Breaking Bread Tablescape

One of the most difficult things about setting a table is coming up with the centerpiece. Sometimes you want to invite people at the last minute, have an attractive table to go with your nice meal or your coffee and dessert, and, with no time to run out for flowers, you're struggling to find a centerpiece.

For this reason it's important to have a nice container that you can grab at the last minute. This container can be anything whether it's a wooden dough bowl like I've used here, a basket, silver tray, or any favorite piece that you happen to have on hand.

Place it in the center of the table, take a careful assessing look around your house, and fill it with something that you already have.

Finding myself in similar circumstances, last week I put a couple of mangoes in my bowl, this week I am serving a number of different breads, muffins, and bagels for a brunch, and I've chosen to use that as my centerpiece. Surprisingly, it's quite dramatic to see all the breads in front of you at once. It also makes it easy for people to take what they want without having to ask to have something passed to them.

Keep this in mind for your next brunch, luncheon, or dinner party. With each passing day we're getting closer and closer to the holiday season of dinners, lunches, chili suppers, and holiday parties, so give this idea some consideration.

This post is linked to: Dishing It & Digging It, Over the Moon, Silver Pennies Sunday, Art of Homemaking, Amaze Me Monday, Busy Mondays, Inspiration Monday, Cooking & Crafting with J&J, Make It Pretty Monday, Inspire Me Tuesday, Tuesdays At Our Home, Two Cup Tuesday, Celebrate Your Story, Tutorials and Tips Tuesday, Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Coffee and Conversation, Share Your Style, Thursday Favorite Things, Tablescape Thursday, and Foodie Friday & Everything Else

Roasted Red Pepper Spread

It's no secret that I love roasted red peppers. One or more jars of these are always in my pantry, and this is one staple that I never want to be without. I don't know of any other item in my kitchen that is more versatile than these. With the possible exception of sweets (and the jury is still out on this), roasted sweet red peppers can be used successfully in almost any type of recipe from appetizers to salads and soups to side and main dishes.

Over the weekend I decided to try my hand at making a roasted red pepper cheese spread. I love keeping Homemade Boursin in the fridge, as well as one or two varieties of hummus, basil being my favorite. It is so convenient to be able to grab one or more of these things, and make up an impromptu snack tray when an unexpected guest drops by. It's also nice to have things on hand when you've worked like a dog all day and the very thought of cooking overwhelms.

This spread is easy and absolutely delicious. The addition of the mayonnaise makes it wonderfully spreadable right from the fridge so you don't have to worry about waiting for it to soften up or suffering from broken crackers, if not. The lovely fall color of the spread makes it perfect for this time of the year, and, in addition to being well suited for crackers and crudités, it is wonderful for breakfast when slathered onto a fresh bagel.

Roasted Red Pepper Spread

8 ounces cream cheese, softened
2 Tablespoons mayonnaise
1/2 cup diced Melissa's Fire Roasted Sweet Red Bell Peppers
4 scallions, chopped
1/2 teaspoon Cajun seasoning (more to taste)
Pinch of garlic powder (more to taste)

Blend all ingredients together using a hand mixer. Store in the fridge, covered, for 3 hours to allow favors to meld. Serve with crackers or fresh vegetables, or substitute for your favorite sandwich spread.

PRINT RECIPE

This post is linked to: Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, The DIY Collective, Thursday Favorite Things, Share Your Style, Coffee and Conversation, and Foodie Friday & Everything Else

Truly English Savoy Scones

Breakfast served this morning on a plate from The Art of William Hogarth Collection by Williams-Sonoma.

Yesterday, late afternoon, we went to St. Louis Bread Co. (known in different parts of the country as Panera) because I wanted an orange scone and was going to get Jim an "Everything" bagel. I wanted the scone because I still had half a jar of very expensive English clotted cream in the fridge and, having lost an entire jar at one point (got stuck behind the garlic pickles and eggplant chutney), I never wanted that to happen again. When I got there, there was one woman ahead of me and the service counter guy was yakking to her endlessly, making quite a point of ignoring me, as I stood there glaring at him.  When I want an orange scone, I want an ORANGE SCONE, but I digress.



There was only ONE scone (Not an orange one, alas, but wild blueberry that I don't like as well, but will take in a pinch -- orange goes so much better with the clotted cream and strawberry jam, you see. The whole wild blueberry scone/strawberry jam thing just seems wrong, but, yet again, I digress...) and ONE everything bagel left. As I stood there waiting, glancing frantically from the scone to the yakker to the scone and back, a couple came in and they, too, stood there glaring at the pastries, lips trembling, waiting to place an order.


Finally the yakker ambled over to me as the fleet-of-foot barrista, seeing the other couple unattended, ran up to them. As you've probably guessed, the other couple got both my scone and the bagel. I was FURIOUS! I told the yakker that I was there first and it was MY food that they'd just gone off with. He just sort of stared at me then shrugged and wandered off.  Can you say livid?  We're talking scones here, people!  MY scone, in someone else's house!  And probably improperly consumed, i.e. NOT with clotted cream and strawberry jam but perhaps (gasp) with butter or, worse yet, grape jelly! (I  can't stand it!)


Anyway, long story short (or is it too  late?), when I got up this morning there were Savoy Scones (that, BTW, put Bread Co. to SHAME) on the counter under my favorite French linen tea towel. Jim had baked them for me after I went to sleep last night. How's that for an "Awwwwww..." moment?

Here is Anton Edelmann's, maitre chef des cuisines at The Savoy, recipe and our favorite.

SAVOY SCONES

Makes about 8

1-3/4 c flour

4 t baking powder

1/4 t salt

5 T unsalted butter cut in small pieces, cold

5 T sugar

1/2 c currants (optional)

2/3 cup milk

1 large egg yolk for glaze

Preheat your oven to 400 degrees.

Sift together flour, baking powder, and salt. Work butter and sugar in by hand until it's crumbly.

Make a well in the center and add milk and currants and mix together quickly but don't over mix. Dough will be a bit sticky and rough looking.

On floured surface, roll dough out 3/4" thick and cut into 2-1/2" rounds. You can also just cut into 2-1/2" squares if you don't have a cookie cutter or make two rounds of dough and cut each into four wedges.

Brush tops with egg yolk.

Put on parchment or silpat-lined baking sheet and let rest for 15 minutes. Bake 15 min. until golden. Remove to rack to cool slightly.

(To be authentic you must serve them with clotted cream and strawberry jam.)