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Tag Archives: autumn 2019

Dark Decadent Feast

21 Oct

Hello and happy Fall/Autumn/Halloween and if you’re in the Sounthern hemisphere Happy Spring and if you’re in the tropics Happy End-of-Rainy-Season.

THE INSPIRATION

This post is about creating a tablescape and some menu ideas for a dark themed dinner. It’s not too Halloween-ey, not overly Autumnal but rather a bit in between. I imagine this as a romantic dinner for two thrown together by a sophisticated witch who enjoys long walks crunching fallen leaves as much as she enjoys online shopping at Pottery Barn.

TABLESCAPE

I began by layering a traditional white lace tablecloth underneath a black netted material purchased at a Halloween decor store.

I then decided to cluster some synthetic and organic elements including a cast pumpkin, a white fake pumpkin interdispersed with fall/Halloween appropriate fruit and vegetables: turnip, beet and pomegranate.

I also added a battery operated off white medium pillar candle placed in a cloche for some lighting effect and to add some interest.

To complete the tablescape and add some height variation I place a clear vase with some beautiful fresh hydrangeas. The white adds the perfect classy touch but the burgundy brings the dark decadence.

The table was complete by adding two place settings of black and white dinnerware and simple clear glass flatware.

MENU

For the menu I decided on a salad, soup, light main and dessert.

DARK SALAD

This salad is a simple combination of mixed greens (I chose one with lots of purple and brown leaves) and purple (or red) cabbage. It would pair well with a balsamic based vinagarette.

To make this salad simply chop, mix and plate!

SWEET POTATO AND BEET SOUP



This thick delicious soup is made from yellow sweet potatoes and a bit of beets to deepen the colour. It can be served warm or cold.

To make the soup : Boil sweet potato and beets, blend or mash into a puree, sautee onion, garlic and spices then add puree and vegetable stock to make thick flavorful soup.

BRAISED EGGPLANT

This is the light main course: an umami fueled flavour trip. The thick meaty texture and deep flavour makes this a fantastic menu option.

To make this braised eggplant: Chop the eggplant into thick wedges

Mix the braising sauce; molasses, balsamic vinegar, soy sauce, miso paste and white granulated sugar by whisking ( Mix according to your taste preference)

Using a little bit of olive oil, sautee the eggplant then add braising sauce, turn down heat and cook until thickened.

MERLOT POACHED PEAR

This one gets a chef’s kiss because it’s so good yet so simple. This is a sweet after dinner treat that requires no advanced dessert making skills.

To make the poached pears: Peel and core the pear

Bring merlot, white granulated sugar and spices (I used cinnamon, clove, bay leaf) and vanilla extract to a boil.

Add pears and let simmer until cooked and absorbed the mixture.

Let it cool and serve. This goes well with chocolate as well as a scoop of vanilla ice cream.

Have a beautiful decadent autumn !

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