Recipes for February 2013 Valentines Gourmet Club {the Elizabeths}

Appetizers:

Double-Quick Shrimp Cocktail:

Ingredients:

1 8oz carton sour cream

¼ cup prepared horseradish

2 tablespoons snipped fresh chives or thing sliced green onion

1 tablespoon lemon juice

1 12 oz. jar cocktail sauce or chilli sauce

1 ½ lb. peeled, cooked, and deveined shrimp, cold.

1.       In a medium bowl, combine sour cream, horseradish, chives, and lemon juice.

2.       Spoon cocktail sauce in ½ of a small bowl. Spoon sour cream mixture into the other size sprinkle with chives/onions.

3.       Place well chilled shrimp on platter garnish with lemon wedges and chive stems.

Romaine Sweet Hearts

• 3 tablespoons mayonnaise

• 1 1/2 tablespoons chopped fresh mint

• 2 teaspoons fresh lemon juice

• 1/2 cup chopped marinated artichoke hearts

• 1/2 cup chopped hearts of palm

• 1/2 avocado, chopped

• Salt

• 1/2 pomegranate

• 4 leaves romaine lettuce from the heart

1. In a medium bowl, stir together the mayonnaise, mint and lemon juice. Add the artichoke hearts, hearts of palm and avocado and toss to combine. Season with salt.
2. In a bowl of water, peel the pomegranate to release the seeds; drain. Spoon the tossed salad onto the lettuce leaves and sprinkle the pomegranate seeds on top.

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/salad-recipes/romaine-sweet-hearts

Salad:

Source: http://www.eatingwell.com/recipes/green_salad_with_strawberries_goat_cheese.html

Green Salad with Strawberries & Goat Cheese

From EatingWell:  May/June 2009
Servings (4), about 1 1/2 cups each
Active Time: 20 minutes    Total Time: 20 minutes

Ingredients

• 1 tablespoon pure maple syrup , or brown sugar
• 2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• Freshly ground pepper , to taste
• 3 cups baby spinach
• 3 cups watercress, tough stems removed
• 2 1/2 cups sliced fresh strawberries , (about 12 ounces)
• 1/3 cup fresh chives, cut into 2-inch pieces
• 1/2 cup toasted chopped pecans , (see Tip)
• 1/4 cup crumbled goat cheese

Preparation

1. Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.

Tips & Notes

• Tip: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes. 

Entrée

Grilled Beef Filet Topped with Mushrooms

Grilled Beef recipe from: Fresh Everyday: More Great Recipes from Foster’s Market, by Sara Foster.

Serves 4

Ingredients:

4 beef tenderloin steaks, cut 2 inches thick (about 8 oz each)

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary

Sea salt and freshly ground black pepper to taste

1.       Preheat oven to 400 F

2.       Rub the filets on all sides with the vinegar and oil. Sprinkle with the rosemary, salt, and pepper and press the rosemary into both sides of the filets. Cover and marinate in the refrigerator for at least 1 hour or overnight. Bring to room temperature before cooking.

3.       Heat a grill pan or ovenproof cast-iron skillet over medium-heat until it is hot, about 3 minutes. A pink of salt will sizzle when dropped into the pan. Lay the filets in the pan, reserving the marinade. Reduce the heat to medium and sear the steaks for about 3 minutes, until the undersides are a rich brown color. Turn the steaks and pour the remaining marinade over them. Sear the other sides until they are a rich brown color, 2 to 3 minutes.

4.       Transfer the grill pan to the over and cook the steaks for 10-12 minutes, or until an instant-read thermometer registers 110F for rare, 120F for medium rare, 130 for medium. Remove the steaks from the oven and let them rest, loosely covered with foil, for about 5 minutes before serving.

5.       Place each steak on a plate and top with mushrooms.

Onion and Mushroom Saute

Ingredients:

1 med. Onion, chopped (1/2 cup)

4 Tablespoonsbutton mushrooms

4 tablespoons salted butter

4 tablespoons garlic minced

salt and pepper to taste

In a medium sauté pan, melt butter. Add garlic and sauté for 1 min. or until tender. Add the onions and mushrooms to mixture and sauté til the mushrooms are soft. Serve over meat or as a side dish.

Source: Cook class

One Hour Rolls (with tips from Mallory Moon)

Here is the link .  I've add my tips in the red. Rolls are easy if you can get the yeast to rise, that is really the trickiest part, so don't be disappointed if they don't turn out just right. I've been working on it for a few years. If anything you can always dump the yeast, water, and sugar mixture and restart. Good luck!

1 tablespoon yeast, rounded
1/2 teaspoon sugar

1 1/4 cup milk, scalded
4 tablespoons butter

2 eggs, beaten
3 tablespoons sugar
1 teaspoon salt

1/2 cup warm water
4 cups flour, plus more for kneading and surface

2 tablespoons melted butter, optional

Sprinkle the yeast and sugar over the warm water (I have found that as soon as I turn on the hot water I keep my finger in the water and as soon as it starts getting a little too hot that's the water I use).
Melt the butter in the scalded milk.(I've found that as soon as little bubbles start to form around the edge I take it off the burner) Stir to cool.
Mix eggs, 3 remaining tablespoons sugar, salt and dissolved yeast mixture to a bowl.

When milk mixture is cooled a bit (not hot), add to egg mixture.
Mix in flour (one cup at a time, it's always better to under flour at first). Knead dough on a floured surface, or in a mixer, adding flour until rolls are no longer sticky to touch (the tip I learned from my Grandma is to butter your hands and knead it, I just scoop some butter from our butter tray and rub my hands together)

This is where usually, rolls are left alone to raise for about an hour. No need with this recipe.
Roll out in desired shapes and place on lightly greased baking pan.
Place rolls in draft free place*, brush lightly with melted butter and let raise while oven is preheating. I left my rolls to raise until the rest of dinner was about 15 minutes away from being done.
Turn oven to 400 degrees and place rack in middle of oven. When oven is preheated, bake rolls for 10-12 minutes or until golden brown.

Honey Rosemary Carrots
serves 4

4 large carrots, peeled and cut diagonally into 1/4-inch slices

1/4 cup water

2 tablespoons butter

1/4 cup honey

1 sprig fresh rosemary, leaves stripped

Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more. 

 

Source: http://allrecipes.com/recipe/honey-rosemary-carrots/ 

Dessert

Strawberry Ice Cream

Source: Cuisinart Recipe Booklet

Makes about 10 ½ cup servings

Ingredients:

8 ounces very red, ripe strawberries—fresh summer berries or frozen berries thawed

2/3 cup granulated sugar

¼ teaspoon pure vanilla extract

2/3 cup whole milk

1 1/3 cups heavy cream

Place strawberries, granulated sugar, vanilla and whole milk in a blender jar or food processor fitted with the metal “s” blade, and blend on high speed until completely smooth and homogenous, about 40-50 seconds. Pour into a bowl and stir in heavy cream. If not making ice cream immediately, cover and refrigerate until ready to use.

Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency about 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

Serve in cups or cones, adding mix-ins while dispensing ice cream.

 Coconut Cake

Betty Crocker white cake mix

1 box instant coconut pudding

1 cup coconut milk (instead of water)

1/2 cup butter (instead of oil)

1 tsp coconut extract

4 eggs (instead of 3 eggs)

Bake as directed, replacing the added ingredients with these listed. 

Coconut Buttercream

1/2 cup butter, softened 

4-1/2 cups confectioners' sugar

2 teaspoons vanilla extract

5 to 6 tablespoons whole milk

1 tablespoon coconut extract

Cream ingredients together to desired consistency.

February 2013...the Elizabeth's

Elizabeth and I were the first ones to host Gourmet Club for the 2013 "season", kicking off a new year!  We chose a Valentines Day/Love theme.

 We had fun at Paper Source finding inspiration for our invitations and menus.  We kept it pretty simple but used glitter and a cute new mason jar stamp and I got to use my calligraphy.

 Elizabeth sewed these custom table cloths and Brandon and I dyed them ombre/tie-dye.

Placecards.  Yep--taped to the glasses. 

 Wrapped ribbon and lace around the mini mailboxes and tucked the cloth napkins inside.

The menus were meant to look like Valentines. :)

We used Mason jars on the tables, too, and conversation hearts to stabilize the candles.

Another view of the table.

 We taped glitter hearts on the back of the mailboxes.

The sideboard and chalkboard.

 Our favors were homemade chocolates--molded chocolate hearts and chocolate peanut clusters.

ROSES!

The appetizers.
Shrimp cocktail.

 Izze drinks.

The shrimp cocktail had two sauces--cocktail sauce and horseradish sauce.

These are called Romaine Hearts and feature hearts of palm, artichoke hearts, avocado, pomegranate, and fresh mint.

The Elizabeths!  We had a lot of fun putting this together.  

Mali and Niki.

Lauren and Karene.

Adrianne and Hannah.

Kastell and Kim.

Merianne and Julie.

The salad.  Mixed greens with strawberries, pecans, and goat cheese and vinaigrette.

Main.  A tender, juicy steak with sauteed mushrooms, rosemary carrots, and one-hour rolls.

Dessert.  Coconut mini cakes and homemade strawberry ice cream.

Group shot.

 I hope everyone had fun!  It seemed like they did, and I know I did!

:)

Recipes from The Elizabeths

Please don't compare Elizabeth M's photos to mine ;) My phone can only do so much. If anyone else has pictures of the food, R...I saw you had your camera, send them to me!


Pear and Walnut Sandwiches
Makes 4 large or 8 small appetizer-sized sandwiches
Ingredients:
8 slices of cinnamon raisin bread (or 16 small pieces)
1/2 cup (or more) light tub-style cream cheese
2 pears
1/4 cup chopped walnuts
1 cup alfalfa sprouts

1 Place the walnuts in a small dry skillet over medium heat. Cook the nuts, stirring frequently, until they are golden and fragrant, around 5 minutes. (Do not leave them unattended!)
2 Core and thinly slice the pears.
3 Toast the bread slices.
4 Spread about 1 tablespoon of cream cheese on each bread slice. Sprinkle walnuts evenly over half of the bread slices.
5 Finish each sandwich with pear slices, alfalfa sprouts, and the remaining bread slice. Slice in half and serve.
Green Tomato Tartines
Ingredients:
Crusty bread
Goat cheese (or substitute any other type of cheese)
Green tomatoes
One red onion
Kalamata olives
Fresh herbs – we used dill, basil, and chives
Olive oil
Kosher salt

1 Prepare your ingredients: Slice the green tomatoes. Thinly slice the red onion. Coarsely chop the olives. Chop the herbs. Slice the bread.
(If you want to remove some of the spice from the onion, soak the slices in cold water for about 15 minutes.)
2 Toast the bread: Place the bread in a broiler and broil for a few minutes on each side, until crisp (or in a toaster, depending on how many servings you are making).
3 Warm the tomatoes: In a skillet, heat a few drizzles of olive oil. Place the tomato slices in the skillet and sprinkle liberally with kosher salt. Heat until softened and they just begin to turn a bit golden, about 3 minutes per side. Taste, and add additional salt as necessary (we found they needed a bit of salt to have much flavor).
4 Assemble the sandwich: On each slice of bread, spread goat cheese. Top with warm tomatoes, onions, olives, and herbs. Serve immediately. (The tomatoes are best when warm, so you may want to reheat them if you can’t serve immediately.)

Spicy Tomato Bisque
Ingredients:
4 ounces Brie cheese
4 slices rye bread
1 (28 ounce) can tomato puree
1/2 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon white sugar
1/4 cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves (optional)

1. Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
2. In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
3. Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
4. To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.

Fresh Corn Salad
Ingredients:
4 ears sweet corn, in the husk
½ pound fresh mozzarella, cut into ¼-inch cubes, or bocconcini
2 ripe avocados halved, peeled, and cut into ¼-inch cubes
½ pint grape or other small tomato varieties, halved
8 to 10 fresh basil leaves, cut into thin strips
Sea salt and freshly ground black pepper to taste
½ cup Dressing

1. Preheat the oven to 400
2. Soak the corn in the sink or bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.
3. Add the mozzarella, avocados, tomatoes, basil, salt, and pepper to the bowl with the corn. Drizzle ½ cup of the dressing over the salad and toss gently. Be careful not to over-mix or mash the avocados.

Salad Dressing:
3 tablepoons fresh lime juice
2 tablespoons olive oil
1 tablespoon seasoned red wine vinegar
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon fresh garlic chopped.

Combine the ingredients in a small bowl; stir well with a whisk.

Chipotle Maple Barbecue Beef Brisket Recipe
Ingredients
One 3 1/2-to-4-pound beef brisket
2 tablespoons Quito’s Butt Rub, or your fave barbecue rub
1/2 cup packed light brown sugar
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup Chipotle-Maple Barbecue Sauce, plus more for serving
1 cup beer

1. To make the barbecue beef brisket recipe, place the beef in a baking dish and sprinkle it with the Butt Rub.
2. Stir the brown sugar, Worcestershire sauce, and vinegar together in a small bowl and pour it over the brisket, turning it several times to coat it evenly on all sides. Cover and marinate in the refrigerator for at least 6 hours or overnight.
3. Preheat the oven to 350° F (176°C). Prepare a hot fire in a charcoal or gas grill or heat a grill pan over medium-high heat. Allow the brisket to sit at room temperature for a spell.
4. Transfer the brisket to a plate, allowing any excess marinade to drip back into the baking dish. Reserve the marinade. Transfer the brisket to the grill or grill pan and cook, turning only once, until slightly charred but not cooked through, 4 to 6 minutes per side.
5. Place the seared brisket in a large cast-iron or other ovenproof skillet and pour the reserved marinade over it. Stir the barbecue sauce and beer together in a small bowl and pour it over the brisket, turning it several times to coat it evenly on all sides. Cover the skillet with aluminum foil or a tight-fitting lid and roast the brisket for 3 to 3 1/2 hours, until it pulls apart easily with a fork.
6. Remove the brisket from the oven and let cool slightly. Transfer the brisket to a rimmed cutting board and thinly slice across the grain or use two forks to shred it. Serve the brisket warm, with additional warm barbecue sauce drizzled over the top or served on the table.

Barbecue Rub Recipe
Ingredients:
2 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon kosher or sea salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper

1. Combine the ingredients in a small jar or airtight container and shake.
2. The spice rub will keep in a cool, dry place for up to 6 months.

Chipotle Maple Barbecue Sauce
Makes about 4 cups
Ingredients:
One 28-ounce can crushed tomatoes
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons
4 garlic cloves, minced
2 tablespoons Colman’s dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper

1. Combine all of the ingredients in a heavy-bottomed saucepan and stir to combine.
2. Bring the sauce to a boil over medium-high heat.
3. Reduce the heat and simmer until the sauce is thick and reduced by about a quarter, 30 to 35 minutes. Let cool slightly.
4. The sauce will keep, refrigerated, in an airtight container for up to 2 weeks.

Golden Sweet Cornbread
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Honey Butter
Ingredients:
1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1. Cut the butter into chunks using the dough scraper.
2. Place butter into the mixer’s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

Orange-Maple Roasted Sweet Potatoes
Ingredients:
2 pounds sweet potatoes (3 to 4 medium), peeled, halved lengthwise, and cut into 3-inch wedges.
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
¼ cup maple syrup
Juice of 1 orange
Leaves from 6 or 7 thyme sprigs (about 2 tablespoons)
Sea salt and fresh ground black pepper to taste

1. Preheat the over to 400
2. Place the sweet potatoes on a baking sheet with sides and toss with the butter, olive oil, maple syrup, and orange juice. Spread the sweet potatoes in a single layer and roast for 25 to 30 minutes, stirring occasionally so they brown evenly.
3. Remove the potatoes from the oven and sprinkle them with the thyme, salt, and pepper. Return them to the oven to roast for another 5 to 10 minutes, until tender when pierced with the tip of a knife. Season with more salt and pepper to taste and serve warm or at room temperature.

Lemon Roasted Asparagus
Ingredients:
1 pound thin asparagus, trimmed of tough ends
¼ cup olive oil
Juice of 1 lemon
2 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper to taste
2 tablespoons chopped chives or scallions (white and green parts of scallions)

1. Preheat oven to 400
2. Lay the asparagus on a baking sheet with sides and drizzle with the oil, lemon juice, and vinegar. Sprinkle with salt and pepper and toss to coat. Spread the asparagus in an even layer and roast, turning once, for 8 to 10 minutes, depending on the size of the asparagus, until they are bright green and just tender but still slightly crisp.
3. Arrange the asparagus spears on a serving platter, pour any remaining cooking liquid over them, and season with additional salt and pepper to taste. Serve warm or cover and refrigerate until ready to serve. Sprinkle with the chopped chives just before serving.

To-Die-For Peach Pie
Ingredients:
Pastry for one 2-crust 9-inch pie
1 cup sugar
3 tablespoons all-purpose flour
¼ teaspoon nutmeg
Dash of salt
5 cups fresh peaches, peeled, sliced
2 tablespoons butter or margarine, melted

Preheat oven to 400. Line a 9-inch pie pan with pastry rolled 3/8 inch thick, and cover it with towel or plastic wrap while the filling is prepared.
Combine the dry ingredients in a large bowl and add the peaches. Mix thoroughly. Spoon the filling into the pie pastry. Drizzle the melted butter over the filling. Secure the top crust, lattice-style. Seal and crimp the edges. Bake 45 to 50 minutes, or until done. Serve with whipped cream or vanilla ice cream

Traditional Pie Pastry
For one 2-crust, 9 inch pie

Ingredients:
2/3 cup shortening or margarine
2 tablespoons sugar (optional)
2 cups all-purpose flour
½ teaspoon salt
5 to 7 tablespoons water
Mix the shortening, sugar, flour, and salt in a bowl with a fork or pastry blender until the mixture is crumbly. Add water 1 tablespoon at a time until dough is pliable. Work dough into a ball with hands after last tablespoon of water is added.

Simple Vanilla Ice Cream
Makes about ten ½ cup servings

Ingredients:
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 to 2 teaspoons pure vanilla extract, to taste

Place milk and sugar in a medium bowl. Use a hand mixture (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and vanilla to taste. If not making ice cream immediately, cover and refrigerate until ready to use.

Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 go 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

Such a great night had by all! Thanks to the Elizabeths!

THE ELIZABETHS

Elizabeth Anderson and I hosted Gourmet Club last week!
It was a lot of work, but also a lot of fun.
From the beginning, she and I thought a literature-themed dinner would be interesting (we both love to read!), so that's what we did.  Elizabeth A. is a PRO in the kitchen and pretty much took care of that side, while I did most of the decorations.
And she generously let us have it at her house, which worked out great.

Here's the wreath I made for the front door.

Used old book pages and colorful cardstock to make medallions, layered that with tissue flowers and washi tape, and added some vintage buttons and a stamped tag.

the appetizer table.

My globe collection comes in handy!  They're so big and colorful.  Love Elizabeth's "a" and "z" bookends and crochet tablecloth.  And I found those orange melamine plates at TJ Maxx and fell in love with them. :)

the favor table--or desk, actually.

 I made a couple of these medallion-covered posters so I could just tape it up in one piece. I got that red metal lunch box when I was in Utah (with my friend Nora) and this is the first time I've gotten to really use it.  For one of the favors, we wrapped up second-hand novels--mostly classics, all good ones.
 For example:

 I made these little paper clip bookmarks (this tutorial is similar).  Used a bit of my current favorite fabric, Amy Butler's ikat.  I have serious crush on these little guys for some reason. 

And possibly my favorite favor--handmade notebooks.  I couldn't find exactly what I was looking for, so I decided to make my own using kraft cardstock and graph paper, washi tape and my sewing machine.  I stamped them, I rounded the edges, and then I taped the world's best pencil to a strip of scrapbook paper and folded it so it would stay together, but still be removable.

I spent a long time working on these, being as slow and precise as possible so they would look professional-ish. Not always my way of crafting, haha. :)

I was so excited to use that new ink stamp, found here on etsy, and used it in several places. 

Here are the bookplates we also gave as favors.  Found those super-randomly at Nordstrom Rack.  Never knew they sold book plates!

the tables

 LOTS going on, I know.
Those little floral glasses are still available at Ikea, if you hurry. :)  The pinwheel and polka dot plates are from Target a few years ago.  The bowls are Anthro's genius latte bowls. 

Hanging from the ceiling: more book page medallions.  Originally inspired by this image.

We had two tables of six ladies each.

This was one of my very favorite details--EVER!!!  Inspired by this image, pinned 32 weeks ago--I was waiting for my chance to use it!  It was love at first sight!  This bright stripey fabric is also from Ikea.

I used circle tins as placecards--filled 'em with peanut m&ms.  There's that stamp again! :)

 Oh, and these pretty floral dinner plates came from the thrift store!  This is why people get addicted to thrifting!  :)

One of my other very favorite details--I cut scalloped edges on old book pages and used washi tape to wrap them around glasses to hold votive candles and orange roses.  

Costco had the most beautiful orange/yellow roses.  I about died.  Wish I'd taken more pictures of those pretty roses!

The other place setting featured my everyday china pattern, with polka dot plates.
Elizabeth A's grandmother made those gorgeous linen napkins and tablecloths--swoon!

the menus

This part was ALL Elizabeth A.  She's amazing!!!  The food was seriously PERFECTION.
Several of the recipes came from a literature-inspired cookbook.  Elizabeth tea-dyed the covers to match our invitations.  The bookmarks were made by moi when I was up way too late: kinda lame--that's why I made those paperclip ones later.  :)

 

The pretty green books were given to me by my grandmother June.  I was really nervous to put them near water, but I figured since we were all adults, they'd be okay--and they were--thank goodness. Just too pretty not to use, and they went along with our original color-scheme inspiration so well!

My friend Jenee lent me the beautiful bead garland.  Added a little sparkle.

Okay, now let's talk about the FOOD.
We were inspired by the idea of a gourmet summer picnic.

 Elizabeth's gorgeous made-from-scratch peach pie!  Tasted even better than it looked.

the appetizers

 pear and walnut sandwiches
and
green tomato tartines

So tasty!  (Recipes to follow, don't worry!)


 the soup

Elizabeth's famous Spicy Tomato Bisque--so delicious!

 
 Here we are, enjoying the soup course...

 the salad

Fresh Mozzarella Salad with Avocado, Roasted Corn, Grape Tomatoes, and Lime Vinaigrette.
Possibly my favorite dish?

the main course

Chipotle Maple Barbeque Beef Brisket
Orange-Maple Roasted Sweet Potatoes
Lemon Roasted Asparagus
Golden Sweet Cornbread with Honey Butter

Everything was SO, SO good!

the dessert

Peach Pie with Homemade Vanilla Ice Cream.
Unbelievably good.  Especially the crust.  But especially the ice cream. :)

the Elizabeths!

 Couldn't have asked for a better partner!

group shot  (Emily is due any day now!  We weren't sure she'd make it to the dinner!)

(Olivia had already left--oops!)

almost forgot--the invitations

Elizabeth A. tea-dyed watercolor paper to get this beautiful aged effect.  She designed the inside with this great quote:

[I]t is imperative to read and to live with the same intensity...without flavor, life is not worth living...and...without the flavor of life, literature doesn't exist.

                                          Laura Esquivel, Between Two Fires

We choose Pride and Prejudice for our "cover" because of Miss Elizabeth Bennett, obviously, and because it's a favorite of ours (and at least half the female population, probably).  Added brown satin ribbon and mailed them in sparkly blue envelopes.

WHEW! It was SO much work but I feel it was a huge success.
Now, we're both excited to sit back and enjoy the rest of the year!
:)