It’s autumn and everywhere we see pumpkins, gourds and other seasonal favorites topping our tables. Do you want to change it up this year, while still keeping the warmth and glow of the season in your tablescape? Unleash your creativity and color coordinate not only your napkins and tablecloth, but the food, too! Here is how you can design a spectacular and colorful autumn feast for your friends and family that will set the mood for this special time of the year.
Design Elements
Drape a black tablecloth on your table.
Place orange napkins at each place setting.
Position orange flowers that have long green stems throughout the tablescape.
Color Coordinated Featured Entrée Recipe
Greek Salmon Salad
(Serves 4)
Ingredients
Olive oil
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. pepper
4 salmon fillets (6 oz. each)
1 package (5 oz.) romaine lettuce
1 large tomato, chopped
1 large yellow pepper
1/2 cup crumbled feta cheese
1/4 cup walnuts or pistachios
1/4 cup red wine vinaigrette or your favorite Greek dressing
Directions
Brush a bit of olive oil on each salmon fillet. Combine the seasonings and sprinkle over salmon. Wrap salmon in foil and bake for 25 minutes or until done when fish flakes easily with a fork.
In a large bowl combine the lettuce, tomato, yellow pepper, feta cheese, and nuts. Divide among four plates. Place salmon in the center of your salad, drizzle with vinaigrette and top with a few nuts and feta cheese.
Design Elements
Drape table with a white linen tablecloth.
Place diamond-shaped orange material at each place setting.
Top with green cloth napkins tied with green satin ribbons.
Place a clear bowl on top of a white china plate and fill with a colorful carrot or pumpkin soup.
Fill glass goblets with sparkling water and top with a slice of orange fruit.
Color Coordinated Featured Entrée Recipe
Carrot soup
Greens with Mandarin oranges
Carrot soup with coconut and ginger
Ingredients
5-6 medium carrots, peeled and sliced into rounds
1 leek, chopped (use only the white part of the leek)
1 large potato, diced
1 large Vidalia onion
3 cloves garlic, finely chopped
1 1/2 inches ginger root, finely minced (about 2 tbsp.)
1 can coconut milk
4 cups stock or water
2 tbsp. vegetable oil
1 tsp. sweet paprika
1 tsp. turmeric
salt and pepper, to taste
Directions
Heat oil in a large pot. Add the onion and sauté about 2-3 minutes. Add the leeks and garlic and sauté about 4 minutes until softened. Make sure to keep the temperature low as not to burn the garlic. Add carrots and then stir the vegetable mixture until carrots begin to caramelize, about 5-6 more minutes. Add potato, ginger, stock, and coconut milk and bring the mixture to a boil for about 4-5 minutes. Reduce the heat and add spices. Cover and simmer on low until potatoes are tender, about 20-25 minutes. Puree soup in batches in the blender to obtain a smooth soup. Pour in soup bowls, add a dab of sour cream and top with your fresh, green herb.
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