Tuesday, January 13, 2015

What a Week!!

We have had QUITE a couple of weeks here at 
A Graceful Table!
We've been eating, and celebrating, and setting
 a few tables. And getting noticed!!

Will you be mine? -- Valentine's Day Brunch

While putting this post together on a fabulous 
Valentine's Day brunch, the message that came
through to me loud and clear was that
details matter.

Thursday, January 1, 2015

2014: A Year of Tablescapes, Cooking, and Entertaining

 A Graceful Table is celebrating the New Year with

a look back at the tablescapes of 2014.

Click on any link below a photo to see

the complete blog post.


New Year's Eve Supper

31 December 2013

New Year's Day Brunch


New Year's Day Dinner

 Snowy Night Supper

Winter Supper with a Friend

 I Need Some Green in My Life!

 Mother's Day Brunch

 Bunnies in the Cabbage Patch


Master Party Thrower for the 

Master Gardener

 Independence Day with the In-Laws

Summer Supper

Garden Party for the Girls

Neighborhood Party on Eagles Nest Lake Three

Labor Day  Garden Party 

 A Fall Luncheon for the Girls

Christmas in the Pines

Christmas with Friends

Christmas in Iowa for 10

New Year's Eve a la Art Nouveau

We have truly enjoyed setting tables for our guests, and
hope that you have enjoyed seeing the results.
Happy New Year and we're looking
forward to another great year of
tablescapes in 2015!!

With fondness and appreciation for your interest,
Kathy and Kimberly
We are excited to say we were featured by
Kathryn for Make It Pretty Monday!
What an honor!!

The Dedicated House

We're partying with Kathryn at
The Dedicated House

and with Marty at A Stroll Through Life
Inspire Me Tuesday

We're joining Susan at
Between Naps on the Porch for
Metamorphasis Monday

We're linking up with Christine at
Rustic and Refined
for a linky party!

 We're joining How Sweet The Sound
for a Pink Saturday linky party

Farro with Cranberries and Swiss Chard

 To make the Farro dish from our post "Soiree Gastronomique",
you'll need:

1 cup of farro
2 cups of chicken broth or stock
3 cloves garlic, crushed and minced
1/4 cup of dried cranberries
1/2 cup Parmesan cheese
A splash of olive oil
3 leeks
2 Tblsp pine nuts
a bunch of Swiss chard
 Finely chop a bunch of Swiss Chard into a chiffonade.  You want the chard
interspersed in the farrow with no big chunks.

 Saute the garlic, 2 of the sliced leeks, and the farro in a splash of olive oil.
Add chicken stock and chard, bring to a boil, then reduce the heat
to simmer until the broth is absorbed and the farro is soft, but still firm and not mushy.

In another pan, caramelize a sliced leek in a knob of butter on low heat 
until the leeks are crunchy and sweet.  This takes time, do not rush it.

 Remove from heat, stir in dried cranberries, Parmesan cheese, and pine nuts.
Garnish with caramelized leeks and serve.

Recipe copyright K. Cyriacks 2014
Partying with Christine at
Rustic and Refined

Joining Diane at
An Extraordinary Day 
Project Inspire{d} Hosted at AnExtraordinaryDay

New Year's Day Brunch in the Woods

After the labor intensive meal on New Year's Eve, 
we always have a simple brunch after our slumber party and
before our guests leave to go home.

This year, it was an easy, make-ahead and refrigerate
overnight egg dish with ham, asparagus, Havarti cheese on a bed of
cranberry wild rice bread.
With Fraboni's hardwood smoked bacon, 
made in Hibbing, Minnesota.

A fruit compote of mango, orange, and Honeycrisp apples,
topped with Noosa (the best!!) raspberry yogurt, 
then sprinkled with pomegranate arils.

Crate and Barrel individual ramekins sit atop a pine embellished plate
from, believe it or not, L&M Farm and Fleet Supply.  Who knew?

Ralph Lauren acorn and pinecone napkins, with
acorn napkin rings atop a twig placemat give us
the woodsy feel for this brunch in the Superior 
National Forest.

Our ever-willing photography subject, Kim, ready
to tuck in.

By request, the egg bake recipe:
Serves 4 generously


5 eggs
2 cups of whole milk
8 slices of rustic bread
(I used cranberry wild rice bread)
1 cup shredded havarti cheese
1 cup chopped ham
12 asparagus spears

Cut crusts off of 8 slices of bread,
then slice into thirds for long strips. 
Layer bread strips in individual OVENPROOF serving bowls,
2 slices per person.

Add 2/3 of the grated cheese on top of the bread strips.
Sprinkle chopped ham over cheese.

Beat eggs and milk together until well blended.
Pour over bread, cheese, and ham mixture in bowls, 
filling nearly but not all the way to the top.

Place three asparagus spears on top of mixture in
each bowl,  then
garnish with remaining cheese.

Cover and refrigerate overnight.

Place bowls on a baking sheet, and bake for half an hour, 
or until set, in a 350 degree oven.

Allow to cool slightly, then serve.

copyright K Cyriacks 2014

We're joining Kristin for
Inspire Me Monday


We're linking up with Susan at
Between Naps on the Porch for 

Tablescape Thursday

Soiree Gastronomique

Le Menu par le soiree gastronomique 

Shrimp cocktail over crushed ice with
fresh dill garnish.

The shrimp were
boiled with seasonings of bay laurel,
a dash of chipotle pepper,
and celery seeds.
Kimberly, in very serious fashion, photographs the
table amidst a chorus of "Let's Eat!!!"

Apple, radish, and rutabaga julienne 
over raw Brussels sprouts leaves 
with a lemon, ginger, honey vinaigrette.

 Farro with Swiss chard, cranberries, pine nuts, 
garlic, Parmesan garnished with caramelized leeks.

Get the recipe HERE

The main event, Alaskan King Crab legs with
lemon wedges and drawn butter.

Kim said he looks forward to this meal for 364 days every year.

Bartender extraordinaire.

Notre verre après le dîner...Brandy Alexanders!

Happy New Year!
Kimberly and Kathy

We're linking up with Susan at
Between Naps on the Porch 
for Tablescape Thursday

Tablescape Thursday