To celebrate the changing season, Pure Leaf has teamed up with celebrity Chef Gail Simmons and entertaining expert Camille Styles, author of new book “Camille Styles Entertaining: Inspired Gatherings and Effortless Style” to share simple, seasonal entertaining and cooking ideas.
I was lucky enough to attend this beautiful #LoveofLeaves event at the New York Botanical Garden’s Stone Mill farmhouse to learn all about pairing Pure Leaf Iced Tea drinks with your seasonal meals . With so many tasty varieties, there is a flavor for everyone.
Fresh brewed, Pure Leaf™ Iced Tea is made from the finest ingredients available. This all natural iced tea begins with the freshest tea leaves picked at their peak. The leaves are then hand-selected by our Master Tea Blenders for their distinctive and smooth flavor.
With the holidays in full swing it is time to start thinking of what meals and holiday decor you will be showcasing. I have a few easy recipes and table setting ideas to share with you for the holiday season. If you are like me and never know what to bring to someone’s home for these special occasions and are tired of the same old floral arrangement then feast your eyes on something that is so easy to do. When it comes to seasonal entertaining you can start by using real fruits and vegetables and bring them into your home you will find the beauty and simplicity in them.
Camille Styles was able to show us how to make a wonderful center piece and garland for your dining room table or even to decorate around the home with. The dried orange garland is so easy to make.
Camille Styles Tips for Creating an Orange Garland
- Cut two large oranges into 1/2” thick slices
- Lay each slice flat on a baking rack that’s nested in a sheet pan, and bake in a 200 degree oven for 6-12 hours, or until oranges are fully dry
- To allow air to circulate completely, leave oven propped open a few inches throughout the drying process
- Once orange slices are dried, easily string each slice onto a long piece of thick jute twine
- It is best to do this overnight so you aren’t leaving home with the oven on.
Oranges have natural holes so it will be easy to string along the twine that you are using. You can also add leaves or other season items to your garland.
We all know when having a large group eating together it is better to have name cards for seating assignments and what better way than to make your own is to use green leaves that you can find in your own back yard or on your nature walk. You may use any kind depending on your table top look. While searching for leaves use those with a non waxy surface. Now grab your gel roller pens and lightly write everyone’s names. Mix it up by using contrasting colors.
Next up we learned how to make our own centerpieces by using seasonal fruits and vegetables. to maximize your look use different shapes, textures and of course colors.
Camille Styles, author of new book “Camille Styles Entertaining: Inspired Gatherings and Effortless Style” shows attendees how to create a simple and beautiful centerpiece from fresh produce at Pure Leaf Iced Tea’s Fall Luncheon at the New York Botanical Garden.
Choose either a vase or vessel, this can be your modern take of a cornucopia farm to table look. Pace selected veggies in vase and decorate how you wish there is no wrong way to do this. Group your leftover items around it on the table creating a natural and organic centerpiece. Visit your local farmers market to pick up these seasonal items.
Top Chef’s Gail Simmons shows attendees how to pickle radishes with tea at Pure Leaf Iced Tea’s Fall Luncheon at the New York Botanical Garden
Gail gave us some great tips on how to cut up a pomegranate, it can usually be a messy job but not anymore. Cut the pomegranate in 4 and submerge in a bowl cold water, the seeds with come out easily and fall to the bottom of the bowl. Now you can easily strain them and enjoy, Keep some in your fridge to add to club soda or sparkling water.
Lemon-Ginger Tea Pomegranate Sparkler
By Gail Simmons
2 tablespoons fresh ginger, thinly sliced
1 cup Pure Leaf Iced Tea with Lemon
1/2 cup pomegranate juice
Cold club soda
2 tablespoons pomegranate seeds, for garnish
2 cinnamon sticks, for garnish
Instructions: In a saucepan, combine the ginger and Pure Leaf Iced Tea with Lemon and bring to a simmer. Remove the pan from the heat and set aside to steep, about 10 minutes. Allow to cool in an airtight container in the fridge.
Fill two highball glasses with ice. Pour 1/2 cup ginger-infused tea, then 1/4 cup pomegranate juice into each glass. Top each with club soda, garnish with a tablespoon of pomegranate seeds and a cinnamon stick to stir.
For alcoholic version, add 2 ounces gin or bourbon before adding tea.
Shaved Fall Vegetable Salad with Tea-Pickled Radishes
By Gail Simmons
FOR THE TEA-PICKLED RADISHES:
1 cup Pure Leaf Sweet Tea, warmed but not boiling
1 tablespoon kosher salt
1 cup apple cider vinegar
8 small radishes, thinly sliced or 4 large watermelon radishes
2 garlic cloves, thinly sliced
½ teaspoon whole black peppercorns
Instructions: In a medium bowl, combine the tea with the salt; stir to dissolve. Add the vinegar along with the radishes, garlic and peppercorns. Cover and refrigerate at least an hour or overnight. Drain the pickled radishes, reserving ¼ cup of pickling liquid for use in vinaigrette. Set aside.
Note: The drained radishes can be refrigerated for up to 1 week.
FOR THE SHAVED VEGETABLE SALAD:
¼ cup reserved picking liquid
1 tablespoon honey
Freshly Ground Pepper
3 tablespoons extra virgin olive oil
1 large fennel bulb, thinly sliced
2 sweet, crisp apples, such as Gala or Fuji, cored and thinly sliced into half moons
2 small heads radicchio, thinly sliced
4 celery stalks, thinly sliced on a bias, leaves reserved for garnish
2 tablespoons roughly chopped flat-leaf parsley
Tea-Pickled Radishes, see recipe above
Instructions: Pour the reserved pickling liquid into a large bowl. Add the honey and whisk to combine. Season with salt and pepper. Slowly add olive oil in a steady stream, whisking constantly to emulsify. Add the fennel, apple, radicchio, celery, parsley and pickled radishes to the bowl and toss all ingredients together to coat. Season with more salt and pepper if desired and garnish with celery leaves before serving.
Once we had finished our decor and cooking segment we were treated to lunch at newly decorated tables that we had all helped with.
For starters, we had the Shaved Fall vegetable Salad with tea pickled radishes that Gail had just made.
Our entrée was grilled chicken breast with buttermilk mashed potatoes, sweet and sour cipollini onions and butternut squash.
We finished off with an apple tart tatin that was out of this world.
Here is a giveaway so that you can try out some of these recipes too.
One lucky reader will win a basket filled with Pure Leaf product, Pure Leaf product vouchers and a few of Gail and Camille’s cooking and entertaining essentials!. This package retails for around $50.