I love the bright and clear contrast of Blue Willow china, did you know Blue and White is a big trend this year?
This pattern has been in our family for generations and I was so pleased to borrow them from my mom to make this pretty winter vignette. Growing up, these were the dishes I saw at my grandfather’s round dining room table in Edmonton and that later graced our holiday tables year round on Birthdays, Easter, Thanksgiving and Christmas. Polishing the silverware was the kids’ job and every summer outside on the back picnic table, Mike, Jack, Rich and I would do the task. I will admit that this was one chore I loved. There is something so magical about rubbing until the silver sparkled through the tarnish. I know.. I’m weird!
Traditions have changed, some families don’t celebrate with special dishes at all because they don’t go in the dishwasher. Others have decided that these “special” dishes should be used more often and I have to agree with them. We should celebrate each day that we are blessed with the company of our loved ones, or at least try to…
{ light candles, set out special dishes, pour a glass of wine.. and chat }
No matter what, we still try to sit down and eat dinner together most nights.
♥
A table like this one is only usually set when we have company..
I love real linen napkins and they’re easy to wash for next time.
You might recognize these homemade soy candles that I made last year with
Flow Blue Transferware Chippy Teacups.
♥
I planted a few paperwhite bulbs in a blue and white glass vase also gifted to me from my mom a few years ago.
I love these pink amaryllis and the tulips hint at spring..
You asked me for the recipe for the Pots de Créme we had this past Christmas season.
I don’t have the caterer’s recipe but made my own for our company this weekend..
with warm brandied cherry compote spooned over top
and finished with dulce de leche whipped cream.
These can be made ahead but make sure you take them out early enough to warm into silken chocolate spoonfuls. Then finish them at the last minute with the cherry compote and whipped cream.
Tips:
These are the same frozen large sweet dark cherries I used in the Crunchy Cherry Bomb Muffins and they were purchased at Safeway.
Dulce de Leche can be made by slow baking a can of condensed milk.. but for convenience I picked up a jar at the Cookbook Company.
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Pots de Créme
- 1 1/2 cup heavy whipping cream
- 1/2 cup 1% milk
- 1/4 cup sugar
- 1 teaspoon sea salt
- 5 egg yolks
- 10 ounces Callebaut milk chocolate, chopped
- 3 ounces Callebaut dark semi-sweet chocolate, chopped
- 1/2 teaspoon pure vanilla extract
- 6 small ramekins or teacups
- 250-500 ml full fat whipping cream
- 1 jar Dulce de Leche cream
- Add milk, sugar and salt to a saucepan and bring to a simmer over medium heat. Heat and stir occasionally, until the sugar has dissolved. Do not let the milk mixture boil.
- Meanwhile, whisk the egg yolks in a heatproof bowl.
- Scoop one cup of the hot milk mixture and slowly pour and whisk into the yolk mixture. Whisk to completely blend together then whisk the yolk and milk mixture back into the pot of the remaining heated milk.
- Continue to cook on medium heat until the mixture thickens and coats the back of a wooden spoon.
- Meanwhile, put the chopped milk and semi-sweet chocolate into a large heatproof bowl or large 4 cup glass measuring bowl.
- Pour the hot, thickened milk mixture over the chocolate and stir until the chocolate has melted.
- Stir in the vanilla extract.
- Set the ramekins on a small baking sheet then pour the chocolate mixture evenly into them.
- Set the tray into the fridge to cool and set.
- When serving, remove from the fridge a few hours in advance to soften.
- Spoon over the brandy compote and Dulce de Leche Whipped Cream (recipe below).
- In a mixer fitted with a whisk, beat the cream until stiff. Add two heaping tablespoons of Dulce de Leche or to taste and whisk to blend.
Brandied Cherries Compote
- 1 600g bag frozen Dark Sweet Cherries, defrosted
- 1 cup Brandy
- 1/2 cup sugar
- 2 tsp cornstarch
- Mix together defrosted cherries, brandy and sugar. Bring to a boil over medium heat, then reduce to simmer. Once the cherries have softened, remove them and set aside in a bowl. Simmer the juice until the syrup has begun to thicken. Whisk in two teaspoons of cornstarch. Remove from heat when the sauce coats the back of a spoon. Add the cherries back, warm and taste. Add a splash of brandy if needed.
I’m putting that compote recipe on my to-do-list, but I’ll make it with stevia and diluted apple juice rather than brandy and sugar. I’m hopeful that this will work for my husband’s dietary needs. Thanks, Barbara!
Both beautiful and delicious and I love how you have weaved in a discussion of tradition into the whole thing. And I so adore dolche de leche. It’s actually not that hard to make, from scratch, but does take a bit of time as the milk reduces … but there is a beautiful silky sweetness to true ‘condensed’ milk. I had no idea what I was making when I did it the first time, but as the milk reduced, I realized that I was making condensed milk as part of the process to getting to the final product. I’ve been a huge fan of dolche de leche ever since. I look forward to foraying into these pots of cream soon.
I love your Blue Willow china, it’s beautiful. We have a lot of this china in our family as well!
I love all the natural light you have. Can you send some my way? 🙂 Beautiful recipes as well.
You’ve set a truly gorgeous table, Barb. And you are so right about using china and silver. They NEED to be used, even if you do have to hand wash them. I’m bookmarking your pots de creme for my next dinner party. They are lovely. Happy 2014 to you and yours!
I made Chocolate Pots du Crême for a photoshoot in mid December for a magazine, I’d never made them before and I had no idea what I was missing! OMG, so delicious! We just put simple chocolate curls on top but I’m absolutely loving your whipped cream and cherries, dulce de leche no less!
My MIL strongly suggested I register for my table wear when I married, I thought she was nuts! To have such expensive table wear, flat wear and crystal seemed crazy to me. But I am SO GLAD I did! I adore using our fancy stuff; my only regret is that the china should have been dishwasher safe but 27 years later the thin gold stripes are fading. Sadly all of our pieces have been discontinued! Last time I was in the UK, I picked up 4 extra dinner plates and rimmed soup bowls in their outlet store and I’m so glad I did (before they started charging for over weight luggage!)
Happy New Year Barbara.
I had the same problem, Eva, but I found a website called Replacements.. http://replacements.com/ and they have almost every pattern. It’s quite clever, they purchase unwanted sets and sell them to the rest of us who are trying to replace or complete a set. I didn’t find my original pattern but managed to find one that coordinates with it. How cool is it that you are doing food photo shoots!! I’m completely envious!! Happy New Year to you!!xx
Now I want that with my afternoon tea!
That blue and white china is gorgeous! I would love to sit at that table with you and enjoy some tea!
The cherries appear pitted. Did you remove the pits before or after freezing?
Love your blue and white china. I too bring out my special dishes and glasses for the holidays and special occasion even though they have to be hand washed.
Hi, Norma! Fortunately these come already pitted and frozen, which makes this all so much easier:) I would love to see your dishes as well!
oh wow this sounds like an incredibly amazing dessert!
Your pots de creme is like eating a bowl of chocolate covered cherries! I can see myself slowing eating eat, relishing every bite. Oh YUM!!! BTW – when I was a kid, I always volunteered to polish it before the holiday meal. That’s probably why mother ended up giving me her silver. 🙂 Happy New Year!!
Hi Barbara, love the china that you are using! It’s so beautiful, I wish to own a set like this in the future!
Looks beautiful Barbara! White linen napkins have been on my want list for a while now. I might have to change that this year.
What a beautiful tablescape, Smidge. I love your beautiful family dishes and think it’s lovely that you take the time to create a welcoming table for your guests. The graciousness that accompanies a meal when someone takes the time to deliberately create beauty never goes unnoticed or unappreciated. And the Pots de Crème recipe is wonderful. Thank you for that. ox
I think I almost enjoy decorating as much as cooking and baking.. or maybe just the same:)xx
Fantastic place settings, Smidge. A delicious dessert too – sounds truly fantastic and it looks great in those decorated bowls.
Thanks, Nick.. this dessert vanished a little too soon, I’m craving chocolate tonight lol!
Oh Barbara! That looks fantastic! I just might have to whip this up for Valentine’s Day dessert.
I never thought of Valentine’s Day.. but the red cherries would be perfect.. now you’ve got me thinking:)
Absolutely wonderful! Love the china, the table setting, the napkins, candles, and the pot de creme made my heart miss a beat
Lovely, and I agree with Lidia, would be perfect for V-Day
Thanks Sally:)xx
I’m a fan of this china too – I collect all sorts of mismatched pieces from local charity shops in England! Was planning to make Pannacotta this weekend but think I’ll make your gorgeous recipe instead!
I hope you love it as much as I do. I’ve only got some cherries left.. so I think it’s time for ice cream:D
Lovely recipe – this looks utterly irresistible! And I love how you set a table! Really a fun (and pretty!) post. Thanks.
Thanks John:)
Barbara, love your blue & white table setting and porcelain- your recipe is very interesting, but cherries and chocolate is a fantastic combination.
So happy that white and blue is back in fashion, my favorite summer colors.
And I think it’s great that you try to have your main meal together, because that is so important. So many families don’t eat together and I don’t think is good for the platform in the family.
I’m glad you stopped by to visit.. I’m really loving blue and white, I found a little top with those colors!
Your photos are pure perfection. And as for this dessert – le sigh…
Lovely china. they are beautiful!
I have a thing for brandied cherries.. They are perfect with anything, really.
I just made pots de creme too and I love them as a dessert to end off a meal.