Side by Side, Bibb Lettuce Salads with Persimmons and Candied Pecans

I wrote about this delicious perfect holiday salad recipe, Bibb Lettuce Salad with Persimmons and Candied Pecans, two years ago. It is such an easy divine salad, so perfect for the holidays, I wanted to mention and highlight it with you all once again.

The cranberry-based dressing is just a natural to complement holiday pork, turkey, and even beef recipes. If you can’t by chance find Fuyu persimmons, substitute pears in this recipe. Yum!

Would you like to know a perfect holiday salad, easy, and elegant for your holiday gatherings? It is “Bibb Lettuce Salad with Persimmons and Candied Pecans.” It is chock full of fresh seasonal ingredients like cranberries, Fuyu persimmons, and pecans.

Visually, a treat for your table. Healthy and good for you. It is what I call a composed salad, which is layered with a drizzled dressing on top, rather than tossed all together. You can make this salad ahead of time on individual salad plates or on large serving platters. It has different textures of crunch and softness, and sweetness from the cranberry dressing and candied pecans that stand up well to the tang of bold crumbled blue cheese. Your family and guests will love this salad!

Bibb Lettuce Salad with Persimmons and Candied Pecans

Lovingly Adapted from Bon Appétit Magazine, December 2005

Ingredients:

3/4 cup whole-berry cranberry sauce (purchased or homemade)

1/4 cup fresh lemon juice

1 tablespoon honey

1 tablespoon golden brown sugar

6 tablespoons extra-virgin olive oil

2 heads of Bibb lettuce, coarsely torn

4 Fuyu persimmons, peeled, sliced

1 cup (generous) crumbled blue cheese

Candied Pecans

Directions:

-Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.

-Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.

Recipe Note: I often substitute Bibb Lettuce with a Baby Spinach & Green Lettuce Mix, or when I can find it, a Baby Red Butter Lettuce. Trader Joe’s carries a ready-made Candied Pecans 5 oz. bag, perfect for salads or snacking.

If you make this salad, please share with me your comments. I would love to hear from you!

Another Related Post:

Beet & Goat Cheese Arugula Salad

Bon Appétit et Bon Weekend….Bonnie

Winter Morning Sun over Domaine de Manion

Even though it is wintertime, and not much seems to be happening in the garden—there is. The garden may be somewhat dormant, but it is not. It is resting and storing up energy for the great burst of growth and flowering in spring, and the long growing season ahead.

Structure is prevalent in the garden, and the bones of the garden much more easily seen. Are there changes you would like to do in your garden moving forward, or are you happy with your garden as it is. Now is a good time to take a good, close look at your garden.

Pruning is really important in the winter garden, while plants and trees are dormant. I pruned all of my roses in one day. I went from one garden room to the next garden room, and powered it out. I tipped and lightly pruned some of my Crape Myrtle trees, and a few of my fruit trees.

Newly Planted Sweet Peas on Willow Obelisks

I have added more bare root climbing roses this winter, and bare root roses for my cutting garden. Now is the perfect time to plant roses, water well, and apply compost around them. Apply a dormant spray within a week of your pruning (check with your local nursery for exact recommendations). Your roses will do all the work, until they need a little rose food/fertilizer at Easter.

I added a Chocolate Persimmon fruit tree, and a dwarf climbing Mulberry vine to my berry room. I planted dwarf sweet peas in containers, and climbing mammoth sweet peas for my willow obelisks.

In the potager I have Swiss Chard doing well. I planted some gourmet lettuce, and soon it will be time to germinate heirloom tomato seeds and other heirloom vegetables.

Viburnum ‘Spring Bouquet’ Happy After Our Rains

Although the garden is dormant, there are many surprising plants blooming now in February at Domaine de Manion. Most of them have been planted for a while.

Arctosis (Many Varieties)

Cherokee Rose

Eleanor Roosevelt Iris (Intermediate Bearded Purple Iris)

Landscape Geraniums

Magnolia ‘Black Tulip’

Narcissus Bulbs (Many Varieties)

New Zealand Tea Tree

Rosemary (Many varieties)

Verbena

Viburnum ‘Spring Bouquet’ (Great for using in floral designs)

Domaine de Manion Vineyard Anxiously Waiting To Be Pruned

The winter rains have benefited our Syrah vines which are now approaching 17 years old. We have had to mow knee-high weeds, and cover crop between the rows already. Our date to prune each year is usually around Super Bowl time.

Last year we had a record high yield of 1400 pounds, which was unbelievable to us. It was an intense emergency Labor Day morning harvest, because of the intense end of summer heat. Every year is different, and every harvest, and every vintage different. We are hopeful this will be a great growing season, harvest, and vintage.

Even though it might be cool, overcast, sometimes damp, and even rainy, I urge you to get out in your garden now and observe. Make note of any changes you want to make, new plants to plant, or a list of things to do for spring. Your garden awaits you.

Bon Appétit et Bon Weekend…Bonnie

Learn How To Make Fantastic Chocolate Macadamia Nut Clusters at Domaine de Manion

The Macadamia Nut Workshop on Saturday, November 26, 2022 is filled. Thank you for your interest and welcome response to host a second Macadamia Nut Workshop. The date for the second Macadamia Nut Workshop is Tuesday, November 29, 2022. Please see below for details. Merci beaucoup!

At Domaine de Manion we proudly share we have 5 mature macadamia nut trees that are grand and still producing an abundance of nuts. Estimating by the year our original home was built, these macadamia nut trees are ninety plus years old. Each year we gather, dry, and store the nuts until we hand process them with a specific macadamia nut crusher. It is labor intensive, but worth macadamia gold. The macadamia nuts we use in the workshop are organically grown and processed on site.

Please join me for a two hour hands-on workshop at Domaine de Manion. I will share with you different macadamia nut dessert recipes, just in time for the holiday table and gift giving. Using the recipes we make together, I will demonstrate how to incorporate these goodies into a beautiful delicious Chocolate Charcuterie Dessert Board.

Macadamia Nut Workshop

Hosted at Domaine de Manion, Encinitas, California

Tuesday, November 29th, 2022 at 1pm to 3pm

$95.00 per person

Class Size is Limited to First 8 Guests

To Sign Up, And For Further Details

Please Contact Bonnie , bonnie@vintagegardengal.com, (tel) (760) 402-7600

I call this workshop “pop-up” because it is very spur of the moment and very spontaneous. The workshop is limited to the first 8 guests who contact me above and sign up. A minimum of 6 guests is necessary for the workshop to be held.

Macadamia Nut Gold

Merci….Bonnie

Learn How To Make Fantastic Chocolate Macadamia Nut Clusters at Domaine de Manion

At Domaine de Manion we proudly share we have 5 mature macadamia nut trees that are grand and still producing an abundance of nuts. Estimating by the year our original home was built, these macadamia nut trees are ninety plus years old. Each year we gather, dry, and store the nuts until we hand process them with a specific macadamia nut crusher. It is labor intensive, but worth macadamia gold. The macadamia nuts we use in the workshop are organically grown and processed on site.

Please join me for a two hour hands-on workshop at Domaine de Manion. I will share with you different macadamia nut dessert recipes, just in time for the holiday table and gift giving. Using the recipes we make together, I will demonstrate how to incorporate these goodies into a beautiful delicious Chocolate Charcuterie Dessert Board.

Macadamia Nut Workshop

Hosted at Domaine de Manion, Encinitas, California

Saturday, November 26th, 2022 at 1pm to 3pm

$95.00 per person

Class Size is Limited to First 8 Guests

To Sign Up, And For Further Details

Please Contact Bonnie , bonnie@vintagegardengal.com, (tel) (760) 402-7600

I call this workshop “pop-up” because it is very spur of the moment and very spontaneous. The workshop is limited to the first 8 guests who contact me above and sign up. A minimum of 6 guests is necessary for the workshop to be held. If there is a large enough response I will host a second Macadamia Nut Workshop. Merci beaucoup!

Macadamia Nut Gold

Bon Chocolat et Bon Weekend….Bonnie

Pumpkins Basking in the Autumn Morning Sun

Quoting Author, Cook, Mimi Thorisson, “Every Season has something great about it.” She says “Autumn is reflection.” I agree with her. After the busyness of the year and excitement from summer, it is time to slow down before the coming holidays.

There is a profound shift happening. The weather cools. Our gardens take a rest. Days get shorter. Root vegetables come into season. The wonderful aromas of soups, stews, and gratins permeate our kitchens.

We can easily add autumn into our lives through color, ribbons, scents, mother nature, decorating, cooking, and celebrating. I have listed ten ways, but I could really list many, many more. It is my hope that maybe one or two that I mention will trigger your creative juices for your home this autumn.

1) Decorate with pumpkins, inside and outside your home. Pumpkins come in many different shapes, sizes, and colors. Create a tablescape, arrange little pumpkins under a glass cloche, or simply create a friendly arrangement of pumpkins as a welcome gesture at your front door. White pumpkins for fall, can carry on into the holidays. Gather branches, berries, rose hips, from your garden to further embellish your pumpkins.

2) Add a scented candle to your home such as Pumpkin Clove from Anthropologie.

3) Make Ina Garten’s Warm Fig and Arugula Salad from her Make It Ahead cookbook.

4) This is the season to add Fuyu persimmons, apples, pears, pomegranates, nuts, to your vinaigrette salads. Experiment with new recipes for squash soups, pumpkin desserts, and root vegetable gratins.

5) Buy bright orange marigold cut flowers at your favorite Farmers Market for your home. If you are really ambitious make a simple single marigold flower headband by threading together the center cut marigold heads with elastic string. Be bold and wear it to a dinner party.

6) Experience “Day of the Dead,” around the same time as Halloween. Where Halloween is about costumes, scary, and spooky, “Day of the Dead” is paying homage and respect celebrating the past life of loved ones with altars, face painting, and skeletons. Originated in Mexico, it is celebrated in Latin America and many countries around the world.

“Day of the Dead” Celebration at a Baja, Mexico Winery

7) Plan a trip or simply a hike to the great outdoors and experience the brisk air, autumn scents, crunching of leaves, and beautiful foliage colors.

8) Roast marshmallows and make s’mores over a fire pit with friends and family. Create a gourmet board of ingredients for your s’mores by using special chocolate, nuts, dried fruit, coconut, and cookies.

9) October starts the peak season for fresh mussels (moules) now to March. If your loved ones enjoy mussels, try Jane Webster ‘s recipe from her book, Château Life for Moules À La Normande. It is one of my favorite very “fall” ways to make mussels

Moules À La Normande

Serves 6

Ingredients:

2 Tbsp unsalted butter

3 shallots diced

2 pounds mussels (moules)

1 cup apple cider

1 Tbsp Dijon mustard

2 Tbsp crème fracîche

1/2 bunch chives, coarsely chopped

1 baguette, sliced and grilled

Directions:

In a lidded cast-iron pot over high heat, melt the butter. Add the shallots and sauté until soft. Add the mussels, pour in the cider, cover, cook for 2-3 minutes, or until the mussels open. Transfer the mussels to a serving bowl.

Cook the cider over medium heat for 5 minutes to reduce, remove from heat, than add the mustard, and crème fraîchte. Whisk into a sauce.

Pour the hot sauce over the mussels, sprinkle on the chives, and serve with the grilled baguette.

10) Use orange, wine, gold, tawny, and olive colors in your tablecloths, napkins, seasonal pillows, scarves, dishware, and more. Beautiful hues for a beautiful season.

A Warm Welcome Autumn Greeting

Bon Appétit et Bon Weekend…Bonnie

Side by Side, Bibb Lettuce Salads with Persimmons and Candied Pecans

Would you like to know a perfect holiday salad, easy, and elegant for your holiday gatherings? It is “Bibb Lettuce Salad with Persimmons and Candied Pecans.” It is chock full of fresh seasonal ingredients like cranberries, Fuyu persimmons, and pecans.

Visually, a treat for your table. Healthy and good for you. It is what I call a composed salad, which is layered with a drizzled dressing on top, rather than tossed all together. You can make this salad ahead of time on individual salad plates or on large serving platters. It has different textures of crunch and softness, and sweetness from the cranberry dressing and candied pecans that stand up well to the tang of bold crumbled blue cheese. Your family and guests will love this salad!

Bibb Lettuce Salad with Persimmons and Candied Pecans

Lovingly Adapted from Bon Appétit Magazine, December 2005

Ingredients:

3/4 cup whole-berry cranberry sauce (purchased or homemade)

1/4 cup fresh lemon juice

1 tablespoon honey

1 tablespoon golden brown sugar

6 tablespoons extra-virgin olive oil

2 heads of Bibb lettuce, coarsely torn

4 Fuyu persimmons, peeled, sliced

1 cup (generous) crumbled blue cheese

Candied Pecans

Directions:

-Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.

-Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.

Recipe Note: I often substitute Bibb Lettuce with a Baby Spinach & Green Lettuce Mix, or when I can find it, a Baby Red Butter Lettuce. Trader Joe’s carries a ready-made Candied Pecans 5 oz. bag, perfect for salads or snacking.

If you make this salad, please share with me your comments. I would love to hear from you!

Another Related Post:

Beet & Goat Cheese Arugula Salad

Bon Appétit et Bon Weekend….Bonnie

Vintage Tray Proudly Holds Autumn Splendor

A couple of years ago I gave a tablescaping workshop for one of my garden clubs. I thought it would be fun to revisit my notes and handout and share these with you. This is the time of year when we start thinking about the holidays, gathering closer our families, more entertaining, and heightening of our home decorating.

First, think about the basics of tablescaping. Second, don’t be afraid to mix faux and real. Third, use what you love. Fourth, when decorating, choose objects and pieces that can easily transition from fall to holiday (see some ideas below). Fifth, can I use the “beauty and function” principle, will it be beautiful as well as useful in my space.

Here are some of my ideas and suggestions to get you started.

Tablescaping Ideas

“Simplicity is the best elegance.” Tablescaping is the art of decorating your table with your personal signature, and for the pleasure of sharing and bring joy to others.

Elegant Holiday Tablescape. White. Gold. Monogram China. Pearl Napkin Rings. Rosebud Centerpieces.

Basics:

Know and start with your style. Classic, Country, Eclectic, Modern, Rustic, Traditional, etc.

Find your theme. What do you collect, what do you love.

What types of pieces can bring interest to your table and hold materials.  Baskets, Brass, Ceramics, Copper, Crystal, Ironstone, Mercury Glass, Pewter, Silver, Transferware, Wood Pieces, etc.

Use pieces that can do double duty and easily transition autumn into holiday.  Antlers, Burlap and Burlap Ribbon is your best friend, Magnolia Leaves, Whole Nuts, Moss, Tabletop Topiaries, Pomegranates, Pinecones, Silver, White Pumpkins.

What is your color palette, and color accents?  Blue, Brown, Green, Grey, Gold, Neutral, Pastels, Red, etc.

Use what you have. What is in your garden and on your property? What might your neighbor share with you? What have you collected over the years? What do you have which can be re-purposed?

Include an element for a pleasant surprise. Something unexpected that might evoke a smile.

Keep in mind your intention, menu and presentation of food. Buffet style, formal sit down, or simply a pretty vignette that creates a mood. Elevate serving pieces when using buffet style.

Step-by-Step Flow

1)    Place your tablecloth, table runner, antique shawl, etc. on your flat surface. Select neutrals easily carry into different seasons.

2)    Place your desired theme or objects in place.

3)    Start layering your tablescape by filling your theme.

4)    Continue to layer with smaller objects.

5)    Add accent color, glitter, and glow.

6)    Remember simplicity, and less is sometimes more.

7)    Transitioning from autumn to holiday is as simple as using neutral table runners, tablecloths, and pieces that double duty. Take out autumn pieces that don’t, and add in your favorite holiday choices.

Autumn Suggestions

Setting the Mood. Carolyn Roehm says “Texture is the preeminent design feature in fall.” Fall is all about abundance and warm tones.

Branches

Eucalyptus branches and berries, Dried Kiwi Vines, Lemon leaves, Grapevines, Magnolia Branches and Leaves, Olive Tree Branches, Smoke Tree Burgundy, Pink Pepperberry Stems, Pyracanthus Branches and Berries.

Foliage

Acacia, Cypress, Dried Leaves, Juniper, Privet and Berries.

Flowers

Dahlias, Chrysanthemums, Ornamental Millet, Roses and Rose Hips, Sunflowers.

Dried

Bark Pieces, Indian Ornamental Corn, Ornamental Grasses, Hydrangeas, Seedpods, Wheat. 

Fruit

Apples, Clementine, Figs, Kumquats, Oranges, Pears, Passion Fruit, Persimmons, Pomegranates.

Nuts

Chestnuts, Hazelnuts, Walnuts, Macadamia Nuts.

Gourds, Pumpkins, Squash

All kinds, colors, and shapes.

Miscellaneous

Antlers, Baskets, Burlap Material & Ribbon, Candles, Copper Pieces, Feathers, Plaid Material & Ribbon, Pine Cones, Silver.

Holiday Table Ready for Tea

Holiday Suggestions

Setting the Mood. Holidays are about anticipation, celebration, glow, glitter, heartfelt giving, and joy.

Foliage

Boxwood, Juniper, Magnolia Branches, Tabletop Topiaries, Pine Branches, Privet Branches,

Flowers & Bulbs

Amaryllis, Dusty Miller, Paper whites, Poinsettias, Star Hydrangeas, White Chrysanthemums.

Fruits

Whole Cranberries, Dried Pomegranates, Oranges.

Nuts

Chestnuts, Hazelnuts, Walnuts.

Objects:

Beeswax Candles and Figurines, Candles, Crowns, Ornaments, Santos, Strands of Pearls.

Pine Cones

Natural, Colored, Glittered.

I would love to hear how you decorate for fall into the holidays, and your favorite tablescaping ideas. Please share.

Bon Appétit et Bon Weekend…Bonnie

Cantaloupe and Avocado Salad with Chili Dressing

This is a great seasonal salad for summer, and possibly for your Fourth of July festivities. It is not a red, white, and blue salad you typically see this time of year, but it packs a punch! This recipe is from my dear Mom, from a Colorado cookbook, and other than it is so flavorful, colorful, and seasonal—that is all I know about this recipe.

This recipe is so easy, and simple to make. The recipe calls for making the chili dressing ahead of time, and chilling it covered in the refrigerator. I make it a day ahead. You can also take liberty with the type of greens you use.

In California, cantaloupes are in season from May to November, and avocado peak season is April to August. Key to this recipe is having a beautiful, sweet, and room temperature ripe cantaloupe to slice. I recommend Reed avocados that are round like baseballs, creamy dreamy in taste, and don’t brown once exposed to air. You can find them at Farmers Markets, or you might be lucky and have a tree in your garden. Other ripe avocados can certainly be used, with a squeeze of lemon or lime over them before adding to the salad.

This is the best kind of salad because it has refreshing flavor, texture, presentation, sweetness, and spice all in one. The chili dressing will stand up to and complement barbeque flavors. The original recipe doesn’t call for it, but to further dress up this salad, you could add chopped, lightly toasted pistachios as a garnish. Avocados and pistachios are a particularly nice flavor combination.

Cantaloupe and Avocado Salad with Chili Dressing

Chili Dressing

1/4 cup prepared chili sauce

1/4 cup honey

3 tablespoons white wine or champagne vinegar

2 teaspoons Worcestershire sauce

2 teaspoons minced onion

1/2 cup canola oil

Fine sea salt and fresh cracked pepper to taste.

Salad

1 small head butterhead lettuce, torn

1 small head red leaf lettuce, torn

1/2 cup chopped celery (optional)

1 small ripe cantaloupe, sliced

1 large ripe avocado, sliced

Garnish option, 1/3 cup chopped, lightly toasted pistachios.

Directions:

For the dressing, combine the chili sauce, honey, vinegar, Worcestershire sauce, and onions in a bowl and mix well. Add the canola oil and whisk until blended. Add a pinch of fine sea salt and desired cracked pepper to taste. Chill, covered, in the refrigerator. Whisk before serving.

For the salad, toss the lettuce and celery in a large salad bowl. Add the desired amount of dressing and toss to coat lightly. Compose the cantaloupe and avocado slices on top of your salad greens. Drizzle desired chili dressing over cantaloupe and avocado slices. Sprinkle pistachios over the salad. Serves 6.

French Fabulous! We all know and love Ina Garten for her numerous cookbooks. Did you know she has playlists she shares too? I had no idea, until dear visiting family mentioned it! Search Spotify, Sonos, etc.

Ina Garten’s Trip to Paris

Ina’s Dance Party

Other Ina Garten genre playlists people have created:

Ina Gartens Cooking List

Ina Garten French Dinner Menu

Ina Garten’s Summer Playlist

Bon Appétit, Bon Weekend, et Bon Fourth of July….Bonnie