What better way to begin a table than with bunches of fall blooms arranged in bottles from the Dollar Tree and surrounded by a few pumpkins on a paisley runner from TJ Maxx? Together they become a centerpiece reflecting the warmth and texture of the season.
Whatever centerpiece is on the table always influences how it is set as well as what will be served. This one makes me think of cioppino, a hearty seafood stew made with all local ingredients and perfect for a chilly night. (You can find the recipe here.)
Playing off the colors of the flowers, these are the dishes and accessories selected.
Those of you familiar with my tablescapes know that mixing and matching to add a bit of whimsy and energy is one of my favorite way to dress a table.
Too, I keep the setting pretty simple as suits most of the meals I serve and invites people to feel comfortable.
Now, this doesn’t happen too often, but we had back to back dinner guests, and I saw no reason to reinvent the wheel. Centerpiece, placemats, glasses and napkins (clean, of course!) stayed the same and worked perfectly with different dishes and flatware.
The textures and patterns in these pieces gave the table a totally different look to say nothing about how easy the transition was. I’m thinking that if the flowers last long enough, there could be a third change to this table!
For this dinner, we had pasta topped with a tomato based sauce full of lobster and mussels. I do love the bounty of Maine!
This is apple picking time, so a dessert made with apples plucked right from the tree is a must this time of year. This one is an upside down pie made with apples cooked in chai tea. The taste is delightfully different, one you might want to try.
- 1/3 c. butter, melted
- 1/2 c packed brown sugar
- 2 pie crusts (I use Pillsbury ones to save a little time)
- 3 c. peeled, cored and sliced apples
- 3 T. butter
- 2/3 c. chai tea latte concentrate
- Dash each of ground cinnamon and ground cloves
- 2 T. packed brown sugar
Heat oven to 375°F.
In 9-inch pie plate, combine pecans, melted butter and 1/2 cup brown sugar. Place 1 pie crust on top of pecan mixture in pie plate.
In 10-inch skillet, cook apples with 3 tablespoons butter over medium-high heat 2 minutes; add the chai tea. Cover; cook 2 to 3 minutes. Add cinnamon and cloves. Drain apples and place in the pie crust; sprinkle 2 tablespoons brown sugar on top.
Cover filling with second crust; seal edges and cut a few slits in top crust to allow for venting.
Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 375°F 35 to 40 minutes or until crust is golden brown. Remove from oven; immediately turn pie upside down onto serving plate.
24 thoughts on “Once, Twice, Maybe Again”
I just love the rich fall colors for your table setting, it looks so warm and cozy. What better to complete a wonderful fall dinner than this amazing Pecan Pie, yes I will have a slice please! Thanks so much for sharing with Full Plate Thursday, and hope you have a great day.
Come Back Soon!
I’d enjoy having you for pie.
This tablescape is so pretty and I love those bottles! And let’s talk about that pie recipe…oh my goodness, it sounds AMAZING! Pinning! Thanks for sharing at Inspiration Thursday! I’m so happy you stopped by.
My pleasure. I look forward to next time.
Lulu, the bottles are the perfect color for fall. They look so festive with the gorgeous flowers! The table looks inviting and I love your plates arranged on the wall. The pie sounds yummy! I’ll have to try it. I made 2 pecan and 2 coconut cream pies for a family party last Sat. The combination of apples and pecans sounds wonderful! Thanks for sharing with SYC.
Coconut cream is my absolute favorite.
All so yum looking! And I’m luvvvvvvvving your platters and plates on the wall. I spy a few oyster plates. Your home in beautiful, Linda. Can I visit next summer? 🙂 Seriously, I want to have you up to Castine. Cheers
The oyster plates were what got me started with the plate “sculpture”. Other than a few extra holes in the wall it was a fun project. Of course you can visit and you can count on a visit to Castine, probably by boat.⚓️
I love those flowers in the bottles!
Thank you. I am real big on bottles with flowers!
A colorful and inviting table to serve your friends on a fall evening. The meal sounds delicious.
Very lovely setting.
what a pretty table, full of color! Your food looks so good. I really like having back to back company. That way I only have to get the house clean once! 🙂
How very true!😉
Love your colorful table. Your stew and pie look delicious. The pie is intriguing. Different and I know it is good since you made it.
I hope your friends treat you as well as you do them. Sound like a fun evening.
I would love to have you for dinner or anything else!
Your tables are always so cheerful, Linda, and the meals sound superb! The pie is a very unique recipe and since I love chai tea, I’m sure I would love it!
Also, the photos of the lunar eclipse were wonderful!! We had cloud coverage here in Texas, in the DFW area.
As for the meal you made for the chef….perfect! And I must try your tres leche cake sometime. Thanks for sharing the recipe!
I love everything about this post…especially the dishes on the wall.
Love your simplicity full of color and texture! Have those Dollar Tree bottles! I have to try the pie!
I’ve got to make that pie!
Yep, you do! It’s a good one.
Absolutely gorgeous Tablescape 🙂 Great job.
Reblogged on facebook and twitter and google. I love cioppino but don’t think I’ll find Italian restaurant that has it here in Greensboro where I now live so downloaded recipe.
Greensboro, that’s quite a change from Miami. When did you move? As good as you are with Italian food, give the cioppino a try. It’s yummy!