At Cheeky we want every meal to count, because we’re on a mission to make mealtime matter. From the food on our plate to those we share our meal with, we can make a difference starting at the dinner table.
That’s why we’ve asked three of our favorite foodies to talk about what “make mealtime matter” means to them, and the dishes they’d share with the people they love using our new dinnerware collection.
What does “Make Mealtime Matter” mean to you?
Making mealtime matter usually means that laughter and strong conversation are spreading like wild fire with friends and family. Champagne is flowing and fresh food is being passed left, right, and across the table. It’s in this moment I find myself pausing from laughing, feeling a little light headed from my glass of chardonnay, and realizing that it’s times like these when you’re surrounded by good people and amazing food that these are the moments that matter and the mealtimes you will always remember.
What about the design of this plate, inspired you to make this dish?
What I appreciate about the Byron design is that it’s strong enough to make a statement but subtle enough that bright colors absolutely pop in its design! I knew that the design would hold it’s own against bright flavors, which is also perfect for summer! I wanted to incorporate bright fresh flavors that are unique to summer like peaches, basil, tomatoes, and cherries. I think the design complements these flavors seamlessly.
How do you decide what to make for dinner? Does it have to do with your guests, your mood, the occasion, what you’re craving?
I think first and foremost it depends on the time of year. I probably wouldn’t have BBQ for a winter dinner inside and I wouldn’t serve hot beef stew in the middle of July. I’m always taking into account what is fresh and in season and of course who is coming! I take a hard look at my guests and keep in mind those that can handle dishes with intense flavors. If my grandma is coming over I will almost always make a dessert with coconut because it’s her favorite.
What’s your favorite question to ask guests at your dinner table?
Who’s your favorite Harry Potter character?
How can bringing people around the table make an impact to help end hunger?
It sounds simple but just talking about the cause goes so far. Too many Americans are unaware of hunger and what an overwhelming impact it has on people. Hunger is lack of nutritious food, it’s diabetes in children, and it’s also higher rates of obesity than ever before. There is something very humbling about talking about hunger in the U.S. in front of your dinner plate. It intensifies your thoughts about the cause and is an astounding reminder of how grateful we should be for what we have and lend what we can to those who don’t.
Read on to see the gorgeous outdoor dinner Elizabeth put together with our Byron Dinnerware Set.
PEACH CAPRESÈ SALAD WITH HONEY BALSAMIC DRIZZLE
4 ripe peaches thinly sliced
12 thin slices of fresh mozzarella cheese
20-25 basil leaves
¾ cup of balsamic vinegar
3 tablespoons of honey
In a medium saucepan heat balsamic vinegar and honey on medium high until boiling. Reduce to simmer and continue to cook for 15-20 minutes until mixture has reduced and thickened.
Arrange peach slices, mozzarella slices, and basil leaves in an accordion on a Byron Salad plate. Lightly drizzle with balsamic honey mixture to serve.
HEIRLOOM TOMATO & BASIL PAPPARDELLE PASTA
1 vidalia onion thinly sliced
2 tablespoons of olive oil
1 tablespoon of sugar
1 teaspoon of salt
½ teaspoon of freshly ground black pepper
1 ½ cups of water
1 pint of heirloom tomatoes halved
4-6 medium tomatoes on the vine largely diced
1 tablespoon of freshly minced garlic
1/2 cup of thinly chopped basil leaves
1 pound of Pappardelle pasta noodles or thick pasta noodles such as linguini
1 cup of freshly grated Parmesan cheese
In a large Dutch oven heat oil on medium and add in thinly sliced onion. Cook onion for 5-10 minutes until tender and translucent. Add in fresh garlic, tomatoes, water, sugar, salt, pepper and half of the chopped basil leaves. Bring mixture to a boil and reduce heat to a simmer. Let mixture simmer for 30 to one hour. If you are short on time 30 minutes will do but the flavor will develop stronger if simmered longer.
Cook Pappardelle or pasta noodle that you have chosen according to package for an al dente noodle. Toss the pasta with stewed tomato mixture
DECONSTRUCTED WHISKEY CHERRY SHORTCAKE
2 cups of cake flour
1 ½ tablespoons of sugar
2 teaspoons of baking powder
½ teaspoon of course salt
1 ¼ sticks of cold unsalted butter
2/3 cup of cold whole milk
1 tablespoon of lemon juice
1 pound of cherries halved
1/3 cup of whiskey
1 tablespoon of orange zest
½ cup of sugar
Juice from half an orange
2 cups of cold heavy whipping cream
3 tablespoons of sugar
1 teaspoon of pure vanilla extract
*Optional Add in 1-2 tablespoons of whiskey for extra whiskey flavor
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Pit and half cherries and place them in a large bowl. Stir in sugar, whiskey, orange zest, and juice and cover. Refrigerate for a minimum of 4 hours.
With a stand mixer whip heavy whipping cream, vanilla extract and sugar until soft peaks form. Cover with plastic wrap and chill until shortcakes are served.
Combine milk and lemon juice and set for 30 minutes or used store bought buttermilk. In large bowl whisk flour, sugar, baking powder, and salt. With a handheld cheese grater, grate butter into flour mixture and combine with hands or a pastry blender until the mixture is crumbly but still dry. Add in buttermilk and mix with a fork. Form four round biscuits onto baking sheet and bake for 25-30 minutes or until tops are golden.
Cut cooled biscuits in half and top with a large spoonful of whiskey cherries onto one biscuit. Top with whip cream and spoon leftover juice from the infused cherries onto the whip cream. Top with other half of biscuit.