Dressing Things Up for the Holidays
In the Cottage Kitchen we’re all about informality. Our guests feel just as comfortable coming to the table in jeans and sweaters as they do dressed in cocktail gowns and suits. The point to entertaining is to enjoy one another’s company, to set a relaxed tone that encourages conversation, and to enjoy fine dining.
Regular readers will understand, though, that I have a pet peeve about poorly set tables. A well-set table doesn’t have to mean sterling silver and bone china. But it does mean that someone has put some time and attention into the way things look. Even leftovers – and this column focuses on leftovers – can be served elegantly, with flowers, candlelight, music, a log fire, and fabric napkins. A carefully prepared lunch or dinner should be an experience that tantalizes all of your senses. Color should be taken into consideration. A perfect example of color gone wrong would be to serve poached fish with white rice and cauliflower. Fragrance should be taken into account. A fine wine with a good bouquet, fresh flowers, and the aroma of dinner cooking should work together to tantalize the appetite. Touch should be considered. Forget paper napkins. Nearly everyone has some good quality linen napkins somewhere in a drawer, unused. Get them out and use them. Or go to an inexpensive discount store and purchase some inexpensive ones that are color coordinated with a tablecloth or place mats. For very little money you can purchase individual salt and pepper shakers and have them at each place setting.
Most families are going to have a kitchen full of leftovers after Christmas Dinner. When setting your table, keep in mind that there are elegant ways in which to serve leftovers. You can turn a simple tuna sandwich into a wonderful experience by serving it open face with tomato, melted cheese, red onion, and parsley. Place the sandwich on top of a large piece of red leaf lettuce. Serve it with a cluster of fresh grapes and a cheese board.
Regular readers will understand, though, that I have a pet peeve about poorly set tables. A well-set table doesn’t have to mean sterling silver and bone china. But it does mean that someone has put some time and attention into the way things look. Even leftovers – and this column focuses on leftovers – can be served elegantly, with flowers, candlelight, music, a log fire, and fabric napkins. A carefully prepared lunch or dinner should be an experience that tantalizes all of your senses. Color should be taken into consideration. A perfect example of color gone wrong would be to serve poached fish with white rice and cauliflower. Fragrance should be taken into account. A fine wine with a good bouquet, fresh flowers, and the aroma of dinner cooking should work together to tantalize the appetite. Touch should be considered. Forget paper napkins. Nearly everyone has some good quality linen napkins somewhere in a drawer, unused. Get them out and use them. Or go to an inexpensive discount store and purchase some inexpensive ones that are color coordinated with a tablecloth or place mats. For very little money you can purchase individual salt and pepper shakers and have them at each place setting.
Most families are going to have a kitchen full of leftovers after Christmas Dinner. When setting your table, keep in mind that there are elegant ways in which to serve leftovers. You can turn a simple tuna sandwich into a wonderful experience by serving it open face with tomato, melted cheese, red onion, and parsley. Place the sandwich on top of a large piece of red leaf lettuce. Serve it with a cluster of fresh grapes and a cheese board.
posted by JTH at 12:00 PM
0 Comments:
Post a Comment
<< Home