Creating a Spring Themed Dinner

Spring has definitely sprung here at Bella Terra. All the flowers are blooming, my garden is growing and what better way to share it than a spring themed dinner at home.

Recently we hosted friends of ours who are out of state that is still experiencing snow. It is their first time to our house, however, we spent a great deal of time together when we all went to Mongolia last June. With their differing food likes and dislikes, it makes sense to make a meal that can accommodate everyone’s culinary wishes.

Lots of spring flowers

The Tablecloth

I love this linen tablecloth embroidered with an assortment of spring flowers. This seems like the perfect base for the spring themed dinner. My recollection is that I bought it during a trip to Italy….or I found it in a thrift store. I think the Italy story is better!

Embroidered linen tablecloth

The Centerpiece

On the way home from a doctor’s appointment, I stop at Trader Joe’s and check out their flowers. These purple decorative cabbages catch my eye and are the basis for the centerpiece.

Purple cabbages anchor the floral centerpiece

Using floral wet foam and a plastic rectangular container, more flowers are added. Fragrant purple stock and freshly cut irises from the garden surround the cabbages. Mums, daisies and roses from the yard fill in the rest. Not only is the centerpiece a tribute to spring, it smells heavenly too. Here is another centerpiece I created using 4 of these plastic containers.

The Dishes

With such a light and bright tablecloth, I select these Fondeville Ambassador ware dishes because of the spring green and flowers in the pattern. Since I only have the dinner plates, I add a Leslie Roy neutral, clear glass salad plate with a gold rim on top.

Fondeville Ambassador ware dinner plates

I play around with different chargers and settle on this clear one with a golden beaded edge. Though they look like glass, the chargers are actually plastic. $2.99 each from Hobby Lobby. Don’t they look elegant?

Beaded chargers from Hobby Lobby

Stemware

Lenox water and wine glasses with a narrow gold rim are simple and elegant, focusing attention to the pretty vintage dinner plate. Wallace Napoleon Bee stainless with gold accents is a favorite flatware.

Fragrant centerpiece

Yellow linen napkins from Sferra (see similar here) add a bit of spring color to the table. Detailed bird candles are placed around the centerpiece for another spring element.

Bird candles

The lighted candles in the Waterford crystal candlesticks provide a romantic glow.

The Menu

In order to provide meat for some, my husband prepares the steaks on the grill. A large salad and baked sweet potatoes with lemon (my favorite recipe is below), provides sustenance for the non-meat eaters.

Dinner is ready

Dessert is homemade rangpur tartlets (shared with you on a recent Saturday Meanderings) and is served on vintage Fondeville plates (which can be found on eBay).

Rangpur tartlets

The food is delicious and the company is delightful! What a lovely evening with friends and setting a special table always makes your guests feel welcomed.

Are you enjoying Spring weather? Any spring entertaining on the horizon?

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Sweet Potatoes Baked with Lemon

This recipe first appeared in The Times in 1992. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.

  • 6 medium sweet potatoes
  • 2 cups light brown sugar (or a mixture of light and dark)
  • 1 teaspoon freshly grated nutmeg
  • A (6 inch) strip of lemon zest (yellow part only)
  • 1/2 teaspoon salt
  • 6 TBSP unsalted butter
  • 1/4 cup lemon juice

  1. Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.

  2. Combine the sugar, 1/2 cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice.Set aside.

  3. Heat oven to 425 degrees.Peel the sweet potatoes and slice into 1/2-inch disks.Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the Leon syrup on top. Bake until bubbling hot, about 30 minutes.