This elegant autumn-themed tablesetting all started with …… ………. a rustic box of faux greenery and small white pumpkins.
Rustic Autumn Arrangement
Sometimes, inspiration can from from seemingly simple sources as is the case with this tablesetting. I have had the rustic box arrangement for awhile. It usually spends the autumn on the island in my kitchen. But, this year, it became the inspiration for my Thanksgiving tablesetting and so has been elevated to the dining room. Other than the tiny pumpkins scattered throughout the tablescape, I bought nothing special for this tablesetting. You’ll be amazed what you can find when you shop around your own home!
An Autumnal Tablesetting
In fall tablesettings, I typically choose the warm autumnal colors of yellows, reds, rusts, and golds but, this year, I’ve opted to go with muted earthy tones – greens, whites, and browns, principally. One thing I recommend in tablesettings is to keep the number of colors introduced to no more than three. Any more and the table can start to appear chaotic.
The Canvas
I have intentionally left the table bare with no tablecloth in order to allow the maple wood of my dining room table to form the canvas for the tablesetting. Letting the wood of the table be part of the tablesetting is in keeping with the earthy look. To frame the centerpiece, I have opted to use a short white runner. It gives a base, is unobtrusive, and it defines and contains the size of the tablescape.
Autumn Centerpiece
The Centerpiece
While the box of greenery and pumpkins is an autumn arrangement in itself, had it been the sole item in the center of the table, it would have looked isolated and that it had just landed there with no supporting or grounding items.
To take a pre-made arrangement and give it a custom look, it needs some supporting actors that will draw the eye down the length of the table’s center. These connectors include small white pumpkins, pinecones, green leaves, and white votives. No need to be fussy or overly precise about the placement of these items. As the tablescape builds, places needing a “filler” will reveal themselves. Care, however, needs to be taken to ensure the table is not overloaded.
Lighting
I am a fan of layers of lighting. In this case, two layers are used – tall, neutral-colored, tapers flanking the core centerpiece and then lower lights, in the form of votives for soft glow, interspersed here and there throughout the tablescape. Adding layers of light ensures a glow from all angles of the tablescape and candles always contribute to the ambiance.
Layers of Lighting Add Glow to Tablescape
Placesettings
Adding a place card to each placesetting adds a touch of sophistication and personality to a table. Additionally, it allows the host/hostess to identify where they want guests to be seated and there can be several reasons why the strategic placement of dinner guests could be important at a dining event, even a casual or informal one.
Placecard
Formal placecards are not always necessary, especially for more informal occasions. Here, the place card is a simple leaf upon which the guest’s name is printed. The addition of a small cone provides a stand for the leaf and, along with a sprig of greenery, maintains the tablesetting color scheme and earthy theme.
Silver charger plates frame each placesetting. Silver is on the cool spectrum so is in keeping with the overall cool-toned tablescape. Charger plates, of course, ground and define a placesetting as well as lend an air of sophistication and style to the table.
Elegant and Sophisticated White Dinnerware
White dinnerware is most often my “go-to” for tablesettings because it matches everything and food looks great on white.
Placesetting
The miniature soup tureens are a favorite and they add height, interest, and style to each placesetting. They also double as a holder for the napkin, folded into the Bird of Paradise fold.
Miniature Single-serving Soup Tureen
Using glassware that has lots of cuts in it is a great way to add sparkle to the table whether the light that causes the sparkle comes from natural sunlight or, in the evening, through the glow of candlelight.
An Autumn-themed Tablesetting
This tablescape makes use of typical seasonal foliage and pumpkins but in more toned-down hues. No matter what is on the menu, this table has all the ingredients for a festive autumnal meal.
Roasted Chicken
Connect with My Island Bistro Kitchen on Social Media
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!
PIN ME TO PINTEREST
For other Thanksgiving tablesetting inspiration from My Island Bistro Kitchen, click on the links below:
My dining room table is set with a beautiful Victorian teatime tablesetting with a teaset from Moritz Zdekauer. It bears the mark “MZ Austria” with the eagle symbol. I am unsure of the name of the pattern. It bears resemblance to the Bridal Wreath pattern, also produced by MZ Austria, but this set does not have the floral swags consistent with photos I have seen of the Bridal Wreath pattern. If anyone can conclusively identify the pattern, please do let me know.
In the meantime, this is a lovely delicate and romantic teaset from which to enjoy an afternoon tea or a light supper. I have used this set in the past for afternoon teas including this Valentine Tea.
There are no dinner plates in the set. Rather, the smaller plates which we know as “supper plates” or “tea plates” or, more commonly today, salad or dessert plates, are the largest plates in the set. These would be used for scones or small sandwiches or, in the case of supper, perhaps some cold cuts, biscuits, and condiments.
MZ Austria Supper Plate
The plates are scallop edged with gold filigree trim on the edges. A border of tiny pink flowers amidst pale green leaves adorns each plate that also has a small rose spray in the plate center.
The small fruit nappies would typically be used for serving fresh seasonal berries with cream, a fruit compote, or, perhaps, preserves or canned fruit such as pears, peaches, or plums.
MZ Austria Fruit Nappy
The set has a large serving bowl which seems almost disproportionately large to the other pieces in the set. It could be used for a salad, such as potato salad, or it could be used for a fruit compote.
MZ Austria Serving Bowl
Two serving plates accompany the set. One would most likely have been used for serving sandwiches for an afternoon tea and the other for teatime squares, cake, and/or cookies. Alternatively, the plates could have been used for serving cold meats for a supper.
MZ Austria Serving Plate
The cream and sugar set is also quite large and is in keeping with the Victorian style.
Victorian-style Sugar Bowl and Creamer
The set has a lot of detailing and design elements and a significant amount of delicate gold trim.
MZ Austria Creamer
The set also includes a salt and pepper duo and, because this is an antique set, some of the gold trim on the shaker tops has worn off.
MZ Austria Salt and Pepper Set
This set has no matching teapot so I have opted to use a Sadler teapot with pink roses.
Sadler Pink Roses Teapot
The teacup shape is very plain and simple. The short, stout, shape of the footed cup resembles Royal Albert’s Hampton shaped cups.
MZ Austria Cup and Saucer
Each cup has an intricate floral pattern of tiny soft pink roses and green leaves around the cup and each has a tiny pink rose motif on the rear interior. The cups have ornate gilt filigree banding around the exterior rim and the simple loop handles on the cups also bear gold gilt trim that is carried to the saucer edges.
I have chosen to pair my Victorian style glasswear with this set. Again, larger pieces in keeping with the period of the teaset.
Victorian Glassware
The table linen I have chosen is a white antique Irish linen cloth. White keeps the overall look simplistic and soft and really makes the tiny pink roses on the dishes pop.
The napkin fold is a simplistic triangular fold and is placed between the supper plate and fruit nappy. This is an easy fold to do and is ideal when the napkin has a motif or monogram to be featured. Placing the napkin between the two plates is also beneficial if the table is either quite small or crowded with placesettings and serving pieces as the napkin is one less thing to find a space for on the table.
Victorian Teaset
I have chosen a low profile floral centerpiece for the tea table in colors complementary to the dishes. The soft, subdued colors do not detract from, or compete with, the teaset. Keeping the centerpiece low makes it easy for guests to see and converse with each other.
Floral Centerpiece for Tea Table
Now, what would you serve on these dishes and what tea would you pair with the meal?
Connect with My Island Bistro Kitchen on Social Media
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!
Late summer brings some wonderful flavors and that includes corn. After a few “feeds” of corn-on-the-cob, I am ready to have the veggie served in other ways, like in this Creamy Homestyle Corn Chowder. Pure comfort food at its finest and nothing compares to the homemade version!
Corn Chowder is not difficult to make though there are steps involved and it does take a bit of time but, oh, the flavor is incomparable!
While corn chowder can be made with frozen corn kernels, the chowder really is at its ultimate when made with kernels stripped from freshly picked corn and the cobs then used to add wonderful flavor to the poultry stock base. Use your favorite variety of corn – peaches and cream or sweet yellow corn work well, for example. The chowder in the photos that accompany this posting was made with peaches and cream corn and the beautiful golden yellow color is all natural.
Creamy Homestyle Corn Chowder
Once the kernels are stripped from the cobs with a sharp knife, the cobs are added to the poultry stock in a stockpot. There is a lot of flavor to be had from those cobs! I like to use my own homemade turkey or chicken stock as the base though bought stock may also be used. Letting the stripped cobs simmer away in the stock will really add more corn flavor to the chowder.
Chowders are all about layering in flavor. My recipe does not call for a large quantity of any one spice. Rather, the chowder is gently flavored with select spices, none of which detract from the pure corn flavor.
I save the rinds from parmesan cheese and keep them in the freezer. When I am making certain chowders, like this Corn Chowder, for example, in which I am going to be adding parmesan cheese as an ingredient, I will add a 2½” – 3” piece of rind to the stock as it cooks because it does impart wonderful flavor. The chowder stock can be made without the cheese rind but, if you have one, toss it in the pot.
Creamy Homestyle Corn Chowder
The usual cast of characters are used for the aromatics — onion, celery, carrot, sweet pepper, and garlic – and, when sautéed in some bacon fat and butter, they certainly add to the flavor base. The crisply fried bacon from which the fat has been rendered is a great garnish for the chowder. Some recipes call for the bacon to be incorporated into the chowder and that can certainly be done. I, however, prefer to simply add it as a garnish.
Adding diced potato to corn chowder is a perfect way to add bulk and chunkiness to the texture but be sure to use potatoes that will hold their shape when cooked and not become mushy. I tend to lean toward Yukon Gold or Red Norlands for chowders though other varieties may work well, too. Just cook the potatoes, along with the corn kernels, in the stock mixture until the potatoes are barely fork tender.
I use cornstarch (versus flour) as the thickening agent for the Corn Chowder because cornstarch is gluten free for those who, for various reasons, cannot tolerate gluten, and also because I find it makes a lovely smooth textured chowder and there is no starchy or pasty taste that can sometimes happen when flour is used as the thickener.
A good portion of the cooked mixture is puréed in a blender until it is silky smooth and then is poured back into the stockpot with the remaining vegetable and stock mixture. This gives the chowder the velvety smooth textured base but, by leaving some of the mixture in its chunky state, it provides that homestyle, hearty texture.
Creamy Homestyle Corn Chowder
A wee bit of sweetness to complement the corn is obtained by adding just a small amount of maple syrup.
I do not recommend fat-reduced dairy products for chowders. No…..just don’t do it as they tend to make a thinner, more watery base. A good chowder should be rich and creamy and that can really only be obtained by using the good stuff — yes, cream!
Now, there are various degrees of cream – I find I get a great corn chowder from using 10% blend cream mixed with some sour cream which has a bit of tang to it. Higher percentage creams, up to and including whipping cream, also work in the chowder so, go crazy with the cream if you wish! Add some shredded cheddar cheese and grated parmesan cheese for an even richer flavored chowder – oh-là-là! All that’s needed for a satisfying meal would be homemade rolls. Either my pan rolls or dinner rolls are ideal with this chowder.
The wonderful thing about corn (apart from its lovely flavor) is that it is a vegetable that enjoys a relatively long season from August well into the fall. So, don’t miss out on the opportunity to make a delicious Corn Chowder from the fresh corn when it is available locally.
4 slices bacon, fried crisp 2-3 tbsp butter 2/3 cup onion, diced small ½ cup celery, finely chopped 1/3 cup carrot, diced small ¼ cup red pepper, finely chopped 4-6 garlic cloves, minced
½ lb Yukon Gold or red potato, diced into ¼“ pieces
2½ tbsp cornstarch
1 tbsp maple syrup 1 cup 10% blend cream, room temperature 2 tbsp sour cream, room temperature 2/3 cup shredded cheddar cheese 2 tbsp finely grated parmesan cheese Salt and pepper, to taste
Fresh chives or parsley for garnish (optional)
Method:
With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.
Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.
While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.
Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.
Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.
Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.
Transfer approximately 3 cups of the mixture to a blender and purée until very smooth. Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.
Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.
Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.
Yield: Apx. 6-8 servings
Connect with My Island Bistro Kitchen on Social Media
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!
Thick, creamy, and hearty made-from-scratch Corn Chowder packed full of flavor. This rich chowder is comfort food at its finest! Serve with favorite rolls or bread.
Course Main Course
Cuisine Canadian
Keyword Corn, Corn Chowder, soup,
Servings8
My Island Bistro KitchenBarbara99
Ingredients
3cupscorn kernels (apx. 3 – 4 large corn cobs)
5cupspoultry stock (chicken or turkey)
1large bay leaf
¼tspdried thyme
1/8tsppaprika
1/8tspdried dill
1/8tspdried summer savory
Pinchcayenne
Pinchcurry powder
2½ - 3"piece parmesan cheese rind (optional)
4slicesbacon, fried crisp
2-3tbspbutter
2/3cuponion, diced small
½cupcelery, finely chopped
1/3cupcarrot, diced small
¼cupred pepper, finely chopped
4-6garlic cloves, minced
½lbYukon Gold or red potato, diced into ¼“ pieces
2½tbspcornstarch
1tbspmaple syrup
1cup10% blend cream, room temperature
2tbspsour cream, room temperature
2/3cupshredded cheddar cheese
2tbspfinely grated parmesan cheese
Salt and pepper, to taste
Fresh chives or parsley for garnish (optional)
Instructions
With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.
Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.
While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.
Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.
Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.
Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.
Transfer approximately 3 cups of the mixture to a blender and purée until very smooth. Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.
Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.
Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.
Today, I have dug deep into my vintage recipe file for this super tasty Rainbow Square. This is more of a dessert square than one that would be found on a tray of squares where each individual square could be picked up and eaten from the hand. This one is best served on a plate and eaten with a fork. It would fall into the “ooey-gooey” square category, in my opinion! Continue reading Vintage Rainbow Square Recipe→
When you live on an Island and are never far from water and fine beaches, it’s not hard to find tablesetting inspiration. Red and white is the color scheme for this Lighthouse Watch al fresco tablesetting which features lobster rolls and potato salad on the menu. Continue reading Lighthouse Watch Summer Al fresco Tablesetting→
Cherry Clafoutis Baked in Individual Au Gratin Dishes
A classic dessert with French origins, Cherry Clafoutis (pronounced “kla-foo-tee“) is remarkably simple to make with the most basic of ingredients. If you can mix together the batter for pancakes or crepes and pour it over cherries in a baking dish, you can make this dessert! Continue reading Classic Cherry Clafoutis For Two→
Homemade jam is such a wonderful treat. And, of course, there is the sense of accomplishment seeing the results of processing fruit into tasty jam. Today, I share my recipe for small batch Cherry Jam. Continue reading Small Batch Cherry Jam→
I am often asked for my recipe for lobster rolls and, I have to say, mine is fairly basic. I don’t mess with a good thing by adding any wonky or unusual ingredients. I want the lobster to be the star and nothing to interfere with it. I go with the basics – lobster meat, celery, lemon juice, Dijon mustard, salad dressing or mayonnaise, and salt and pepper. Sometimes, I will add a finely chopped green onion to the filling but that’s about it.
This splendid Glazed Strawberry Pie for Two is a scaled-down version of the recipe for the Strawberry Pie I originally posted in 2013. Recognizing that there are many small households (including mine) that neither need nor desire a full-sized pie, I have sized the pie down to fit a deep-dish 7” pie plate that will easily provide up to four servings – two to enjoy today and two for tomorrow! Or, for bigger appetites, the pie provides two generous servings. Continue reading Glazed Strawberry Pie For Two→
Lemonade is always a lovely refreshing and thirst-quenching summertime drink. And, of course, nothing beats the made-from-scratch lemonade. I always have lots of cold drinks on hand during the hot summer days, including this Rhubarb Peach Lemonade. Continue reading Rhubarb Peach Lemonade→
One of the things I most look forward to in spring is rhubarb from the garden. I certainly make good use of it as I find it is very versatile. Today, with the smaller household in mind, I am sharing my recipe for a delicious Rhubarb Cobbler perfectly sized just for two servings. Continue reading Rhubarb Cobbler For Two→
While the mention of Panna Cotta conjures up images of a fancy dessert one would expect to find in a fine restaurant, this dessert is actually quite simple to make and takes very few ingredients. It is elegant and sophisticated in its simplicity and will surely impress those lucky enough to sit around your table. Continue reading How To Make Panna Cotta→
This Chicken and Ham Casserole is a great way to use up leftover chicken and ham. The meats can, of course, be cooked special for this casserole; however, using leftovers lessens the prep work. The combination of the two kinds of meats makes for a more interesting and substantial casserole than if only one kind was used. However, despite its name, this casserole can be made with just either 2 cups of cooked chicken or 2 cups of cooked ham, instead of a cup of each. Continue reading Chicken and Ham Casserole→
Homemade Rhubarb Tomato Ketchup is Perfect with French Fries
I am always looking for ways to use rhubarb as it’s one of my favorite ingredients to cook with and to eat. It’s a versatile ingredient and I have discovered, when combined with tomatoes, it makes a tasty Rhubarb Tomato Ketchup. Use this condiment just as you would a typical tomato-based ketchup. Continue reading Homemade Rhubarb Tomato Ketchup→
Single-serving “mug” cakes and puddings are popular for those living alone. I haven’t published many recipes for one or two servings since the industry standard for recipe development tends to be dishes that will generate four to six servings. That, however, for singles living alone can be a problem, particularly if the dish desired is not one that can be batch cooked and frozen in individual serving sizes for later use.
Sometimes, one has a craving for something sweet but if there are not several people to eat it up, who wants a pudding that will make four to six servings when you really only want the one serving! My proportionately sized Baked Caramel Pudding is perfect when you have no one to please with a dessert but yourself! Continue reading Baked Caramel Pudding For One→
Tasty homemade macaroni and cheese that is both gluten-free and lactose-free is indeed possible! Gluten-free pasta has come a long way in its quality and I find the variety of lactose-free products is now reasonably extensive. I have created this recipe for Gluten-free and Lactose-free Macaroni and Cheese specifically to accommodate diets where both gluten and lactose intolerance are issues. Continue reading Gluten Free and Lactose Free Macaroni and Cheese→
Having a repertoire of biscuit recipes at the ready is always handy. The wonderful thing about biscuits is that they are easy to make and can be pulled together quickly, just in time for a meal. This, of course, is due to the fact that they are leavened with baking powder, not yeast.
Biscuits are always best served when they are fresh from the oven and still slightly warm and that is true of these Rustic Oat Bran Biscuits, too. Continue reading Rustic Oat Bran Biscuits→
I am a huge fan of cooking a big turkey, roast of beef, or ham for the leftovers they generate. It’s great to be able to get multiple meals from one cooking exercise. Today, on the sandwich board, I am featuring a tasty Ham Salad Sandwich made with ham that was leftover from a recent boiled ham dinner (leftovers from a baked ham work equally well in this sandwich). Continue reading Ham Salad Sandwich Recipe→
It can be a challenge to develop quality gluten-free baked products, especially if one compares them to their wheat-based counterparts. However, the good news is quality gluten-free baked goods are possible! I hope you find these gluten-free scones proof of that. Continue reading Gluten-free Scones Recipe→
This self-saucing Lemon Sponge Pudding, baked in a bain marie, consists of a lovely lemon sauce topped with a light-as-air sponge cake. How this all transpires is actually quite magical. This is because the pudding mixture (both the sponge cake topping and the lemon sauce) are all mixed together when they go in the baking dish. During baking, the two components, like magic, separate out with a delectable creamy lemon sauce forming on the bottom beneath the light sponge cake. Continue reading Lemon Sponge Pudding Recipe→
(Mostly) PEI and Maritime Food – Good Food for a Good Life!
