Mason’s Quail Blue with Chinoiserie Pumpkins
The beguilingly days of fall are with us, with just a touch of crispness in the air. I’m not quite ready to go the complete fall Monty, though. I still have a foot in the summery shades of blue and white, but some brown and white transferware helps bridge...
Entertablement Seasonal Quarterly Autumn 2021 is here!
What, not another publication! What is she thinking? Well, she thinks that people might like a seasonal mini-book, published four times a year. Voila! Entertablement Seasonal Quarterly Autumn 2021 is the first such book. The idea came about when Mary Plumstead...
Paris by American Atelier
Labour Day weekend is upon us, officially the end of summer. So let’s sneak in one more summer tablescape and make it inspirational. Pack your bags and join me in Paris. American Atelier produced Paris dinnerware from 2002 to 2005, with scenes of four...
Lemon Chiffon Cake
This light, velvety chiffon cake is a delectable marriage of a buttery yellow cake and lofty-light angel food cake. You can thank Amy Colvin from Pueblo for this sensational recipe. She won first place at the Colorado State Fair with this cake Gotta love King...
Cobalt Blue for a Summer Outdoor Dinner
Our good friends Bill, Maura, Carolyn and Paul, with whom we went on the cruise in 2019 (a lifetime ago, it seems), were visiting recently. Oh, happy days! We took every opportunity during their short stay to get together for a Cape-Cod land-locked reprisal—Maura...
Creamy Corn Crab Bisque
The arrival of fresh corn signals the waning days of summer, but oh, what a high note on which to end the season! This light, creamy soup makes the best of the crunchy kernels, with chunks of delectable crab and spicy Old Bay Seasoning. Print clock clock iconcutlery...
A Giveaway for Entertablement—Much Depends on Dinner
The time for the giveaway for Entertablement—Much Depends on Dinner, has arrived! To celebrate the launch of the book and to say a most sincere thank you to my loyal readers, I’m giving away three copies of the hardcover or Kindle version of the book—reader’s...
Swiss Meringue Buttercream
Swiss Meringue Buttercream is a fabulous and less-sweet alternative to American Buttercream. It stays silky smooth and doesn’t form a crust. It’s my go-to recipe whether cupcakes are requested, or I’m making a knock-out cake. Endlessly versatile!...
Rough Puff Pastry
Making traditional puff pastry can be a challenge. In fact, the Barefoot Contessa, aka Ina Gartner, says, “You don’t have to do everything from scratch. Nobody wants to make puff pastry!” I venture to suggest that Rough Puff might make her change her mind....
Butter Pastry
This is an all-purpose pastry, suitable for both sweet and savoury pies. If you only want to learn one method, this is a good one. It’s easy to work with and produces very consistent results: a crisp, delicious pastry that works as well for the bottom crust as...
No Roll Pastry Crust
Don’t let the simplicity of this recipe fool you—the crust is tender and delicious. It’s my go-to recipe for blind baking pies as shrinkage is minimal, and it comes together in minutes. No messy, flour-dusted countertop. And the little ones love pressing...
Caramel Sauce
This is a very quick and easy way of making caramel sauce, Use this recipe if you’re in the least bit intimidated by the clouds of frothing steam from the more traditional method. It may not be quite as silky smooth, but it’s still delicious. ...
Salted Caramel
Caramel is surprisingly easy to make, and you likely have everything you need to make it: sugar, butter, corn syrup and heavy cream. Perfect for making cakes, cupcakes, cookies and bars, or pouring over ice cream. Deeeee-licious. Print clock clock iconcutlery...
Buttermilk Pastry
This recipe is excellent for making decorated pies with complex latticework or cutouts—it shrinks little, if at all. It’s extremely forgiving and easy to work with. Tender and flaky, it handles readily without getting awkward and testy. ...Follow Us
