Entertaining expert Kimberly Whitman says only one rule truly matters. “Do whatever makes those around you feel good,” she says. “Just show kindness. If you keep it simple and fun, you’ll have a good time, and your guests will too!” To share her love of entertaining, Kimberly partnered with interior designer and close friend Shelley Johnstone Paschke to host a luncheon in Dallas that celebrates their new book, A Loving Table: Creating Memorable Gatherings. The book showcases inspiring tablescapes and the entertaining styles of 34 trendsetting women from around the world, who also share tips and lessons from important women in their lives. “There are so many ways to set a pretty, interesting table that reflects your personal aesthetic,” Shelley says. “Be your authentic self and show your guests that you care.” For this gathering, Kimberly and Shelley called on the glory of summer—reflected in vibrant blooms, floral motifs on tableware and linens, and a fresh menu—as they set the stage for what has become one of their favorite rituals: sharing a meal with treasured friends and family. Royal Crown Derby salad plates from Blue Print in Dallas launch a lavish floral theme. Avant Garden in Dallas created the floral arrangements for the occasion. Flatware and embroidered napkins are from ShopKSW; pink etched glasses are from Williams Sonoma. A tablecloth from Shelley Johnstone Design created using Schumacher’s “Bagatelle” floral fabric by Timothy Corrigan provides the canvas for the summery tablescape. Tables, chairs, and undercloths were provided by Posh Couture Rentals in Dallas. The gathering of friends included Jan Showers; Kimberly Whitman and her mother, Myrna Schlegel; Sharon Lee; and Shelley Johnstone Paschke. “There is so much comfort in a ritual, especially one that provides an opportunity to gather with the people we love,” Kimberly says. “When we get together around a table, it reminds us of those who took the time to care for us. Serving cake on your grandmother’s cake plate or preparing a dish from your mother’s handwritten recipe card is fulfilling in a way that sometimes can’t be described.” A luscious raspberry-lemon tart or a tempting apricot cocktail elicits oohs and aahs, but what really matters are the memories, Shelley says. “Everyone is so busy. Having these traditions and rituals makes us slow down and be in the moment. It is a simple way to keep us connected.” Create your own memorable gathering with a menu and recipes by chef Mary Payne Moran.
Apricot Champagne Punch
Start to Finish: 3 minutes
1 ½ fluid ounces freshly squeezed orange juice1 fluid ounce apricot brandy or peach brandy½ fluid ounce grenadine4 fluid ounces brut champagne, chilled2 maraschino cherries
In ice-filled cocktail shaker combine orange juice, apricot brandy, and grenadine. Cover; shake well until very cold. Strain into ice-filled glass. Top with champagne. Garnish with two skewered maraschino cherries. Makes one serving.
Candied Bacon and Cream Cheese Tea Sandwiches
Hands On: 10 minutes Total Time: 35 minutes
8 slices bacon½ cup packed brown sugar½ teaspoon fresh cracked black pepper8 ounces cream cheese, softened¼ teaspoon ground chipotle chile powder8 slices artisan bread, toasted2 tablespoons chopped fresh Italian parsleyPickled Peppers
Preheat oven to 325°F. Line 15×10×1-inch baking pan with parchment paper. Dip each bacon strip in brown sugar to cover on both sides. Place bacon on prepared pan, sprinkle with black pepper. Bake 20 to 25 minutes or until browned. Let bacon cool completely, then chop. In large bowl mix together chopped bacon, cream cheese, and chipotle powder. Spread half of toasted bread slices with mixture; top with remaining bread slices. Cut each sandwich diagonally to get two triangles; cut triangles in half. Garnish with parsley and a few slices of Pickled Peppers. Makes eight servings.
Pickled Peppers
In small saucepan combine ½ cup white vinegar, ½ cup water, 1 tablespoon sugar, 1 ½ teaspoons salt, and 1 clove garlic, crushed. Bring to boil stirring to dissolve sugar and salt. Add 4 thinly sliced jalapeño and/or Fresno chiles. Cover; let stand 10 minutes. Transfer to jar; store in refrigerator up to 2 months.
Chilled Heirloom Tomato Soup
Start to Finish: 15 minutes
3 ½ cups cored and cubed red heirloom tomato1 ½ cups peeled and cubed zucchini1 cup peeled and cubed cucumber¼ cup chopped shallot½ jalapeño, seeded¼ cup sherry vinegar½ teaspoon kosher saltFreshly ground black pepper8 large fresh basil leaves8 slices jalapeñoFinely chopped zucchini, cucumber, and tomato
In blender, combine cubed tomato, zucchini, cucumber, the chopped shallot, and half jalapeño. Puree until smooth. Season to taste with sherry vinegar, salt, and pepper. Top each serving with basil leaves, jalapeño slices, and chopped zucchini, cucumber, and tomato for garnish. Makes eight servings.
Zesty Chicken
Hands On: 20 minutes Total Time: 35 minutes Zesty Chicken
¼ cup olive oil2 teaspoons kosher salt2 teaspoons ground black pepper2 teaspoons dried oregano8 6-ounce skinless, boneless chicken breast halves4 Meyer lemons, halved crosswise
Avocado Ranch Dressing
½ avocado, halved, pitted, peeled, and cut up¼ cup milk¼ cup mayonnaise1 tablespoon minced shallot½ teaspoon kosher salt½ teaspoon ground black pepper¼ teaspoon paprika
Salad
8 cups baby arugula1 cup loosely packed fresh parsley leaves½ cup multicolor radish slices¼ cup fresh dill weed fronds¼ cup coarsely snipped fresh chives2 avocados, halved, pitted, peeled, and sliced¼ cup dry-roasted sunflower kernels
Zesty Chicken:
In small bowl mix together olive oil, 2 teaspoons salt, 2 teaspoons pepper, and oregano. Smear over chicken to coat. Grill chicken on rack of covered grill directly over medium heat 15 to 18 minutes or until 165°F, turning once halfway through cooking time. Grill lemons, cut side down, 5 minutes or until lightly charred. Place chicken on cutting board; tent with foil; let stand 10 minutes. Slice across grain.
Avocado Ranch Dressing:
In blender combine cut-up avocado, milk, mayonnaise, shallot, ½ teaspoon salt, ½ teaspoon pepper, and paprika. Blend until smooth. Add additional milk, if needed, to reach desired consistency.
Salad:
In large bowl toss together arugula, parsley, radish slices, dill weed, and chives. Divide evenly among eight serving plates. Drizzle with Avocado Ranch Dressing. Top each serving with one chicken breast, one-quarter sliced avocado, and a grilled lemon half to squeeze over salad. Garnish with sunflower kernels. Makes eight servings.
Raspberry-Lemon Tart
Hands On: 25 minutes Total Time: 55 minutes Crust:
1¼ cups all-purpose flour1 tablespoon sugar½ cup butter1 egg1 tablespoon milk
Filling:
1 pound fresh raspberries (3 cups)½ cup granulated sugar1 teaspoon lemon zest1 Meyer lemon, juiced (2 tablespoons)2 tablespoons water2 egg yolks3 tablespoons cornstarch¼ cup Plugra butter, cut up
Chantilly Cream:
1 cup whipping cream¼ cup powdered sugar1 teaspoon vanillaEdible flowers (such as orchids, pansies, lavender), washed and dried
Crust:
In medium bowl stir together flour and 1 tablespoon granulated sugar. Using pastry blender, cut in ½ cup butter until pieces are pea size. In small bowl combine egg and milk. Gradually stir egg mixture into flour mixture just until moistened. Gather pastry into a ball, kneading gently just until it holds together; cover. Chill until easy to handle (30 to 60 minutes). Preheat oven to 450°F. On lightly floured surface roll pastry into 12-inch circle. Fold pastry circle into fourths. Transfer to 10-inch round tart pan with removable bottom. Unfold pastry; ease into tart pan. Press pastry into fluted sides; trim edge. Prick bottom and sides of pastry with tines of fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Cool on wire rack.
Filling:
In medium saucepan combine raspberries, ½ cup sugar, lemon zest, lemon juice, and water. Bring to boil. Reduce heat. Simmer, uncovered, 5 minutes. Strain mixture through fine mesh sieve to remove seeds. In small bowl whisk together egg yolks and cornstarch. Gradually whisk in 1 cup strained raspberry puree. Add egg yolk mixture and remaining raspberry puree to saucepan. Bring to boil over medium-low heat, stirring frequently. Cook 2 minutes more. Remove from heat. Whisk in ¼ cup Pulgra butter, 1 tablespoon at a time. Transfer filling to crust. Cover with plastic wrap, pressing directly onto surface of filling to stop a skin from forming. Chill 2 hours before serving. Makes eight servings.
Chantilly Cream:
In mixing bowl combine whipping cream, powdered sugar, and vanilla. Use hand mixer to beat to stiff peaks. Serve with tart. Garnish with edible flowers.
