I’m back! Have missed everyone soooo much. Been busy then sick then busy again. Busy is very good – except when it means I neglect all my wonderful blog friends.
Next Monday is the sweetheart day of Valentine’s. Mr. Southern Gentleman and I will be celebrating this weekend. Hopefully, the weather will cooperate – a ton of snow in Arkansas today. It was pretty but I’m just not really cut out for dealing with all this snow!
Anyway, here is a Valentine Tablescape for you for Tablescape Thursday. Follow the link at the end of the post and see all the wonderful tables with Susan and friends.
Wishing you all a Happy Valentine’s Day! Check out all the fabulous tablescapes today at
Today’s Lagniappe: Savory Coeur a la Creme
A fabulous recipe by Ina Garten that is perfect for Valentine’s Day!
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle chutney (recommended: Cross and Blackwell Major Grey’s)
- Crackers, for serving
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.