Hints for the Holidays - Part III

This post concludes my photographs from the church tablescape viewing and dinner last Friday.

The table below had an Oriental theme, complete with Japanese Sushi!

 Oriental Lanterns hung above their table.

"Sweet" is the best way to describe the table below! ;-)

Red is the color of Christmas!

Pink Floral





I loved the whimsy of this Coca-Cola table!







Christmas Plaid





The table below was the table where my daughter and I were guests.













When life gives you lemons...  ;-)





Below is the Church Cafe where we were served our delicious, buffet-style meal.

The menu consisted of a Spinach Salad, Chicken Marbella on Rice Pilaf, and Pumpkin Pie for dessert.

I had never heard of Chicken Marbella, so I Googled it after I got home.  It's a delicious Mediterranean dish made famous by the Silver Palate.  Below is a photo and recipe.   I can hardly wait to make it! 

[Internet Photo courtesy of Perfect Pantry.com]

Chicken Marbella

This is the famous Silver Palate recipe, slightly adapted.  Serve with Rice Pilaf.   Yield:  8-10 servings.

Ingredients:

12 boneless chicken breast halves, cubed

Few cloves of garlic, crushed [depending on preference]

1/4 cup dried oregano

Freshly ground black pepper

1/2 cup red wine vinegar

1/2 cup olive oil

1 cup dried plums

1/2 cup small pitted green olives with pimiento

1/2 cup capers with a bit of juice

6 bay leaves

1 cup light brown sugar

1 cup white wine

1/4 cup flat leaf parsley, chopped [optional]

Directions:

In a large nonreactive [glass or stainless steel] bowl, combine chicken, garlic, oregano, pepper, vinegar, oil, plums, olives, capers, and bay leaves.  Cover and let marinate in refrigerator overnight.

Preheat oven to 350 degrees.  Arrange chicken in a single layer in shallow baking pan, and spoon marinade over it. Sprinkle with brown sugar and pour in white wine.  Bake 35-40 minutes, uncovered, basting frequently with pan juices.  Place in a serving  container or chafing dish, and garnish with chopped parsley.  Can be made a couple of days ahead, as the dish improves with age.

The caterer's mother sat at our table so at dessert time she [the caterer] came to our table. She shared that the pumpkin pie was 'semi-homemade.'  She purchased the pies, but enhanced them by sprinkling a streusel topping of crushed gingersnap cookies over the top, drizzled with caramel sauce, and topped with a dollop of whipped cream.  Yum!

Gingersnap Streusel Topping

25 crushed gingersnap cookies

1/3 cup chopped pecans

1/4 cup melted butter

Mix together and spread on a cookie sheet.  Bake in a pre-heated 350 degree oven for 10 minutes.  Cool and sprinkle on top of pumpkin pie slices.