{table for two: pumpkin meringue tartelettes}

. . . and what could possibly be more fitting for the last blustery days of autumn than pumpkin meringue tartelettes?

[recipe after the jump] x

click to continue >>>

{table for two: tina crespo}

. . . just in time for the weekend, banana cranberry bread, perfect for a mid-autum morning . . .

{p.s.} previous table for two features:
* what katie ate encore
* desserts for breakfast
* what katie ate

{images: photography and layout by tina crespo}

{table for two: ferrero rocher cupcakes}

. . . and because there are still starlit and sultry summer nights to celebrate: impossibly decadent and delectably elegant ferrero rocher cupcakes . . .

click to continue >>>

{table for two: watermelon, salt & chili granita}

. . . and to hold on to summer for as long as possible, {or for those in the southern hemisphere, in anticipation}, pretty pink granita with a little spice . . .




w a t e r m e l o n , s a l t & c h i l i g r a n i t a
serves 4

1 kg fresh, seedless watermelon, skin removed & roughly chopped
1 tbsp freshly squeezed lime juice
1/4 tsp salt
1/4 tsp dried chili flakes

add watermelon, lime juice, salt & chili flakes into a food processor and blend until mixture forms a pulpy consistency

pass mixture through a sieve, pressing firmly through with the back of a spoon; discard remaining mixture from sieve

pour the sieved mixture into a wide metal baking tray or freezer-proof dish (make sure it will fit easily onto your freezer shelf) and freeze for approximately 2-3 hours or until ready to serve (mixture will keep in the freezer for 2-3 days)

when ready to serve, use a fork to scrape granita into shards and serve in dessert glasses

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{p.s.} previous table for two features:
* campari citrus sorbet
* call me cupcake
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{all photography & recipe [with edits] by katie quinn davies . . . more here}

{table for two: campari-citrus sorbet}

. . . last week, it was vanilla yogurt popsicles, and this week, campari-citrus sorbet . . . summer is seeping into the hours and days with its golden rays and all one can do is feel the warmth on cheekbones and bare shoulders and stop for ice cream along the way . . .

c a m p a r i - c i t r u s s o r b e t
grapefruit, makes 1.5 quarts

1 cup sugar
1 cup water
3 cups grapefruit juice
1/2 cup campari

Mix the water and sugar together in a small pan over a low heat, bringing to boil until the sugar dissolves. Allow the simple syrup to boil for exactly 4 minutes (this will give the sorbet the best consistency). Remove from heat and cool (makes a little over 1 cup).

Combine the citrus juice and Campari and add 1 cup of the cooled syrup. Adjust to taste -- want to add a tablespoon or two extra syrup if you prefer it less tart. Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen.

Freeze in an ice cream machine according to manufacturer’s directions {if you do not have an ice cream machine, they also make perfect popsicles}. After churning, allow sorbet to set in the freezer at least two hours.

......................................................................................................

{p.s.} previous table for two features:
* call me cupcake
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{recipe by zested & photography by liz v. photography via mowielicious}

{table for two: oceanside dreams}

. . . and now, only a matter of time before deliriously lovely hazy summer afternoons and wind-rippled sand, fluttery dresses and fantastical floods of light, languid laughter and champagne by starlight -- but until then, scallops and oysters and oceanside dreams . . .


p a n - f r i e d b u t t e r & t h y m e s c a l l o p s
2 teaspoons olive oil
20g butter
1 clove garlic, crushed
2 teaspoons finely chopped thyme leaves
12 scallops, roe on, on the half shell
2 tablespoons lemon juice
1 tablespoon chopped chives

heat a medium frying pan over high heat; add the oil, butter, garlic and thyme and cook for 1 minute; remove the scallops from the shells, reserving the shells; add the scallops to the pan and cook for 30 seconds each side; place the cooked scallops back in the shells; add the lemon juice to the pan and cook for a further minute, then add the chives; spoon the pan sauce over the scallops; serves 4





s c a l l o p s w i t h l i m e w a s a b i d r e s s i n g
& o y s t e r s w i t h c h i v e a n d w i n e v i n e g a r d r e s s i n g

s c a l l o p s
2 tablespoons peanut oil
2 cloves garlic, crushed
1/3 cup (80ml) lime juice
4 teaspoons wasabi paste
12 scallops, roe off, on the half shell
peanut oil, extra for brushing
3 green onions (scallions), thinly sliced
lime wedges, to serve

preheat a char-grill (broiler) pan over medium heat; heat a small saucepan over low heat; add the oil and garlic to the saucepan and cook for 1 minute, then whisk in lime juice and wasabi; set aside and keep warm; remove the scallops form the shell, reserving the shell; brush the scallops with the extra oil and char-grill (broil) for 30 seconds on each side; place scallops in the shells; top with dressing and green onion and serve with lime wedges; makes 12

o y s t e r s
2 tablespoons olive oil
1/3 cup (80ml) white wine vinegar
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped chives
12 shucked oysters

place the oil, vinegar, lemon rind and chives in a bowl and whisk to combine; spoon over the oysters and serve; makes 12

......................................................................................................

{p.s.} previous table for two features:
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{images: scan by this is glamorous from donna hay's seasons}

{table for two: le petit déjeuner | breakfast}

monday morning: toasted pistachio and honey yogurt

. . . after sunday's luxuriously languid ways, monday mornings are often a whirlwind of flying clothes and pretty mary janes, {and this morning}, finally settling on a long pleated skirt and side-swept bangs fastened with glittery barrette, with only enough time for a very strong french coffee -- and must confess -- often miss breakfast . . . but if there were time in the morning, there would most definitely be {at the very least} a mango smoothie or, even better, toasted pistachio & honey yogurt, but, happily, on the weekends, there is always time for sunday brunch . . .



{sunday brunch: poached eggs with bacon & toasted pecan pancakes}

serves 2

1/2 cup all-purpose flour
1/3 cup whole-wheat flour
5 teaspoons sugar
1 1/2 teaspoons baking powder
coarse salt
3/4 non-fat buttermilk
3 large eggs
1/2 pure vanilla extract
1 1/2 teaspoons butter, melted, plus 1 teaspoon vegetable oil
1/2 cup pecans, toasted and coarsely chopped (about 2 ounces)
6 strips thick-cut bacon
pure maple syrup, warmed for serving
toasted glazed pecans, for garnish (recipe follows below)

{one}
preheat oven to 200°f
whisk flours, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; set aside
whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture;
using a rubber spatula, fold in chopped pecans; set batter aside

{two}
cook bacon in a medium skillet over medium heat, turning once, until crisp, 6 to 7 minutes per side; let drain on paper towels; transfer bacon to a baking sheet in oven to keep warm

{three}
heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat; working in batches of 2, pour in 1/4 cup batter for each pancake; cook until small bubbles from, 2 1/2 to 3 minutes; flip; cook until golden brown, about 2 minutes; transfer to baking sheet in oven to keep warm

{four}
fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering; break remaining eggs into separate cups; pour eggs into water; cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes; using a slotted spoon, transfer eggs to a paper towel to drain

{five}
place 2 pancakes on each plate; drizzle with warm syrup; arrange bacon over pancakes, and place poached egg on top; drizzle with more syrup, if desired, and a sprinkle of salt; garnish with toasted glazed pecans



{toasted glazed pecans}

1/3 cup pecan halves
2 teaspoons lightly beaten egg white
1 teaspoon pure maple syrup
1 teaspoon vegetable oil
pinch of coarse salt

{one}
preheat oven to 350°f; toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes

{two}
whisk together egg white, syrup, oil, and salt in a small bowl; add pecans; toss to coat; toast on sheet, stirring occasionally, 8 minutes;
let cool completely

......................................................................................................

{p.s.} previous table for two features:
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{images: toasted pistachio and honey yoghurt, scan by this is glamorous from new food fast by donna hay; bacon & eggs, scan by this is glamorous from martha stewart living, february 2006, photography by gentl & hyers, recipe from martha stewart living; vanilla coffee, scan by this is glamorous from new food fast by donna hay}

{table for two: meringue-encased lemon cakes}

. . . perfect for mid-march soirées and even better, dinners outdoors . . .

{meringue-encased lemon cakes:}

125g butter, softened
1 cup (220g) caster (superfine) sugar
1/4 cup finely grated lemon rind
2 eggs
1 1/2 cups (225g) plain (all-purpose) flour, sifted
1 1/2 teaspoons baking powder, sifted
1/2 cup (80ml) milk
2 tablespoons lemon juice
6 scoops vanilla ice-cream
basic meringue mixture {see below}

preheat the oven to 160°c (320°f); place the butter, sugar and lemon rind in the bowl of an electric mixer and beat until light and creamy; gradually add the eggs and beat well; fold in the flour, baking powder, milk and lemon juice; spoon the mixture into 6 x 1 cup-capacity (250ml) lightly greased muffin tins and bake for 30 minutes or until cooked when tested with a skewer; cool in tins for 5 minutes; remove and cool on a wire rack

using a tablespoon, scoop out a hole in the top of each cake and fill with a scoop of ice-cream; place the cakes on a tray and freeze for 30 minutes; spread the basic meringue mixture over the cakes and place on a baking tray; cook under a preheated hot grill (broiler) or in a preheated 200°c (390°f) oven for 2-3 minutes or until the meringue is set and golden; serve immediately; makes 6

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{basic meringue mixture}

150ml eggwhites (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
1 teaspoon white vinegar

place the eggwhites in the bowl of an electric mixer and beat until stiff peaks form; gradually add the sugar and vinegar and beat until the mixture is thick and glossy; use immediately

......................................................................................................

{p.s.} previous table for two posts:
* homemade french baguettes
* crab bruschetta


{image: scan by this is glamorous from seasons by donna hay}

{table for two: homemade french baguettes}

. . . absolutely adore baguettes on a sunday morning, but had never considered making them, and while it may be a little too ambitious for me, if you are good in the kitchen, then perhaps . . .


HOMEMADE FRENCH BAGUETTES, makes four 16-inch baguettes
{adapted from artisan breads every day, peter reinhart}

{ingredients}
* 5 1/2 cups unbleached bread flour
* 2 tsp salt, or 1 tbsp coarse kosher salt
* 2 1/4 tsp instant yeast
* 2 cups lukewarm water (about 95 degrees)

prep day: combine all ingredients in bowl of mixer, set with paddle attachment, and mix on lowest speed for 1 minute until well blended and smooth. dough should form a coarse, shaggy ball. let rest, uncovered for 5 minutes. switch to dough hook and mix on medium-low speed for 2 minutes. dough should be smooth, supple, and tacky but not sticky.

knead dough by hand on lightly floured work surface for 1 minute, then transfer to a large clean, lightly oiled bowl. cover with plastic wrap and immediately refrigerate overnight or up to 4 days.

baking day: remove dough from refrigerator 2 hours prior to baking. gently transfer to lightly floured work surface, taking care to degas it as little as possible. divide dough into 10-ounce pieces for baguettes.

form baguettes: pat each piece of divided dough into a thick rectangle. fold the bottom half to the center and seal the seam. fold the top half to the center and once again seal the seam. roll the top half of the dough over the seam to create a new seam on the bottom of the loaf. rock loaf back and forth to extend it to desire length, 6-12 inches. let rest for 5-10 minutes. repeat the same folding process: bottom to center, top to center, and pinch to create a seam. with seam side underneath, gently rock loaf back and forth, with hands moving out toward and increasing pressure at the ends, to slightly taper the loaf until baguette is the length of baguette pan (or baking sheet).

mist top of dough with spray oil, loosely cover with plastic wrap, and proof at room temperature (preferably in a couche, or improvise on a clean linen towel, dusted with flour – leaving 3 inches between loaves so fabric can be bunched up to create “walls” for support while proofing; you could also place the prepared towel and loaves on a baguette pan to further aid in keeping its shape, for about 1 1/2 hours, or until increased to 1 1/2 times its original size.

prepare for hearth baking: about 45 minutes before baking, preheat oven to 450 degrees. place a sheet pan, which will serve as the steam pan, with a 1-inch rim on shelf under which baguettes will be baked. remove plastic wrap from the dough 15 minutes prior to baking. gently roll dough onto baguette pan. just prior to baking, score the dough 1/2 inch deep with a serrated knife or razor. transfer loaves to the oven, pour 1 cup hot water into the steam pan. always use an oven mitt and wear long sleeves when adding water to the hot steam pan to prevent steam burns. it’s also advisable to cover the oven window with a dry dish towel to prevent backsplash from hitting the window and cracking it – but remember to remove the towel before closing oven door! using a watering can with a long spout when pouring the water into the steam pan provides control and distance from the hot steam.

bake for 12 minutes, then rotate pan and bake for another 15-25 minutes, until the crust is rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200 degrees in the center. cool on wire rack for at least 35 minutes before slicing or serving. best eaten the same day, or heated briefly in the oven the next day if crust loses its crispness.

bonne chance! xo

{p.s} recent table for two features:
* crab bruschetta
* rose martini

{second image & recipe from kiss my spatula}

{table for two: crab bruschetta}

. . . this week's table for two is a beautiful {& stunningly delicious!} starter made by p over the holiday weekend, crab bruschetta, from donna hay's seasons -- the subtle tastes and textures were exquisite . . .


{crab bruschetta}

4 thin slices sourdough bread
olive oil, for brushing
2 tablespoons whole-egg mayonnaise
2 tablespoons lime juice
2 teaspoons finely grated lime rind
sea salt and cracked black pepper
400g cooked crab meat
1 large mild green chilli, sliced
2 green onions (scallions), sliced
lime wedges, to serve

Preheat the oven to 180°C (355°F). Brush the oil and place on a baking tray. Cook for 2-3 minutes or until crispy and golden. Set aside. Place the mayonnaise, lime juice and rind, salt and pepper in a bowl and whisk well to combine. Add the crab and toss to combine. Spoon the crab mixture onto the bread, top with the chilli and green onion and serve with the lime. Serves 4.


{image: iphone photography by roséline for this is glamorous}

{table for two: the rose martini}

. . . nearly always prefer champagne, with the exception of a mango or french martini every once in a while, however, the discovery of the beautiful and utterly romantic rose martini may shake things up a little . . .

{ingredients}
1 1/2 oz. vodka
1 oz. white crème de cacao
1/4 oz. rosewater
small pieces of turkish delight or rose petals to garnish
1 drop rose food color

1. fill half of a cocktail shaker with ice
2. add liquids
3. shake
4. pour
5. garnish

{images: photography by jacinta moore via design*sponge}

{table for two: sparkling ink, findland}

. . . headlong into autumn and it's dark evenings steeped in chilliness and stars brighter than ever, and could not think of a better way to begin early november mornings than with pale golden light and an espresso & cinnamon sugar biscotti . . .

*****************************

{cinnamon sugar biscotti}

ingredients: (makes 24)

2 cups (5 dl) flour
1 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 1/2 dl) sugar
6 tablespoons (125 g) butter, room temperature
1 egg
1 egg yolk
1 teaspoon vanilla extract

1 egg for brushing
1/4 cup (1/2 dl) sugar
1 teaspoon cinnamon

combine flour, cinnamon, cardamom, baking powder and salt; in a separate bowl, beat soft butter and sugar until light and fluffy; mix in egg, egg yolk and vanilla extract; add in dry ingredient mixture and mix just until combined

form two flattened bars (a bit more than an inch /3 cm thick) onto a baking sheet lined with parchment paper; brush with lightly beaten egg and sprinkle with cinnamon sugar mixture; bake at 325 F (160 C) for 35-40 minutes or until the bars are golden and firm to touch

allow the bars to cool for a few minutes, then cut into 1/2 inch (1.5 cm) wide diagonal slices; flip cut side down and sprinkle generously with cinnamon sugar mixture; bake for around 10 minutes until crispy

{image & recipe: tina, sparkling ink}