Monday, August 6, 2012

Let's Dish ~ Black & White & A Pop of Yellow




Let' Dish 

 about

Black and White 

with a touch of Yellow





A few weeks ago, blogging friend  


shared her version of a black and white table for summer.





The cupboards at HFTS have plenty 

of black and white so I took 

Kathe's inspiration and set a B and W table 

for a Friday night dinner party with friends.




My stack:

Black Woven Placemats  

Pottery Barn chicken wire chargers

MacKenzie-Childs Courtly Check chargers

Simple Black Plates and Bowls from the $ Store.






The Sunny Days of August 

provided the pop of yellow for the centerpiece.






I looked to my summer garden to provide 

a few blooms to pop into my mini Courtly Check pots.





The perfect low centerpiece.




I would have liked to use these 

sunshine yellow napkins from World Market,

but alas I only have four of these.




So instead I pulled these 

black and white paisley ones into service.
Used my collection of vintage 

napkin rings that were a thrifty 

"find" at Round Top two years ago. 




The beautiful sterling initials 

make these very special.




I love the way they compliment my set of

 vintage flatware with the French "ivory" handles.

The spoon was a recent find at 

an antique shop in New Braunfels.

I picked up a pair of these specifically 

to use with these knives and forks.  

They are Reed and Barton.




They round out a place setting of six to use with these spoons 

that were my antique souvenir from Maine last summer.

The Cherished Home is a wonderful shop in Belfast, ME.

They were having a great sale the day we visited.

These four coin silver chowder spoons were $25 for the set.




The two like this one are marked 

Oertelt with crossed swords and the # 12.

A simple TH is the monogram.

An update about coin silver from Johanna @ Silver + Roses.
After reading this post, Johanna created a post about the coin silver flatware that has been in her family for generations.  Be sure to stop by Johanna's post here for some interesting insight.




The two in this pattern are 

marked Fifield and Brackett 

with the monogram "N J Furber".




Dessert offered the opportunity to bring in 

more black and white with a touch of yellow.




These cute demitasse spoons are Sabre Paris.

I bring some of this flatware back each time I visit Paris.  

It's reasonably priced and 

found in several Paris department stores.





For a quick and easy light dessert serve

a bowl of fresh summer berries 

topped with whipped cream   .   .   .




Offered with some pretty and tasty treats


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Wednesday, August 1, 2012

Lemons Imposible to Eat ~ Not So!



"Lemon tree very pretty and the lemon flower is sweet

But the fruit of the poor lemon is impossible to eat."




Not so Peter, Paul, and Mary.  

You haven't tried my lemon meringue pie.







Sharing a Favorite Recipe for Lemon Meringue Pie 
Adapted from JOY OF COOKING, Scribner, 1997

Whisk thoroughly in a medium saucepan:
1 1/4 cups sugar
1/3 cup cornstarch
1/8 teaspoon salt
Whisk in, blending well:
1 1/2 cups water
1/2 cup strained fresh lemon juice from two to three lemons
2 to 3 teaspoons grated lemon zest
Whisk in until no yellow streaks remain:
4 large egg yolks
Add:
2 to 3 tablespoons unsalted butter, cut into small pieces
Stirring constantly with a wooden spoon or rubber spatula, bring the mixture to a simmer over medium hear, then cook for 1 minute.  The filling should be very thick. Pour the filling into baked pie crust and press a sheet of plastic wrap directly on the surface.

Immediately prepare a meringue topping using at least 4 large egg whites at room temperature.  Beat till soft peaks form, then add in 1/4 teaspoon cream of tartar.  Gradually beat in 1/2 cup of superfine sugar.  Beat on highest speed until the peaks are stiff and glossy.  Then beat in 1/2 teaspoon vanilla.

Remove the plastic wrap, spread the meringue over the filling.  Anchor the meringue to the edge of the crust.  Bake for 20 minutes at 325°.




Lemon desserts are the 

perfect choice for hot summer days.




Use the above recipe to 

make individual lemon tartlets.





You can top them with berries instead 

of the meringue for a bit of summer color.




Or fill pâte á choux puffs 

for a tasty lemon cream puff.




Then sit back with a cool drink 

and enjoy the fruits of a lemon tree.




So when you find yourself 

with a bowl of fresh lemons or limes . . .




Make a pie!





If you like a "mile high" meringue 

like I to, double the egg whites.

  


I also like to use pretty vintage 

hankies for napkins when serving dessert.  

It adds variety and interest 

when you toss in something vintage.

 And if you "want to dish",  look how perfect they are with 

 MacKenzie-Childs' ceramics!

Joining 





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Tuesday, July 24, 2012

Let's Dish ~ Christmas in July



Christmas in July

with the 

Cowgirl UP Group.




Just take a look at this list of talented ladies.  


These Texas girls are hosting this event all week.   

Each day is a new idea to get us ready for Christmas.  





 I reached into the archives @ 

HFTS and pulled out some Christmas table settings, 

some here at HFTS and others from friends' tables.

Hope they inspire.



A bowl of fresh fruit and magnolia leaves 

makes a stunning centerpiece.



A beautiful table set with Spode Christmas Tree,

a pattern that was first introduced in 1938.

No doubt it is one of the most recognized of any Christmas china.







Though the borders may differ on Spode's Christmas china, 


the central motif has remained true to the original 1938 design.





Vietri's Rosso Vecchio Dot charger is a perfect pairing,

especially when used with these cheerful winter bird placemats.





Hand painted napkins ringed with 

tiny sleigh bells add a festive touch.




Individual holiday treats to take 

home make each guest feel special.



This holiday table is set with Fitz and Floyd's 

St. Nicholas pattern which was introduced in 1987.




An old world Santa in his sleigh among 

a forest of mercury glass trees and candle holders 

decorates the center of this elegantly set table.




Shiny red glass ornaments hang 

from the brass chandelier above.



Individual small bouquets of red carnations 

studded with rhinestones are party favors for each guest.



Antique figural silver napkin rings from the 

hostess' collection hold Christmas plaid napkins.




Though we don't have Christmas themed china 

here at HFTS, we pull in other elements 

to make our holiday tables festive.   




Here we paired our wedding china, 

Richard Ginori's Palermo Brown, 

with MacKenzie-Childs' Courtly Check 

chargers atop beaded green placemats.




Party favors for this meal were green 

Christmas tree balls ringed with gold glitter garlands.




With place cards attached they also

directed each guest to their place at the table.




Red plaid swags rim these plates by Queen's China.  

To add more Christmas color, I used a stack of chargers:

Zrike chargers in forest green and 

white Ambiance Vintage Garden.




Christmas red tassels ring the linen napkins and 

echo the tassels on the swag borders of the plates.




Petite boxes of spiced pecans do double duty 

as both place cards and individual gifts for guests.




This hostess likes to end a dinner party 

with coffee and dessert in her living room.




Ole St. Nicholas in his sleigh . . .




Delivers sweet treats for all.





Who could resist these late night snacks 

served up on cheerful Mary Engelbreit pottery?



My tip for this week's 


Add whipped cream with bits of peppermint candy

to those holiday cups of hot chocolate.


To view my other Christmas in July post click here.


Party List






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