Almuerzo para Dos Tablescape

 

Every couple of months my aunt comes over for lunch. I don’t prepare it, instead I order from a favorite local Mexican place and have it delivered. We will then spend the afternoon sipping on margaritas, munching on chips and salsa, and enjoying our favorites from the restaurant.

I decided to set a table especially for the lunch this time. I recalled that years back (I’m talking more than a dozen) I had bought some Mexican fabric, so I decided to press it, hem it, and use it as a topper for the table. I took off from there.

The table would not have been at all appropriate without margarita glasses. We both love margaritas, and I love to make them. If you love them as much as we do, here is what I think is the best recipe for them.

 

At the center of this table is a southwestern vase that a friend had given me years ago. More alstroemerias were used, this time in orange and yellow.

Woven placemats are beneath Bordallo Pinheiro geranium leaf chargers. On top of the chargers are red plates from Pier One’s spice collection, orange salad plates by Corsica Home that my cousin had given me, on top of which I have lively Hausenware chile pepper plates.

Emile Henry crimped-edge ramekins are the perfect solution for holding salsa.

My mother’s red flatware seemed like the perfect choice here. The rust colored napkins are from Pier One, as are the sunflower napkin rings.

One of my favorite things on this table is the set of “Kissing Couple” salt and pepper shakers. This Mexican couple delights everyone who sees it. There are little magnets in the mouths of each, so they’re always kissing.

 The tangerine glass water bottle in lovely fall colors is by Blenko Glass Co., and holds a lot of margaritas I can tell you.

The next time you serve Mexican food, or even order in, be sure to set your table in a colorful and appropriate manner.

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 This post is linked to: Tablescape Thursday

Lemon Olive Pesto

I don’t know what’s happening at your house, but it is pesto season at mine. The basil that I planted in the spring has grown by leaps and bounds and is ready for harvest. I have a lot of new pesto recipes to try, but thought I would start with this one. It is adapted from one that I saw on the Melissa's website. I’ve never made pesto without including Parmesan cheese, so was curious as to whether or not this would be as rich and delicious as other pesto that I’ve made. It was! The citrus juice and peel gives it a wonderful brightness, the olives a magnificent, buttery depth. If you like olives as much as I do, you may want to make a double batch.

Lemon Olive Pesto

 8 oz. Castelvetrano olives, pitted

½ c. fresh basil leaves

½ c. flat-leaf Italian parsley

½ c. walnut halves

1 T. organic capers, rinsed

1 lemon, juiced and zested*

¼ t. kosher salt

½ t. red pepper flakes

¼ c. extra virgin olive oil

 Place all ingredients EXCEPT oil into the work bowl of a food processor. Pulse several times until combined. With motor running, slowly add oil until combined and desired texture is reached.

 *Zest before juicing

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Mexican Zucchini Cheese Soup

 

 September is upon us can you believe it? Honestly, I don’t know how to feel. I actually enjoyed this past summer that, to me, seemed to just fly by. So I’m not entirely sure that I’m ready. By that I mean that my spring cleaning is going to have to overlap with my fall cleaning, because I didn’t get the former done. But I digress. For those of you with extra zucchini, or if you are still harvesting it, this is the perfect transitional summer/fall soup for you. It is hearty, spicy, main dish worthy, and intensely delicious. The combination of flavors here is a good one with the smokiness of the cumin, the earthiness of the oregano, not to mention the tomatoes, zucchini, corn, and peppers. It is a wonderful combination.

Mexican Zucchini Cheese Soup

1 T. olive oil

1 c. chopped onion

2 cloves garlic, minced

½ t. dried oregano 

½ t. cumin

Pinch of cayenne pepper

2 14.5-oz. cans chicken broth

1 14.5-oz. can Ro-tel tomatoes

2 Melissa’s organic zucchini, halved and cut in ¼” slices

1 15.25-oz. Mexicorn, drained

12 oz. Velveeta, cubed

½ teaspoon freshly ground black pepper

 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano and cumin.

Add chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini and corn. Return to a boil, reduce heat to low, and simmer until zucchini is tender, 8 to 10 minutes.

Stir in Velveeta. Continue to cook and stir until cheese is melted; season with freshly ground black pepper. Garnish as you see fit.

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Apple Cider Donut Bread

I first became acquainted with cider donuts in 1993 when my husband took me to New Jersey for the first time to meet his family. One of the places he said we needed to visit was Delicious Orchards in Colt’s Neck. I didn’t get the attraction. I mean, what’s the deal? We have orchards here in Missouri. When we pulled into the massive parking lot packed with people, and headed toward the door of a large building set amidst fields of bountiful vegetation, I began to understand. It wasn’t until we walked through the door and the heady fragrance of baked goods hit my olfactory senses that I became a believer. What a place! They know what they’re doing by putting the bakery at the front of the store -- cookies, cakes, brownies, loaves of bread, and cider donuts -- three varieties of cider donuts: plain, cinnamon sugar, and those dusted with powdered sugar. I would’ve been happy, at that moment, to have never left that department, but eventually I made it through the cheeses, the deli, the beautiful, artistically stacked mounds of fresh produce, the nuts, snacks, coffees and teas, I didn’t want to leave.

I have been a lover of cider donuts ever since. I have tried different recipes to create them, but for the most part they’ve been rather blah. This recipe, for apple cider donut loaf, is better than the cider donuts offered at Delicious Orchards, or any place else. The secret is to boil down apple cider to a syrup to intensify the flavor. This is going to take you some time, but you can do this part the day ahead, cover it, refrigerate it overnight, and then make the bread in the morning. Put apple cider on your grocery list, you are definitely going to want to make this. You might even want to make two loaves. You’ll thank me later.

Apple Cider Donut Bread

 4 c. apple cider

½ c. butter, room temperature

1 c. dark brown sugar

1 large egg

1 t. vanilla

2 c. flour

1 T. apple pie spice*

1 t. baking powder

½ t. baking soda

½ t. kosher salt

 Topping:

¼ c. unsalted butter, melted

½ c. granulated sugar

1 T. cinnamon

 Pour the apple cider into a medium saucepan, place it over medium heat, and bring to a boil. Reduce it to a simmer, and cook until reduced to 1 cup, about 30 to 35 minutes. Remove from heat and allow to cool. At this point it can be covered and refrigerated for up to two days until ready to use.

 While cider is simmering combine ½ cup granulated sugar and 1 tablespoon cinnamon for the topping; set aside

Preheat oven to 350° F. Spray a 9” x 5” loaf pan with Baker’s Joy; set aside.

 Place the butter and brown sugar into the work bowl of your stand mixer and beat until light and fluffy, 1 to 2 minutes. Beat in egg and vanilla just until combined.

 In a medium bowl, whisk together dry ingredients. Add dry ingredients with the apple cider syrup alternately, beginning and ending with dry ingredients. Mix just until combined.

 Pour batter into prepared pan and bake for 50 to 55 minutes or until it tests done. Allow to cool in the pan for 20 minutes.

 Remove the loaf from the pan to a cooling rack placed over a sheet of waxed paper. Brush the top and sides with the melted butter, and liberally sprinkle with the cinnamon and sugar mixture.

 Allow to cool for 30 minutes before slicing and serving. This bread is best when consumed within two days. It does freeze beautifully, so if you can’t eat it quickly, cut it into large slices, freeze it, and when you’re ready to enjoy it again, microwave it for 30 seconds.

 *Here’s a recipe for making your own.

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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

 

Romesco Sauce

I am generally not one to ramble on, but I need to give you a little background here. Last week, feeling nostalgic, I decided to replicate the meal that I had on our honeymoon in Nassau some 27 years ago, blackened grouper. So I got myself some grouper, and then realized that I don’t know anything about cooking fish. I searched for a recipe, and while I did come up with one for blackened grouper (which is nothing more than putting blackened seasoning on both sides of the grouper and then baking, broiling, or grilling it), I discovered Romesco Sauce for the first time. 

 Where has this been all my life? If you are wondering what Romesco Sauce is, let me tell you that it is of Spanish and Portuguese origin. The base ingredients include roasted red peppers, nuts, garlic, bread (yes, bread!), olive oil, and vinegar. It is then processed into a paste wherein it will become one of your favorite sauces in the world! Not only is it tangy, spicy, and delicious, but it is so versatile. I have used it on its own, in pasta salad, as a topper for tomato soup, stirred into ranch dressing, blended into cream cheese as a spread, and recently in egg salad; it makes everything better! I also added a tablespoon to my recipe for Cheesy Garlic Bread, and it was magnificent! 

In case you’re wondering, I ruined the grouper. It was overdone, tough, and rubbery, but hey, I found the sauce!

Romesco Sauce

Slightly adapted from Gourmet Magazine, June 2000

 1/3 c. whole blanched almonds, toasted

1 slice firm white sandwich bread, torn into pieces

2 large garlic cloves

½ t. dried hot red pepper flakes*

½ c. coarsely chopped Melissa’s roasted red peppers

2 T. red-wine vinegar

½ t. salt, or to taste

¼ c. extra-virgin olive oil

 Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, and salt, then purée, adding oil in a slow stream. Season with black pepper.

*Use less, if desired.

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No Churn Fresh Peach Ice Cream

My two favorite fruits are blueberries and peaches. When the fresh peaches come in at local farms, I come home with bags of them. But, as often happens, my eyes are bigger than my stomach, and I can’t possibly eat them before they go bad. Yes, I have frozen them in the past, but this year I was really feeling like ice cream. As I mentioned a week or so ago, when it comes to ice cream, I can take it or leave it, but lately I’ve wanted to take it.

 Today I made a delicious, simple, no-churn peach ice cream. It is absolute heaven. The freshness of the peaches really comes through, making each bite taste like the bounty of summer. I enjoyed mine in a cone, but if you feel inclined, put yours in a bowl and top it with fresh peaches and a drizzle of raspberry syrup. Enjoy summer’s delicious bounty while you still can.

No Churn Fresh Peach Ice Cream

From Eagle Brand

 2 c. heavy cream, whipped

1 14-oz. can sweetened condensed milk

1 T. vanilla extract

1 c. pureed peaches (2 medium peaches)

Food coloring

Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring (if desired). Fold in whipped heavy cream. Pour into 9” x 5” loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

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