Radish-Inspired Floral Centerpiece!

By Libbie Summers
Assisted by David Dempsey
Tabletop Linens from Yum Yum Smile Shop

“When I asked her to tell me a food the inspired or held a special memory for her, she quietly whispered “radish”. And so a luncheon table was set in her honor..”

 

I wanted to honor a friend by setting a table inspired by her favorite vegetable, radish. I started with a foam head form from my local craft store, and three dozen pink geraniums in three different shades of a radish – the idea was to duplicate the beautiful ombre color of a radish. I carefully removed the tops from the stems and pinned them to the foam head using long corsage pins. From the back, I pinned darker pink or reds and in the front I pinned the lighter pinks. Once finished I added a fun temporary tattoo from Tater Tats! Isn’t she beautiful?!

Radish-Inspired Floral Centerpiece by Libbie Summers

To set the table: I used white hand thrown plates, pink water glasses, rosé glasses, gold flatware, and Agen Linens Napkins from Yum Yum Smile Shop!
Radish-Inspired Floral Centerpiece by Libbie Summers

We opened a great bottle of rosé, poured two glasses and sat to eat.

The coarse; a fresh greens salad with matchstick radish, a sprinkle of fresh thyme and a drizzle of homemade Raspberry Jam Vinaigrette dressing.

Raspberry Jam Vinaigrette
(sweet, smooth and pretty)

What you need:
1 heaping tablespoon raspberry jam
Juice of 1 large lemon
2 tablespoons apple cider vinegar
1/3 cup canola oil
Flake sea salt
Coarsely ground black pepper
What to do:
Whisk jam, lemon juice, vinegar and oil vigorously together. Salt and pepper to taste.

Radish-Inspired Floral Centerpiece by Libbie Summers

 

 

Avocado Goat Cheese Dip (Video)

by Libbie Summers
Assisted by David Dempsey

Trust me, THIS will be your go to dip/spread recipe! Make any multiples of it you like. It just keeps getting bigger and better! 

What you need:
1 clove garlic
1/4 t ground cumin
1/4 t flake sea salt
1 ripe avocado
3 T lime juice
4 ounces goat cheese
4 ounces  cream cheese

What to do:
In a bowl combine avocados, garlic, cumin and salt. Use a molcajete, blender or food processor to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

Rhubarb Profiteroles

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower

Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, we chose sweet.

Libbie Summers, Rhubarb, French Food, Satled and Styled, Profiteroles, Pastry

Rhubarb Profiteroles
makes approximately 15

Ingredients:
1 cup milk
1 tablespoon light brown sugar
6 tablespoons butter
Pinch salt
1 cup all-purpose flour
4 large eggs, and 2 egg whites
Pastry Cream (recipe to follow)
Rhubarb Puree (recipe HERE)

Directions:
Preheat oven to 400 degrees F. Line two baking sheets with a silicon mat or parchment paper and set aside.

In a large heavy bottomed saucepan add the milk, brown sugar, butter and salt. Bring to a boil. Reduce heat to medium and add the flour all at once. Using a wooden spoon, stir crazy fast until the dough pulls away from the sides of the pan and a tight dough forms, about 2-5 minutes.

Transfer the dough into the bowl of a standing mixer, fitted with a paddle attachment. Turn the mixer on low allowing the dough to cool for about 4 minutes. Slowly add the eggs one at a time, making sure the egg is completely incorporated before adding the next. Once all the eggs are added continue mixing until the dough is smooth and shiny.

Transfer the dough to a piping bag fitted with a large plain tip. Pipe golf ball-sized mounds onto the baking sheets, leaving 1 inch between them. Cook for ten minutes, then turn the oven down to 350 degrees and continue cooking for 15-20 minutes or until they are golden brown. Allow to cool completely.

To assemble: Cut the profiteroles in half. Swirl some or all of the Rhubarb Puree into the chilled Pastry Cream before filling a piping bag with it. Pipe a generous amount of the filling onto the bottoms of each profiterole. Replace the top and serve.

Libbie Summers, Rhubarb, French Food, Satled and Styled, Profiteroles, Pastry

Pastry Cream
makes about 3 ½ cups

Ingredients:
2 ½ cups milk
8 egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 tablespoon vanilla paste
2 tablespoons butter

Directions
In a large heavy bottomed saucepan heat the milk on medium high heat until it starts to simmer. While the milk is heating whisk the egg yolks, sugar, vanilla paste and cornstarch together in a separate bowl. Temper the milk into the egg yolk mixture by slowly ladling a cup of the hot milk into the bowl and whisking constantly. When the egg yolks are tempered add to the pot. Whisk constantly until the pastry cream starts to thicken making sure it bubbles. Add in the butter. Strain through a wire mesh strainer to remove any lumps and allow to cool.

NOTE: Make sure to put plastic wrap directly onto the pastry cream when storing to prevent it from developing a skin.

Libbie Summers, Rhubarb, French Food, Satled and Styled, Profiteroles, Pastry

Charred Purple Cabbage with Parmesan and Chives

By Libbie Summers
Assisted by David Dempsey

This CRAZY GOOD side dish started out as part of a main dish I was developing for Terra’s Kitchen (which is still sooo happening btw).
I had three ingredients in my crisper: a head of purple cabbage, a nub of parmesan cheese and a handful of chives (one still with it’s blossom attached). Chop, splash, toss and 20 minutes later I had one of the best sides I’ve ever eaten –and one that will be on my Thanksgiving table this year.
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Charred Purple Cabbage with Parmesan and Chives
serves 8

What you need: 
1 head purple cabbage, rough leaves and core removed and cut in 8 wedges
Olive Oil
Flake sea salt
Coarsely ground black pepper
4 tablespoons grated parmesan cheese
1 small bunch chives chopped in half

What to do: 
Preheat oven to 400ºF.
Place cabbage wedges on a baking tray and drizzle all with oil, salt and pepper. Use your hands to turn each wedge and coat the other side making sure to keep the wedges intact.
Roast until beginning to brown on the edges (about 15-18 minutes). Remove from oven and sprinkle all with cheese. Place back in the oven for an additional 5 minutes.
To Serve: Use a spatula to transfer each wedge to a plate or platter and garnish with chives.
Vegetarian Recipes, Healthy Recipes, Healthy Sides, Libbie Summers Recipes, Thanksgiving sides, Great side dishes

The perfect side dish for this perfectly purple holiday table…see it HERE.
Purple Pumpkins, Libbie Summers, Holiday Table, Chive Blossom Inspiration, Organic, Chic

 

A Very Cherry Birthday Party

By Libbie Summers
Assisted by Candace Brower and Anthony Lunsmann
Photography by Cedric Smith

When one of the coolest chicks in the land (I’m talking about you Autumn Van Gunten) is turning 40 and her even cooler boyfriend (Yep, that’s you Cedric Smith) asks you to cater a little surprise dinner party for her and her closest friends, you scream HELL YES!

Inspired by the juicy ruby colored fruit of the season, I used cherries to inform the table and the menu spectacle for this very special event.

The result, like Autumn, a total cherry bomb!!!

The menu on a chalkboard made of a vintage vanity mirror
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Greens, roses, fresh cherries and vintage milk glass ran down the middle of the farm tables as a centerpiece. 
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The birthday girl, Autumn, in blue and feeling happy surrounded by her dearest friends including her best friend who flew in from Ohio for the surprise! 
Me…explaining the menu and looking tired! 🙂 
Libbie Summers Dinner Party, Greeting Guests, 40th birthday parties
First Course (sat on the table for guests to pour themselves):
Southern Peanut Soup 

Soups, Peanut Soup, A food-inspired life, Libbie Summers
Second Course:
Salad of Pea Shoots, Avocado and Watermelon

Salads, Summer Salads, Avocado Salads, Watermelon Salads, Libbie Summers, A food-inspired life, parties
Tablescape Ingredients: Fresh rosemary, eucalyptus, fresh cherries, pink roses, garden greens, vintage glassware, mix of flatware, torn french fabric napkins, mix and match plates, vintage milk glass, glass cloches and burlap. 
Cherries, Summer Parties, Tablescapes, Libbie Summers, A food-inspired life
Main Course:
Slow Roasted Pork Tenderloin, Fried Potatoes, Cherry Salsa, Handmade Charred Tortillas
Pork Recipes, Pork Tacos, Cherry Salsa, Libbie Summers, A food-inspired life,
Cherry Inspired birthday party, Libbie Summers, Summer Parties, Cherry-inspired party, Summer entertaining, Libbie Summers

Happy 40th Birthday Autumn!

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