Emma Donoghue, author
First, let me introduce you to someone quite remarkable; his name is Jack. Jack is a five-year-old little boy and Room is his world. “Room is home to Jack, but to Ma, it’s the prison where she’s been held since she was nineteen-for seven long years. Through her fierce love for her son, she has created a life for him in that eleven-by-eleven-foot space. But Jack’s curiosity is building alongside her own desperation- and she knows that Room cannot contain either indefinitely…” If you haven’t read it, you should. Emma Donoghue has created a wonderful story that will take you many places in your heart and let you peek inside at a mother’s love for a child and the innocence of a child’s mind.
Having already read the book myself, I was excited when asked to plan a dinner party for a Book Club in Atlanta whose selection for the month was Room.
The hostesses home was beautiful, and made it very easy to create an evening of comfort and warmth. The entire meal from hors d oeuvres, to the main course, to the dessert, to the wine selection, was created around a very rustic and tuscan menu.
Goat Cheese and Fig-Orange Preserves on Multigrain Breton Rounds
Bacon-Cheddar Puff Pastry Crisps
1 pkg. (2 sheets) Pepperidge Farm Puffed Pastry Sheets, Thawed – 1 cup (4oz.) shredded sharp cheddar cheese – 1 lb. of bacon (cooked and crumbled) – Ranch dressing – 2 Tbsp. chopped chives. Preheat oven to 400 degrees. Unfold pastry sheets onto lightly floured surface and roll each sheet out into a 12×12 square. With a pizza cutter, cut each square in to 36 pieces. Place puffed pastry squares onto baking sheets and bake for 8 minutes. Remove and with the back of a spoon press down center of squares to create an indentation. Allow to cool for 10 minutes. Fill each square with 1/2 tsp of each cheese and bacon and cook for another 5 minutes or until cheese is melted. Let cool another 10 minutes. Top each with Ranch Dressing and Chives.
Spring Green Salad with Dried Cranberries and Walnuts
1 pkg. (2 sheets) Pepperidge Farm Puff Pastry – 4 to 5 Pears thinly sliced (a job best done on a mandolin) – 4 Tbsp Sugar – 4 Tbsp Crystalized Ginger (chopped finely) – Overlap pastry about 1″ and roll out onto a lightly floured surface, large enough to place on a large pizza stone (I used my trusty Pampered Chef stone) with about 1-2 inches to overlap. Place on stone. Neatly arrange Pear slices on pastry. Combine the sugar and ginger and sprinkle all over top of pears. Pull edges of pastry over pears and brush with an egg wash (1 egg and 1 Tbsp of water, beaten). Bake at 400 degrees for 20-25 minutes or pastry is golden brown. Slice into 12 pieces. Enjoy!
Lots, and lots of beautiful wines
Did you take note of the beautiful napkin rings? My husband, David made them for me. He went into our woods and collected a fallen branch and sectioned it into rings and drilled out the centers and then gave them a couple coats of clear seal. I am so lucky to have him!!
My love for invitations has always meant for me a love for those very events. So yes, I do on occasion provide my services for small events.