By Libbie Summers
Assisted by David Dempsey

A simple red and white candy cane inspired this fabulously festive (and fun) holiday table! It checks all the boxes…inspirational (yes), attainable (YES, anyone can do it) and affordable (yes, minimal dollars spent).

Here’s How You Can Do It!
Step 1: Make a Tablecloth (create a woven ribbon “tablecloth”)
Lengths of inexpensive holiday ribbon were cut to run the length of the table and taped securely under the edge. My table was white so I love the idea of using the white as part of the pattern, so I left space between the ribbons. Then going the width of the table more of the same ribbon was cut as well as widths of a coordinating bandana ribbon. Then the ribbon was woven (under and over/alternating) into the already taped ribbon. Once each piece has been woven, adhere under the edge with tape.

Step 2: Make a Centerpiece (we made “kissing balls” out of starlight mints). I hot glued starlight mints onto a varying sizes of styrofoam balls that had been painted with red craft paint (optional). You could also use other soft candy and pin the candy to the styrofoam ball with long straight pins.  Soooo much fun drama. The balls were placed on old milk glass as holders for elevation and some just on the table.

Step 3: Set the table.
Since the woven ribbon tablecloth and centerpieces are so over-the-top, I wanted to keep the place setting fairly neutral. I used hand thrown white dinner plates, simple white-handled flatware, clear tall cut-glass water glasses and pink champagne glasses. To bring the bandana ribbon into the rest of the setting, I used a ric-rack trimmed red bandana from the Yum Yum Smile Shop as each napkin. For the name card, I wrote my guests name on white paper cut into a tree shape and tied it onto a peppermint stick with red and white baker’s twine.

Finally, add a little extra candy cane flare with candy canes as glass “garnishes”.

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
Photography Assisted by David Dempsey

Even if it isn’t served in a hand-painted cherry blossom trifle dish, this gorgeously delicious mousse will wow any dinner guests. Creamy, rich in flavor and not-too-sweet it’s perfect for a spring brunch table.

Raspberry Cherry Blossom Mousse
serves12-16

What you need:
4 teaspoons unflavored powdered gelatin
4 tablespoons cold water
12 cups fresh raspberries, divided or two 10-ounce bags frozen raspberries, thawed
1 1/2 cups super fine sugar (pulse regular sugar in a food processor to make it fine)
2 teaspoons cherry extract
4 large egg whites, at room temperature
2 cups heavy whipping cream
Pink food coloring (optional)
Powdered sugar for dusting

What to do:
1. Bloom Gelatin: In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.

2. Make the Raspberry/Cherry Puree: In a blender, add 10 cups of the raspberries with 1 cup sugar.  Puree until smooth. Using a fine sieve, strain the puree into a bowl to remove the seeds (don’t worry some seeds will get through and that’s okay). In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin and cherry extract into the raspberry puree. Stir in pink food coloring if desired to enhance the color.

To Serve: Top with remaining fresh raspberries and dust with powdered sugar.

By Libbie Summers
Assisted by David Dempsey

When your event needs a little more POP, here’s an easy and fun removable idea! For this application, I was hosting in intimate dinner party inspired by cherry blossoms. The environment was very organic and I thought I needed to add a bit of a modern twist. Boom. A simple chair decal on a white ghost chair brought it all home…and was so fun to do.

What you need:
1 Plastic chair
Vinyl Sheets (Available at Michael’s Crafts. For this chair, I used one light pink, one bright pink and one copper)
1 piece thick card stock
Pen/Pencil/Marker
Scissors

What to do:
1. Make a Paper Flower Template: Depending on what your inspiration is for the chair (mine was cherry blossoms), Draw a simple outline of a flower, bud and leaf on the card stock and cut out. NOTE: for this application, I did two different sizes of the same flower. Flower were 2 to 2.5-inches in diameter.
2. Cut Out Flower Template: Cut out the flowers, buds and leaves from the card stock.
3. Cut Out Vinyl Flowers, Buds and Leaves: Working on the back side of the vinyl, use the paper templates to draw around onto the vinyl and cut out. Note: for this application, I did a full sheet of light pink flowers and a used the bright pink for buds and flowers. I didn’t cut leaves.)
4. Apply the Vinyl: Do a simple sketch on paper of the the design you want to start with. Beginning with the limbs, cut out strips (1/4-inch wide and various lengths), peel backing off and apply to the chair. Working one at a time, peel off backing from the vinyl flowers, buds and leaves.

Before and After!

The whole process took me 1 hour and was the perfect modern touch the table needed.

By Libbie Summers
Assisted by David Dempsey

I find inspiration for meals and events great or small in those things blooming and growing around me. This dessert moment is inspired by the delicate beauty of cherry blossoms.