Thursday is my favorite day because of the weekly event at Between Naps on the Porch. This week, my burns are mending, and I had especial fun with Tablescape Thursday. For a touch of irony, and a nod to my stupidity for getting burned in the first place, I made a frozen dessert, with Bandwith's help.
I wanted to use the new Big Lots dishes, but it was a challenge finding four plates that matched, because we use the Gibson set all the time, and they are always in the dishwasher or sink; and the guys specially love the black dishes and leave them all over the house. I sent out a search party and found 3 black plates. After I assembled the bones, I went shopping around the house.
Immediately, I grabbed the china puppies. . .
The black finials are topped with crystals (delightful when the sun catches them). I couldn't resist adding an old black frog box.
Many years ago, my mother gave me the black wine glasses.
The white dishes are made by Gibson, and the black, mod are made by "Today's Home."
The white Gibson dishes, "Claremont," were $35 for a 46-piece set (including napkin rings).
The black dishes were $15 for service for 4.
I found these mysterious balls at an antique store.
I'm not sure if they have a purpose, other than to be odd and ornamental. Each one has a single hole, but they aren't S&P shakers; and they don't spell anything that makes sense--which makes them perfect.
Maybe they are. . .
The Barefoot Contessa's Ice Cream Bombe'
While nursing my burns, I decided to make something cold, and I was inspired by the Barefoot Contessa's ice cream bombe. You can find the recipe here: http://www.foodnetwork.com/recipes/ina-garten/ice-cream-bombe-recipe/index.html
To make this bombe', you'll need nesting bowls.
A 5-layer ice cream bombe' is simple to prepare. It's a dessert AND a centerpiece.
Guests will often applaud. They won't believe it when you tell them it was a snap to make. Begin with the first layer: Scoop (and smooth with spoon) the slightly melted raspberry ice into a mixing bowl. Cover with Saran Wrap, then press a smaller mixing bowl into the ice, creating an indention. Freeze.
Set out the lemon ice so it can soften.
Remove bombe'-to-be from freezer. Remove bowl and plastic wrap. Add lemon ice into the "indention." Cover with Saran Wrap and add a smaller bowl, pressing firmly into the ice. Freeze.
Repeat the procedure with another raspberry layer, followed by a lemon layer. The final, inner layer is vanilla ice cream.
If you have a sure hand, and I sure don't, your layers will be even. I like to think that each slice is unique. Some are veined like marble and others are smooth and well defined.
Before serving, dip bowl in warm water. You might need to dip a knife in warm water and cut around the frozen ice. Invert on plate and tap gently.
Be patient. When you hear a PLUNK!, smile. Your bombe' is a success!
What You'll Need:
- a set of "nesting" mixing bowls
- 1 pint Haagen-Dazs Vanilla Honey Bee Ice Cream
- 1 pint raspberry (or any flavor) ice
- 1 pint lemon ice (or whatever)
Garnish with lemon slices, raspberries, whipped cream.
I'm off to enjoy the eye candy at my friend Susan's blog, Between Naps on the Porch, to see what delightful arrangements she and other bloggers have prepared for Tablescape Thursday.
Chargers: Pinzon, "Florentina White"
Black dishes: "Today's Home," Big Lots
White dishes: "Gibson," Big Lots
Twig flatware: Traders & Co
Napkins:??? I forgot where, and when, I bought em.