Recipe by Libbie Summers from The Whole Hog Cookbook (Rizzoli)
Linen Napkins:Shiitake Linen Napkin Set available at Libbie Summers label
Linen Apron Dress: Atelier Apron Dress in black linen available at Libbie Summers label

Creamy, organic, salty and just a little sweet. It’s everything you will ever want in a side dish. Substitute this bread pudding for your usual holiday stuffing recipe and you’ll probably never make the other again.
Pro Tip: Up the bacon if you are feeling so inspired. Omit it to keep it vegetarian…but why?

Savory Mushroom and Bacon Bread Pudding
serves 6

What you need:
2 tablespoons unsalted butter
1 pound thick-cut bacon, chopped
1/2 cup white wine (can substitute chicken stock)
1 1/2 pounds fresh mushrooms, roughly chopped (I use a mixture)
3 cloves garlic, minced
2 shallots, finely diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon rubbed dried sage
1 tablespoon chopped fresh thyme
Kosher salt
Freshly ground black pepper
5 large eggs
3 cups half-and-half
1 cup freshly grated Parmesan cheese
8 cups day-old challah bread, crusts on, torn into cubes
Warm Sage Butter (recipe to follow)

What to do:
1. Preheat the oven to 350º F. Grease an 8-inch square baking dish with the butter and set aside.

2. Cook Bacon: In a large sauté pan over medium-high heat, cook the bacon until it is crisp. Remove the bacon to a bowl and set aside.

3. Cook Mushroom Mixture: To the same skillet over medium-high heat, add the wine or stock to deglaze the pan, scraping up all the brown bits as you stir. Stir in the mushrooms, garlic, shallots, basil, parsley, sage, and thyme. Sauté for 15 minutes, or until the mushrooms are tender and browned. Remove from the heat and stir in the bacon. Season with salt and pepper to taste.

4. Finish Bread Pudding Mixture: In a large mixing bowl, whisk together the eggs, half-and-half, 3/4 cup of the cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the bread cubes and toss to coat. Let the mixture stand for 15 minutes.  Stir in the mushroom mixture and transfer the pudding to the prepared baking dish.

5. Bake Bread Pudding: Sprinkle the remaining 1/4 cup cheese over the top and bake for 40 to 60 minutes, until the pudding is browned and the center has puffed up.

To Serve: Serve warm drizzled with Warm Sage Butter.

Warm Sage Butter
Yields 3/4 cup

3/4 cup (1 1/2 sticks) unsalted butter
6 fresh sage leaves, chopped

Melt the butter over low heat in a small saucepan. Add the sage and simmer for 3 minutes.

Let your food inspire your table decor.

Shiitake Linen Napkin Set available at Libbie Summers label. 

And always feel beautiful while you create beautiful and delicious things…always

Atelier Apron Dress in black linen available at Libbie Summers label.

I’ve made it easy to shop everything you love about the LIBBIE SUMMERS label collection of modern nostalgic fashion and home goods with this interactive HOLIDAY COLLECTION catalog.
The catalog is filled with impeccably crafted kitchen to street fashion like the new Twilight Blue Gingham pieces, table linens, recipes and table settings to inspire.
A new luxurious linen in a  Twilight Blue has given me all the feels this holiday and I’ve used it in a new hostess apron and the most delicious extra large blanket scarf.
Home goods include linen washcloths in beautiful colors and so very soft they can be used for body and dish.
I’ve also included a stocking stuffer section that is filled with ideas that are affordable, unique, utilitarian and trés chic! Shopping the catalog means you are shopping small, shopping handmade in the USA and shopping a female owned business!
FREE SHIPPING using the code HOLIDAY21
Click on the photo to start shopping the catalog! 

LIBBIE SUMMERS label Holiday 2021 Catalog

By Libbie Summers
Assisted by David Dempsey
I’m wearing the Everyday Beautiful A-Line Apron Wrap Skirt from Yum Yum Smile Shop

There’s no denying that this Thanksgiving is different, but to me it feels more authentic. Giving thanks for the blessings we have in our lives without the worry of who’s bringing what to put on the table (note: never let your sister be in charge of the mashed potatoes). This year is about a meal shared with my immediate family and a couple of equally minded “safe” friends. We have only spent time in the presence of each other for months and months, so I wanted to take us to a different place -to have a special happy memory of  Thanksgiving 2020. If you follow me on instagram you’ll know there’s a majestic spot just a few miles south of our home where quail thrive among the tall grasses and a certain crusty bird dog works hard to find them. This time of year, the goldenrod is prolific and stunning and the happiest shade of mustard yellow in this perfect spot -it served as my inspiration.

This Thanksgiving, on a mowed path surrounded by tall grasses and mustard medicinal weeds, this family of 8 will share a delicious meal, give thanks for how fortunate we are and raise a glass to those that others have lost.

Love is in the details…
Table Linens: Floral flat sheets lay over two simple work tables and then topped by yardage of mustard colored linen fabric. Finally, 4 table runners were sewn from storied scraps of fabric into a patchwork pattern and were draped over the width of the table top. Two people sitting across from each other at the table shared one runner.

Place Settings -Dishware, Flatware and Napkins: To continue with the homespun chic feel of this table, I chose to use mix and match vintage and antique china along with a mismatch of antique silver flatware. The patterns on the china worked beautifully against the patchwork quilt and added even more layers of storytelling. With all the busyness of the runner and china I knew I wanted to use a more subdued yet organic napkin. I chose the natural colored linen pulled from the Agen napkin set from Yum Yum Smile Shop.

Place Cards: Thick card stock printed with the names of each guest were cut into small ribbon like pieces. A hole was punched at the end of each piece and a small strand
of green twine was threaded through the hole and tied to a boutineer-sized bundle of goldenrod.

Flowers and Vases: I’m a believer of using what grows around you any chance you can. Naturally, it saves on cost, but more importantly it brings the season to the table. This time of year in Coastal Georgia, goldenrod is prolific. I let it and my new Mustard Colored A-line Apron Wrap Skirt inform the color pops! For vases, I mixed a tin can craft (new diy blog post to follow) with my collection of old mustard tins and biscuit tins. Mixing the two, I ran them down the middle of the table among the place settings and then filled with low bunches of the beautiful goldenrod.
Fun Fact: Goldenrod does NOT cause seasonal allergies. Some confuse it with ragweed which is a real problem. You would never want to sit a table with any wild floral that could potentially light a guest up!

I hope my take on Thanksgiving gives you inspiration to create something a little different this year -a table layered with stories and surrounded by love.
Happy Thanksgiving!

By Libbie Summers
Assisted by David Dempsey

Two of my go to Thanksgiving Leftover recipes that check all the boxes. Delicious. Quick. Chic. Boom! 

Stuffing Nest Baked Eggs
(stuffing, egg + gravy)
Serves 3 

What you need:
Leftover dressing
1 teaspoon oil
3 large eggs
Coarsely ground black pepper
Leftover Gravy, heated (optional)

What to do:
1.Preheat oven to 350 degrees F.
2. Using a large ring mold or anything about 5-inches in diameter, cut out 3 rounds of stuffing. Using a smaller ring mold, cut out another round in the center of each larger round. Save smaller rounds for another use.
3. Over medium heat, add oil to a cast-iron or other oven safe skillet. Add rounds of stuffing to skillet and cook until just heated through on the bottom.
4. Break an egg into the hole of each stuffing round and sprinkle with pepper.
5. Place skillet in oven and cook eggs until desired doneness (about 8-12 minutes).

To Serve: Remove Stuffing Nest Baked Eggs to plates and spoon gravy over if desired. Or serve from the skillet.

Recipe and styling @libbiesummers
Photography  @daviddempsey

Monet’s Favorite Sandwich
(warm roasted turkey, brie + raspberry and cranberry preserves on baguette)
Serves 4

What you need:
¼ cup cranberry sauce
¼ cup raspberry preserves
1 baguette, sliced in half lengthwise
12 ounces roasted turkey, sliced or torn into large pieces
4 ounces brie, cut into chunks
chopped parsley, optional

What to do:
1. Preheat oven to broil.
2. In a small bowl, stir together the cranberry sauce and raspberry preserves. Set aside.
3. Place the bottom half of the bread on a baking sheet (cut side up). Spread preserve mixture over the bread. Top with turkey. Top turkey with chunks of brie.
4. Broil just until the brie has melted (about 3-5 minutes).

To Serve: Garnish warm sandwich with parsley. Place top half of the bread on the sandwich (or eat open face) and cut into four equal pieces. Serve warm.

Recipe and styling @libbiesummers
Photography @chiachong

Watch how fast these two recipes are made HERE when Cyreia Sandlin and WTOC Morning Break came over to my house to cook with me! 

by Libbie Summers
Assisted by David Dempsey

I’m always intrigued where a person’s creative inspiration comes from. I know it may sound odd, but my inspiration for decor and design typically comes from food. This Thanksgiving table is no exception.

Here’s what happened: While testing a Charred Purple Cabbage with Parmesan and Chives recipe, there was one chive in the bunch that still had a blossom attached –which was rare as it is well past season for such a herb unicorn. Instead of chopping this particular chive with the rest, I gave it a stay of execution and placed it in a tiny purple bud vase and admired it’s beauty for a week…then came the pumpkins, and the purple paint, and the fresh greens and the custom linen napkins and before I knew it, I had a beautiful holiday table set.

Where does your inspiration come from? I’d love to know.

WATCH how the layers of the table came together!

Happy Thanksgiving, may your day be filled with love and gratitude.