Fall is one of my favorite times and I love autumnal tables. Lunch, as usual, was served in the breakfast room overlooking the garden.
|Setting the table is one of the first things I do whenever I have company.|
The breakfast room table set for luncheon . . .
A fabulous set of vintage linens at a ridiculously low price -- you couldn't get a new set for the $12 that I paid for these at an antique shop in New York.
With my newest tablecloth bought at an antique shop in New York. I loved the embroidered acorns -- what a perfect tablecloth for fall!
|A little small for a luncheon napkin much better for dessert and coffee or afternoon tea.|
They're wee napkins with the same embroidery and a wonderful detail to the edge. It's really a bridge set methinks because the cloth is square and the napkins are small.
And for the centerpiece . . .
|The pumpkins are faux but don't tell -- they last longer and you don't have to worry about stains on furniture or linens!|
Bittersweet in a blue and white vase and wound around pumpkins on the table.
|Spode Blue Room always sets a pretty table no matter what the season!|
My beloved blue and white, a menu with a pumpkin picture, my Hotel cutlery. The tablecloth has the same edge detail as the napkins.
|Looking from the back of the breakfast room .|
Table set and all ready for company. At each place, a New England gift . . .
|I'm in love with the Bar Harbor Tea Company -- their blueberry is wonderful and their Christmas Tea (yes, I rushed the season) is full of Christmas flavor!|
And the menu . . .
|I love the red, white and blue!|
Roasted caprese salad with fresh mozzarella and the last of the basil from the garden.
|Moments before the guest arrive!|
All set in place before the guests arrived.
The entree . . .
Eggplant Parmesan with penne pasta with homemade marinara sauce and a fresh basil leaf.
And for dessert . . .
|I love fresh raspberries but they are dearer than blueberries or strawberries but decided to splurge for The Lunch Bunch.|
A raspberry tart. Glazed raspberries over a white chocolate filling.
|Four for lunch means there's two pieces for dinner dessert!|
Which went perfectly with the blueberry tea that I brewed for dessert. A taste of the tea in their tin!
The white chocolate raspberry tart was embarrassingly simple -- a white chocolate filling topped with fresh raspberries. With a Pillsbury crust, it was an easy dessert . . and an elegant dessert.
WHITE CHOCOLATE RASPBERRY TART
1 pie crust, baked
1 box instant white chocolate instant pudding
3 cups raspberries
1/2 c. seedless raspberry preserves
1 T. water or Frambois
Prepare pudding according to package directions and pour into pre baked pie crust. Refrigerate until firm. Put raspberries on top of filling (I made rings). Mix raspberry preserves with water or Frambois and heat until preserves are melted. Brush onto the raspberries. Refrigerate pie until serving time.
I just slice my eggplant, dip in egg and then roll in Italian seasoned bread crumbs. I brown the eggplant slices. Put some marinara sauce in the bottom of a pan, lay the eggplant on top, add a slice of fresh mozzarella on top of each eggplant slice, pour the rest of the marinara sauce over all and then sprinkle with Parmesan cheese. I baked at 350 for about a half hour or so.
It's Thursday and I'm joining Susan and all the other sweet ladies at Between Naps on the Porch for Tablescape Thursday!