out for a special announcement coming soon!

If you love Afternoon Tea and you are 8 year old or older

You don’t want to miss this announcement!

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Posted by Michelle Darnell | in Darnell History | 25 Comments »

Chicken Gnocchi Soup

Feb. 11th 2013

There is nothing like a hot bowl of soup on a cold winters’ day!

And one of our favorites is Chicken Gnocchi Soup.

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If you have ever gone to Olive Garden and had their Chicken Gnocchi, this is very much like that.

Except better!

Chicken Gnocchi Soup

Ingredients

1/2 cup unsalted butter

3/4 cup celery, chopped fine

3/4 cup onion, chopped fine

1/2 cup carrots, chopped fine

1 1/2 teaspoons garlic, minced

1/3 cup All Purpose Flour

3/4 cup heavy cream

3/4 cup milk

4 cups chicken broth

1 1/2 cup cooked, boneless, skinless chicken breast

3/4 cup spinach, chopped fine

16 oz gnocchi

1/2 teaspoon dried rosemary

1/4 teaspoon black pepper

1/4 teaspoon white pepper

1/2 teaspoon salt

Directions

Start by cleaning your chicken breast. Using heavy tin foil, place chicken on a sheet and add salt and pepper.

Wrap and place in a 400 degree oven for 25-30 minutes or until done.

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Rough chop the celery, onion, carrots and place in the food processor. Mince the garlic and add to the food processor.

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Pulse the food processor and scrap sides down until the vegetables are finely chopped. May sure there are no larger pieces.

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Melt butter on medium high in a large stock pot or dutch oven.

Add vegetables from the food processor. Saute for 1 to 2 minutes.

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Add Flour. It should make a paste. Cook for 3 to 4 minutes.

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Whisk in heavy cream, milk and chicken stock. Bring to a boil and allow to thicken.

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While you are waiting for the soup to thicken, place your spinach in the food processor and chop down fine.

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Once soup has started to boil, reduce the heat  to medium and add spinach, gnocchi and seasonings.

Season to taste.

For the gnocchi, I use store bought to save time during the week.

While they aren’t fresh, they are still good.

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Remove chicken from the oven and rough chop. Add to the food processor and chop fine.

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Add chicken to the soup. Allow the soup to cook for 8 to 10 minutes.

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Serve!

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Posted by Michelle Darnell | in Food and Recipes | 28 Comments »