Hunting for Fall Tablescape

The flowers from my “Saying Goodbye to Summer” tablescape lasted longer than I anticipated, so I decided to build another table around them adding another small bouquet of red. The colors just said English hunt to me, so that’s the direction in which I decided to head.

The first thing I did was pull out my
hunter green tablecloth (similar to the burlap tablecloth that I use so often). Honestly, these tablecloths are the best! You can find more colors here.

  Because I wanted something a little different by way of a centerpiece using the flowers, I pulled out my hunt pitcher (Fitz & Floyd) and used it as a vase. I have a lot of tableware in the English hunt theme, and I think this pitcher is my favorite.

Hunt colors are known to be red and green, so on top of the rattan placemats I have a green charger that once belonged to my mother, topped with a red plate that I got at Pier One.

This table gave me the perfect opportunity to show off my new hunt napkins and glassware, both of which I got from Pomegranate.

I couldn’t decide if I wanted to use napkin rings or not, perhaps you can make up my mind for me. Some pictures have the napkin rings, others don’t.

These napkin rings that I purchased at a local store are bent keys. They reminded me very much of horse brasses so I thought them appropriate.

The salt and pepper shakers are also a new addition to my collection. These used to be available from the Winterthur catalog. I have wanted them for more than a dozen years, finally spotted a pair on eBay, and didn’t look back. Isn’t this couple adorable?!

You may have noticed the little saltcellars by each place setting. My plan for this table is brunch, at that saltcellar is going to have Tajin in it to use to sprinkle on top of melon. If you haven’t tried that seasoning, you simply must!

The coffee cups are some of my favorites. They have a hunt scene on one side, and a thatched cottage on the other. They are so lovely. The name of this pattern is “Ireland Pursuit,” and they are by Noritake.

Inspired by the gold rim of the glassware and coffee cup, I decided to use gold flatware. I think it gives this table a certain elegance that stainless flatware would not.

Are you on the hunt for fall like I am? It will be here before we know it!

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 This post is linked to: Tablescape Thursday

 

Pomegranate Gelato

This delicious gelato came into being thanks to a salmon fillet.

Let me explain.

Last year Mr. O-P, our then resident fish cooker, got it into his head that he wanted to make salmon wrapped in cedar papers and topped with a pomegranate sauce. As he is notoriously difficult to shop for around holiday time, I put the bug in dad's ear that some cedar wraps and bottle of PAMA liqueur might be an appropriate gift. Not one to pass up a sale, when dad found the PAMA at a good price, instead of buying one bottle, he bought two. That is a lot of pomegranate liqueur! Fast forward to yesterday when, yet again, I was looking for a place to move these taller-than-the-shelf, top-heavy bottles so as not to be in my way. In desperation, I decided to give it a google and see if I could find an appealing recipe that was quick and easy. Enter the gelato recipe that I found on epicurious.com. I was a bit short of heavy cream and only had an 8-ounce bottle of pomegranate juice (for yet another of the mister's salmon recipes), so made a few adaptations that are reflected below. It was heavenly! I say was because it is now just a memory. Even the mister, a vanilla (I call it dull-nilla) ice cream purist gobbled it down and asked for more. As the liqueur is stirred in after the cooking, it is not for the kids, so don't feel guilty when you don't share. Just be thankful, and enjoy!

Pomegranate Gelato

Adapted from a recipe on epicurious.com

1 1/4 cups heavy cream

3/4 cup whole milk

3/4 cup sugar

1 1/2 tablespoons cornstarch

1/8 teaspoon salt

1 8-ounce bottle pomegranate juice

1/2 cup pomegranate liqueur such as PAMA

1 teaspoon fresh Meyer lemon juice

Special equipment: an ice cream maker

In a small bowl, whisk together the sugar, cornstarch, and salt, until the cornstarch is fully incorporated and the mixture looks powdery. Do this, and you will not have any lumps.

Slowly pour in milk and cream while continuing to whisk, doing so until well blended. Pour mixture into a 2 1/2- to 3-quart heavy saucepan.

 Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, for 2 minutes. Remove from heat and whisk in remaining ingredients.

Transfer to a bowl and chill, uncovered, until cold, 1-2 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

Soften gelato slightly in refrigerator, about 20 minutes, before serving.

Cook's notes:

• Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
• Gelato keeps 1 week. (This made me laugh.)

This post is linked to:

Metamorphosis Monday  
Amaze Me Monday

Harvest Salad

This is a Butterkin.  Cute, huh?

It’s a new variety of winter squash that is growing in popularity by leaps and bounds. It is similar to butternut squash, but a Butterkin is slightly sweeter and far less stringy, giving it a lot of appeal in my book. You saw it first in my Five-Minute Centerpiece here, and today it is one of the stars in my Harvest Salad.

This is an easy, attractive, and nutritious salad to put together, perfect for the fall season.  I had everything ready the day before serving, so it was a snap to assemble on a plate and then drizzle with my favorite poppyseed dressing.  If you prefer less sweet and more savory in a salad, a simple vinaigrette would work well, too.

Harvest Salad

1 Butterkin squash

1 pomegranate

1/2 cup Vanilla walnuts

Mixed greens

Cut the Butterkin in half, then carefully cut away the skin, remove seeds, and dice in 1/2” cubes.  Bring a 1-1/2 quart pan of water to a boil over high heat.  Drop the cubed squash in all at once, return the water to a boil, and cook until fork tender, about 3 minutes.  Drain and rinse with cool water.  Allow to cool completely before using, or store in the fridge.

Cut the pomegranate in half and remove seeds.  Rinse seeds thoroughly, removing any pith that may remain.  Drain on paper towel-lined plate.

To assemble salad simply place greens on a plate, mound cooled, cubed squash on top, and sprinkle with pomegranate seeds and walnuts.  Drizzle with poppyseed or light vinaigrette dressing.

Thanks to Melissa’s Produce for providing the squash and pomegranates.

This post is linked to:

Totally Tasty Tuesdays

Tasty Tuesdays

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

The 5-Minute Centerpiece

I'm not gonna lie, I have a lot of dishes. I’ve had a passion for setting a pretty table ever since college when all I had was a card table with a bum leg, four mismatched place settings, and a piece of cloth.  I managed to turn it into an attractive setting, and with that I was off and running. I would gladly take other people's cast offs, single plates, anything I could find.  I loved the challenge of being able to create order out of chaos, I still do. So, I guess you could say that having a lot of dishes is my one indulgence. And because I indulge myself, I also tend to have a bit of a storage problem.  So, in the spirit of minimalizing (to a degree), I have been thinning out my supply of decorative pieces.  This can sometimes present a bit of a problem when putting a centerpiece together. Solutions for the present are often born from problems of the past.

A number of years ago, during a move, when I lost track of almost every Christmas decoration that I owned, I had no other choice but to get creative with organics - pine rope, cranberries, greenery, etc. Honestly, it was the most peaceful season ever because shopping for decorations in the produce department is just all kinds of easy. It also makes clean up a breeze, and the best part is that there is nothing to store. In addition, doing this kind of decorating every year means that you'll have something fresh and new each season and won't be pulling out the same old dusty pieces, wondering if they have another year of life in them (The answer is 

“no!”). 

This fall centerpiece is an example of what I like to think of as “organic decorating.” The base is the same one that I used last week (and was actually a part of a floral piece that had seen better days years ago, so it was disassembled for parts).  I kept the moss in the bottom, and just piled up some organic seasonal produce from Melissa's. I love the pumpkin-shaped Butterkin squash with its pale color. The two of them provide a nice neutral background for baby pomegranates, quinces, and both real and faux grapes. I had a couple Alstroemeria left over from an arrangement, so tucked them in with the produce. Isn’t it lovely?

The next time you are wondering about what kind of centerpiece to use for your table, linger in the produce section of your local market and see what you can find. Pile things up in a bowl and sit back and wait for the compliments.  

This post is linked to: 

Amaze Me Monday

Inspire Me Tuesday

The Scoop

Wow Us Wednesday

Work It Wednesday

What’s It Wednesday

Thursday Favorite Things

Home and Garden Thursday

Show and Tell Friday