october tastebud article.

This Halloween instead of the standard bowl full of goodies, invite little ghosts and goblins in for a candy buffet! This can be set up on a large table or sideboard. Start with the centerpiece, a large branchy tree created by spray painting branches black and placing them in a vase or urn. Make sure to add some sand or rocks to the base along with Spanish moss to keep the arrangement secure. Hang cut-outs of ghosts, bats and spiders from the branches with sparkly green tulle or ribbon. I found these pre-made at a craft store or create your own with construction paper. The next important element gives the table its glow with candlelight coming from wrapped votives or cylinder vases. To create these cut a strip of orange or white vellum the height of the container and long enough to wrap each. Place this first layer around each glass and secure with tape. Cut another strip, the same size from black paper. Use three different sizes of hole punches and punch randomly all over the paper. Wrap this strip over the vellum and secure with tape. When you drop a tea light or candle into the center the light will shine through! Place these all around the table and your home instead of overhead lights. Fresh flowers can add an extra punch of color and for this occasion I chose flowers in shades of orange, green and purple. This arrangement includes gerbera daisies, lilies and roses in orange and cuttings from the garden of coleous, purple liriope and lamb’s ear. Now start adding in the candy! Use various size bowls, glasses, and old-fashioned candy jars to hold treats and place them on top of cake stands or in baskets. Provide small cellophane or brown kraft paper bags with labels for a signature sweet, treat mix. I used a combination of popcorn, candy corn and m&m’s for a sweet and salty concoction. (Find templates for festive labels on the Tastebud website. Just print these on sticker paper, cut out and place on bags.) Add in any Halloween decorations collected over the years for a really personal table and let the treat giving begin!

wedding from this past weekend. the bride chose pale blush, ivory and white roses accented with green hydrangea and snow berries. for the reception at the hilton president, in downtown kc, the centerpieces were curly willow wreaths with italian ruscus, snow berries and a few open roses as accents surrounding three cylinder vases with floating candles. this was my first reception at the president and it may be a new favorite. great views of downtown and a fairy tale feeling ballroom with gorgeous chandeliers and deep gold walls.

cake by sandy danner

september article for tastebud magazine!

Warming Up a Fall Table
September brings a chill to the air and just as we change our wardrobe, we also change how we dress our tables. Bright citrus and cool glass containers are replaced with warm coppers, reds, oranges, woven baskets and worn metals.
This autumn table starts with layering; a wicker charger, heavy gold-toned earthenware dishes and a red checked napkin create the perfect setting for serving a fall meal. A hand-blown glass in a copper color adds to the richness of the table. Instead of a tablecloth, the dark wood table serves as a rustic backdrop.
Create the centerpiece by piling different varieties of apples and pears, all abundantly available this time of year, in a basket. Use mason jars to hold fresh cut blooms in shades of a sunset. Long lasting alstromeria (pictured), dahlias, zinnias and berries are great choices. Complete by adding the warmth of candle light by making apple votive holders. Trace the outside edge of a tea light on the top of an apple, then hollow out a section deep enough to fit the candle. Serve a hearty chicken and biscuits or homemade mac-n-cheese. For dessert pull from your centerpiece and make an old-fashioned apple crisp.
(Dishes, charger and linens found at Ranchmart Hardware.)

Old-Fashioned Apple Crisp
By Ina Garten

5 pounds of apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 Tbsp orange juice
2Tbsp lemon juice
½ C granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the topping
1 ½ c all-purpose flour
¾ c granulated sugar
¾ c packed light brown sugar
½ tsp kosher salt
1 c oatmeal
½ pound cold unsalted butter, diced

Preheat oven to 350 degrees. Butter a 9 x 14 x 2” oval baking dish.
Peel, core and cut the apples into large wedges. Combine apples, zests, juices, sugar and spices. Pour into the dish.
To make topping, combine ingredients and mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm!