Winter Forest Tablescape

 

Don’t you hate those articles that tell you what’s “in” and what’s “out?” I am not a violent person, but oftentimes I want to punch the writers of such articles right in the face. Earlier this month I read that what’s “out” for this holiday season is traditional colors. Now, as you can see from this table setting, I did not use traditional colors, but this is a table for two that I enjoy on my own. The big table that’s going to hold Christmas Eve dinner is going to be all kinds of red and green.

 

These are the dishes that I told you about in this post. It was more challenging than I anticipated to create a table around them because they are not traditional colors, nor are they colors that I generally embrace; I struggled a bit to put it together. It took a decent amount of experimenting before I ended up with this particular setting, and I’m quite pleased.

 

A hunter green tablecloth provides the base. It is draped with a gauzy runner providing a bit of soft elegance. Simple wicker placemats hold the plate stack that consists of aqua chargers, and Lenox “Balsam Lane” dinner and salad plates.

 

Mini covered cupcake stands on top of each salad plate worked perfectly to hold a dinner roll. The mug is from the same dinnerware pattern as is the salt and pepper set; the water glasses, Villeroy and Boch, the crystal is “Gallia” by Rogaska.

I wasn’t sure that teal napkins would work here, but they did, and I like them. The gold flatware and metallic gold tapers were used in order to pick up the gold stars in the dinnerware.

 

The candlestick holders are antiques that the late Mr. O-P bought me about 20 years ago. I still love them. The snowflake votive candle holders are from Crate and Barrel years ago.

The centerpiece that I rather like in its simplicity, I can’t tell you a thing about. I’m not sure just where I got the reindeer with the removable wooden bowl, or the colorful potpourri that I used inside it.

 

The champagne bucket is a new acquisition and a big favorite. I never knew how much I wanted one of these until I got one. Now it holds juice, champagne, wine, you name it.

 These dishes are not specifically Christmas, so will be able to carry me into February until I bring out red and white. I hope you enjoy this different color palette for Christmas, and remember that no matter what is “in” or what is “out,” do as you please.

 As an Amazon Associate I earn from qualifying purchases.

 This post is linked to: Tablescape Thursday

Thoughts on the Season

The sentiment on the plate in the photo above is one on which the vast majority seems to focus. It is a time of worship, friends and family, lights, songs, festivity, giggling and excited children, when the world is a glittering wonder.

But…what if it isn’t?

I don’t know the statistics, but based upon my own observations, my guess is that this is the month of the year where sufferers of depression feel that low more acutely than in any other. This is the time of the year when you are reminded not only of what you have, but what you have lost, and the importance of what you’ve lost. It’s an annual reminder that you are never again going to taste the deliciousness that was your mother’s annual Christmas brunch. You are never again going to sit in front of the fireplace in your footed pajamas cracking walnuts with your dad. You will never again be invited to share in the Hanukkah celebration of dear friends. The late Mr. O-P and I used to socialize with two other couples about whom we felt most dear. Of those six people, I am the only one left. This month, more than ever, we miss the friends who are no longer around to celebrate or console us.

When you go forth with your holiday baking, shopping, decorating, or getting lost in your perusals of Pinterest and Instagram, keep the people who may be suffering in mind. Even the tiniest gesture or kind word can make a big difference in how they get through this most significant of all months. Don’t just think about it, do it now. Send an email, send a text, make a phone call, send a card. You can make a big difference in someone’s day. You may even save a life.

 Pattie

 

Amish Pasta Salad

 

It’s nice, I think, to have some tasty side dishes to serve with those inevitable ham or turkey sandwiches that appear at the conclusion of Christmas. I’m having my big dinner on Christmas Eve, so you can bet ham sandwiches are going to be on the menu for Christmas Day, accompanied by a scoop of this pasta salad. I like side dishes that are flavorful, easy to put together, and most importantly, make ahead. This fills the bill in all cases. It’s my version of the popular Amish Pasta Salad, wherein I substitute orecchiette pasta, to catch more of that delicious dressing, as well as chopped scallions for their mildness and to add green to the salad, in place of the chopped green pepper, that I didn’t care for here. My opinion is that the dressing for this would go equally well over potatoes to make potato salad, so you may want to double up on that.

Amish Pasta Salad

16 oz. Orecchiette pasta
3 T. sweet pickle relish
½ t. garlic powder
½ t. celery seeds
1½ c. Duke’s mayonnaise
½ c. sour cream
¼ c. sugar
3 T. yellow mustard
2 t. apple cider vinegar
5 hardboiled eggs, chopped
3 stalks celery, chopped
4 scallions, chopped
½ c. chopped Melissa’s roasted red bell peppers

Cook pasta according to package directions; drain and rinse.

In a medium bowl, whisk together relish, garlic powder, celery seeds, mayonnaise, sour cream, sugar, mustard, and apple cider vinegar. In a large bowl place pasta, eggs, celery, scallions, roasted red peppers, and stir to combine. Pour dressing over all; fold to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve.

As an Amazon Associate I earn from qualifying purchases.

 

My 2023 Christmas Card

 

It has become a bit of a tradition here on the blog to share my annual Christmas card. I have been making my own for the past six years now. Selecting the picture for the front is always enjoyable. In the past I have used a picture of my own. This year’s card features a picture from Nigella's Christmas Cookbook. I thought that it was most appropriate for the recipe that I chose to use on the inside.

I have as much fun with the back of the card as I do the front. Stanley makes an appearance decked out in holiday attire. I enjoyed using him on my Halloween card, so couldn’t resist putting a Santa hat on his head for this one. I put as much if not more work on the envelopes as I do the card itself. This year I bought a couple Christmas sets of Tim Holtz stamps, and had a bit of difficulty getting the ink coverage that I was hoping for. Nonetheless, I’m sure they will brighten the mailboxes of all the recipients. If you’d like to take a look at what I’ve done in the past, here are cards from 2018, 2019, 2020, 2021, and 2022.

 

As an Amazon Associate I earn from qualifying purchases.

Brandy Cherry Fudge

 

This is for adults only because of the brandy but, believe me, you’re not going to want to share anyway. The combination of brandy, cherries, and chocolate is absolute heaven! It is dense, creamy, delicious, and perfect for the holiday season. It would make a fabulous host or hostess gift if you can bear to part with it.

Brandy Cherry Fudge 

1 3-oz. pkg. Melissa's Dried Tart Cherries

 2 T. brandy 

1 14-oz. can sweetened condensed milk 

2½ c. semisweet chocolate chips

 ¼ c. slivered almonds

Line an 8" x 8" pan with foil, allowing a 2" tail on either end for easy lifting.

 Soak cherries in brandy for 30 minutes.

In a large microwave-safe bowl combine sweetened condensed milk and chocolate chips. Microwave on high for 1½ minutes. Remove and stir until smooth. Stir in almonds and cherries in brandy.

Pour into pan and spread evenly.  Cover and refrigerate until firm, 1½ - 2 hours. Remove from pan, slice into 1" squares and serve.

  As an Amazon Associate I earn from qualifying purchases.

Christmas Pasta

You are going to love this pasta dish! It is perfect for the holidays because it is so colorful, plus it’s made in one pot, and is ready in 30 minutes. It’s meatless, so can be served to your vegetarian friends, and works as either a starter course or a main dish. Honestly, I felt festive just eating it. It’s not often that you can have a dish that is so easy to prepare, doesn’t require a lot of cooking equipment, is tasty, and colorful.Christmas Pasta

 1 T. olive oil
4 oz. thinly sliced mushrooms
1 T. Melissa’s minced garlic
8 oz. linguine
2 T. butter
2 c. homemade chicken stock
1 c. whole milk
¼ t. freshly ground black pepper

½ c. chopped Melissa’s roasted red bell peppers

½ 10-oz. pkg. frozen chopped spinach, thawed and drained

½ c. freshly grated Parmesan cheese

In a 12-inch skillet, heat olive oil on medium-high heat. Toss in mushrooms, stirring until softened, then add garlic, and stir for one minute more. Add pasta, butter, chicken stock, milk, pepper, red peppers, and spinach. Bring to a boil. Once boiling, reduce heat to medium low, put the lid on the pan, and set the timer for 20 minutes.

After 20 minutes are up, remove the lid, sprinkle Parmesan on top of the pasta and toss until the cheese is melted. Serve.

 As an Amazon Associate I earn from qualifying purchases.

Pecan Cream Pie with Windmill Cookie Crumb Crust

 

This is another recipe from Thanksgiving, and you’re going to need to refer to my posting for Monday of this week to understand why the photos aren’t the best. Essentially I was frantic, I had company, and this was the best I could do.

 

I am not a fan of pie of any kind, so instead of sticking with the traditional pumpkin (I don’t like it at all) or pecan (my late dad’s favorite and one I’ll tolerate), I decided to go in a completely different direction and make a pecan cream pie. It was very good. But, this is less about the pie than it is about the crust.  I decided that I wanted to make a graham cracker crust not realizing that I didn’t have graham crackers. What I did have, however, was a package of those windmill cookies. I love those things and have done since my youth. So this pie has a windmill cookie crust. My son loved it so much that he said he will never make a graham cracker crust again. Here’s the recipe for both pie and crust.  You can make any kind of filling that you want, but you MUST make this crust!

 Pecan Cream Pie with Windmill Cookie Crumb Crust

 Pie

 1 recipe Windmill Cookie Crumb Crust

1 c. heavy whipping cream

¼ c. powdered sugar

2 8-oz. pkgs. cream cheese, softened

½ c. light brown sugar

¼ c. pure maple syrup

1½ c. finely chopped pecans, divided

¼ t. salt

Make pie crust according to recipe (below). Chill before adding the cream pie filling.

 In the work bowl of your stand mixer, place heavy whipping cream and powdered sugar. Beat until stiff peaks form.

 In a separate mixing bowl place softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy.

 Fold the whipped cream into the cream cheese mixture until combined. Stir in 1 cup of the chopped pecans. Spread the filling mixture into the pie crust. Sprinkle the remaining pecans (½ c.) on top of the pie.

 Cover the pie with a lid or plastic wrap and refrigerate for 8 hours, or overnight, before serving.

 Crust

 1½ c. Windmill Cookie crumbs

⅓ c. granulated sugar

½ c. salted butter, melted

 Pulse the cookies in a food processor or place them in a Ziploc bag and crush them with a rolling pin until they form a fine, even crumb. Add the granulated sugar and combine evenly.

Melt the butter in a heatproof bowl in the microwave. Pour the melted butter into the crumb mixture and pulse until combined.

 Press the graham cracker mixture evenly across the bottom and up the sides of a 9-inch pie plate.

Use your fingers or the flat bottom of a measuring cup to pack the crust tightly and evenly into the pie plate.

 Chill in the freezer for 10 to 15 minutes before filling with a no-bake pie filling.

 Alternately, bake in a 350°F oven for 6 to 8 minutes or until the crust is lightly browned. Allow to cool completely before adding pie filling.

As an Amazon Associate I earn from qualifying purchases.