Fresh haddock from Maine is the featured menu item for the gourmet group’s dinner this week, so it seems appropriate for the tablescape to reflect something fishy. With that in mind, I began shopping the house.
They work great as a focal point, and their height is varied by placing some on glass candle holders. Filling in the spaces between the goblets are flower filled small vases from the Dollar Store. I’m thinking it would be nice to have some more of these, but they are probably gone by now.
With the table all set, it’s time to think about the menu that will feature seared haddock topped with crabmeat and served atop sweet potatoes mashed with butter and maple syrup and surrounded by roasted brussel sprouts.
A word about brussel sprouts. They are not the hubby’s favorite, and I’ve had to experiment to get him to eat them. I’ve found that by cutting them in half, blanching in boiling water for a minute or two and then placing them in ice cold water until they are completely cooled takes the bitter taste away. After they are well drained on paper towels, I roast them in olive oil and bacon drippings with diced, cooked bacon or pancetta in a 450 degree oven for about 20 minutes. The tasty result is one that not even the hubby complains about.
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