All About the Table Magazine-Summer Issue 2022

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All about theTable Serve it up Sassy!®


Ultimate Summer Parties•DIY•Florals Sensational Menu Tablescapes & Recipes

All About the TableMagazine

Summer 2022

Contents All About the Table Vol. 1 Issue 1 Summer 2022 Cover Image Photo/Style Liz Bushong Summertime Setting

Features: Summertime Setting & Desserts Tee-Riffic Lunch Fore Dad Dock of the Bay-Shore Inspiration Backyard Mountain Grill Patriotic- Oh My Stars IN EVERY ISSUE Editor's Note Favors & Finishing Touches Recipe Index & Resources

Table Talk Contributors: Connie Clyburn-Table Talk Visit or contact

Published Quarterly by® All Rights Reserved. A LIFESTYLE MAGAZINE FOR ENTERTAINING

Welcome friends, As I was marveling at this smokey mountain view in Western North Carolina, it reminded me of summer. The smell of hickory smoked backyard grilling, American flags furling in the warm summer breeze and fireworks on the 4th of July. Thats a lot of celebration when you think about the events of summer. Not to mention being at the lake for a dockside picnic, fresh summer fruit stands and vegetable gardens. The earth is in full bloom because it is summer. Time for Celebration!

Celebrate the simple things, like watching lightening bugs, make some lemonade, enjoy a piece of cake with friends & family. Celebrate our blessings, liberties and pray to our creator. To help you celebrate this summer and the seasons, All About the Table was created. In this issue you will find inspiration for summer entertaining. All things about the table from pretty settings, and centerpieces to menus with recipes. Even a special devotional called Table Talk. All to help you Make a Statement, Make it Sassy and Make it Your's.® Liz Bushong


Celebrating red, white & blue

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Berry Delicious Summer!

Sun-Kissed Flavors of the Season. Summer means flip flops, fireflies, and fresh berries! When you pick the first ripe berry and the sweetened juice pops in your mouth, it's time to make your favorite summer berry-delicious desserts. Blueberry Swirl pound cake and Strawberry Tart are two simple desserts to have on hand for all of your summer entertaining. These berryinspired desserts are busting with the sun kissed flavors of the season. All About the Table

Keep your table casual with red and white checked napkins, sunflowers and mason jars wrapped with twine. Repeat the sunflower and twine wrapped napkin at each place-setting.White dinner or melamine plates makes food and table-setting easy on the eye as well as for a pretty presentation. The desserts are part of the centerpiece, making it easy for the host to serve as well as "berry" beautiful. Summer 2022 5

Strawberry Tart

Crust 1 ¾ cup all purpose flour 1 ¼ cup confectioner’s sugar 1/2-teaspoon salt ½ cup butter, shredded and chilled 2 egg yolks 1 tablespoon chilled water 2 tablespoons strawberry jam- melted Lemon Cream Cheese Filling 1-3-oz. package cream cheese, softened 1-tablespoon fresh lemon juice 1 teaspoon fresh grated lemon zest ¾ cup sugar 1 cup heavy whipping cream + 2 tablespoons confectioner’s sugar 1 ½ pounds fresh strawberries, stemmed ¼ cup current jelly 1 tablespoon orange juice All About the Table

Prepare crust: Sift flour, confectioner’s sugar and salt together in a medium bowl. Grate butter and place on parchment then pop into freezer for 20 minutes. Add chilled butter to flour mixture, combine with hands or forks until crumbs resemble breadcrumbs. Mix egg yolks and water together, sprinkle over flour mixture to make soft dough. Knead a few seconds, flatten dough into a disc, wrap in plastic wrap and refrigerate 30 minutes. On floured surface, roll dough to ¼” thickness. Press dough into bottom and sides of an 8-inch tart pan. Line crust with alum foil and add pie weights or dried beans to foil. Chill another 30 minutes. Preheat oven to 400. Bake tart shell for 15 minutes. Remove foil and weights and bake additional 5-8 minutes. Remove from oven and brush baked shell with melted strawberry jam. Set aside to cool. Crust recipe makes two-8-inch tart shells. Cool completely before adding filling.

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Strawberry Tart Prepare filling: In food processor, process cream cheese until fluffy. Add lemon juice, lemon zest, and sugar.Process until smooth, scraping down sides of bowl. In medium bowl, whip cream to soft peaks, add confectioner’s sugar, beat to firm peaks. Fold cream cheese mixture into whipped cream. Spoon filling into one tart shell. Cover filling with plastic wrap and chill 3 hours. Arrange whole strawberries, pointed ends up, over the filling.Melt currant jelly in microwave, heat 12-15 seconds, stir in orange juice. Brush jelly mixture over berries and serve immediately. Yield:8-9 servings *Recipe can be doubled.

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Prepping & Storing Fresh Strawberries To clean strawberries, place in a large colander and rinse gently with cool water. Lay berries in a single layer on paper towels and gently pat dry. Allow to dry completely before storing. Wet berries will develop mold. Hull berries by removing the white part with stem using paring knife or strawberry gadget. Only hull berries before serving to preserve freshness. Store berries in single layer on paper towel in covered container. Chill up to 4 days. To freeze: Place berries in freezer bags up to 6 months. Summer 2022 7

Blueberry Swirl Inside Cake

Delicious Blueberry Swirl Pound Cake The Swirl: 1-1/2 cups fresh pureed blueberries 2 tablespoons cold water 1-tablespoon arrowroot or cornstarch 3-tablespoons granulated sugar Cake Batter: 1-cup butter, softened and no substitutions 3-cups granulated sugar 1-(8-ounce) package cream cheese, softened 6 large eggs 1-tablespoon vanilla extract 1-tablespoon orange extract 1-tablespoon grated orange zest 3 1/2 cups all purpose flour 1 teaspoon baking powder All About the Table

1-teaspoon salt 1-cup heavy whipping cream Garnish: Buttercream Orange Glaze Fresh strawberries, blueberries, & mint Instructions: Preheat oven to 325. Coat 12-15 cup Bundt pan with shortening and dust with flour. Blueberry Swirl: In small mixing bowl, whisk together cold water and cornstarch until smooth. In small saucepan, stir together blueberry puree, 3 tablespoons sugar and cornstarch mixture. Bring to a boil over medium high heat stirring constantly. Boil blueberry mixture until thickened, set aside and let cool. Summer 2022 8

Easy Bake Ahead Dessert for Summer! Cake Instructions: Measure flour, baking powder and salt in medium bowl. Set aside. Beat butter and sugar with a mixer at medium high speed until light and fluffy, about 5 minutes. Add softened cream cheese and beat until creamy, add eggs one at a time beat well. Add vanilla extract and zest beat to combine. Gradually add flour, alternate with cream, beginning and ending with flour beat just until combined. Spoon 1/3 batter into prepared pan, spoon 1/3 blueberry swirl over batter repeat layers ending with batter.

Using a knife, cut through batter creating the swirl. Bake for 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan 10 minutes. Invert cake on cooling rack cool completely before glazing. Buttercream Orange Glaze: In a small bowl, whisk together 1 3/4 cups confectioner’s sugar, 2 tablespoons melted butter, 1 tablespoon heavy cream, 1 teaspoon orange extract. Drizzle over cake. Garnish with blueberries and strawberries if desired. Yield: 8-10 servings

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" k E l L a B T A e l T b E Ta O T H urn

T lyb C E e M nni o O yC B C "

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Come to the Table "So then, whether you eat or drink or whatever you do, all to the glory of our great God." 1 Corinthians 10:31 (amp) Being part of a large family always made for some interesting gatherings. Papaw, Mamaw, aunts, uncles, first cousins, second cousins, in-laws and some outlaws all crammed around the table (or tables, couches, chairs on the back porch) to partake in the sumptuous meals. As much as I loved eating, and still do, my favorite part of these events was the gathering itself. Those were special times where we made lasting memories. As a child, I probably didn’t think of it in that way. I loved the warmth and love I felt being together with my family. Oh, the food was spectacular – from Aunt Shirley’s strawberry angel food cake concoction to Aunt Bobbie’s mashed potatoes and my mom’s macaroni and cheese – my stomach, as well as my heart, filled right up to the brim. Adding a grape Nehi to the mix made it even more perfect. Back in the day, we didn’t have phone cameras or social media to feature all the fun times, but we did have All About the Table

Polaroids – that’s about as instant as it got. You can’t beat sitting on the couch gathered around an actual photo album with the pictures held in place by stickon tabs. Open the album and memories spill out along with half a dozen photos of long-ago family gatherings drifting into your lap like fall leaves. Though times have changed a bit, I still treasure fellowship around the table with family and friends. Special conversations and making fond memories warms me down to my socks – relaxing, listening to and sharing tales, savoring the food… Biblical accounts of Jesus and His disciples often show them sitting around a table enjoying each other’s company. Many of those stories also detail important lessons Jesus taught, like showing love to one another without limit. During His ministry on earth, Jesus exemplified taking the time to enjoy and celebrate others. It strengthens our bonds with each other and with Him. In doing so, we also honor our Father God. Summer 2022 11

He's the one who came up with the idea of the gathering. As much as us Southerners would like to think we invented the covered dish dinner, we can’t take the credit. In the Old and New Testaments, people were always “breaking bread” together. Sometime purely for enjoyment, but many times a meal became the setting for important discussions about state matters. Fellowshipping around the table also highlighted the times of holy days observances. Gathering for a meal and some table talk is important to God. I’'m ready to call friends and family in for time around the table. It has been too long. Feel free to join in and plan your own gathering around good food and even better table talk.

Connie is a freelance writer, author and blogger who hails from Tennessee. She has a soft spot for Appalachia and has been known to climb a mountainside to get a story. Connect with her on Fb @Connie Clyburn and on Instagram @wisdom from the doublewide or via her website:

Prayer for a Gathering: Father God, Thank you for the blessing of wonderful friends and family. Help us to cherish each other and enjoy the sweet fellowship you created for us to enjoy. Let us take home the cherished gift of love Jesus so greatly gave us by giving His life so that we may live abundantly all the days of our lives. In Jesus Precious Name, amen. All About the Table

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Father's Day Lunch


FULL "COURSE" MENU Beef & Cheddar Club Sandwiches-Caramelized Onions with Au jus Sauce Seasoned Sweet Potato Fries Putter-Nutter Ice Cream Parfaits Arnold Palmer's Ice Tea

Golf Ball Centerpiece Large Glass Hurricane 50 Light Weight Golf Balls & Tees Glass Pie Plate Monkey Grass (Liriope) To Make: Line pie plate with grass, position urn filled with golf balls & tees in center, add dowel rod pennants made of scrapbook paper.

Club Sandwich

Nutter Butter Parfaits

Scrapbook Paper Wraps


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Your fairway friends will applaud the pristine course table top. Astro turf as a putting green lines a round table. An arrangement of potted grass, golf balls and tees are scattered in a large glass hurricane as a reminder that there are "hazard's" in this game. Not to worry, the pennant flag proudly boasts accolades and Number One Dad. Turquoise blue, navy, lime green and white is the overall color scheme. In keeping with the theme, light-weight practice balls* are glued to the base of the green chargers. These can be used as serving trays or as a base for the white dinner plate. Cardboard paper towel tubes are covered with white "tees" and used as napkin rings. Scrapbook papers were fashioned to create the pennants and drink wraps. While your dad discusses handicaps, strokes of the game, and the holes-inone, sit back and savor every moment that you have with your dad. Just "fore" the fun of it, tell him how special he is and that you think he is really "TEE-RIFFIC!" All About the Table

If you don't play golf... Code for Golf Terms Birdie-A hole played in one stroke under par. Fore-A warning shout in case of wild ball-hitting someone or thing. Par-Standard score for a hole-defined by its length. Summer 2022 16

"PAR-TEE" RECIPES BEEF & CHEESE CLUB 1.5 lbs deli sliced roast beef 8 thin sliced Havarti cheese 2 Vidalia onions, thin sliced 3 tbsp. sugar 3 tbssp. butter 1/2 cup beef broth 4 sub rolls or crusty roll 4 teaspoons Dijon mustard 12 red pepper rings, thin sliced


AU JUS (DIPPING SAUCE) 3 tablespoons olive oil 1/4 teaspoon red onion, chopped 1 teaspoon garlic, minced 1/8 cup balsamic vinegar 1 tablespoon Worcestershire sauce 2 1/2 cups beef broth 1 teaspoon flour Instructions: in small saucepan, saute onions in olive oil. Add garlic, cook 2 minutes. Deglaze pan with vinegar, add Worcestershire, stir constantly. Add beef broth bring to light boil. Reduce heat, simmer 30 minutes, strain juice. In small cup stir flour in 2 tbsp.cold water to slightly thicken. Serve with sandwich. All About the Table

Instructions: In large saucepan, saute onions in butter until soft, add sugar to caramelize. When golden remove from pan. In same pan, heat beef slices until warm. add beef broth to flavor. Split rolls and toast under broiler until light brown. Spread mustard on both sides of roll. Place cheese slice on bottom roll, layer the beef, top with onions and red pepper slices. Add top roll to sandwich. Serve with Au Jus if desired. Yield: 4 man-sized sandwiches Note About Au Jus Au Jus is a French term for serving meat with its own natural juices. This is used as a dipping sauce for beef sandwiches. For pot roast gravy, add heavy cream to thicken. Summer 2022 17

"FORE" FATHER'S DAY "'PUTTER" NUTTER PAR-FAITS ( Home made Salted Caramel Ice Cream) 3 1/2 cups whole milk 1 -14 oz sweetened condensed milk 1 cup caramel ice cream topping 1-3/4 oz package instant cheesecake pudding mix 1 teaspoon vanilla 1/2 teaspoon sea salt 2 cups chopped mini nutter butter® cookies-divided+whole mini cookies. Garnish: Per Parfait Chocolate & caramel sauce, whipped cream, 1/2 cup cookie crumbs, coarse sea salt and mini nutter butter cookie. Instructions: In medium bowl, place first six ingredients. Whisk until blended. Cover and chill mixture overnight or 8 hours. Pour mixture into freezer bowl of ice cream maker. Churn ice cream as per instructions. Before freezing ice cream, add chopped cookies, stir to blend. Pour ice cream in freezer safe container. Freeze 6-8 hours. To Serve: Layer in parfait glasses, chocolate, ice cream, caramel, ice cream, cookies, top with whipped cream, crumbs and sprinkle with sea salt. All About the Table

Recipe Yields: 16-1/2 cup servings Note: To make this ice cream you will need an ice cream maker. If you own a kitchen aid stand mixer they have an ice cream attachment.

DIY- Scrapbook art is used to decorate a Tom Collins or Tea Beverage Glass with a faux card stock golf club. Summer 2022 18

"Tee-Riffic" Recipes Place sweet potato slices in large plastic sealed bag, add olive oil to bag and toss slices. In a small bowl mix breadcrumbs, cheese and seasoning. Pour seasoning over potato slices and toss to coat. Place coated fries onto baking sheet. Bake 15 minutes, turn fries and continue baking 10 minutes or until fries are done. Yield: 4-6 servings SEASONED SWEET POTATO FRIES 4 sweet potatoes, peeled ,sliced vertically thin 1/4" slices 3 Tablespoons olive oil 1/2 cup Panko breadcrumbs 1/3 cup grated Parmesan cheese 2 teaspoons garlic powder 2 teaspoons fresh dill or rosemary 1 teaspoon sea salt and black pepper Instructions: Preheat oven to 450 degrees. Line baking sheet with parchment paper. Lightly spray paper with cooking spray.

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TIP: Soak cut fries in boiling water for 10 minutes, drain and pat dry before adding olive oil & seasonings. This removes the starch that cause potatoes to stick to pan.

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At the Dock of the Bay ...A Shore Inspiration All About the Table

Do you hear it? It's the call of the lake, the clinging of the mast of sailboats, the warm gentle breeze furling the American Flag, the rush of water breaking on the dock..... Summer 2022 20

What a Sight to See!

Sailboat napkin folds, twisted manila rope- wrapped canisters, bright yellow mums sitting in a table-top boat, draws your attention to the overall dock-side theme. All About the Table

Last weekend you unlatched the hatches, swabbed the deck, and launched the boat into the lake waters. Now that everything is in ship-shape condition; it's time to invite a few friends over for a dockside lunch. Beneath the shade of the boathouse, a dock-side table is decked with nautical inspired food and table settings. Navy, light blue and bright yellow set the course for this relaxed color scheme. Square Bargello placemats anchor the white dinner and cobalt blue luncheon plate. But the main-stay for this luncheon is the food. Summer 2022 21

of k c Do ay B e th u Men

Lemon Spinach Orzo Salad

Pineapple Orange Sipper

All About the Table

As you restore your soul and senses with the sound of gentle waves lapping softly against the pier, the shorebirds calling over head and the peach colored clouds that are filling the sky, you remember the events of the day. The food, the table, the laughter of friends, and the beauty of God’s creations made this the perfect dock–of- the-bay day!

Beef Wellington Bites

Key Lime Cheesecake Bars

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BEEF WELLINGTON BITES 1 tablespoon olive oil 1 cup diced button mushrooms 1 small shallot, diced ¼ teaspoon salt and pepper 1 (17.3 ounce) package frozen puff pastry dough, thawed 1 (5.2 ounce) Boursin cheese 1 (1-pound) trimmed beef tenderloin, cut into 24 (1/2 inch) cubes

3 tablespoons Dijon mustard 1 tablespoon butter Egg Wash 2 egg yolks, beaten ½ teaspoon water Horseradish Dipping Sauce ½ cup sour cream ½ cup mayonnaise ¼ cup prepared horseradish ½ teaspoon dried dill or chives Instructions: Heat oil in a small skillet over medium high heat. Add mushrooms and shallots. Sauté until browned. Add

Remove panfrom heat, add 1 tablespoon of butter. Gently stir to coat beef. Let cool. Whisk together egg yolk and water. On floured surface, roll thawed pastry sheet into 12 x 12 inch square 1/8 inch thick Cut 3 x 3 inch pastry into 12 squares. Layer the following ingredients in the center of each pastry square, mushrooms, one beef cube, and 1/4 teaspoon Boursin .Brush edges of pastry with egg wash. Fold dough corners over center making a packet. Pinch seal all 4 edges forming an X on the top of the packet. Place on a parchment lined baking sheet. Refrigerate for 20 minutes. Preheat oven to 450. Egg wash refrigerated bites. Bake 10 minutes or until puffed and brown. Mix together all ingredients for the dipping sauce.Serve with warm bites. Yield: 24 mini bites

salt and pepper. Set aside to cool. Dip cut tenderloin into mustard. Set aside Heat skillet on high heat, let pan get hot. Add coated meat to hot skillet. Allow to simmer until brown on both sides. Do not over -cook.

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KEY LIME CHEESECAKE BARS Crust: 2 cups honey graham cracker crumbs 1 cup finely chopped almonds ½ cup sugar 6 tablespoons butter, melted 1 egg white, beaten

Make filling: In a medium bowl, combine 1 ¾ cup sugar, eggs, and juice. Beat until blended. Pour this filling on top of cooled cheesecake. Bake 40 minutes. Cool completely before slicing. Dust with confectioner’s sugar and twisted lime slices.

Cheese Filling: 2 (8-ounce) packages cream cheese, softened ½ cup almond milk ½ cup sugar

Yield: 24 squares or bars

Key Lime Filling: 4 eggs 1 ¾ cup sugar, 1/3 cup Key Lime Juice- Nellie & Joes ¼ cup all purpose flour ½ teaspoon baking powder Instructions: Preheat oven to 350. Line 9 x 13 inch pan with parchment paper.

Make crust: In medium bowl or food processor, add crumbs, sugar, almonds and melted butter. Process to combine. Press crumbs into pan. Spread egg white over crust. Bake 8 minutes.In mixing bowl, add cream cheese, sugar, and milk. Beat until creamy. Spoon mixture over baked crust. Bake for 15 minutes, let cool 10 minutes. All About the Table

PINEAPPLE ORANGE SIPPER 1 (59 ounce) Valencia orange juicechilled 1 cups pineapple –orange juice, chilled 2 cups tonic water, chilled 2 cups club soda or ginger ale-sprite, chilled Instructions: In a large pitcher, combine all juices. Right before serving, add water and soda.Serve with lime twists & lemon wedges. Yield: 64 ounces Summer 2022 24

LEMON SPINACH ORZO SALAD 1 pound package Orzo pasta ¼ cup olive oil 1½ cups fresh baby spinach leaves only ½ pint cherry or grape tomatoes ½ cup pine nuts 2 tablespoons minced fresh basil 2 tablespoons minced fresh parsley 2 tablespoons minced fresh chives 2 cloves garlic, minced Dressing: 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1/ 2 teaspoon sea salt and white pepper Instructions: Cook pasta as directed on package, drain. Place in large serving bowl. In large skillet, heat ¼ cup olive oil over medium heat. Add garlic and pine nuts. Cook for 2-3 minutes, or until nuts begin to turn golden but not brown, add to pasta. Add tomatoes, spinach, and herbs. In small mixing bowl, add lemon juice, salt, and pepper.Gradually whisk olive oil into mixture. Whisk until smooth. Pour this dressing over pasta. Toss gently to combine. Keep chilled up to 2 days. Yield: 10-12 servings

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Get more Recipes & Ideas

It's Smooth Sailing From Here!


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Backyard Mountain

l l i r G

Backyard Grillers...Get Fired Up! Whether in the mountains or your backyard, billowing clouds of smoke roll in the air with a sweet smell of hickory. The flickering white flames of charcoal briquettes signal that the grill is hot and ready. Whether you are a grill master or novice, gas, charcoal or smok'n griller, this backyard menu and sassy setting will reap praises for months to come.So grab your gear, the tools of the trade and let's get grill'n!

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Smok'n Grilling Menu Stacked Vidalia Teriyaki Salmon- Sweet & Spicy Salsa

Grilled Spinach Stuffed Tomatoes Cheddar Bay Biscuits Lemon Creme Sherbet in Lemon Cups

If your backyard grilling clouds of smoke reek of burnt weenies and burgers, try this impressive summer spread. We've created a menu of dishes you're family and friends will love. Get the grill fired up, you will be glad you did!

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6- 4-5 ounce salmon fillets, skinned cut into 2 x 3 inch squares Teriyaki Marinade and Sauce 4 tablespoons granulated sugar 4 tablespoons soy sauce 4 tablespoons rice wine vinegar 2 tablespoons ground ginger 2 cloves garlic, minced 6 ½ inch slices Vidalia onions, rings not separated Mango Pineapple Salsa ¼ cup chopped peeled mango ¼ cup chopped red and yellow pepper ¼ cup chopped peeled kiwi ¼ cup chopped red onion ¼ cup diced Serrano pepper, seeds removed ¼ cup pineapple tidbits ¼ cup fresh pineapple juice 2 tablespoons honey 2 tablespoons lime juice 2 tablespoons olive oil Vidalia Onion Marinade 4 large Vidalia onions, peeled and sliced into ½ inch slices, rings intact 2 tablespoons balsamic vinegar 2 tablespoons olive oil ½ teaspoon paprika

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Stacked Grilled Vidalia Onion Teriyaki Salmon & Salsa Instructions: Combine onion marinade in small bowl. Layer onion slices in a baking dish pour marinade over slices. Cover with plastic wrap and refrigerate 1 hour. Combine ingredients for Teriyaki marinade. Place salmon in baking dish, pour marinade over salmon pieces. Cover with plastic wrap and refrigerate 1 hour. Combine salsa ingredients in medium sized bowl, cover with plastic wrap and refrigerate until serving time. Heat grill to medium coals or gas grill. Grill onions 3 minutes on each side. Place salmon on top of grilled onions and cover grill, cook 3- 5 minutes until salmon is flaky.Serve grilled onion and salmon with sweet and savory salsa. Yield: 6 servings

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Gr ille dS p To inac ma h S toe tuf fed s 3 large Beef-stake tomatoes, sliced 1/2 inch slices 2 cups creamed spinach* 2½ cups Pepperidge Farms cornbread stuffing crumbs 6 tablespoons butter, melted 1 cup grated cheddar cheese or cheese of choice Instructions: Make creamed spinach recipe. To creamed spinach add cornbread crumbs and butter. 2.Form spinach mixture into patties the same width of tomato slices. Place patties on top of tomato slices, add grated cheese. 3.Grill on medium high heat until cheese melts and tomatoes are heated. Yield: 8 servings All About the Table

Creamed Spinach 2 10-ounce frozen chopped spinach, thawed 1 cup heavy whipping cream ¼ teaspoon ground nutmeg 2 tablespoons all purpose flour 2 tablespoons butter Instructions: In medium saucepan, sauté thawed spinach until it turns bright green. Drain and squeeze dry. In same saucepan, heat cream, nutmeg, and salt, cook for 5 minutes to reduce slightly. Melt butter in small saucepan, add flour. Stir slurry to thick paste. Add to cream mixture and stir. Add squeezed spinach. Stir to combine and to creamy consistency. Correct seasonings and serve warm or with the grilled tomatoes. Summer 2022 29

Lemon Creme Sherbet in Lemon Shells 5 large lemons cut half lengthwise ¾ cup fresh lemon juice 2 teaspoons grated lemon zest 1 cup granulated sugar 1 cup heavy whipping cream 1 cup 2% milk 3-5 drops lemon food coloring Instructions: Cut 3 lemons in half lengthwise to resemble cups/boats. Remove pulp.Wrap lemon shells in plastic wrap and freeze until solid. Squeeze two lemons for juice. In freezer safe bowl, combine all ingredients. Stir to combine.

Cover with plastic wrap and freeze 8 hours. * Remove from freezer and place chunks of sherbet in mixing bowl. Beat on medium high until thick and creamy. Fill lemon cups with mixture. Freeze 3-6 hours. To serve, garnish with fresh raspberries and mint sprigs. * If you have an ice cream maker, mix ingredients and refrigerate 8 hours or overnight. Stir mixture and follow instructions with ice cream maker. Yield: 6 servings

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Inspired Cheddar Bay Biscuits 4 cups Baking Mix-tested Bisquick® 3/4 cup cheddar cheese, shredded 1 1/3 cups water 1/2 cup butter, melted 1 teaspoon garlic powder 1/2 teaspoon dried parsley 1/2 teaspoon dried onion powder Instructions: Preheat oven to 375. Line baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is combined. Using a small scoop, place dough on baking sheet. Bake 10-12 minutes.Combine butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removal from oven.Yield: 8 biscuits All About the Table

Table Decor Details Bright shades of blue and white create the perfect outdoor color scheme. Two-tone napkins add to mountain feel of relaxation. Cascading white wave petunias beckons us to the table for this grilling feast. Striped runner pulls it all together. Summer 2022 31

Oh My Stars! “Red and white and starry blue the emblem of the brave and true! Hurrah for the flag of the free! May it wave as our standard forever, the gem of the land and the sea …” Celebrate this summer with patriotic themed picnics to formal dinners with the All American red, white and blue color scheme. All About the Table

Show off your star spangled pride with a beautifully set table this 4th of July. Decorating with red, white and blue can be tricky for some, but with these simple ideas your table will have your guests saying… oh my stars! The all-star adventure begins with setting a spectacular table. Summer 2022 32

The true star at each setting is the red and white checked napkin that is sandwiched between the dinner and salad plate. The napkin is folded over itself to form a pocket for the silverware and placed at the top of the dinner plate instead of the traditional sides.This unexpected way to showcase the flatware will create interest and fun table conversation. Tip: Repeat table cloth color three times in the scape for interest and balance. "Its All About the Table" details. Everyone will say, Oh My Stars… when they gaze at the Cran-Raspberry Mirror Pound Cake. Served up sassy on a star plate adds stunning presentation. Taking center stage is the star-studded centerpiece. Three glass canisters with star stickers and floating candles create a sparkling table at dusk. Celebrate your Patriotism with red-white-and-blue! All About the Table

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Cran-Raspberry Mirror Almond Pound Cake

Cake 1-package Duncan Hines Classic White cake mix 1-3 oz package Instant pudding and pie mix- vanilla 4 eggs 2 tablespoons powdered sugar 1/3 cup vegetable oil 1 cup water 1 tablespoon almond extract Frosting: ½ cup shortening ½ cup butter, softened 4 cups confectioner’s sugar 3 tablespoons heavy cream 2 teaspoons almond extract All About the Table

Mirror Glaze ½ cup frozen cranberry juice concentrate, thawed 1 teaspoon cornstarch or arrowroot 1 cup fresh raspberries

Instructions: Preheat oven to 350.Grease and flour bottom base of jumbo cupcake pan or two 6 -inch round cake pans. In large mixing bowl, combine cake mix, dry pudding mix, confectioner’s sugar, water, oil, eggs and extracts; beat on low speed to combine, beat 2 additional minutes. Pour batter into greased and floured pan(s). Cake batter makes 4 cups. Summer 2022 34

Bake at 350 25-30 minutes or until center is done, cover with foil if necessary to prevent burning top of cake. If not done in 30 minutes bake additional 10 minutes. Cool in pan(s) on wire rack 15 minutes, remove from pan and cool completely. Chill cake before frosting. In large bowl, cream shortening, butter and confectioner’s sugar, add extract then heavy cream to make smooth frosting. Frost cake top and sides. If using 6" pans, frost layer. Place remaining frosting in piping bag fitted with star tip #1M. Set aside while making mirror glaze.

SWEET & SAVORY Balance the sweet cake with savories such as Red, White and Blueberry Caprese Brushetta or Berry Pretzel Flag.

Mirror Glaze: In small saucepan, combine juice and cornstarch, whisk continuously until mixture boils and thickens. Remove from heat, cool 10 minutes. Spoon glaze in center top of cake. Pipe cake top edge and bottom with frosting stars. Before serving arrange raspberries around top edge of cake. Yield: 6-8-1” serving

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Favors & Finishing Touches However you celebrate summer go all in! Here are a few favors and finishing touches to make entertaining easy and fun. Make it Your's.

TABLE CENTERPIECE: Line a white market basket with potted flowers for a quick centerpiece. Add painted stars or motive to basket. DINNERWARE: Use decorative paper plates and plastic utensils for easy entertaining. Place cupcake in paper cup as dessert at each placesetting.

FIRECRACKER: Roll a napkin with wired edge ribbon inside to resemble a firecracker, stand tall in beverage glass with striped straw. All About the Table

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Recipe & Resource Index Appetizers Berry Pretzel Flag 35 Beef Wellington Bites 23 Caprese Brushetta 35 Bread Cheddar Cheese Bay Biscuits 31 Beverages Pineapple Orange Sipper 24 Desserts Strawberry Tart 6 Blueberry Swirl Pound Cake 8 Putter Nutter Parfait 18 Key-lime Cheesecake Bars 24 Lemon Creme Sherbet 30 Dressing-Sauces Au Jus 17 Teriyaki Marinade & Sauce 28 Vidalia Onion Marinade 28 Main Dishes Beef & Cheddar Club 17 Seasoned Sweet Potatoes 19 Stacked Vidalia Onion Salmon 28 Salads & Sides Mango Pineapple Salsa 28 All About the Table

Grilled Spinach Stuffed Tomatoes 29 Lemon Spinach Orzo Salad 25 Resources Summertime- 8" tart pan. Hobby Lobby Tee-Riffic Fore Dad-lightweight golf balls, tees-Walmart- grass turf-Lowes Scrap-book clubs-Hobby Lobby Dock of Bay-Wicker basket-napkinsAmazon Backyard Mountain Grill- Runner-fabric JoAnns Fabrics, White dinnerware-Pier ! Oh My Stars-Giant cupcake panMichaels Red & white checked napkins-Amazon Paper Tip 1 M Michaels Credits: Recipe Development, Food Styling, Photography and Creative Content/Articles by Liz Bushong Summer Photo's-sailboat, flag, eagle Table Talk- Contributing writer-Connie Clyburn Page 10-12

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Fall is


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