Friends are totally getting into tablescapes these days. They blame it on me, but you know what, I think they are enjoying the effort and the kudos it brings. Whatever the reason for this interest in tablescaping, everyone is doing a great job.
Take this table at a recent gathering of our gourmet group. Yes, I started one in Maine copying the idea of our Houston group. The hosts plan the menu and assigns each of the other couples a dish that is made from a provided recipe. It’s a great way to have a dinner party as no one has to do all the preparation. But, I do digress.
which she complemented with similarly colored striped napkins and bright yellow stems. All colors reminded of India’s energetic palette. The piece de resistance were the coral beeswax candles. Can you see the sparkles? By the end of the evening we were all sparkling from touching the candles and then our faces.
I can’t resist showing the wonderful dining room chairs, each with a different and beautiful needlepoint cushion. I can only imagine how much time is represented in each lovingly done piece. Even with the less than perfect photo, I think you can see how lovely they are.
As mentioned, the menu featured Indian food, and it was delicious. My contribution was Vegetable Samosas. Though they took a little time to make, they were not difficult and I think they would be a wonderful thing to have in the freezer for that last minute appetizer.
2 large baking potatoes, peeled and cut into 2″ pieces
1 t. curry powder
6 T. vegetable oil
1/2 c. chopped yellow onion
1 carrot, peeled and coarsely grated
1/2 c. frozen green peas, thawed
3 T. minced cilantro
Salt and freshly ground pepper to taste
1 package frozen puff pastry, thawed in the refrigerator
1 egg beated with 1 T. water
2 t. caraway seets
Cook potatoes in boiling water until tender. Drain and transfer to a bowl. Using a fork, mash well, mixing in the curry powder and 3 T. of the oil.
Warm the remaining 3 T. of oil in a saute pan over medium heat. Add the onion and sauté 3-4 minutes. Add the carrot and sauté for 3-4 more minutes. Stir the onion and carrot into the potatoes. Add thawed frozen peas to the mixture, season with salt and pepper.
Roll out the puff pastry very thin. Cut into 3″ rounds. Place about 1 t. of cooled potato mixture in the center of each round. Brush the edges with egg-water mixture, fold in half and press the edges together to seal.
Place the filled pastries on a baking sheet lined with parchment. Brush with remaining egg-water mixture and sprinkly with caraway seeds. Cover and refrigerate for 30 minutes. Bake at 400 until golden brown, about 15-18 minutes. Serve hot.
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