My daughter had a big birthday last week-end (Happy Birthday, Andrea!). Since I received so many sweet comments, about the pumpkin bowls that I featured in my last post, I thought I would show you how I used them for Andrea's birthday dinner.
I changed some things and kept some things on the table. Obviously, I kept the soup bowls, but I placed them on Villeroy and Boch "Intarsia" salad plates. I, also, used "Intarsia" bread plates and dinner plates, which I used on top of chargers with a harlequin design from One King's Lane. I kept the napkin rings and green Ralph Lauren napkins, but added the matching tablecloth.
I used the same pattern clear glass, but used the water goblet, instead of the wine glass. I took away the green Fostoria glass and added Celebrity "Ebony" stemware. I continued to use Gorham "Strasbourg" flatware, but added individual butter paddles on the bread and butter plates and a dessert fork and spoon for birthday cake and homemade ice cream. The ice cream was compliments of Andrea's Dad - my husband is an expert at creating homemade ice cream!!
I took away the pumpkin tureen that I used for the centerpiece in the previous post and added this black metal Mikasa candle holder. It usually has five glass votive holders, but I liked the way the two small pumpkins looked on each end. I could not decide what color candles to use, so I put small cream colored ones in tiny glass holders and set them in the larger glass ones. Then, I added amber glass fillers. I, also, used a few of the Fall leaves from the first table setting.
A few of the ceramic pumpkins and gourds from the other table were used, as well.
This is how our birthday table looked, as compared to the table on the previous post:
Which one do you prefer? Isn't it fun to use pieces in different ways? Well, I hope you enjoyed seeing a couple of different tables using the pumpkin bowls. I had fun mixing up things, but I cannot decide which table I like best. However, I know what I served in the bowls is my favorite soup - Poblano Corn Chowder. The recipe was originally given to me by my friend, Jo. You will find it at the end of this post.
Here is the "Wonder Woman" birthday girl - I will have to save that fun, family story for another post!!
Poblano Corn Chowder
½ cup chopped onion ½ cup granulated sugar
3 ribs celery, chopped 1 tablespoon lobster base (optional)
½ cup plus 2 Tablespoons ½ cup flour
1 poblano pepper, seeded and diced 1 (15-oz.) can creamed corn
1 quart heavy cream (you truly can 1 (15-oz.) can whole corn kernels, drained
substitute skim milk for this)
1 quart half-and-half 1 to 1 ½ pounds raw shrimp, diced
1 teaspoon ground black pepper
Pinch of ground chile de arbol (can Salt and sugar to taste
substitute cayenne pepper for this)
Puree onion and celery in food processor. Drain liquid.
In large Dutch oven, melt 2 tablespoons butter over medium heat. When hot, add the puree and diced poblano pepper. Cook, stirring constantly, until vegetables are soft but not brown, about 5 minutes. Add cream (or skim milk), half-and-half, black pepper, chile de arbol, sugar and lobster base, if using.
Bring to a boil (be careful, cream with rise quickly and overflow).
Meanwhile, in a separate saucepan, melt remaining butter. Add flour. Cook, stirring constantly, until thickened. Continue to cook for several minutes. Remove from heat. Gradually add the mixture to the chowder, whisking constantly, until thickened. Simmer 3 to 4 minutes. Add corn and shrimp. Simmer 1 to 2 minutes, until shrimp is cooked and turns pink. Season to taste with additional salt and sugar. Makes 8 servings. However, with skim milk, the soup is much thinner and makes more, than 8 servings.
Hope you love this, as much as I do!!