Remembering Summer Entertaining

Labor Day eve, lobster and corn dinner.

 The night was lit with electric blue and the yellow glow of candles. 

A Dinner Party in August, from my journals this summer.

When I thought about the dinner I wanted to create, I went through this thought process-

A Summertime menu but not a casual barbecue. Something Italian and elegant, with seafood. Some of my guests are semi-vegetarian, and would eat shellfish.  

Hors D'oeuvres:

Deep fried anchovy stuffed olives, don’t need to be anchovy stuffed. Can be stuffed with any thing you like. 

Batter-fried fresh sage leaves.

Artichoke hearts marinated with mint, olive oil and parmisiano-reggiano.

My journal entry for the Hors D'oeuvres in photos above.

Herbs in glass vases for the table. You can pick your own, or buy extra herbs that you are going to use.

I used all the fresh herbs from my garden for table eye candy. Flowering mint, rose of sharon blossom.

Plus candles and votives for the glowing ambience.

Marigolds, nasturtium leaves, parsley, sage and thyme were also used in arrangements.

A hammered silver tray with coconut hulls to hold nuts and chips.

My table (above) is layered with painted silver scalloped-edged chargers. Golden yellow scalloped-edged plates go under the bowl of orrechiette pasta.
 I wish I had some of Maria Marchetti's 
homemade orrechiette that she makes for all of her restaurants. www.columbusparktrattoria.com/ 
And my favorite Dransfield and Ross gold thread ruffle-edged rust colored napkins, given to me by D & R. Nice to have friends in the table top business.

www.dransfieldandross.biz/home.asp 

 First course: 

I almost always serve a first course because there are so many wonderful taste experiences and I want the evening to go slowly. To have only one course makes me unhappy.

I served a small 1/2 portion of peas and fava beans with orecchiette. 

Main course: (I'm sorry but I didn't photograph or make a drawing for my journal.)

Tomato based Shellfish soup served over soft polenta. Making polenta is very easy and make.  www.italianfood.about.com/od/polenta
recipes

I used lobsters, shrimp and baby squid.

Grilled bread for dipping into the delicious broth.

I added chilies and brandy for a Fra Diavolo flavor.

Have bowls for everyone's emptied shells on the table.

 Dessert above: delicious and perfect raspberry tart from my friend Olive. And home grown Dahlia’s cultivated by Olive’s husband, James, formidable landscape designer. dhda.com/ 
A wonderful evening!

Nature is getting ready for Fall- 

My sunflowers seeds were enjoyed and consumed by the birds and chipmunks, evidence the empty shells on the overturned sunflower head below.

Have a wonderful weekend!

As Always,

xxoo Sheila

LABOR DAY RECIPES

Beautiful Tomatoes, from "The Farm"

Gorgeous Sweet Corn from
"The Farm"
http://www.thefarmwoodbury.com/

Labor Day wrap up....

Had the best weekend with son, Kent, daughter,Paisley, son-in-law, Jason and Baxter, their schnoodle. Really chilled out! Picnicked, and ate lobster. Went to the local flea market to buy a tennis ball for Baxter and some heirloom tomatoes and sweet corn. 
Then had one more taste of summer... got stung by a bee, which is why I am late with this shortened post. But as promised, here are the two recipes from my friend Anna-Marie.

Scallop, Spinach, and Orange Salad

adapted from Bon Appetit

serves 4

2 oranges, peeled, white pith removed

1 cup orange juice

3 tablespoons balsamic vinegar

2 tablespoons minced shallot

1/4 cup olive oil

12 large sea scallops, each cut horizontally into thirds

2 tablespoons melted butter

1/4 teaspoon paprika

8 cups fresh baby spinach leaves ( about 10 ounces)

2 tablespoons sliced almonds, toasted

1/4 cup (1/2 stick) chilled butter, cut into

 pieces

Using a knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in a bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.

Line a baking sheet with foil. Overlap 9 scallop slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt, and pepper.

Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.

Broil scallops until cooked through, about 3 minutes.

Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.

Place scallops on top of spinach salad. Drizzle sauce over scallops and serve.

Caramelized Raspberry Rice Pudding

serves 6

1/2 cup water

4 teaspoon salt

3 cups long-grain white rice

3/4 cup whipping cream

4 cups half and half

2 vanilla beans, split lengthwise

6 large egg yolks

3 cups plus 6 tablespoons sugar

24 fresh raspberries 

Combine water and salt in a small saucepan. Bring to a boil. Add rice. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Fluff with fork. Cool completely.

Preheat oven to 300 degrees F. Pour cream and half and half into a heavy medium saucepan. Scrape seeds from vanilla bean  and add to cream.  

Bring cream mixture to a simmer. Whisk yolks and 1/3 cup sugar in a large bowl to blend. Gradually whisk in hot cream mixture. Stir in rice.

Divide cream mixture equally among six 3/4 cup custard cups. Press 6 raspberries into pudding in each cup. Place ramekins in a large baking pan and pour enough hot water to come halfway up the sides. Bake until puddings no longer move in the center, about 40 minutes. Remove ramekins from water and cool on a rack for 30 minutes. Cover and refrigerate until well chilled, at least 2 hours. (Puddings can be made 1 day ahead. Keep refrigerated.)

Preheat broiler. Place ramekins on a large baking sheet. Sprinkle each pudding with 1 tablespoon sugar. Broil until sugar melts and turns golden brown, watching closely to avoid burning, about 2 minutes. Chill until puddings set, about 15 minutes.