the january tastebud magazine is available now.check out the article on "winter blues."
Showing posts with label tabletop. Show all posts
Showing posts with label tabletop. Show all posts
Thursday, January 6, 2011
Thursday, November 11, 2010
love these photos by jessica roark of epaga foto. this wedding reception turned out beautiful! lots of thoughtful details added by the bride's mother really made the tables sparkle and were a great accent to the flowers. venue: the intercontinental on the plaza
flowers: hydrangea, dendrobium orchids, roses, china berry, dahlias, tulips, ranuculus and curly willow.
Sunday, September 19, 2010
from the september issue of tastebud magazine. i was a geography major in college and have always loved globes and maps. the theme for this issue was 'think global, eat local.' so, i used globes as centerpieces and lined the table with a large world map. you can stack the globes on old atlas' or travel books. use corkboard squares as placemats and create a place card by cutting a flag shape from an old map and attach to a toothpick or pin to stick into the cork.spin the globe and point - create a menu from wherever you land with locally sourced food.
Tuesday, September 1, 2009
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!
Monday, August 10, 2009
august article for Tastebud Magazine. photographed at my mom's lake house.
Inspired by Berries
By late summer farmer’s markets will be bursting with berries and backyard planters will be full of trailing vines and flowers. Use these as inspiration for a casual summer table. Colors come from ripe strawberries, raspberries and blueberries among others.
Start by choosing dishes in shades of blue and red with hints of silver. Here I started with traditional blue camping plates topped with pewter bowls. Layer in coordinating tea towels (these make for great napkins because they are large and usually do not need to be ironed after washing). Add in simple, sturdy glass and silverware to complete each place setting.Feature the beautiful berries in the centerpiece of this table by displaying them in simple white crocks. Place these on a large silver platter along with several simple glass vases filled with cuttings of fern, ageratum and geraniums from overflowing planters and gardens. Include recycled jelly jars in unique shapes filled with toasted almond slices and coconut to turn this centerpiece into dessert. After lunch is enjoyed al fresco, guests can scoop up the delicious berries and top with honey or fresh whipped cream and sprinkle with the almonds and coconut. Easy for the host and easily enjoyed by the guests!
By late summer farmer’s markets will be bursting with berries and backyard planters will be full of trailing vines and flowers. Use these as inspiration for a casual summer table. Colors come from ripe strawberries, raspberries and blueberries among others.
Start by choosing dishes in shades of blue and red with hints of silver. Here I started with traditional blue camping plates topped with pewter bowls. Layer in coordinating tea towels (these make for great napkins because they are large and usually do not need to be ironed after washing). Add in simple, sturdy glass and silverware to complete each place setting.Feature the beautiful berries in the centerpiece of this table by displaying them in simple white crocks. Place these on a large silver platter along with several simple glass vases filled with cuttings of fern, ageratum and geraniums from overflowing planters and gardens. Include recycled jelly jars in unique shapes filled with toasted almond slices and coconut to turn this centerpiece into dessert. After lunch is enjoyed al fresco, guests can scoop up the delicious berries and top with honey or fresh whipped cream and sprinkle with the almonds and coconut. Easy for the host and easily enjoyed by the guests!
Tuesday, December 2, 2008
Sweeten the Holidays
Make the holidays a little sweeter this year by hosting a dessert and recipe exchange. This can be a low stress way to gather friends at your home, decorated for holidays and gain a new collection of sweet recipes to try throughout the coming year. To prepare for the festivities send each guest an invitation along with enough blank recipe cards for each guest to have a copy of the recipe from the dessert they bring. For my recipe cards I went to Paper Source on the Plaza and bought a variety of bright cardstock and then cut to the size I desired. I also purchased glassine envelopes so that each friend could take home the recipes in one stylish package. After you entice everyone with invitations it’s time to start the preparations at home. Start by creating a fun table with glass cloches and jars filled with colorful glass ornaments. These decorations remind me of bright colored candy and will go right along with the sweet occasion. The centerpiece for the table is a large urn filled with branches cut from the backyard with glass ornaments tied on with ribbon. To create this start with a heavy urn, cut a piece of wet floral foam to fit the inside then insert branches to desired fullness, add in cut wintergreens at the base and hang with an assortment of ornaments. This should stay fresh for several weeks. Now place platters and cake plates in varying heights around the jars and urns for friends to display their treats. Ask guests to bring their own to use if you do not have enough. Don’t forget to have some salty snacks to balance the desserts. Pretzels dipped in almond bark and sprinkled with crushed peppermint sticks is great for this along with mixed nuts or chocolate covered potato chips. To serve the sweets use a mixed collection of holiday dessert plates. I have received several as gifts and usually pick up a few different ones each year at after Christmas sales and now have a great mix of traditional to modern designs. Each holiday season when I get them out they also bring along great memories from previous celebrations and excitement to add the new ones into the mix.
After an evening of sampling desserts have a supply of take out boxes so each friend can take home an assortment of the treats! Choose from large Chinese take-out style boxes found at local craft stores or craft boxes tied with bakers twine. You may even want to pack up a few boxes for a local nursing home or other organization that would love to sample the home made sweets.
Happy Holidays!
Candy-Cane Brownies
1 cup sugar
2 eggs
½ teaspoon vanilla extract
½ cup butter, melted
½ cup flour
1/3 cup baking cocoa
¼ teaspoon baking powder
6 small candy canes, crushed
¼ teaspoon salt
Frosting
3 tablespoons butter, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 ½ cups confectioners’ sugar
remaining crushed candy cane
1. In a bowl beat sugar, eggs and vanilla. Add butter, mix well. Combine dry ingredients in another bowl. Add to batter and mix well. Fold in ½ of crushed candy canes.
2. Pour into greased 8 inch square baking pan. Bake at 350 degrees for 25-30 minutes. Cool
3. For frosting combine butter, cocoa and water. Mix well. Gradually stir in sugar until smooth adding additional water if necessary. Frost the brownies and sprinkle with remaining crushed candy canes.
Make the holidays a little sweeter this year by hosting a dessert and recipe exchange. This can be a low stress way to gather friends at your home, decorated for holidays and gain a new collection of sweet recipes to try throughout the coming year. To prepare for the festivities send each guest an invitation along with enough blank recipe cards for each guest to have a copy of the recipe from the dessert they bring. For my recipe cards I went to Paper Source on the Plaza and bought a variety of bright cardstock and then cut to the size I desired. I also purchased glassine envelopes so that each friend could take home the recipes in one stylish package. After you entice everyone with invitations it’s time to start the preparations at home. Start by creating a fun table with glass cloches and jars filled with colorful glass ornaments. These decorations remind me of bright colored candy and will go right along with the sweet occasion. The centerpiece for the table is a large urn filled with branches cut from the backyard with glass ornaments tied on with ribbon. To create this start with a heavy urn, cut a piece of wet floral foam to fit the inside then insert branches to desired fullness, add in cut wintergreens at the base and hang with an assortment of ornaments. This should stay fresh for several weeks. Now place platters and cake plates in varying heights around the jars and urns for friends to display their treats. Ask guests to bring their own to use if you do not have enough. Don’t forget to have some salty snacks to balance the desserts. Pretzels dipped in almond bark and sprinkled with crushed peppermint sticks is great for this along with mixed nuts or chocolate covered potato chips. To serve the sweets use a mixed collection of holiday dessert plates. I have received several as gifts and usually pick up a few different ones each year at after Christmas sales and now have a great mix of traditional to modern designs. Each holiday season when I get them out they also bring along great memories from previous celebrations and excitement to add the new ones into the mix.
After an evening of sampling desserts have a supply of take out boxes so each friend can take home an assortment of the treats! Choose from large Chinese take-out style boxes found at local craft stores or craft boxes tied with bakers twine. You may even want to pack up a few boxes for a local nursing home or other organization that would love to sample the home made sweets.
Happy Holidays!
Candy-Cane Brownies
1 cup sugar
2 eggs
½ teaspoon vanilla extract
½ cup butter, melted
½ cup flour
1/3 cup baking cocoa
¼ teaspoon baking powder
6 small candy canes, crushed
¼ teaspoon salt
Frosting
3 tablespoons butter, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 ½ cups confectioners’ sugar
remaining crushed candy cane
1. In a bowl beat sugar, eggs and vanilla. Add butter, mix well. Combine dry ingredients in another bowl. Add to batter and mix well. Fold in ½ of crushed candy canes.
2. Pour into greased 8 inch square baking pan. Bake at 350 degrees for 25-30 minutes. Cool
3. For frosting combine butter, cocoa and water. Mix well. Gradually stir in sugar until smooth adding additional water if necessary. Frost the brownies and sprinkle with remaining crushed candy canes.
Thursday, October 23, 2008
november A Bountiful Buffet
Fall is such a great time to plan a party! Gather rustic items together, cut berries from the garden, add mixed dinnerware and a few elegant touches to create a wonderful table.
Because we do not have a large enough table to seat all of our guests at, this year we will start with basic items on a buffet and pass the traditional turkey dinner items family style. To create a welcoming buffet and tables start by replacing the traditional tablecloth with a few yards of burlap. This is a no sew project- buy enough burlap to cover the length of the table with some overhanging the edges, then finish by pulling out a few strands to create a frayed edge. Burlap comes in many more colors than the standard tan, from blues and greens to a dark chocolate brown. Pick one that will coordinate with the rest of your décor and top everything from the serving buffet to the card tables used for extra seating at this time of year. For dishes I love to use one special seasonal set and add to versatile white dishes or here a deep turquoise and silver rimmed set of china. For the autumn a great brown transferware works perfectly for this rustic yet elegant setting. Place all of the dishes on an iron or wooden cake platter or in a basket on the buffet table. Use a garden urn to contain silverware and cloth napkins. Hunt garage sales, antique stores or your own home to find a tiered shelf or various sizes of baskets or cake plates to hold the rest of the items on the serving station. Here this wooden three-tiered shelf holds wine bottles, bar tools, autumn colored stemware and any other necessities. Now add in the natural fall elements that will really make the buffet and tables feel finished. There are so many varieties of gourds and pumpkins to choose from with the bright green apple gourd being one of my new favorites! Gather these various sized and shaped specimens on their own or in a rustic container for a centerpiece or anywhere there is an empty spot. For a floral element and a burst of color make small apple arrangements. Start with a good sized apple and hollow out the center. Add a small piece of wet floral foam (found at craft stores) to the center of the apple. Cut berries from the yard and buy a few fresh flower blooms from a local florist or grocery store. Cut the stems very short and insert into the foam, covering all sides, filling in the gaps with more berries or leaves in changing colors. I also love using wheat for autumn tables. Gather a bunch or two of wheat (fresh or dried) and tie together with a wide ribbon. Hold the center and twist the bunch slightly to allow it to stand on its own. Leave these around the house for the entire fall season. The final project for this occasion is to add the warm glow of candles. Place ivory pillar candles on the buffet and with the gourds in your centerpiece or make these votive cups for some more accent light. Wrap glass votive cups with brown corrugated paper and tie with ribbon. I recycled this from a recent package or you can find it at the craft store when you are there picking up the ribbon, burlap and floral foam.
Take time to celebrate with friends and family the simple and natural abundance of fall with a hearty meal, the last of the garden’s offerings, gathering up supplies from home and give thanks for all we do have.
Fall is such a great time to plan a party! Gather rustic items together, cut berries from the garden, add mixed dinnerware and a few elegant touches to create a wonderful table.
Because we do not have a large enough table to seat all of our guests at, this year we will start with basic items on a buffet and pass the traditional turkey dinner items family style. To create a welcoming buffet and tables start by replacing the traditional tablecloth with a few yards of burlap. This is a no sew project- buy enough burlap to cover the length of the table with some overhanging the edges, then finish by pulling out a few strands to create a frayed edge. Burlap comes in many more colors than the standard tan, from blues and greens to a dark chocolate brown. Pick one that will coordinate with the rest of your décor and top everything from the serving buffet to the card tables used for extra seating at this time of year. For dishes I love to use one special seasonal set and add to versatile white dishes or here a deep turquoise and silver rimmed set of china. For the autumn a great brown transferware works perfectly for this rustic yet elegant setting. Place all of the dishes on an iron or wooden cake platter or in a basket on the buffet table. Use a garden urn to contain silverware and cloth napkins. Hunt garage sales, antique stores or your own home to find a tiered shelf or various sizes of baskets or cake plates to hold the rest of the items on the serving station. Here this wooden three-tiered shelf holds wine bottles, bar tools, autumn colored stemware and any other necessities. Now add in the natural fall elements that will really make the buffet and tables feel finished. There are so many varieties of gourds and pumpkins to choose from with the bright green apple gourd being one of my new favorites! Gather these various sized and shaped specimens on their own or in a rustic container for a centerpiece or anywhere there is an empty spot. For a floral element and a burst of color make small apple arrangements. Start with a good sized apple and hollow out the center. Add a small piece of wet floral foam (found at craft stores) to the center of the apple. Cut berries from the yard and buy a few fresh flower blooms from a local florist or grocery store. Cut the stems very short and insert into the foam, covering all sides, filling in the gaps with more berries or leaves in changing colors. I also love using wheat for autumn tables. Gather a bunch or two of wheat (fresh or dried) and tie together with a wide ribbon. Hold the center and twist the bunch slightly to allow it to stand on its own. Leave these around the house for the entire fall season. The final project for this occasion is to add the warm glow of candles. Place ivory pillar candles on the buffet and with the gourds in your centerpiece or make these votive cups for some more accent light. Wrap glass votive cups with brown corrugated paper and tie with ribbon. I recycled this from a recent package or you can find it at the craft store when you are there picking up the ribbon, burlap and floral foam.
Take time to celebrate with friends and family the simple and natural abundance of fall with a hearty meal, the last of the garden’s offerings, gathering up supplies from home and give thanks for all we do have.
Monday, August 4, 2008
fabulous photos by sara farrar!
Time For Tomatoes
This month take tomatoes out of the garden and to the centerpiece of your table. To create an interesting table use a great bowl, basket or pedestal to hold heirloom tomatoes. These varieties of tomatoes come in unique colors and shapes and will have guests talking. Heirloom tomatoes are grown locally and available from Kurlbaum Heirloom Tomatoes, Bryson’s Farm Fresh Produce and Bad Seed Farm or at the many local farmers’ markets. This hand carved wood bowl used here worked perfectly to show off the luscious features of the tomatoes. Find a similar bowl at West Elm on-line or coming soon to the shops at 119th.
Keep the rest of the table design simple. Add a single variety of flowers in mason jars. Here I used organic sunflowers from whole foods markets. No other flower represents summers in Kansas like the sunflower! They stand up to the heat at outdoor gatherings and add to the straight from the garden theme of the table.
Add a little pattern to the table with an easy sewing project-reversible placemats. There are so many wonderful fabrics to choose from at local shops Urban Arts and Crafts and Harper’s Fabrics that you might want to make several versions of these! To make each placemat cut two 14” x 19” rectangles from fun coordinating fabrics, pin together with right sides out and sew together using a straight stitch around the perimeter leaving an inch border. Trim the edges with pinking shears for a finished look. These can be washed as necessary. Here I used a modern floral in red and white which reverses to a polka dot. Both fabrics are from Amy Butler’s collection. Heavy sheets of patterned paper can be used instead of fabric and tossed after use or for a no-sew placemat head to Pryde’s for a selection of vibrant oilcloth. For this version just cut a
14” x 19” rectangle with pinking shears and you’re finished!
Of course since the tomatoes are the highlight of the table serve your favorite tomato inspired dishes. If you are serving brunch I’ve included a scrumptious tomato and spinach egg casserole. A spicy bloody mary would be a great compliment to this dish. For a light lunch with a great presentation I love simple tomato, basil and fresh mozzarella stacks drizzled with balsamic vinegar, oil and fresh cracked pepper and sea salt. Stuffed tomatoes are another great make ahead option. Whatever the occasion celebrate with fresh from the garden tomatoes before we are back inside reminiscing about the flavorful splendor of summer!
Brooke’s Tomato & Spinach Egg Florentine
This month take tomatoes out of the garden and to the centerpiece of your table. To create an interesting table use a great bowl, basket or pedestal to hold heirloom tomatoes. These varieties of tomatoes come in unique colors and shapes and will have guests talking. Heirloom tomatoes are grown locally and available from Kurlbaum Heirloom Tomatoes, Bryson’s Farm Fresh Produce and Bad Seed Farm or at the many local farmers’ markets. This hand carved wood bowl used here worked perfectly to show off the luscious features of the tomatoes. Find a similar bowl at West Elm on-line or coming soon to the shops at 119th.
Keep the rest of the table design simple. Add a single variety of flowers in mason jars. Here I used organic sunflowers from whole foods markets. No other flower represents summers in Kansas like the sunflower! They stand up to the heat at outdoor gatherings and add to the straight from the garden theme of the table.
Add a little pattern to the table with an easy sewing project-reversible placemats. There are so many wonderful fabrics to choose from at local shops Urban Arts and Crafts and Harper’s Fabrics that you might want to make several versions of these! To make each placemat cut two 14” x 19” rectangles from fun coordinating fabrics, pin together with right sides out and sew together using a straight stitch around the perimeter leaving an inch border. Trim the edges with pinking shears for a finished look. These can be washed as necessary. Here I used a modern floral in red and white which reverses to a polka dot. Both fabrics are from Amy Butler’s collection. Heavy sheets of patterned paper can be used instead of fabric and tossed after use or for a no-sew placemat head to Pryde’s for a selection of vibrant oilcloth. For this version just cut a
14” x 19” rectangle with pinking shears and you’re finished!
Of course since the tomatoes are the highlight of the table serve your favorite tomato inspired dishes. If you are serving brunch I’ve included a scrumptious tomato and spinach egg casserole. A spicy bloody mary would be a great compliment to this dish. For a light lunch with a great presentation I love simple tomato, basil and fresh mozzarella stacks drizzled with balsamic vinegar, oil and fresh cracked pepper and sea salt. Stuffed tomatoes are another great make ahead option. Whatever the occasion celebrate with fresh from the garden tomatoes before we are back inside reminiscing about the flavorful splendor of summer!
Brooke’s Tomato & Spinach Egg Florentine
1 pkg (10 oz.) frozen spinach (thawed)
1-2 tomatoes depending on size (thinly sliced)6 eggs beaten1/2 lb. cheddar cheese3 T flour32 oz. small curd cottage cheese1/2 cup softened butterCombine all ingredients except for tomatoes
Mix well. Pour into 9"x13" pan.
Place a layer of the tomatoes on topbake 350 degrees 1 hour
Find Them Here:
Heirloom Tomatoes
Kurlbaum Heirloom Tomatoes
http://www.kurlbaumtomatoes.com/
sold at local Hen House Markets
Bad Seed Farm
1909 McGee
KCMO
http://www.badseedfarm.com/
Bryson’s Farm Fresh Produce
23832 Hwy 139
Hale, MO
660.565.2777
Fun Fabrics & Paper
Urban Arts & Crafts
Briarcliff Village
4157 North Mulberry Dr.
KCMO
http://www.urbanartsandcrafts.com/
Fabrics
Harper’s
7918 Santa Fe Dr.Overland Park, KS 66204
http://www.harpersfabricandquilt.com/
Pryde’s
115 Westport Road
KCMO
http://www.prydeskitchen.com/
1-2 tomatoes depending on size (thinly sliced)6 eggs beaten1/2 lb. cheddar cheese3 T flour32 oz. small curd cottage cheese1/2 cup softened butterCombine all ingredients except for tomatoes
Mix well. Pour into 9"x13" pan.
Place a layer of the tomatoes on topbake 350 degrees 1 hour
Find Them Here:
Heirloom Tomatoes
Kurlbaum Heirloom Tomatoes
http://www.kurlbaumtomatoes.com/
sold at local Hen House Markets
Bad Seed Farm
1909 McGee
KCMO
http://www.badseedfarm.com/
Bryson’s Farm Fresh Produce
23832 Hwy 139
Hale, MO
660.565.2777
Fun Fabrics & Paper
Urban Arts & Crafts
Briarcliff Village
4157 North Mulberry Dr.
KCMO
http://www.urbanartsandcrafts.com/
Fabrics
Harper’s
7918 Santa Fe Dr.Overland Park, KS 66204
http://www.harpersfabricandquilt.com/
Pryde’s
115 Westport Road
KCMO
http://www.prydeskitchen.com/
Monday, May 12, 2008
here is a look at my next article for tastebud. the theme for the issue was salad so i thought it would be fun to create a centerpiece out of planted salad ingredients. i used cabbage, broccoli and brussel sprouts mixed with non-edible plants such as verbena, coleus and dusty miller. other plants that would work: red and green leaf lettuce, arugala and edible flowers like nasturiums.
the little pots are an easy diy project. i spray painted them with chalk board paint from the hardware store and planted herbs in them. you can then label with the type of herb or use them for place settings and write your guest's name on them.
these great trays are from local designer kathi hardin with traybella. she creates fun trays in various designs and colors. they work great for serving drinks on the patio, taking items out to the grill, containing the piles of mail and paper work that seem to land everywhere and as the base of centerpieces.
the final detail for this table are the outdoor dishes from pryde's in old westport. the look so real that i passed them by until the sales lady told me they were for outdoors. they come in many fun colors and patterns from traditional to modern. i could spend a lot of time and money in this store!
these great photographs are from sara farrar. her pictures make even the most simple of ideas look so neat!
these great photographs are from sara farrar. her pictures make even the most simple of ideas look so neat!
Thursday, March 27, 2008
tabletop
Here is a tabletop that i designed for my mom's birthday. i wanted to bring some spring into our home so i headed to family tree nursery. i filled a neat pot with angel vine, fern and baby tears and placed this on top of a white cake platter. i also created a terrarium with a cyclamen and more baby tears planted in a glass jar and added some shells and moss for interest. the table was set with white, crackle glaze dishes from pottery barn, a mix of glassware from anthropologie and nell hills and fun ruffle edge napkins from anthropologie. the final touch was using vellum wrapped votives, an easy diy project. the palette of greens, blue and white made for a great spring dinner with family!i am so excited to be a new contributor to tastebud magazine, a local publication about kansas city and all of the great food offerings there are, along with information about csa's and local food suppliers, entertaining, recipes and all things edible! thanks to jennifer and gordon for the great opportunity! this tablescape is my first feature and in the april issue.
look for sara farrar's awesome photos that grace the cover.
i'm getting very excited about doing wedding and event florals again! my cousin is designing a new logo for botanica, so look for that in the next few months.
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