6 Bloggers Share their spring tables
Today I’m joining Mary Ann and Cindy and a few friends to share our spring brunch tables and menus. When we started talking about this particular Project Design, none of us knew we would be in the middle of a health crisis. My spring brunch would have been on Easter and the table would have been set for seven or eight, rather than our family of four. Everyone has shifted from their original brunch plans or will be sharing a party like the one Mary Ann had recently for her sweet mom celebrating her 90th birthday. So we hope that you find some inspiration for your spring table.
Spring Garden Flowers in re-purposed bottles
A Simple Brunch Table
diy watercolor place cards
Even though it’s just our family this year, I’ll use place cards and foraged flowers, branches or whatever I can find to create a simple, but beautiful table. It’s times like this that remind us, there’s beauty all around and we just need to look for it. Forsythia and daffodils are the first things to bloom and while I typically don’t bring the blooms or branches into the house…it seemed appropriate this year to really embrace what we have right out our door.
My husband made nasi goreng. It took him a couple of tries to get the recipe just right, but when he did…it instantly transported us back to our favorite dish at one of our favorite restaurants in France, The Beach House. I wrote about it in this post.Print
The last few years we have traveled to Biarrtiz, France for a family surf trip. Our favorite restautant and one that we return to several times on each trip is The Beach House in Anglet.
- Sweet soy sauce
- 2-3 boneless, skinless chicken breasts, cut into cubes for skewers.
- 1 tablespoon canola oil
- 2 garlic cloves, finely chopped
- 1 teaspoon red chilli, finely chopped
- 1 small onion, diced
- 3 cups cooked (day old) white rice*
- 2 tablespoons sweet soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon ketchup
- 2 tablespoons soy sauce
Sweet Soy Sauce:
- 1/4 cup soy sauce
- 1/4 brown sugar
- 4 fried eggs
- 1 green onion, green and white parts sliced
- raddishes, sliced thin
- fried crispy shallots
- lime wedges
- Marinate chicken in 1/3 of the sweet soy sauce saving the remainder of the sauce for the rice.
- Once chicken has marinated for at least 30 minutes, thread onto wood skewers that have been soaked in water.
- Grill chicken until done
- 1/4 cup each of soy sauce & brown sugar, simmered over low heat until thickened
- Make rice the day before. We prefer using sticky rice prepared in a rice cooker.
- Heat 2 tablespoons canola oil in a wok and saute the onion, garlic and chili.
- Add the cold rice and the remaining sweet soy sauce, one tablespoon ketchup, one tablespoon oyster sauce (optional) and two tablespoons soy sauce.
- Stir until all the rice becomes a rich golden color and is heated through.
- Serve in shallow bowls, add rice to each bowl, chicken and garnishes.
We learned a few things the first time we made this. First, you need to make the rice the day prior. We made it in a rice cooker and then stored on a platter in the refrigerator overnight.
A non-stick wok or large pan is a must! We used our regular wok the first time and because the sauce is sweet, it sticks and burns quikly. I purchased a $5 non-stick wok from Walmart and it worked beautifully!