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Arts, flowers, food and friends

John HartLindy Schasiepen (left), Nancy Bosch and Barbara Belmer - members of Friends of Hospice - prepare dishes for this weekend's Art and Flowers at Foothill Flowers benefit for Hospice of the Foothills.
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Hospice of the Foothills has touched the lives of so many, bringing care and assistance when it is most needed. All of this work is done without any charge to the families or patients who benefit.

Friends of Hospice was organized 20 years ago to raise funds for this effort, to promote the work of Hospice, and to educate the community about Hospice of the Foothills.



On Friday and Saturday, Friends of Hospice will again host Arts and Flowers at Foothill Flowers in Grass Valley. More than 50 invited artists will display their work throughout the facility during a gala opening on Friday from 4 to 8 p.m. and Saturday from 10 a.m. until 3 p.m.




This annual event features sculpture, painting and jewelry on display throughout the store. A portion of the art sales will benefit Hospice, as well as the proceeds from a raffle of art pieces donated by the participating artists.

Music and refreshments will be available during the event. Many local musicians will be donating their time for the event.

Here is a sampling of the appetizers and cookies, homemade by members of Friends of Hospice, to be served both days.

Spinach and Artichokes

in Puff Pastry

(Nancy Bosch)

1 package frozen chopped spinach, thawed

1 can (14 ounce) artichoke hearts, drained and chopped

1/2 cup mayonnaise

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 teaspoon ground pepper

1 package puff pastry

Drain spinach well, pressing out water. Combine spinach, artichokes, mayonnaise and seasonings. Thaw puff pastry for 30 minutes. Unfold and place on lightly floured board; divide in half. Spread half of the spinach mixture over the sheet of pastry, leaving a1/2 inch border. Roll up pressing into seal seam. Wrap in heavy plastic wrap.

Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut crosswise into 1/2-inch slices. Heat oven to 400 degrees. Place on greased baking sheet and bake 20 minutes. Can be frozen up to three months.

Brie Wrapped in

Puff Pastry

(Joyce Butler)

1 wheel (10 ounce) brie

1/2 cup crumbled bleu cheese

1/4 cup apricot jam

1/2 cup sliced almonds

1 sheet puff pastry

1 egg, beaten

Heat oven to 350 degrees. Slice brie in half lengthwise; sprinkle bleu cheese on bottom half of round, rind down. Place other half on top. Cover top with jam; sprinkle with almonds. Roll out pastry. Wrap brie in pastry folding edges underneath and press down. Brush with beaten egg. Bake 30 minutes or until golden.

Prosciutto Wrapped Asparagus Spears

(Lindy Schasiepen)

30 medium asparagus stalks

4 ounces peppered Boursin cheese, softened

1/4 pound thinly sliced prosciutto

1/4 cup honey mustard

Trim asparagus stalk to 5 inches long. Fill deep skillet with salted water to 11/2 -inch depth; bring to boil. Cook asparagus to tender-crisp, about two minutes. Drain asparagus in a colander; rinse with cold water. Drain on paper towel.

Mash Boursin cheese with a fork until smooth. Cut slice of prosciutto lengthwise into 1-inch strips. Spread each strip with1/2 teaspoon Boursin. Spread1/4 teaspoon mustard over cheese. Wrap each strip around an asparagus spear. Makes 30 hors d’oeuvres.

Spinach Balls with Mustard Sauce

(Janet Jacobson)

2 packages (10 ounce) frozen chopped spinach

2 cups French bread crumbs

4 green onions, chopped

1/4 cup Parmesan cheese

3 eggs

1/2 cup butter, melted

2 shallots, minced

1/4 teaspoon each, dried thyme, oregano, sage

Combine all ingredients and mix well. Shape into 1-inch balls, cover and refrigerate or freeze until ready to bake.

Heat oven to 350 degrees. Place thawed spinach balls on ungreased baking sheet. Bake 10 to 15 minutes. Serve warm with mustard sauce.

Mustard Sauce

2 tablespoons dry mustard

2 tablespoons white wine vinegar

1/3 cup dry white wine

1 tablespoon sugar

1 egg

2 tablespoons Dijon mustard

Salt and pepper to taste

Mix dry mustard and vinegar; let stand one hour. Mix remaining ingredients in a saucepan and add mustard-vinegar mixture. Cook over low heat, stirring constantly until mixture is light, fluffy and thick. If sauce is too thick, add a little wine or wine vinegar.

Icebox Cookies

(Terry Eichenlaub)

2 cups lightly packed light brown sugar

1/2 cup shortening

1/2 cup butter

2 large eggs, lightly beaten

31/2 cups sifted all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup coarsely chopped nuts

Cream brown sugar, shortening and butter in a large mixing bowl until light and fluffy. Gradually add eggs, combining thoroughly. Sift dry ingredients together; gradually add to creamed mixture. Add vanilla, mixing thoroughly. Fold in nuts. Form dough into roll 2 inches in diameter, wrap in plastic wrap, freeze at least one hour.

Heat oven to 350 degrees. Slice cookie roll crosswise into 1/4-inch slices. Place on greased baking sheet. Bake six minutes. Watch closely to prevent burning. Yield: five dozen.

Lemon Whippersnappers

(Barbara Belmer)

1 package (181/2 ounces) lemon cake mix

2 cups frozen whipped topping, thawed

1 egg

1/2 cup sifted confectioner’s sugar

Heat oven to 350 degrees. Combine cake mix, whipped topping and egg in large bowl. Drop by teaspoonsful into sugar. Roll to coat. Place 11/2 inches apart on greased baking sheet. Bake 10 to 15 minutes until golden. Remove from sheet to cool. Yield: five dozen.

Maple Nut Cookies

(Mary Crane)

1 cup shortening

3 eggs, slightly beaten

11/2 cups maple syrup

1/2 cup hot water

3 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup walnuts, chopped

1 cup dates, chopped

Heat oven to 350 degrees. Cream shortening, eggs and maple syrup. Dissolve baking soda in hot water. Sift together flour, baking powder and salt. Add alternately with dissolved soda to creamed mixture. Add nuts and dates. Drop by spoonful onto greased baking sheet. Bake eight to 10 minutes.

Welsh Currant Cookies

(Mary Crane)

3 cups flour

11/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup sugar

2 teaspoons nutmeg

1 cup currants

1 cup shortening

2 eggs

6 tablespoons milk

Sift dry ingredients and nutmeg together. Add currants. Cut in shortening with pastry blender until crumbly. Beat eggs with milk, add to flour mixture, mix well.

Chill two hours or longer. Divide into four parts. Roll1/4 inch thick on flowered board. Cut with cookie cutter. Heat lightly oiled frying pan. Cook cookies slowly until top puffs and turns shiny. Turn on other side and cook until browned. Yield: three dozen.

Reader request: Vivian Herron, our Washington correspondent, is looking for a recipe to make Chinese Locust Wine. The legend goes that when the Chinese locust blooms this year, it’s time to uncork last year’s vintage. Where is that recipe?

Bette Worth writes a column for The Union on Wednesdays. You can write her in care of The Union, 464 Sutton Way, Grass Valley, 95945; or she can be reached at


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