Table settings with a touch of whimsy

07 Monday Mar 2016

Posted by Karen B. in Dining Room, Entertaining, House and Home, Party Planning, Trends

Tags

Project Design, spring mantles, tablesettings

Before today’s post I want to invite you to join me, and a talented group of others, this Friday [March 11th] for the next installment of Project Design #ProjectDesignNow. We will be sharing “How to Style Your Spring Mantle Two Ways”. It’s sure to be fun and chock full of ideas for putting some spring touches in your home.

Amber B. Design Studio

ciao! newport beach

classic ⋅ casual home ⋅ home

Dimples and Tangles

Katiedid

Lisa Mende Design

Lucy Williams Interiors

Rough Luxe Lifestyle

The Pink Pagoda

Now to Table settings with a touch of whimsey…

I have enjoyed setting a table since I was a little girl. Once I moved into my own apartment I found any and every excuse to have people over for a meal. It was very brave of my friends to accept since I wasn’t a very accomplished cook back in the day. The joy was, and still is, the creative process of setting the table.

Once a new bride, I used my china, crystal and silver for every dinner party we hosted. With time, I realized that it was just as much fun, if not more, to keep it casual. Today, I still enjoy setting a formal table for the right occasion, but I mostly use my everyday pottery / porcelain dishes, and simple glassware. I interchange my sterling flatware with a couple of other, more casual, sets of flatware depending on the dishes I’m using.

of course I have my ruler handy when setting the table to make sure the utensils and plates are the appropriate distance from each other and the edge of the table. 🙂

{via}

I enjoy the fun of thinking of new ways of setting a table, and find there are lots of out of the box ideas online that inspire creating a table the reflects a season or a theme. A bit of whimsey never hurts.

Last summer my friend Wendy hosted a birthday celebration. I love her use of Lori Mitchell figures that reflect summer fun.

Shells were on the table as well as her beautiful crystal bowl filled with water and floating candles.

{table setting by Wendy M.}

My winter birthday was celebrated at Carla’s, where she used a winter wonderland theme. It was lovely and worked well with our cooler than usual weather at the time.

{table setting by Carla W.}

One year for St. Patrick’s Day I planted little pots of 4-leaf clover that Trader Joe’s sold and then gave each guest a chocolate leprechaun. I enjoy using nursery plants for the table, you can plant them in the garden afterwards. 🙂

Easter of 2014 I pulled out the Beatrix Potter figures and a few of the Beatrix Potter books I used to read to my kids (and now read to our granddaughters). I planted a concrete planter with sweet pea and viola. The violet china pattern was my grandmother’s, and a friend made the runner {thank you Gretchen}

This image inspired a table setting of my own when hosting our birthday group. The guests of honor, Tom and John, identical twins, enjoy an October birthday and I felt it called for something more masculine.

This was my version… {sorry for the glare coming through the window}

Last month I hosted a birthday dinner for Mr. B and our youngest son’s birthdays. I wanted to keep it simple and decided this rusty urn went well with the rustic look of my Jan Barboglio candle holders. I filled the urn with tree fern from the yard and added a bag of Granny Smith apples. The candles could have been taller but we didn’t light them since we ate early.

Moss on a dining table is one of my favorite uses of the sheet moss sold at craft stores. I love the earthy feel to it. Mixed with roses and other flowers, it’s natural and lovely and transports us to an outdoor setting, even indoors.

{via}

Setting the table in an outdoor “room” is where you can enjoy mixing things up a bit. Setting the table with a moss base and using terra cotta pots as the candle holders is clever and fitting for a autumn gathering. The twigs and berries conjure up an image that a gust of wind blew these pieces to the table top. This same setting could be recreated indoors.

{via Michelle Edwards ~ Sweet Something Design}

I’ll end with a table setting compliments of Martha Stewart. Woodland creatures, birch tree-looking candles and small pots of moss or fern complete the look. It’s whimsy at its best. 🙂

{via}

I’m out of time, but I’d like to invite you to visit my friend, Kelly over at “talk of the house” for further inspiration for table setting. This talented blogger takes table setting creativity to a new level.

How do you entertain? Is there ever a bit of whimsey to your table settings?

{GHP} Happy 4th of July

01 Monday Jul 2013

Posted by Karen B. in Independence Day, Outdoor living, Party Planning

≈ 17 Comments

Tags

Independence Day

{source}

Note: I’m in Austin spending time with family and our granddaughter. I hope you all enjoy your holiday. ♥ Karen

Independence day is my favorite patriotic holiday. For me it always signals the true start of summer, its a reminder of what a great country we live in, and we usually eat some wonderfully simple and delicious foods.

{Pottery Barn}

I found this recipe on Food TV and thought I’d share it. It sounds pretty simple and really fits the bill for the holiday at hand.

Fruit-Tart Flag

Directions
Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.

Mascarpone Cream:

Beat an 8-ounce container of mascarpone cheese and 3 tablespoons confectioners’ sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream.

Super simple, right?

I’m joining Alison, author of The Polohouse, for her Favorites on the First ~and~

StoneGable: Tutorials and Tidbits

Have a wonderful Independence Day

{GHP} 2013, a New Year

03 Thursday Jan 2013

Posted by Karen B. in Flowers, Gardening, Gardens, Misc, Party Planning, Travel

≈ 13 Comments

Tags

NY Goals

This is my 400th post. When I started in 2007 I barely knew how to post my words, let alone images. I’ve met some wonderful blog friends and been inspired by more of you than I can even name, or place on my blog roll. Thank you for stopping by and for any and all comments, it always tickles me to hear from you!

I’m not a huge fan of resolutions but I am obsessed with lists. What is it for some of us? There is something so satisfying about making a list, [and checking it twice?] maybe it’s a Santa thing.

So I’ve decided to start with a short list of things to do in the first quarter of the new year…wait, is this the same thing as a resolution? No, I think not. It’s more of a list of goals for life. A list of things I’d like to do that I’ve talked about but not accomplished with regularity. A simple list, really. A list to enrich daily, weekly and monthly life. Not a “cure world hunger” kind of list but one to enrich our (Mr. B. and me) lives. I’ve always maintained that if you want me to do something, put it on the list, I’ll get it done.

1. More local, weekend field trips with Mr. B or girlfriends. This is one of those items that I’ve talked about, but so far, haven’t achieved. I confess the inspiration came from our newest addition to the family, Sarah, my youngest son’s lovely wife (of 1 month). She is forever planning little getaways for the two of them to California festivals and fairs. They don’t even have to involve overnight stays, but when there’s a fair or festival that interests them, they often go. I want to do more of that in this new year.

{I believe Kevin and Sarah went to this festival and it sounded like they had fun. I know I got an olive tree sapling out of their visit}

{My girlfriends and I wanted to attend Remnants of the Past last fall, but the wedding kept me from wanting to loose a weekend, so we promised ourselves we’d go in 2013}

2. Plans for the garden. I’m a garden enthusiast, but I find lately (the last 3 years) I’ve kept the garden maintained but not actively planned for new shrubs, trees, or perennials for any area in the garden. I’ve been mostly keeping things trimmed, soil turned and all plants fertilized but have failed to plant the garden of lavender I’ve wanted to grow, or change out some rose bushes that simply don’t do as well as they should in a given spot. I’ve only maintained. I want to change this status quo in the garden. I may even try my hand at planting some annuals from seed this year.

{I need to change a couple of the roses in the knot garden. My hybrid tea, ‘Pearl’ isn’t doing that well and I could use a red rose. I’m thinking of Mr. Lincoln or a Romantica Rose. I need to check out my options soon so that when they come to the nursery I can buy what I want}

{Mr. Lincoln}

{The pink jasmine is lovely in the spring but I’d like to plant an additional vine that would bloom when the pink jasmine has completed its cycle}

{This image from Ivy Clad is what I strive for where my boxwoods are planted…the inside planting space needs more plants, plan to be determined}

I have wanted a fountain for the side yard for years. I’ve had fountains in other spaces out doors, but they can’t really be heard from the rooms we spend the most time in, kitchen, library and family room. I’ve also chosen fountains in the past that offer a sound similar to a little boy using the lavatory…not the gentle fall of water droplets that I long to hear. I’ve been told a two-tiered fountain is what I need.

Trish of trouvais fame posted this image of her lavender garden a year or so ago. I decided to plant lavender where I felt it would get plenty of sun and hoped to reap the benefits of the beautiful scented plant and flowers. Unfortunately, I got started late and 2 of the plants died. I will re-attempt this planting again this spring. Isn’t this image beautiful?!

3. Entertaining more in 2013. There was a time when we enjoyed having friends in for dinner at least twice a month. I think my taking a full time job in corporate America in 2005 was when the pattern changed. Now I find myself thinking, next month I’ll have __________ [fill in the blank] over for dinner. Unfortunately I’ve been dropping the ball and “next month” has become next year in many instances. I am going to make an effort to have good friends over for dinner more often in 2013. By the way, I read that some hate the term “entertain” due to the formality it conjures up in our minds. I do enjoy the creativity of setting the table, determining the menu and planning for all of that, but we rarely do what I would consider “formal” entertaining. Most of our friends offer, and I accept their offer, to bring some small portion of the meal. It works well and I find it shares some of the work. That said, I am not above buying some great appetizer that is nearly made for me, or a bakery-purchased dessert.

I’ve come a long way baby, I no longer feel the need to keep everything perfect and formal. I enjoy buying some of the meal, like a yummy appetizer from Bristol Farms or Trader Joe’s and then cooking the rest of the meal, or even letting some of the guests bring something. Either way, Mr. B and I truly do enjoy the quality time spent with friends and family over a meal in the comfort of our home (or that of a friend).

Love the white table setting and surroundings (above).

This was a table set for a dinner for a friend with a May birthday. It reflects the upcoming spring (when this picture was taken), but my point in including it was to show you the centerpiece. It’s a planter I pulled from the atrium and added a few English daisy. It’s fun to mix up the centerpieces with cut flowers, fruit or potted plants. This doesn’t have to be difficult or costly. Fixing food for friends and then sharing it is the goal.

(Below) I love the stone items that are part of this table. So classic.

{Annelle Primos}

For the above dinner I used a silver tray as the centerpiece and added a vase of simple flowers from the market. I used my chargers instead of a table cloth or place mats…easy and casual.

Some even mix the country feel of a picnic style table with beautiful candelabras and flowers for a dinner setting that is appealing and yet, not stuffy.

{Charlotte Moss}

So that’s it, these are my goals for 2013. Not too ambitious, therefore conceivably attainable, right? Did you set any goals or make any resolutions for this year?

{Party} Dining by candlelight

08 Thursday Nov 2012

Posted by Karen B. in Entertaining, Fall Entertaining and Decorations, Food, Holiday/Seasonal cooking, Party Planning, Recipes

≈ 25 Comments

Tags

candlelight, Irish Stew

I’ve always liked using candles in and around my home. I think that the fall/winter months are my favorite time of the year to let candlelight provide the light needed to dine by.

Until the early 20^th century, everyone ate by candlelight, I’m sure they didn’t think of it as anything more than an essential way to see what you were eating. Bright lights became the norm as the introduction of electricity was installed in homes and restaurants everywhere.

{Party Resources ~ Carolyne Roehm}

According to Jan Whitaker of Resturant-ing Through History,

…there were some ultra-refined people who considered the glare of bright light vulgar. Etiquette expert Emily Holt recommended in1902 that candles be used instead of gas or electric chandeliers for home dinner parties lest the dinner resemble a “blazing feast … in some hotel restaurant.”

Candlelight promised the gentility of an elite dinner party, far removed from loud music, noise, and guests who drank too much. Candles suited the tea room perfectly. Not only did they shed flattering light, they discouraged the rowdy, fun-seeking masses from entering the door. Tea room owners, overwhelmingly WASPs, also liked how candles, as well as lanterns and fireplaces, created a quaint atmosphere that they imagined resembled how their Colonial ancestors lived.

I confess, candlelight does seem to make everything look better. Even the faces of guests seem aglow when we dim the electric lights and let candlelight do its magic.

So, in addition to a recipe for my beef stew (below), here are some pretty tables with candlelight as their main source of illumination.

{image source}

*Note, this image captures what my stew looks like when I serve it in these bread rounds, but for some reason, my food photography leaves much to be desired for capturing the delicious goodness on the plate. Thank you for your understanding.

KB’s Irish Stew (serves 6)

INGREDIENTS:

2 pounds Chuck roast, cubed, patted dry

2 tablespoons canola oil

2 tablespoons butter

4 large carrots, scrubbed and sliced

8 large mushrooms, sliced

3 medium potatoes, diced

1 large onion, diced

1 1/2 cup frozen peas

6 cups beef broth+

1/3 cup flour

1/3 cup heavy cream or half and half

1 teaspoon fresh thyme

Salt and pepper to taste

INSTRUCTIONS:

Cube beef, trim off excess fat. Heat oil and butter in Dutch oven over medium-high heat. Dry beef with paper towels; season with salt and pepper; brown beef in small batches. Once brown on all sides; continue until all beef is browned; set aside.

Lower heat to medium and add onion and carrots, (it may be necessary to add a little more oil) cook about 2-4 minutes (until translucent); add mushrooms and cook until mushrooms have released their juices. Return beef to pan and add broth and cubed potatoes. Reduce heat to keep (medium-low or low heat)* stew simmering; cook for 2 hours, with lid on pan. Check periodically in case more broth is needed.

*This can be cooked in the oven at 325° for 2 – 2 1/2 hours, check periodically to make sure you don’t run out of broth in the stew.

30 minutes before stew is finished, make slurry of flour and whipping cream, add to stew and stir. Check and adjust seasonings.

Serve in a mini-boule that has been hollowed out (retain lid) and dry for a few minutes in the oven or with a loaf of crusty bread and salad.

ƒ ƒ ƒ

Mercury glass candles make everything shimmer and it seems they are very popular this fall.

I like tapers as much as votives and often use a combination when we serve dinner. Do you have a preference when you entertain?

Downton Abbey – isn’t this pretty? I can’t wait for Season 3!

{Inspiring Interiors ~ Christmas in Oslo}

{via}

{Inspiring Interiors}

The above image is one of my favorites, I borrowed it from Kifus over at Inspiring Interiors. If you’ve never visited her site you’re in for a treat. She features homes from all over the world and most are exquisite. {The tray that holds the mercury glass votives and vintage silver candlesticks is so pretty}

{The New Victorian Ruralist}

Isn’t this a clever idea. I’m not sure where you’d find 7 rustic ladles of varying sizes but it’s a very fun image.

{the adventures of tartanscot}

Every Christmas Scot of the adventures of tartanscot shares photographs of his dining room table, complete with little gifts for guests and every year I’m inspired and in awe. His talents in all of the design work he does is always worthwhile.

{Party Resources}

{Shari Curtis Mortensen ~ Pinterest}

{tumblr ~ That Inspirational Girl}

I realize some of the table settings are wedding settings, but you get the idea, right. Besides, we have a wedding coming up (watch for posts pre/post wedding) and candlelight will be a huge part of the ambiance of our (Son #2 & fiance) upcoming celebration.

In light of the stew recipe, maybe I should plan on this (below) form of candlelight…

{tumblr ~ Little White Daisies}

Do you enjoy dining by candlelight?

I’ve joined in the fun at Stone Gable for her Turtorials and Tips party, see you there.

{GHP} A wedding on my mind

06 Tuesday Nov 2012

Posted by Karen B. in Entertaining, Family, Misc, Party Planning, Personal Information

≈ 16 Comments

Tags

weddings

George (Steve Martin) from Father of the Bride:

GEORGE
I used to think a wedding was a simple affair.  A boy and girl meet, 
they fall in love, he buys a ring, she buys a dress, they say "I do."  
I was wrong.  That's getting married.  A wedding is an entirely 
different proposition.

If you’ve read my blog for a year or longer you may remember that I’ve talked about the upcoming wedding of our youngest son and his wonderful fiance HERE, HERE and HERE.

A dress has been selected…

Shoes have been considered…

and a few surprises may still be in the works…

(isn’t this a cute idea?)

The date is rushing at us faster than any of us might like, and we’re excited and a bit stressed all at the same time. We’re in countdown mode.

The venue will be unique and wonderful, The Los Angeles Museum of History will host our smallish wedding of 100 guests. When Son #1 married we enjoyed a family-only event overlooking the Pacific Ocean at the home of some dear friends in Emerald Bay {Thank you, Glenys and Jim}.

The African Mammal wing will be the backdrop for the wedding. The North American Mammal room will be where the reception takes place. The pre-reception will be here…

We’ll mingle with dinosaurs, sipping our drinks and enjoying an appetizer or two.

This scene in a Harry Potter movie will be similar to our dining experience with a table to accommodate 100 guests, 50 on each side, sans Christmas trees, but lots and lots of candles.

There are details to attend to.

Since the wedding will be just prior to winter’s official start, we will all enjoy the warmth of the candlelight,wood floors, soft lighting and of course our mammal-friends alongside our dear friends and family.

I realize it’s still almost a month away, but I’m really getting excited. I’ll post some pictures of the venue after the big day. Have any of you attended a wedding at the Natural History Museum?

{Party} This was the inspiration…

05 Tuesday Jun 2012

Posted by Karen B. in Entertaining, Food, Party Planning

≈ 10 Comments

Tags

Spring birthday dinner 2012

I’ve mentioned our “birthday group” before { HERE }. This year it was my turn to host the May birthday and weeks before the date I begin thinking about what the invitations might look like, the dishes I wanted to use and what color(s) the linens would be. If you entertain, even casually, you understand the best part of throwing a party is often the planning. Kind of like remodeling or renovating a room, planning brings pleasure.

Here is our table at a birthday dinner we hosted in May 2009. I had just inherited my grandmother’s beautiful violet strewn china pattern. A friend was able to find fabric patterned with violets {and she made a table runner for me, thank you Gretchen} and I used dried violets on the invitations and place cards (found at Paper Source).

I finally have all the images and details for this past strawberry strewn birthday dinner. The inspiration for the theme started with some very pretty invitations I had picked up on sale a few years back. [I forgot to take a picture, sorry] The invitations were a card stock image of a botanic wild strawberry with a vellum over-page. I have Wedgwood Wild Strawberry china so it was easy to determine which dinnerware I would use.

The table runner was a find from Home Goods (TJ Maxx). The soft green paisley picked up the leaf green in the plates.

Carla found these English daisies and delivered them for a touch of pinkish-red and white in the maiden hair fern planter.

I planted strawberry in four footed mini-urns…the strawberries didn’t ripen in time to be red, but you could make the connection in spite of that. 🙂

The octagon shaped glass plates were found by mom at a garage sale. She managed to buy 10 of the salad plates and one dinner plate for me for $10. I think of her when I use them, a sweet memory.

The menu was my next hurdle. I happened upon a great recipe for grilled / marinated pork tenderloin with balsamic and rosemary HERE and I had saved a recipe for balsamic reduction sauce for some time, so that made things easy. I served a new mashed potato dish I had recently tried out on Hubby, and prepared fresh roasted green beans.

Our little lute playing cherub, decked out with a rosemary wreath on her head—greeted guests as they arrived.

I’ll post recipes for the dinner in an upcoming post.

{Garden} Let’s go on a picnic

01 Tuesday May 2012

Posted by Karen B. in Food, Party Planning, Recipes, Simple Meals for the Avid Cook

≈ 6 Comments

Tags

Picnic

I’m not sure if it’s the spring fever that overtakes me every year when the weather warms, or the recent closing of my favorite site for resizing images, Picnik, but I’ve been thinking how enjoyable a picnic would be.

It really is one of life’s simple pleasures, doesn’t cost anything but time, and yet I’m certain it’s been years since hubby and I have packed up and made some destination our goal for a picnic.

You can prepare and pack a picnic lunch or you can buy sandwiches and the trimmings already made for you, either way, there is something so relaxing about eating outdoors, communing with nature.

You can drive, bike or walk to the nearest suitable location, throw a blanket on the ground or on top of a park table and I guarantee the food will taste better than you remember the last time you had the very same meal.

I personally love the picnic table and benches for my picnic dining. This setting is pretty spectacular…trees and quiet your only companion (besides you and hubby, of course!)

Don’t have a picnic basket, not to worry. Visit HERE for a DIY project for making one!

Pressed Picnic Sandwich – Martha Stewart Recipes

Here’s a recipe for a pressed picnic sandwich by Martha Stewart. I think it sounds delicious! I’ll schedule my picnic, make it and let you know.

Ingredients

Serves 10

3 medium red bell peppers
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons warm water
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichoke hearts
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

Directions

Heat a grill or grill pan to hot; or heat broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
Make the vinaigrette: In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
Slice loaf of bread horizontally, and remove soft crumb; reserve crumb for another use. Spread olive paste on the bottom crust, and add the pepper strips. Crumble goat cheese on top of peppers. Arrange artichoke hearts over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichoke hearts. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
Wrap the sandwich tightly with plastic wrap. Set a weight, such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.

And while we’re on Martha’s site…here are her recommendations for:

Picnic Essentials

Make sure to bring a blanket (look for one with a waterproof bottom) and other picnic essentials: plates, napkins, silverware, serving pieces, cups, lanterns or candles if it’s nighttime, condiments, a corkscrew, trash bags, paper towels, sunscreen, and bug spray.

I hope you’re having a wonderful spring and that a picnic is on your calendar.

I’m having fun at The Polohouse with the Favorite’s on the First, have a look!

{Entertaining} Champagne Chicken

29 Thursday Mar 2012

Posted by Karen B. in Entertaining, Fall Entertaining and Decorations, Food, Party Planning, Simple Meals for the Avid Cook

≈ 13 Comments

Tags

Champage Chicken

It’s been awhile since I gave you a recipe…I am not always mindful of posting recipes when there is so much to think about, chalk it up to spring fever.

We had some friends in for dinner on St. Patrick’s Day and one of our guests only eats chicken, no red meat, no pork no fish. So the search was on for a new recipe for chicken that would fit my entertaining criteria.

I used to be in the Junior League and during my tenure I found Junior League cookbooks to be a reliable source of really good food. I find a lot of the JL cookbooks provide recipes for busy women who want to entertain family and friends but not spend 3 days in the kitchen. This suits me just fine. In fact, I look for recipes that take that philosophy a step further, make-ahead as much as possible.

While reading through my cookbooks in search of a tasty chicken recipe I pulled one of my ‘go to’ JL cookbooks, “Stop and Smell the Rosemary” by the Junior League of Houston, printed in 1996. I can’t begin to list all of the great meals we’ve had using this book, it’s never let me down. I found a recipe called Champagne Chicken and gave it a try. It was delicious and so easy, so I thought I would pass it along.

[Note: You will have to copy and paste this onto a page for keeping; photo via FotoSearch, royalty free]

In addition I have included 6 table settings that inspire me to set the table for spring, with a nod in at least one of the images to recognize St. Patrick’s Day.

Champagne chicken ~ serves 4

[Adapted from Stop and Smell the Rosemary]

1 ½ cups champagne (or sparkling white wine)

18 sprigs fresh thyme, minced

5 tablespoons fresh lime juice

6 cloves of garlic, chopped

3 large sprigs of fresh rosemary, minced

4 boneless, skinless chicken breast halves

¾ teaspoon salt

¼ teaspoon pepper

Fresh rosemary sprigs for garnish

Combine champagne, thyme, lime juice, garlic, and rosemary in a medium baking dish. Add chicken breasts. Season with salt and pepper. Cover and refrigerate overnight.

Preheat oven to 375°. Remove chicken from marinade and place in small roasting pan. Roast chicken 20 to 30 minutes. Spoon pan drippings over chicken and garnish with fresh rosemary sprigs.

I get the chicken ready for the oven early in the day, refrigerate until 1 hour before baking.

I served this with roasted baby Yukon potatoes *not baked potatoes smothered in sour cream that you see in the image above 🙂 and fresh Blue Lake green beans. Here is the Roasted Baby Yukon Potato recipe:

ROASTED POTATOES

1 1/2 pounds small yukon gold potatoes (or new potatoes)

2 tablespoons butter

1 large shallot, minced

1 large clove of garlic, minced

salt and papper

Pierce potatoes in several places with a fork. Melt butter in a large skillet over medium heat. Add potatoes. Season with salt and pepper. Cover and cook potatoes until almost tender, shaking skillet occasionally, about 25 minutes. Add shallot and garlic, reduce heat to medium low. Cook until potatoes are tender and brown, about 10 minutes. Serve immediately.

Hermes of Paris

Unknown

Garden, Home and Party

Daniel Desantis Interiors

French Essence

House Beautiful

I hope you’re having a wonderful spring and that you will drop me a line and share your favorite ‘entertaining’ recipes. I love to hear from you!

I’m visiting:

No Minimalist Here

Ivy and Elephant’s: What’s it Wednesday

{Party} An easy recipe and the table setting to serve it from

07 Tuesday Feb 2012

Posted by Karen B. in Entertaining, Family, Food, Party Planning, Simple Meals for the Avid Cook

≈ 7 Comments

Tags

Easy Chili

January was an unusually dismal month for me. This is surprising since it’s my birthday month and the first month of a new year, a new beginning of sorts, so I surprised, even myself, that I was internally negative the entire month. No reason, which only makes it more confounding.

So, I know that if I get down in the dumps, which doesn’t happen very often, I just need to continue to smile, live and wait…the wise words of my grandma (and grandma’s everywhere, I imagine) come to mind, “this too shall pass”. In my internal musings I self-analyzed, self-critiqued and I pondered the worth of my blog. No real revelations presented themselves since I believe you have to be cautious making huge decisions when you’re in the dumps, but I did decide I needed to share more of the recipes I try and like. That fills the “party” part of Garden, Home and Party. For those not interested in cooking I decided to couple the weekly recipe with a few of my favorite table settings that I’ve collected…kind of a something for everyone philosophy.

So here you go. I’m starting with a recipe for chili. I have always made my chili from my mom’s recipe. That means for the 39 years I’ve been married I’ve always prepared the same recipe. Until now. Pioneer Woman (and if you haven’t visited her site or read her cookbook or seen her Food TV program, I urge you to have a look) demonstrated a recipe for “Simple Perfect Chili” on her show. My husband had recorded the show for me and happened to be in the room when she was demonstrating the process and he commented that it looked really good. I took advantage of this segue to say, “Why don’t you cook it for us?” {Note: I work full time outside the house and he works from our home}.

He followed the recipe which you can print from HERE and I have to tell you…it was delicious, I believe it will replace the long time recipe for chili I used to use. {The only change: we used a large can of chili beans and 1 can of black beans, rinsed, instead of kidney beans and black beans} Below is a picture off Wikipedia and it doesn’t do the dish justice. But you’ll at least get the jest of it. This recipe would be good for a group since you can make it well in advance and it gets better by making it a day or two in advance.

If I were serving chili to friends and family I might set the table like any one of these….

Since Chili is a simple meal you might just want folks to serve themselves.

Since I usually serve chili in the cooler months I look for a table setting idea that reflect the season. Vignette Design always features such great ideas for entertaining.

This Veranda table setting by Toby West is a perennial favorite of mine. Barley twist candle sticks and horn-handled pewter, what could be better?

Don’t restrict your table to flowers and candles, pull out all the stops, as Delores at Vignette Design has done with the set up below.

This table looks pretty spring-summer with the white, but I included it because I love the aged wood runner down the center of the table and would like to make something like that for my table…it gives the table such a rustic look and I think you could change the linens and flowers to accommodate seasons and different dish patterns.

Enjoy and bon appetit!

February is a good month and I know it will be the start of a great year!

My friend, Jermaine has planned the most exciting trip and invites anyone interested in visiting Paris for an insiders shopping and dining vacation. Visit French Kissed for details.

http://french-kissed.com/archives/11592

{Party} Easy, elegant menu/recipes

10 Tuesday Jan 2012

Posted by Karen B. in Entertaining, Food, Holiday/Seasonal cooking, Party Planning, Simple Meals for the Avid Cook

≈ 6 Comments

Tags

pork tenderloin recipe

On New Year’s Eve we hosted a party of 8 (including us). This group of dear friends has celebrated this holiday, and several others, throughout the year with great success. It’s a party of 4 couples that share a history of our children growing up together, life in the same neighborhood and just a magical connection that seems to work. There are always lots of laughs and plenty of lively discussions but the bottom line is that we have so much fun when we’re all together. Do you have friends and/or family like that?

Since it was my turn to host the event (we used to do a progressive dinner but have all decided it’s easier to stay in one person’s home and allow each couple to bring appetizer, soup and/or salad, and dessert, with the hosting couple providing the main menu) and because I was recovering from a glorious Christmas with son, daughter-in-law and granddaughter from Austin, I decided to keep the menu relatively easy, thanks to Pioneer Woman! (I love so many of her recipes).

I thought I’d share the recipes with you since they turned out to be very tasty and very make-ahead simple, as well as my table setting for the meal. I realize we’re all a little “over” the holiday themed decorations and table settings but I want to share this since I believe it adds something to the story…and because I don’t have any original photos of my two recipes I’m providing. ~side note: I have signed up for a photography class in late February, maybe there will be better photography associated with my site in the future~

Herb Roasted Pork Tenderloin with Preserves

Added by Ree on September 15, 2011 in Main Courses, Pork

Prep Time 5 Minutes ~ notice the prep time? How great is that?

Cook Time 15 Minutes Servings 12 Difficulty: Easy

Ingredients

2 whole Pork Tenderloins

Salt And Pepper, to taste

8 Tablespoons Herbs De Provence (more If needed)

1 cup Preserves (fig, Peach, Plum) ~ I used fig.

1 cup Water ~ I used 1 tablespoon of water, in a previous run on the recipe I found 1 cup to make the fig preserves too watery.

1 Tablespoon Vinegar

Preparation Instructions

Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork ~I did this in advance and put the tenderloins in the ‘fridge covered; I took them out about 2 hours before they were to go in the oven.

Place the pork on a rack or in a large skillet ~I used a large skillet~ and roast in the oven for 12 to 15 minutes (or until no longer pink; 165 degrees from the thickest portion of the tenderloin) ~it took my oven 25 minutes, it may have been because my tenderloins were quite large. Remove from the oven and let it rest for 10 minutes.

While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer ~I did this in advance and left it in a small pan on the stove, reheated it just before serving.

Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits…anything you’d like!

I also made my old standard “Scalloped Potatoes” that can be made a day ahead and reheated (after bringing to room temperature) just before serving.

Yukon Gold Gratin

———————————————————————————–

Ingredients:

3 ½ pounds medium Yukon Gold or russet potatoes, peeled
and cut into 1/8” slices ~ I use my knife, if you have a Mandoline
it will make the task easier
2 teaspoons minced garlic
2 cups chicken broth*
2 cups heavy cream* ~ or half and half, but the cooking time
may have to be adjusted to allow the half and half to cook down
Salt and pepper
2 tablespoons butter, cut into small pieces

Preparation Instructions:

Preheat oven to 400°. Butter a 9 x 13 baking dish.

Sprinkle garlic over bottom of dish. Arrange ¼ of the potatoes in dish.

Sprinkle with salt and pepper. Continue with layers until you’ve used all

potatoes, seasoning liberally with salt and pepper between each layer.

Pour broth, then cream and sprinkle with salt, pepper and dot with butter.

Cover and cook for 1 hour 15 minutes. Uncover and bake for an additional

30 minutes or until someone golden on top. At this point if you’re serving the dish the next day, cover and

refrigerate; preheat oven to 350° and bake for 30 minutes (if room temperature), 45 minutes if cold.

*I have used less than 2 cups of each broth and cream, I allow the broth and cream, combined, to come up to about the halfway point on the baking dish, or a little higher before covering and

cooking. Also, if you are feeling especially daring, you can add cheese of choice to the layers and/or the top of the dish. I will say the cream and broth creates a very nice cheesy texture to the dish without the cheese.

I served the meal with fresh green beans that had been blanched and seasoned. Pretty easy and always a hit…try this menu for one of your winter parties, I think you and your guests will enjoy!

Garden, Home & Party

~ My love of gardening, making home comfortable and entertaining friends and family.

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