Ideas for Your Harvest Table

Here in the Midwest, the weather is changing, the leaves are turning, and entertaining moves indoors.  Fall offers a bounty of table scape and hospitality ideas.  Here are a few for your consideration.  Enjoy!

Autumnal Table Settings:
I usually set out the good china for Thanksgiving dinner.  This year, I’ve decided to take a different approach.  I found inexpensive clear glass (dishwasher safe) plates at my local supermarket of all places for $2 each!  Then, I purchased some inexpensive silk leaves from my local craft store, and decorated them with a bit of glitter.  Lay them under the plate, on top of a charger and voila – you have a beautiful Fall table setting, with easy clean-up at the end of the meal!

Later, I found some inexpensive larger leaves for an even more dramatic variation on this theme.

For the centerpiece, I decorated artificial pumpkins with sprays of beads – using a variety of sizes, shapes and colors.  To make it more interesting, I used a clear glass cake plate to elevate the largest pumpkin and filled in with candlesticks to add still more height without creating an obstruction for dialogue across the table.  A strand of feathers found at a local garden center fills in the gaps.


Bountiful Buffet
The trick to creating an interesting buffet is layering and variation.  It’s okay to mix natural and artificial elements – pumpkins and gourds from the produce section; sparkling leaves and fake pumpkins from the craft store.  Be sure to vary the height of different elements, as well, for more visual interest. 
I saw an interesting example in a recent magazine, where they had leveled off the top of a pumpkin and set their serving dish on top of it for interest and some height.  I decided to take it one step further, and scoop the pumpkin out and carve slits in it with one of those inexpensive knives you find in pumpkin carving kits.  Then, I popped a candle inside to make it glow.  It was then that I realized I was creating the unexpected benefit of warming whatever plate of food I set on top of it!  What a bonus!
I then took some smaller gourds (at least that’s what I think they are) and carved out some space for a tealight candle.

Finally, I put everything together, again using a clear pedestal cake plate and a tall candlestick to add height, and I ended up with a lovely buffet! I

Homemade Strawberry Jam–YUM!

For us in the West, strawberries from California keep coming in well into the fall. This week, they were 98 cents a quart, which is hard to pass up. After we ate several quarts fresh, we decided to make a simple refrigerator jam with the rest before they spoiled.

We cleaned and hulled two quarts of strawberries and cut them in quarters. We placed them in a saucepan (not aluminum) with 3 T. of sugar.  When it got to a boil over medium high heat, we turned it down to low and used a potato masher to mash up the strawberries. We’re fans of less chunks, so we mashed pretty thoroughly.  Mash less if you like more of a preserves, and food process if you want more “jelly” consistency.  We then added a fourth T. of sugar due -- it will depend on the sweetness of the strawberries.

We then turned off the heat, let it cool and then added in 4 t. of balsamic vinegar.  We placed it in jelly jars and put it in the fridge.  This jam will go great on toast, hard rolls, bruschetta with thin slivers of Parmesan or even a glaze over a grilled chicken breast.

Thirsty Thursday -- Today It's All About the Shot Glass

Check out this brilliant idea we read about in this week's Chow Bella Blog....hulling strawberries to make shot glasses...then dipping them in chocolate to make a stable base, then filling with whatever you want.

I'm thinking lemon vodka shots, or tequila for a very simple "strawberry margarita."  Try it out this weekend while we still have strawberries in season.

http://blogs.phoenixnewtimes.com/bella/2011/09/chocolate_covered_strawberry_s.php

Thirsty Thursday: What Are You Enjoying These Days?

Feeding Frenzy followers know that each week, we highlight a new or interesting adult beverage.  This week, we're opening it up to you!  Tell us what you're enjoying these days -- your favorite brands, cocktail recipe, wine, etc.  It's an open forum Thirsty Thursday! 

Meatless Monday -- Greek Fish Dish (Opa!)

Okay, some would state that fish should not be included in Meatless Monday, but the effort is to get people to eat less saturated fat, and fish is a good source of heart-healthy fats.  So, check out this recipe next Monday, or wait and serve it on Tuesday if you're a purist.

Lemon Tilapia with Greek Rice Salad

1 c. jasmine rice

½ c. feta cheese

3 T. olive oil

2 T. red wine vinegar

1 t. honey

1 c. grape tomatoes, sliced in half

1/2 c. kalamata olives, sliced in half

One cucumber, peeled, seeded and diced

1 T. dried oregano

1 T. dried chives or one handful chopped fresh chives

Salt and pepper

4 tilapia filets, thawed and patted dry

10 sprigs fresh thyme

8 slices of lemon from one lemon

Cook the jasmine rice in 2 c. water with 1 t. salt.  When done (per package instructions – usually 12-15 minutes), pour out onto cookie sheet and spread it out to cool, about 20 minutes.

Heat oven to 425.

Meanwhile, combine ½ the feta, olive oil, vinegar and honey in a small bowl.

In a large mixing bowl, combine the tomatoes, olives, cucumber, the leaves from 2 sprigs thyme, oregano, chives, and remaining feta.  Add rice and dress everything with the dressing.  Stir to coat…let sit while you cook the fish. 

Place each fish filet on a square of foil, season with salt and pepper, top each with 2 lemon slices and 2 sprigs thyme.Fold up each end of the foil to enclose the filet and place on a baking sheet. Bake in oven for 10-12 minutes, or until done.

Serve by placing a mound of the rice salad in the middle of the plate. Unwrap the fish (be careful of the steam), and use a spatula to place the fish on top of the salad. You may wish to remove the thyme sprigs, but leave the lemon slices on for garnish.

Thirsty Thursday -- courtesy of Clinton Kelly on ABC's new show, The Chew.

Keep a Shandy Handy
"One of the nicest, easiest refreshing summer drinks is the shandy. Combine one bottle of your favorite beer, with a large dash of lemonade, and a spritz of seltzer. Add a striped straw from the drugstore, kick back in your favorite deck chair, and drink in the summer!" -Clinton Kelly

https://www.facebook.com/thechewonabc

FeedingFrenzy has talked about Beer cocktails before, but this recipe seems perfect for those dog days of summer and Labor Day weekend.  Being beer-based, this drink will go great with anything you grill this weekend. Cheers!