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#pauladeen #fullepisodefriday
Join along as Paula makes a spinach and bacon quiche, a crab martini, a chocolate delight, and some fruit punch to wash it all down with. Whether you're in your garden or not, it's sure to be a party! You can check out all the recipes below.
Spinach and Bacon Quiche
https://www.pauladeen.com/recipe/spinach-and-bacon-quiche/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and it's such
0:03
a beautiful day today that I'm going to
0:06
be taking my kitchen outside. I'm going
0:08
to be fixing a a garden party right here
0:11
in this beautiful garden at the Isaiah
0:14
Davenport house in downtown Savannah.
0:16
We're going to be starting out with an
0:18
out of thisorld spinach and bacon kiche.
0:21
And then we're going to be fixing a
0:22
cocktail, a crab cocktail, that is. Next
0:27
up is a chocolate delight that's going
0:29
to knock your socks off. And don't
0:31
forget the drinks because we're going to
0:33
be washing everything down with a yummy
0:36
fruit punch that's sure to wet your
0:38
whistle. In the garden or not, it's
0:40
going to be quite a party.
1:15
bringing everybody to the Isaiah
1:17
Davenport house here in Savannah. It is
1:19
the first home that got restored here in
1:22
our city and it was done by a group of
1:25
seven ladies that later became known as
1:28
the historical society. A lot of
1:30
functions are held at this beautiful
1:32
home. A lot of wedding receptions and
1:34
bridal showers are held here. And that
1:36
inspired me for today's menu. So, I'm
1:39
going to be cooking right over there in
1:40
the garden. And while I'm doing that,
1:42
y'all go on a tour of this beautiful
1:44
house. And we'll meet back up in the
1:46
garden. I'll see y'all in a few minutes.
1:49
The Davenport House is just a standout
1:52
gem. Even in a city like Savannah where
1:55
it's just full of beautiful mansions.
1:58
The house today looks exactly as it did
2:00
back in 1820 when the Davenport family
2:03
first built the home. In fact, the seven
2:06
women who founded the historic
2:08
foundation discovered many of the
2:10
original items still in the home and
2:12
they were able to recreate the family
2:14
furnishings and decor right on down to
2:17
the wallpaper. But for all its beauty,
2:20
y'all, I think my favorite place is
2:22
definitely the garden. There's just no
2:25
finer setting for making a garden party
2:27
menu. Isn't it beautiful? It's hard to
2:31
believe that just in 1955 that this
2:34
house was due to be torn down. And these
2:38
seven Savannah ladies just did the town
2:40
a wonderful service by saving this
2:42
beautiful home. And I don't know if
2:44
you've had a chance to really notice the
2:46
furniture, but you notice they didn't
2:48
have a whole lot of furniture, but even
2:50
though it's sparse, it's still so
2:52
beautiful. and the wallpaper. The
2:54
wallpapers were put back just like the
2:56
original wallpapers. But anyway, I hope
2:59
y'all will get to see some more shots of
3:01
it. But in the meantime, we got to cook.
3:04
So, I'm going to do a kiche for today.
3:06
And it's just real real simple. I'm
3:08
starting out with a a frozen pie crust.
3:12
And we're going to start by cracking six
3:14
eggs.
3:16
And these eggs are at room temperature
3:19
cuz they just appear to get fluffier.
3:22
This garden
3:25
that I'm standing in has held so many
3:28
parties. Y'all know Savannah is a very
3:31
romantic and magical place. And a lot of
3:35
people choose to come to Savannah and
3:37
get married here. And they don't have
3:40
family or anything here. They just
3:43
purposely choose this location because
3:46
of all the romance going on. I'm going
3:48
to beat them up a little bit. And then
3:50
our liquid that's going in here is heavy
3:54
cream. No half and half today for this
3:57
kiche, but the heavy heavy cream.
4:07
All right. Now, I'm going to take our
4:09
pie crust and I'm going to line the
4:12
bottom of it with some precooked crispy
4:15
bacon.
4:16
Just going to cover the bottom of that.
4:19
Now, I'm going to take some fresh
4:20
spinach that I've just wilted
4:24
and I'm going to cover the bottom with
4:26
that.
4:27
I love spinach and eggs together. Now,
4:30
I'm going to top it with cheese.
4:32
And you can use any kind of cheese that
4:34
you like. I happen to be using a Swiss
4:37
cheese. Now, I'm going to add
4:40
a little salt
4:43
and a little pepper to the eggs.
4:48
All right. All right. And I'm just going
4:49
to pour this over our cheese and our
4:51
spinach and our bacon. The great thing
4:54
about kiche is you can really do
4:57
anything that you want to do. You know,
5:00
if you like sausage, you could do
5:01
sausage. Or if you liked ham, you could
5:04
do ham, but everybody I know loves
5:08
bacon.
5:10
And I think that that will that will do
5:13
that. It may run over a little bit. And
5:15
look at this great little oven. Since
5:17
I'm in the garden, naturally, I don't
5:19
have a stove out here. But that's no
5:22
problem because I've got a little oven.
5:25
Can y'all hear the church bells ringing?
5:28
Can you hear them?
5:30
And I hear some children playing right
5:32
over the fence. All right. So, while the
5:36
kiche is cooking or while our quickie is
5:38
cooking, uh, I'm going to make up a
5:40
simple syrup because when we come back
5:42
from break, I'm going to be making a
5:44
nice punch because no bridal party is
5:48
complete without punch. And to make my
5:50
simple syrup, I'm going to use equal
5:52
parts of sugar to water. And we're going
5:55
to let this boil and make a syrup. And
5:58
we're going to let it cool down. And
5:59
then we're going to add it to our punch.
6:05
I'm going to have to take a quick break,
6:07
but when we come back, we're going to
6:08
finish the punch and I'm going to be
6:10
making us crab martinis, which is
6:14
really, really good. And we're going to
6:16
taste those kiche. So, y'all don't leave
6:18
me. I've got lots, lots more to show
6:20
y'all in this beautiful house.
6:37
I think our kiche is ready. Oh, it
6:40
smells delicious.
6:42
I'm going to sit the kiche up here and
6:43
let it cool for a few minutes and then
6:45
we're going to come back and cut and
6:47
taste that. And it looks scrumptious.
6:49
Now, the next thing I want to show y'all
6:52
is called a crab martini. Now, I'm
6:54
starting with just lump crab meat.
6:57
and it's been picked free of its shell
7:00
and it's so good. Now, the first thing
7:03
I'm going to do is zest two lemons. This
7:07
lemon is really going to bring out the
7:10
flavor of that crab.
7:15
Okay,
7:18
we're just going to gather that up.
7:21
And that probably made about a
7:22
tablespoon.
7:24
So, that's pretty good. All right. So,
7:26
I'm going to soften our lemons up now,
7:27
and I'm going to squeeze that lemon
7:29
juice over our crab.
7:41
That lemon juice just
7:44
Oh, it's so good with that crab.
7:47
All right, so I've got our lemon juice
7:49
in there. I've got our zest.
7:53
And I'm going to sprinkle it with a
7:54
little seasoning salt. And I'm going to
7:57
toss just a little bit of mayonnaise in
7:59
here to bind this. You want to keep your
8:02
flavors very, very simple because you
8:05
just want to enhance the fresh crab
8:08
because the crab is so good and sweet.
8:10
And you want that flavor to be the
8:13
headliner of this dish. And because it's
8:16
called a crab martini, I'm going to be
8:18
serving in a martini glass.
8:21
And I'm going to come over here
8:24
and cut us a piece of lemon.
8:27
And I'm just going to rim that glass
8:30
with some lemon juice.
8:34
And then I'm going to put some seasoning
8:36
salt in my bowl.
8:40
And then I'm just going to run that
8:42
martini glass around in that bowl. So
8:46
when I'm eating my crab, I can just
8:48
accidentally let my fork brush against
8:51
the rim of that glass and get that good
8:53
old salt out of it.
8:56
I'm going to take some asparagus
9:00
and just cut some of these tender ends
9:02
off.
9:08
Just like that. And I'm going to toss
9:10
them over into my crab.
9:15
And that'll give us a pretty little bit
9:17
of green color.
9:20
All right. So, let's bring our glass
9:21
back. I'm going to come in here with our
9:23
chard.
9:30
And then I'm going to tuck some crab in
9:32
it. Just a little bit.
9:36
And then I'm going to come in here
9:39
with some asparagus.
9:42
And no martini is complete without an
9:45
olive. And just in case somebody wants a
9:48
little bit more lemon.
9:51
Look how beautiful that is. And it's not
9:54
like you're having to balance a plate on
9:56
your lap. And it's magnificently
10:01
simple, beautiful, and tasty. And I, you
10:04
know, I don't have the heart to eat out
10:06
of that dish. It's so pretty. But I
10:08
think I am going to come in here and
10:09
just make sure it's just
10:13
like it should be.
10:16
[Music]
10:18
It's just yummy.
10:20
Our kiche is cooling down. So, I really
10:22
want to put this punch together before
10:24
that gets totally cold on me. In my
10:26
pitcher, I put a large can of pineapple
10:29
juice. And to that we're going to add
10:30
frozen lemonade,
10:35
a frozen concentrated orange juice,
10:39
and remember that simple syrup that I
10:41
was making? Well, I have it right here.
10:44
And it's chilled now. And I'm just going
10:46
to pour that in with our juices. And
10:50
this is really, really going to sweeten
10:52
up.
10:55
Now, I have a bowl of fresh strawberries
10:58
and um I'm using a little stainless
11:02
steel bowl as my mold today. And all
11:04
I've done is pull the green stems off of
11:07
the strawberries.
11:10
And I'm going to cover our berries with
11:12
our punch. And then I'm going to stick
11:15
this in the freezer because this is
11:18
going to be our ice mold that's going to
11:20
keep our our punch nice and chilled for
11:23
us. In fact, I have one that's been in
11:25
the freezer. And normally, you would
11:28
just dip this in a little hot water and
11:30
lift it out and it would come out of the
11:32
bowl. But, uh, we don't have hot running
11:34
water out here in the garden at the
11:35
Davenport house. So, I'm going to just
11:38
try to
11:40
gently persuade this to come out. There
11:42
it is. See how pretty that is? So, I'm
11:46
going to take a
11:49
a Sprite Seven Up ginger ale, whatever
11:52
your favorite clear drink is.
11:56
Now, we're just going to take this and
11:58
we're going to pour it
12:00
over our berries.
12:03
Aren't those berries just beautiful? The
12:05
way they're in a great big clump. All
12:08
right, now I think I'm going to stick
12:12
just a few lemon rings in there.
12:15
Now, you could do orange rings or or
12:19
lime rings, anything you wanted to, or
12:22
you didn't have to do a thing at all.
12:23
But, uh, I think that's how I'm going to
12:25
dress mine. And I'm just going to throw
12:28
some
12:30
fresh mint in there.
12:33
Oh, great time of day. It looks so good.
12:38
I wish one of those berries would come
12:40
loose. Oh, look how good that looks. All
12:48
right. Now, I want to come over here and
12:49
I want to cut us a piece of kiche.
12:55
Oh, yum. All the bacon roast to the top.
12:58
You know, why do girls like kiche so
13:01
much? I don't I don't know why we do,
13:04
but I know you've heard of that joke,
13:06
real men don't eat kiche. I don't know
13:09
why men think that it's just not a dish
13:12
meant for them, but I know Michael loves
13:15
them. So, I've got my crab salad ready
13:18
and I've got my punch and this beautiful
13:21
kiche.
13:24
Ooh. So, everything looks so good. I got
13:27
to leave and clean up. And when we come
13:28
back, I'm going to be making a chocolate
13:31
delight.
13:32
But in the meantime, before I clean up,
13:34
I'm going to taste all this stuff.
13:39
Oh my god, it's so good.
13:56
Just wouldn't be a garden party for us
13:59
girls without something chocolate. So,
14:01
I'm going to be making a very, very easy
14:04
chocolate delight. I'm going to start
14:06
with a devil's food cake. And I have to
14:09
tell you, it's just a box cake mix.
14:12
Nothing fancy about it. Now, all I'm
14:15
going to do is cut our cake
14:19
into bite-sized squares
14:23
just like this.
14:31
And this doesn't have to be cut perfect.
14:36
because it's going to get all mixed in
14:37
with all our other ingredients. So,
14:39
we're just going to take our devil's
14:41
food cake
14:43
and put us a layer
14:46
in the bottom of our trifle dish. Just
14:49
like that. Then I'm going to come over
14:51
here and I'm going to nestle us down a
14:54
couple of cubes of cake in that.
14:58
And now we're going to take a chocolate
14:59
pudding. Now, your chocolate pudding, it
15:02
really doesn't matter. You can use an
15:04
instant pudding or you can make one from
15:06
scratch. So, whatever you feel
15:09
comfortable with
15:11
on your pudding is quite all right. But
15:14
I'll have to tell you this, the cooked
15:16
pudding that you can buy in the box is
15:18
very, very good.
15:22
All right, I'm going to come over here
15:24
and give it a layer of
15:26
pudding.
15:29
The reason that I like to do it in
15:30
individual glass is when I'm having this
15:32
type of party that I want it kind of
15:34
clean and not a lot of mess. The girls
15:36
can just walk up and get their glass,
15:39
there's no dipping and worrying about
15:41
getting it on their clothes and making
15:43
it ugly. I can make sure that
15:45
everybody's serving is nice and pretty
15:47
and clean where if you dip, you don't
15:50
always have that guarantee. Now, I'm
15:52
going to step over here. I've started
15:54
beating some whipping cream. And this is
15:55
just fresh, heavy cream. And I'm going
15:58
to add a little powdered sugar to it.
16:13
All right.
16:15
Now, we're going to take our whipped
16:16
cream
16:21
and we're going to just put a layer of
16:23
that
16:25
over that cake. And that chocolate
16:27
pudding
16:28
looks delicious. Now, I'm going to come
16:31
over here and I'm going to do the same
16:32
thing in our little individual serving.
16:38
All right. Now I'm going to
16:41
drizzle it with a little chocolate
16:44
syrup. Just going to drizzle that
16:46
around.
16:49
Yum. I love this chocolate syrup.
16:53
I love it on vanilla ice cream.
16:57
Now I've got some toasted pecans
17:00
that I'm going to just sprinkle around
17:02
on there.
17:05
And then we're going to do it one more
17:07
time.
17:09
with the chocolate cake.
17:14
Just tuck it in there like that.
17:17
Going to tuck this in here.
17:23
And another tuck.
17:26
Then we're going to come back in here
17:29
with that chocolate pudding.
17:36
We'll
17:38
do the same thing over here.
17:46
All right. And then we're going to go
17:47
back with our
17:50
whipped cream.
17:52
And you can see the pretty white layer
17:55
down there that our whipped cream has
17:57
made. All right.
18:08
and some more toasted pecans.
18:12
And
18:14
I think I'm going to finish this off
18:16
with just a few cherries
18:23
and do the same thing
18:29
with our glass.
18:35
How good does that look?
18:37
And I think I think it worked out well
18:40
that I made an individual glass. Don't
18:42
y'all?
18:44
That'll that'll give me something to eat
18:46
out of.
18:48
And when we come back, I'm going to be
18:50
making table centerpieces.
18:56
[Music]
19:02
[Music]
19:11
For today's tip, I've got the neatest
19:13
little thing in the whole world. It's a
19:16
fruit tree form. Now, you can see right
19:18
here, I've got some lemon trees. I've
19:21
got some orange trees and some lime
19:24
trees. And we filled them in with
19:26
pitasporum, or you can use boxwood. And
19:29
we've tucked some grapes in these. So,
19:31
they make just beautiful centerpieces.
19:34
And these things work so easily. All you
19:37
have to do is select the fruit that you
19:39
want to use. And you just stick them
19:42
onto the nails
19:45
just like this.
19:48
You can put these together just in a
19:50
matter of minutes. And like I said, this
19:54
pedasporum
19:56
looks just beautiful tucked in there.
19:59
And that fills in all of your spaces.
20:02
And the pineapple, you just sit on top,
20:06
give it a push, and it's attached into
20:09
those nails. So, I'm going to take this
20:11
beautiful arrangement, and I'm going to
20:13
sit it next to the bowl of punch, and
20:15
it's going to be spectacular.
20:19
I really hope that y'all like what I've
20:22
done today. This is just a perfect menu
20:24
for a a girl's garden party. The
20:27
chocolate delight and the bacon and
20:30
spinach kiche is so yummy. And the crab
20:34
salad is just perfect for the young
20:37
girls that want to maintain that girlish
20:39
figure. And before we leave today, I'd
20:41
like to just give a special thanks to
20:44
all the wonderful people here at the
20:45
Davenport House that opened up their
20:47
arms to you and to me. And until next
20:50
time, I send y'all love and best dishes
20:54
from one of our national treasures to
20:57
yours.
#Food & Drink
#Hobbies & Leisure