Holiday Winter’s Eve Table Setting with Cranberry Pear Chutney Appetizer
This Cranberry Pear Chutney Appetizer is perfect for the holidays, served with caramelized onions, blue cheese, and sprinkled with fresh rosemary–the herb of “friendship.” Plus I’m sharing a Holiday Winter’s Eve Table Setting from my friends at Q Squared.
One of my favorite holiday tips to share with hosts and hostesses is to decorate the table or entertaining space early, a day or two before the guests arrive. Crossing this off your “list” early not only helps you enjoy the beauty, but it actually gives inspiration to the host. (One thing done on the list, check! And oh, so pretty:)
Winter’s Eve Collection.
We recently hosted a small gathering and I could not WAIT to set the table, partly because I’d had these lovely Q Squared Winter’s Eve plates sitting off to the side for a few weeks, just waiting for a fun holiday gathering!
Beautiful red, white, and green Christmas tree plates with plaid.
This pattern reminds me of an old-fashioned Christmas … Over the river and through the woods, to Grandmother’s house we go …
And guess what? These 9.5″ Tartan Textured Plates are melamine!
Highest quality, that is, but my guests oohed and ahhhed over how they couldn’t believe they were melamine!
For this table setting, I balanced the Winter’s Eve Collection (salad plates) with the Peony Collection (small appetizer plates).
Create a simple table.
I added fresh cut greenery, my own red Christmas trees (from Target), Dollar Store wine and water glasses, and a variety of tea lights.
Instead of an expensive runner down the center, I placed 3 silver (Target) placemats on top of each other.
A very simple table setting, but oh, so festive and pretty!
Don’t overwhelm your guests.
Per my own advice, I really try to not overwhelm my guests with so many dishes on the table. It’s nice to sit down, enjoy a meal together, be able to look across the table—eye-to-eye—at our guests, spread out (elbow room), and not feel cluttered or tight. Not there aren’t times where I’ll squeeze 10 around my table, because adding an extra table is awkward. Basically, there is no wrong or right when setting a table.
Be creative, make it you, and have fun!
This is why I think my entertaining attitude goes along quite well with the Q Commandments!
More info about Q Squared products:
-Their dishes are 100% highest quality melamine. BPA-free!
-Dishwasher safe (top and bottom rack). Efficient!
-A mother-daughter team created this product as an alternative to overpriced and under-designed dinnerware. Smart ladies!
-It’s affordable, beautiful and ornate. These types of designs are typically only seen on antique china and porcelain. Classy!
-They are lightweight and durable. So light, I can carry a stack of dishes without worrying about dropping them!
-One thing to note: NOT Microwave safe. I will have to remember this, as I seem to microwave everything!
Cranberry Pear Chutney Appetizer.
What appetizer did I serve? My friend Laurel recently gave me a sweet gift of Cranberry Pear Chutney, which I love to enjoy several ways during the holidays. Obviously, it’s tasty with ham or turkey, delicious on sandwiches and wraps, but my favorite way is to serve a chutney on an appetizer.
Pour the wine.
Set out small appetizer plates.
And serve a delicious Cranberry Pear Chutney Appetizer with carmelized onion and Rogue Creamery’s Oregon Blue Cheese— the hit of the party.
So festive, not too heavy, and topping it off with rosemary–the friendship herb and, in my opinion, the ‘holiday herb’ — says to your friends that you love and value their friendship.
Today I’m sharing this scrumptious recipe with you, and I hope you’re inspired to pop over to Q Squared and pick out a few things for your holiday table this year!
What is it about this table setting that makes YOU happy?
Cranberry Pear Chutney Appetizer
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Optional to cook chutney with the 2 whole cinnamon sticks, or add 1/2 stick to each jar (in the center) for flavor. Place in 1/2 pint jars (4) and store for up to 5 weeks in the refrigerator.
- 1 1/2 cups sugar (brown or white)
- 1 cup water
- 1 tsp. salt
- 1/8 tsp. ground cinnamon
- 2 cinnamon sticks
- 1 12 oz. pkg. cranberries, fresh
- 2 cups pear, peeled and chopped
- 1 cup Granny Smith apple, peeled and chopped
- 1/3 cup onion, chopped
- 1/4 cup crystallized ginger
- 2 Tbsp. lemon, freshly squeezed
- Baguette bread
- 2 Tbsp. olive oil
- 1/2 sweet onion, thinly sliced
- Blue Cheese (I used Rogue Creamery's Oregon Blue Cheese)
- Fresh rosemary, finely chopped or snipped
- Combine the first 6 ingredients in a large saucepan; bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes.
- Stir in the pear, apple, onions, and ginger and cook for 20 minutes.
- Remove from heat and stir in the lemon juice; cool. Remove the cinnamon sticks; cover and chill.
- Meanwhile, heat olive oil in small frying pan and sauté onions for about 6-8 minutes until caramelized. Remove from heat.
- Thinly slice baguette bread and lightly toast both sides. Spread chutney on each piece, lightly layer with caramelized onions, sprinkle with blue cheese. Garnish with fresh rosemary; serve.
This post is sponsored by the fabulous folks at Q Squared who also provided me with dishes; as always, all opinions are my own.
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