October Dinner Party

I've invited two couples to join us this weekend

for an autumn dinner party.

I have struggled with getting this tablescape just right all week long.


It is soooo hard for me to NOT do a formal

look in my dining room.

I must have changed these placesettings

at least four times and I'm still not satisfied.



I started with crystal and my china (Lenox-Eternal)

on the glass plate chargers that I painted gold.


I added the sage green brocade placemats beneath for some color.

I need more COLOR in my life!!





I felt it looked too formal so

I took off all the crystal and decided to use the

amber martini glasses...

I intend to make Caramel Apple Martinis!

Ingredients:

• 2 oz. Sour Apple Pucker®
• 1 oz. Vodka
• 1 oz. Butterscotch Schnapps

Shake with ice to chill & strain into glass.

You can put a thin line of caramel topping in the glass if you like.


Now I'm thinking

I should put one water/wine glass back at the places.

I didn't like the crow on the papier-mâché pumpkin centerpiece

so I switched to this shiny porcelain pumpkin.

I like it much better!

I also have little glass tea lights scattered around.

Real flames....yikes! They make me nervous but I'll cope.





I wanted to accent the plum color in the grapes

and when I saw these candlesticks,

I thought they would do the trick.



Look how beautifully they match both bunches of grapes.


After I thought I had it all complete, I remembered

the brown leaf chargers that I'd bought recently at Wal-Mart.
(only $3 apiece)


Sooooo, I switched those for the gold and

they really made for a warmer and more casual feeling.

Now I'm not so sure about using them with the dressier

silk brocade placemats but I liked the colors together.
*sigh*

Sometimes they look like wood and

sometimes they look like leather.

In some light, they almost look plum colored!








Lastly, I took off all the little individual salt and pepper

shakers so I could use the cute little ones shown here....



because I had just realized how great they go

with this little bowl I found in a thrift shop last week.

I have no idea what I'm going to put in it.

Any suggestions?

Its too small for rolls and a bit too big

for mints or after dinner chocolates.

Maybe grated parmesan cheese.

Does everybody else fuss like this?


Now to work on the menu

which I base on the dishes I'm using

instead of the other way around, like normal people.

I'm leaning towards serving

potato soup in the pumpkin bowls,

followed by a salad with pears & walnuts.

I can use this pretty platter above for serving

individual beef wellingtons.

(all the work is done ahead of guests arrival)

Beef Wellington Singles Ingredients 1 egg, lightly beaten 1 Tablespoon fresh thyme, chopped 2 sheets puffed pastry, thawed 1/2 Cup Boursin Garlic & Herb Cheese 1/2 Cup mushrooms, chopped 2 Tablespoon butter 2 Tablespoon olive oil 2-3 shallots, finely chopped 4-6 filet mignon steaks, 2" thick Salt & freshly ground pepper, to taste Parchment paper Recipe Description: Traditionally a large roast entrée, Beef Wellington Singles are essentially individual "roasts" that provide the flexibility to serve fewer people. They may be prepared a day in advance. Recipe Directions: Heat olive oil in a heavy skillet over high heat. Season steaks with salt and pepper, and sear. Sear steaks for 3 minutes on each side. For rare steaks, sear 1 to 2 minutes; for well done, 5 to 6 minutes. Remove beef from skillet and allow to cool. In the same skillet, melt butter. Add mushrooms, shallots and thyme, and sauté for 5 minutes or until soft. Remove from heat and cool. Preheat oven to 425F. On a lightly floured surface, prepare pastry. Roll out each puff pastry into a 13 to 15" square. Cut into 4 equal squares, for a total of 8. Blot steaks dry and place in the center of each square. Spread 2 tbsp. Boursin cheese on each and top with mushroom mixture. Brush the corners and sides of each square with lightly beaten egg, fold each corner up to the center, tuck in the sides, and press lightly to seal. Transfer to a baking sheet lined with parchment paper. To decorate, use a paring knife to cut out pastry leaves from remaining puff pastry. Brush with egg to help leaves adhere. Cover and chill 1 hour or overnight. Remove singles from refrigerator and brush again with lightly beaten egg. Bake for 20 to 25 minutes for medium doneness, or until golden brown. Serve warm. Recipe Author: Giant Eagle Kitchen

Dessert will be pumpkin roll slices

topped with a small scoop of French vanilla ice cream

and warm caramel sauce to drizzle on top.

I think the table is FINALLY finished.

Unless I decided to pull off those green placemats.

I can never decide if the juxtaposition of rustic & formal

is creative or stupid looking.

I think I need a nap!


Thank you to Susan for hosting


at her blog, Between Naps on the Porch

as well as Michael for having


at Designs by Gollum.

Please be sure to visit both of these wonderful

blogs to see more of the same tables & treats.