Luncheon By The Pool Using Polish Pottery

We had company this last weekend so I did not have time to prepare a new tablescape. This was a luncheon with my friends in the early fall. I posted some pictures on Facebook but not here and so I decided to share it on my blog now.

 

No pumpkins yet but I used a few orange accessories to welcome Fall.The dishes, stemware and serving pieces are Polish Pottery.

The runner is from the Philippines. It is made out of abaca, a natural fiber and then dyed.

I thought my Christmas cactus that I planted in a blue and white pot would look good as the centerpiece, with a pair of stone candle holders topped with orange candles. I like  deep blue and orange together, don't you? Almost as good as blue and yellow.

We were so excited to eat again by the pool after the long heat of summer.

I made crab omelet and baked a cassava dessert while my friends brought rice, fish, sauteed green beans and pinakbet, an authentic Filipino dish.
The napkin ring is a single blue rose by Royal Albert.

I surrounded the centerpiece with different insects.

See the green grasshopper and the fat beetle?

My favorite of all the insects is this big dragonfly.

Isn't he a cutie? I love his cobalt blue eyes.

English summer fruits tea was served afterwards in a Polish pottery teapot to drink with our dessert.

 

Lastly, I would like to share my recipe for my Lemon Herb Chicken Ring. Some of you requested for me to post it.

 

2 cups coarsely chopped cooked chicken

1/2 cup diced red bell pepper

3 tbsps. chopped fresh parsley, divided

1 lemon

2 garlic cloves, pressed

1 cup (4 ounces) shredded mozarella cheese

1/2 cup mayonnaise

1 tsp. Italian seasoning mix

1/2 cup (2 oz) parmesan cheese, divided

2 packages (8 oz each) refrigerated crescent rolls

 

Preheat oven to 375 degree F.

Coarsely chop chicken.

Dice bell pepper.

Place chicken and bell pepper in a bowl.

Chop parsley.

 Zest lemon to measure 1 tsp. zest

Cut lemon into thin slices in half and serve as garnish.

 

Add 2 tbsps of the parsley, lemon zest, pressed garlic, mozzarella cheese, mayonnaise and seasoning mix to batter.

Grate parmesan cheese and reserve 2 tbsps of the cheese

Add remaining cheese to chicken mixture and mix well

 

Unroll crescent dough, separate into 16 triangles.

Arrange triangle, slightly overlapping, in a circle on large round stone with wide ends 4 inches from edge of baking stone (points will extend off the edge of the baking stone)

Roll wide ends of dough toward center to create a 5-inch opening.

 

Spoon chicken mixture evenly over dough in a continuous circle

Bring points of triangle up over filling and tuck under dough at center to form a ring. (Filling will show)

Sprinkle remaining Parmesan cheese over ring.

Bake 28-30 min or until golden brown. Remove from oven

Garnish with lemon slices and remaining parsley.

 

 

Thank you so much for stopping by. I always enjoy my tablescapes with you and I really enjoy reading your comments.

 

Linking with:

 

Centerpiece Wednesday

http://thestylesisters.blogspot.com

Kathleen's Let's Dish

http://www.cuisinekathleen.com/

Kathy's Home and Garden

http://blissfulrhythm.blogspot.com

Tablescape Thurs

http://betweennapsontheporch.net/

Richella for Grace at Home

http://www.impartinggrace.com/

Katherine for Favorite Things Thursday Hop

http://katherinescorner.com/

Foodie Friday, Michael Lee (Gollum)

http://www.designsbygollum.blogspot.com/

Sarah's Homemaking Link Up Weekend at

http://bloggingwhilewaiting.blogspot.com/