Set a Spring Table
Let the season inspire some Southern hospitality. Put together a tablescape of pastel pinks and shades of green. Then plan a menu for a spring gathering that features some of our favorite recipes. Prepare dainty, sure-to-impress Calla Lily Tea Sandwiches (a Pinterest favorite), and serve with Chicken, Mushroom and Swiss Cheese Quiche. Top it off with delectable Raspberry-White Chocolate Tartlets for dessert.
A table set beneath the blooming branches of a pink saucer magnolia tree honors the season with a tableau. Flower-shaped salad plates that resemble the blooms above look lovely. Contrasting dinner plates add extra color—we used emerald green—and jadeite-green milk glass tumblers lend a vintage air. Bring in sunshine shades with yellow printed napkins and fresh-clipped tulips from the yard, and the simple setting is complete.
- 1 (5.2-ounce) package garlic-and-herbs cheese, softened
- 1 (3-ounce) package cream cheese, softened
- ¼ cup finely chopped toasted walnuts
- ⅛ teaspoon ground cayenne pepper
- ⅛ teaspoon ground black pepper
- 48 slices white bread
- Paprika
- 2 carrots, peeled
- Garnish: green onions
- In a small bowl, combine cheese, cream cheese, walnuts, cayenne pepper, and pepper. Beat at medium speed with a mixer until creamy.
- Using a 2½-inch cutter, cut 48 rounds from bread. With a rolling pin, roll each bread round to a ⅛-inch thickness.
- Spread approximately 1 teaspoon cream cheese mixture onto each bread round. Sprinkle center with paprika, and fold bottom of prepared bread round over, pinching end to seal.
- Cut small pieces of carrot, and place in center of each sandwich for flower stamen. Garnish with green onion tops to form stems, if desired.
- 1 (15-ounce) package refrigerated piecrust
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup diced onion
- 1 cup sliced fresh mushrooms
- 2 boneless, skinless chicken breasts, diced
- 3 large eggs
- 1 cup half-and-half
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ cups grated Swiss cheese, divided
- Preheat oven to 450°.
- Unroll piecrust onto a lightly floured surface. Roll into a 12-inch circle. Place in a deep-dish 9-inch pie plate; fold edges under and crimp. Prick bottom and sides of piecrust with a fork. Bake for 6 to 8 minutes.
- Reduce oven to 375°.
- In a large skillet, melt butter and olive oil over medium-high heat. Sauté garlic, onion, and mushrooms until tender. With a slotted spoon, remove vegetables to a medium bowl, leaving as much oil in pan as possible.
- Add diced chicken to pan, and cook until lightly browned; remove from pan, and set aside.
- In a small bowl, whisk together eggs, half-and-half, dry mustard, salt, and pepper.
- To assemble quiche, sprinkle 1 cup cheese over bottom of prepared crust. Layer chicken and vegetable mixture on top of cheese. Pour egg mixture over chicken and vegetables. Top with remaining ½ cup cheese. Bake for 30 minutes, or until the middle is set.
- Let cool for 10 to 15 minutes before serving.
- 3 cups crushed shortbread cookies
- 1¼ cups very finely chopped honey-roasted macadamia nuts
- ¼ cup plus 1 tablespoon sugar, divided
- 3 tablespoons butter, melted
- 1 egg white, lightly beaten
- 2 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 (3-ounce) package cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 3 tablespoons seedless raspberry preserves, melted
- 1 teaspoon raspberry extract
- ½ cup confectioners’ sugar
- ¾ cup heavy whipping cream
- ⅓ cup finely chopped white chocolate
- Garnish: fresh raspberries, pink sugar, fresh mint leaves
- Preheat oven to 350°. In a medium bowl, combine crumbs, macadamia nuts, ¼ cup sugar, and melted butter. Add egg white, stirring to combine well. Press crumb mixture into bottom and three-fourths up sides of 2 (12-cup) mini cheesecake pans. Bake for 10 minutes. Let cool in pan completely.
- In a small microwave-safe bowl, combine water and gelatin; let stand for 5 minutes. Microwave on HIGH (100 percent power) until dissolved (about 15 seconds total); let cool slightly.
- In a medium bowl, combine cream cheese, butter, raspberry preserves, and raspberry extract. Beat at medium speed with a mixer until creamy. Add confectioners’ sugar, beating to mix well; set aside.
- In a separate bowl, beat cream and 1 tablespoon sugar at high speed until soft peaks form. Beat in dissolved gelatin until stiff peaks form. Fold whipped cream mixture into cream cheese mixture until well combined. Fold in white chocolate.
- Spoon or pipe mixture into prepared crusts; cover and chill for 1 to 2 hours. Remove tartlets from pans. Garnish with fresh raspberries, pink sugar, and fresh mint, if desired.
We want to see your spring gatherings! If you recreate one of our recipes or table settings, share your pictures and ideas with us on Instagram or Facebook.
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