The dining room -- table all set and ready for company. I love this part of entertaining. That small window when everything is done and the guests have not yet arrived.
Company came. Lunch was eaten. And a good time was had by all! The table after we got up and my guests said their goodbyes!
The party -- with the table all set for my Annual Valentine's Luncheon. And even though it is Valentine's, it's not a red day at Linderhof but it is a "red letter" day as dear friends join us for lunch.
I love to select the table linen and the dishes and those little touches that make my guests feel special!
A centerpiece and not favors but extra "nibbles" . .
Since it's not a red Valentine's but a pink one, a big bouquet of pink carnations put, not in a vase, but in a glass ice bucket. I love ice buckets and wine rinsers as containers for centerpiece flowers. They're short enough that the guests can see over the top of the centerpiece -- a must at any luncheon or dinner party at Linderhof.
A Quaker Lace cloth -- I adore them and have several for they set a pretty table.
And at each place, my Grandmother's Noritake Marcasite plate, an Irish linen napkin in a silver napkin ring, and Alvin Romantique cutlery. A steal of a deal at a long ago auction.
And so each guest would know where to sit . . .
A Valentine heart, painted with flowers and their name. Another keepsake to take home.
And the luncheon menu:
Valentine's Luncheon at Linderhof
February 14, 2012
Roasted Red Pepper and Tomato Soup
Chive Corn Madelines
French Silk Pie
Freshly Brewed Costa Rica Coffee
The soup, served in matching soup bowls with a ball of frozen pesto (from last year's garden) to melt into the soup.
Lemon chicken, fresh roasted asparagus and chive corn madelines. It's Ina's recipe and I simply adore it and it's frequently fixed at Linderhof -- and not just for company.
After luncheon, there is always coffee service . . .
With cups and dessert forks lined up on the sideboard. Ready to be placed on the table while the silver pot is filled with fresh hot coffee.
It may be a pink (instead of red) Valentine's at Linderhof but dessert has to be chocolate. My chocolate dessert of choice --
French Silk Pie. Topped with whipped cream flavored with Grand Marnier and a slice of kumquat (from the tree in the breakfast room).
i've not made this pie before and I'm not sure why. Perhaps it was with some encounters with a commercially frozen version which, in my mind, was just acceptable (as most commercially frozen dessert is).
It's certainly easy and if you're squeamish about the raw eggs you certainly can use egg beaters or pasteurized eggs.
It's a classic recipe and one that I'll certainly make again.
FRENCH SILK PIE
2 sticks butter, at room temperature
1 1/2 c. sugar
2 ounces bittersweet chocolate, melted and cooled
2 t. vanilla
4 large eggs, room temperature (pasteurized eggs are an option)
One baked pie shell (Pillsbury refrigerated, baked according to directions or your own favorite recipe)
Beat sugar and butter for 10 to 15 minutes using the whisk attachment of a stand mixer. Beat in the chocolate and vanilla, then add two of the eggs and beat for another 5 minutes. Add two more eggs and beat for 5 minutes. Pour into cooled crust. Chill 2 hours or until firm. Before serving, top with whipped cream. You can garnish it with shaved chocolate if you so desire.
It's Thursday and I'm joining Susan at Between Naps On the Porch for Tablescape Thursday.