indian summer supper



Paperless Post Invite

the summer festivities have slowed since school started but the season is lingering. savoring the last moments of summer will be a nice way to spend time with friends. the days are still warm and the nights get a little chillier, but the pumpkins and mums are still not in full effect. tomatoes are still lush and a vegetable plate with some sangria will be delicious. i love to keep the invite and decor natural and casual, just like a saturday night supper should be. cheers!

invite

from paperless post / free online

 

decor

indian summer supper

rattan tray / serena and lily / www.serenaandlily.com / $68

flatware / caspari / www.casparionline.com / $8.50

placemats / layla grayce / www.laylagrayce.com / $44 (set of 2)

throw / west elm / www.westelm.com / $35

hurricane /  serena and lily / www.serenaandlily.com / $25

wine glass / williams sonoma / www.williams-sonoma.com / $44 (set of 4)

napkin rings / williams sonoma / www.williams-sonoma.com / $50 (set of 4)

carafe / crate and barrel / www.crateandbarrel.com / $6

jar / crate and barrel / www.crateandbarrel.com / $3.50

table runner / layla grayce / www.laylagrayce.com / $138 (set of 2)

napkins / west elm / www.westelm.com / $20 (set of 4)

corkscrew / laguiole / www.amara.com / $190

dishes  / williams sonoma / www.williams-sonoma.com / $103

 

blood orange sangria


blood oranges

3 cinnamon sticks

2 tablespoons whole cloves

3 lemons, juiced

3 limes, juiced

4 blood oranges, juice 3 and reserve one for slices

2 bottles shiraz

½ cup grand marnier

¼ cup sugar

combine ingredients and chill overnight to enhance the flavors

serve in mason jars garnished with blood orange slices

 

henry bain portobellos

portobella caps

six portobello caps, cleaned and trimmed

in a lidded casserole, arrange portobello caps

coat in sauce and marinate overnight

grill until lightly charred, using remaining sauce to glaze mushrooms

 

henry bain sauce

⅓ cup peach chutney

⅓ cup ketchup

¼ cup a1

¼ cup worchestire sauce

2 tablespoons prepared horseradish

2 tablespoons tabasco

salt and pepper to taste

in a small pan lightly simmer all sauce ingredients until well combined

set aside to cool

 

grilled garlic asparagus

1 bunch asparagus

1 bunch asparagus

3 cloves garlic minced

½ cup extra virgin olive oil

3 sprigs rosemary

wash and trim asparagus

strip rosemary from the stem and lightly chop it

combine all ingredients in a shallow casserole and marinate for a hour

grill until lightly charred over low heat

salt and pepper to taste

 

creamed spinach

2 pounds fresh spinach

2 pounds fresh spinach

1 cup half and half

½ cup shaved parmesan

1 tablespoon olive oil

1 tablespoon flour

3 cloves of garlic, minced

1 teaspoon nutmeg

salt and fresh ground pepper taste

in a large pot boil spinach for 2 minutes

remove from water and place in a fine strainer, pressing to remove all water possible

in a skillet, saute minced garlic in olive oil

add drained spinach

stir in half and half and parmesan

add flour and stir until cheese is melted and mixture thickens

add seasonings, mix well and serve

 

tomatoes and arugula with buttermilk ranch

arugula

1 medium container of arugula

2 heirloom tomatoes (mixed colors if available) chopped

 

buttermilk ranch

in a food processor thoroughly chop:

10 basil leaves

1 green onion

then add:

½ cup buttermilk

½ cup sour cream

½ cup mayonnaise

1 teaspoon paprika

1 tablespoon white wine vinegar

1 teaspoon djion mustard

mix until smooth

refrigerate one hour to chill

Cheers! - lh

Tags / buttermilk ranch  / grilled asparagus  / grilled portobellos  / henry bain sauce  / blood orange sangria  / creamed spinach  / layla grayce  / caspari  / indian summer 

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