Holiday Table

A table embellished by fruit of different shades of red and orange, an array of candle holders, and the serenity of candlelight creates the ideal ambience for a holiday dinner.

Simply Salmon

For a cool summer evening


Salmon
Ingredients
(Serves 2-4)
1 pound whole salmon fillet, pin bones removed, neatly trimmed, and skin intact
1 tablespoon extra-virgin olive oil
3 generous pinches coarse kosher salt
6 full grinds of a pepper mill
1 sheet parchment paper (brown is not recommended)

Directions for the Salmon
1. Preheat the oven to 375 degrees.
2. Lay a sheet of parchment on a baking sheet and place the salmon fillet skin-side down in the center.
3. Thoroughly coat the fillet and an inch or so of the surrounding parchment with the olive oil, creating a slick and glossy surface.
4. Generously and evenly season the fillet with salt and pepper. Hold your hands about eight inches above the fish when seasoning for more even distribution, thus avoiding salty or peppery patches.
5. Gather the parchment by both long sides and bring them together, folding over two or three small folds with a sharp crease, until you have a neat packet. Then fold the open ends two or three times in the same way, tucking them under the fish, thus creating a tightly sealed packet from which no steam can escape during cooking.
6. Place the packet on the baking sheet on the middle rack of the preheated oven and cook for exactly 10 minutes. Remove and, in good light, check the fish's color by peeking inside the parchment without fully opening it. It should be pale pink and opaque at the edges with a broad swath of still-translucent orange flesh down the center.
7. Return to the oven for about five more minutes, or until the rare-looking swath has narrowed to a half-inch stripe. Don't overcook it!
8. Remove the salmon from the oven. Very carefully, open the packet and release the steam to prevent further cooking.

Creamy Lemon Rice
Ingredients
2 cups excellent, rich chicken broth
4 large egg yolks
½ cup fresh-squeezed lemon juice
½ cup frozen peas
1 bunch of scallions, sliced to yield a scant ½ cup of rings
2½ cups cooked rice (day-old is more than fine)
2 generous pinches coarse kosher salt, or to taste

Directions for the Creamy Lemon Rice
1. Bring the chicken broth to a simmer on the stove top in a stainless-steel pot and keep it simmering as you gather the rest of the ingredients. It will slightly reduce and intensify in these few minutes.
2. In a stainless-steel or glass heatproof bowl, whisk the egg yolks, then add the lemon juice and whisk until blended.
3. Add a ladleful of hot stock to the egg-lemon mixture and whisk thoroughly.
4. While whisking, slowly add the hot egg-lemon mixture into the pot. Stir or whisk gently over medium-low heat while the liquid ever so slightly thickens and changes color from bright to pale yellow, about two minutes. Add the peas and the scallions, which will turn bright green in the first few seconds as they blanch in the hot liquid. Stir gently until the peas are warmed through, then add the cooked rice. Stir thoroughly, then turn off the heat and let rest, covered for a minute or two. Season with salt and pepper as needed.
5. To serve, spoon the soupy rice onto a platter with a rim. Place the salmon on top and gently pull it apart into large hunks. Leave the skin stuck in the parchment.
6. Taking care not to spill, lift the parchment and pour the accumulated juices over the salmon on the rice.

Colorful Sandwich Presentation

Perfect for Entertaining

Ingredients
(Serves 4)
1 pound (scant 2 cups) fresh ricotta
Zest of 2 lemons
¼ cup extra-virgin olive oil, plus 4 teaspoons for drizzling
2 pinches coarse kosher salt
1 pinch ground black pepper
4 long, even slices of very good bread
2 large, perfectly ripe avocados (approximately 18 ounces), at room temperature
1 pint mixed-color grape tomatoes, cut in half horizontally (you won't use quite the entire pint)
8 red pearl onions equaling 2-3 ounces, thinly sliced into rounds (or equivalent in thinly sliced red onion)
4 teaspoons toasted sesame seeds
Skin of 1 preserved lemon, flesh removed, finely diced
½ teaspoon toasted poppy seeds

Directions
1. Mix the ricotta with the lemon zest, ¼ cup olive oil, and salt and pepper, and set aside.
2. Arrange slices of bread on a cutting board and divide the ricotta mixture evenly among the four slices. Spread into a generous even layer.
3. Split the avocados, remove the pits, and slice each half into even slices without cutting all the way through the leathery skin. Then, with a soup spoon or a flexible rubber spatula, release the flesh and arrange the slices neatly and evenly among the bread slices.
4. Artfully and attractively arrange the tomatoes by nesting them into the soft avocado. Then arrange the red onion slices over the tomatoes.
5. Garnish each sandwich with the sesame seeds, the preserved lemon skin, and finally, the poppy seeds. Transfer to plates and drizzle with olive oil.

Scrumptious Summer Sweets

Rasberry cream cookies, chocolate strawberry candies, strawberry-pistachio tartlets, blueberry gumdrops, fruit-topped poppy seed pavlovas, rasberry candies, rosé gelée, custom Papabubble candies and berry fianciers


Wedding Cake Inspiration Four-tier cake by Kromer that feautres adornments inspired by the moldings in stately houses

Napa Valley Scouting Trip

Private Driveway in Napa



Artesa Winery




V. Sattui Winery



Castello di Amorosa

Creative Ice Cream Sandwiches

For Summer Deserts

Mascarpone Sorbet and Berry Jam Sandwiches
(Makes 15 sandwiches)

Vanilla Cake
•5 eggs, separated; discard white from 1 egg
•4 eggs
•1 tsp. vanilla extract
•1 1⁄4 cups sugar
•3⁄4 cup flour

Preheat oven to 350°F. Spray a 13 x 18-inch baking pan with nonstick spray and line with parchment paper.

Using an electric mixer fitted with a whisk attachment, beat the egg yolks, whole eggs, and vanilla with ¾ cup sugar at high speed until pale and fluffy, about 3 minutes; transfer to a large bowl. Clean and dry the mixer bowl and whisk attachment. Beat the egg whites at high speed, gradually adding remaining sugar, until the whites are stiff and glossy. With a rubber spatula, stir ¼ of the beaten whites into the egg mixture, and then gently fold in the rest of the whites until no streaks remain. Sift flour over the batter and fold in until just combined. Spread batter evenly onto prepared baking pan. Bake 10 to 15 minutes, rotating pan halfway through, until the cake is golden brown and feels springy in the center. Let cool in pan at room temperature.

Sandwich Assembly
•2 cups berry jam or orange marmalade
•3 pints mascarpone sorbet or other ice cream

Warm the jam or marmalade in the microwave or in a small pot over low heat, until slightly melted. Loosen the cake from the edges of the pan with a knife, turn onto a large cutting board, and peel off parchment paper. Cut the cake into two 6½ x 9-inch rectangles, and carefully transfer one half onto a small baking sheet that will fit on a freezer shelf.

Spread jam evenly onto both halves. Transfer sorbet to a bowl, and stir until soft. Spread sorbet onto cake half on baking sheet and top with the second cake, jam-side down. Cover with plastic wrap and freeze for at least 1 hour. Before serving, cut cake into 15 smaller sandwiches.

Chocolate Ice Cream and Brioche Crisp Sandwiches
(Makes approximately 15 sandwiches)

Brioche Crisps
•2 cups water
•1 1⁄3 cups sugar
•1 vanilla bean
•2 loaves (4 lb.) brioche or challah, unsliced

Preheat oven to 325°F. In a small saucepan combine water, sugar, and vanilla bean, and simmer until sugar is dissolved.

With a sharp serrated knife, cut the brioche into at least 30 very thin slices (about 1⁄8 -inch thick). Cut rounds from the slices with a 3-inch-diameter cookie cutter. Line a baking sheet with parchment paper and arrange the rounds in a single layer (you may need to do this in batches). Brush syrup on top until bread is completely soaked. Bake 15 minutes, or until golden brown. Remove and let cool in pan for 10 minutes, then transfer onto a cooling rack. Store in an airtight container for up to 1 week.

Sandwich Assembly
•3 pints chocolate ice cream, slightly softened
•1⁄2 cup toasted hazelnuts, optional
•1 cup mini marshmallows, optional
•Scoop a spoonful (about 1⁄3 cup) of ice cream on top of one brioche crisp and top with another crisp to make a sandwich. If desired, decorate by studding ice cream with nuts and marshmallows. Freeze until ready to serve.

Couture en Fleur: Fashion and Flowers

Reunion Lunch

Hostesses costumed in Quaker attire for a whimsical greeting
(School was Quaker)

Special cocktail named after a teacher

Vintage school uniforms worn by waitresses







Tables named after streets in the school town
Specialized ribbons of school logo

Time Capsule gift bag from 1984

Specialized ribbon with school name

Asia Society Dinner New York

Table design by Scott Snyder

Dining Room Table Centerpiece Inspiration