October 24, 2011 § Leave a comment
I can not wait to share with you all the fun details of the recent girls’ lunch that me and my mom hosted at The Plantation House! We wanted to just have a fun yummy lunch for our amazing and wonderfully creative friends. A little intimidating…yes.
We wanted to keep the base color scheme very simple with caramel and cream colors. That way the food and other little touches of color really popped out.
Each place setting had a Cymbidium orchid and an artichoke for the name cards beautifully done by Millie Skidmore
We used Bosc pears and honey crisp apples throughout our decor and meal
Apple-Pear Salad with Maple-Pecan bacon & Cranberry Vinaigrette
Oven-roasted cherry tomatoes for our pizza bar
Olive oil brushed flat bread
Sparkling autumn punch
Pizza bar complete with flat bread, basil pesto, fresh mozzarella, Canadian bacon, baby arugula, basil, and roasted cherry tomatoes. Food cards are held by the Bosc pears.
Everyone got to create their own pizza. So fun and yummy!
Of course, we had dessert. Angel food cake with caramel whipped cream.
A little apple pie on a stick. You know, for when everyone gets hungry again.
Beautiful, simple flowers done by Luanna Cole, The Plantation House
Thanks to all our fabulous friends for joining us for lunch and giving us a reason to throw a fun fall-inspired fête!
Apple-Pear Salad with Maple Bacon
Makes: 10 servings
8 thick bacon slices
1/4 cup maple syrup or honey
1 1/2 cups finely chopped pecans
2 (5 oz.) packages gourmet salad greens
1 large Bartlett pear
1 large Honey Crisp apple
1 cup halved seedless red grapes
4 oz. Gorgonzola cheese, crumbled
1. Preheat oven to 400 degrees. Place a lightly greased wire rack in an aluminum foil-lined 15 x 10 inch jelly roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
2. Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.
3. Serve salad with Cranberry Vinaigrette.
Makes: 2 cups
Whisk together 1 cup canned whole-berry cranberry sauce, 1 tsp. orange zest, 1/2 cup fresh orange juice, 1/4 cup each balsamic vinegar and olive oil, 1 Tbsp. light brown sugar, 2 tsp. fresh grated ginger, and 1/2 tsp. salt in a medium bowl until blended and smooth.
Click here for Sparkling Autumn Punch
Click here for Caramel Whipped Cream
Click here for Apple Pie on a Stick
October 19, 2011 § 3 Comments
I have to share with you this delicious and beautiful drink made two different ways. I found this lovely recipe in the old trusty Southern Living. Here’s what you need…
1 Bartlett pear
3 Small apples
3 Fresh plums, cut into wedges
1/2 cup cane syrup
2 (4-inch) rosemary sprigs
1 vanilla bean, split
1 (750-milliliter) bottle Chianti
1 (750-milliliter) bottle sparkling white wine, chilled
1. Cut pear lengthwise into 1/4-inch slices, cutting from stem end through the bottom.
2. Stir together the pear, apples, plums, and next 3 ingredients in a 3-qt glass container until fruit is coated. Gradually stir in Chianti. Cover and chill 8-24 hours.
3. Stir in sparkling white wine just before serving. Serve over ice. Garnish with rosemary, if desired.
Autumn Punch, Round Two:
I recently served this at a lunch, so I decided to make it non-alcoholic. It was a hit! Here’s my little variation…
1 Bartlett pear
3 small honey crisp apples
1/2 cup vanilla syrup (found in the coffee aisle)
1 bottle of cran-apple juice
1/2 bottle peach-pear Italian soda
1 bottle sparkling white grape juice
Rosemary sprigs (for garnish)
Fun, little trick: I made little cran-apple ice cubes so the punch wouldn’t get watered down!
1. Prepare as directed in the first recipe. Serves 12-16
October 1, 2011 § Leave a comment