On lucky Friday the 13th, I had the pleasure of hosting a group of women in my home for The Red Tent Retreat. My intention was to create a safe and nurturing setting for a day of friendship, open sharing, meditation with movement, beaded bracelet making and discussion of Anita Diamant’s book, The Red Tent. Food was also given a starring role for bonding in the kitchen and around the table. Many recipes chosen for the day were inspired by my mother, Gail Bartter. She was an excellent cook and hostess in her younger years. Unfortunately she no longer cooks due to dementia. Recipes are cherished memories of love that I am grateful to share. Enjoy these recipes with someone you love.
Red Tent Retreat Menu:
AM Arrival – Applesauce bread with apricots and walnuts, mixed fresh berries
Lunch: 8 Sisters Vegetable Soup, Refrigerator Bran Rolls, Baby Greens with berries, walnuts, goat cheese and Raspberry-Shallot dressing
Afternoon Snack: Famous Chocolate Wafer Refrigerator Roll, Russell Stover dark chocolates in heart box
Bread Machine Applesauce Bread
Add to bread machine
1/3 C applesauce 1 C milk
2 ¼ C bread flour (high gluten) ½ C whole wheat flour
1 t cinnamon 1 t salt
2 T brown sugar 1T softened butter
1 Pkg Yeast
Optional additions: Walnuts, dried apricots, raisins or other dried fruit Set bread machine to regular setting & bake as directed
8 Sisters Soup
Saute together:
2T Butter or olive oil ¼ C diced Carrot
½ C diced onion ½ C diced celery
Add to pot:
4 C vegetable stock 1C canned tomatoes
1/3 C lentils ½ C zucchini diced
½ C corn ½ C chopped spinach
1T chopped parsley Salt & pepper to taste
Simmer over low heat at least 1 hour.
Raspberry Shallot Dressing
1/3 C Extra Virgin Olive Oil ¼ C Cider Vinegar
¼ C Balsamic Vinegar 2 T Raspberry Jam
1T shallots chopped Salt & Pepper to taste
Place in blender and blend till smooth. Serve over salad of organic greens, berries, chopped nuts and/or goat cheese
Famous Chocolate Wafer Refrigerator Roll
You need: 2 C Whipping cream, 1 tsp vanilla and a 9 oz pkg. of Nabisco Famous Chocolate Wafers
Beat cream to stiff peaks. Gently stir in Vanilla.
Spread 1.5 tsp of whipped cream on each water and stack, then stand on edge on platter. Frost entire cake with whipped cream. Refrigerate at least 4 hours. You can assemble small stacks and freeze then before assembling cake for easier handling. Cake can be frozen up to 2 months. Remove from freezer about 1 hour before serving.
