Neutral Tablescape by Charnie Kohn

NEUTRAL TABLESCAPES

CHARNIE KOHN

NEUTRALS

Bring style and elegance into your sukka this year. With all the colorful sukka decorations, an understated and neutral tablescape will give your sukka a more sophisticated look!

For this tablescape, I enjoyed mixing and matching. I used disposables and real dishes. I used dried and fresh florals. Be creative and have fun with it!

Tablecloth Blossombleu 1466 Coney Island Avenue (917) 575-6666 Cutlery Cb2 Dishes Amazing Savings Cups Party Shoppe Vases Amazon Ceramic Vase Set $34.99 Florals Amazon Natural Dried Pampas Grass $23.99 Napkins Amazon - 12 Ramanta Home Cloth Dinner Napkins $21.99

EGGPLANT BOATS

Amp up the flavors and presentation with these showstopper eggplant boats!

3 small eggplants 6 tablespoons oil, divided 1.5 lbs ground beef 4 cubes frozen sautéd onions 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon cumin 1/8 teaspoon black pepper 2 tablespoons red wine

Cut the eggplants in half and use a sharp knife to score the flesh. Salt the eggplants and allow them to sweat for at least twenty minutes. Wipe the excess moisture. Preheat the oven to four hundred twenty-five degrees. Rub the eggplant with three tablespoons oil and place skin side down on a baking sheet. Bake for thirty minutes.

In a medium pan, heat 3 tablespoon oil over medium high heat. Add the frozen sautéd onions and the meat. Use a potato masher to break apart the meat. Once the meat is no longer pink, add the seasoning and wine. Simmer over medium low heat for twenty five minutes. Spoon the mixture over the eggplant boats. Top with pomegranate seeds and drizzle with tahini

Plate it! Dip a pastry brush in tahini. Brush one side of the plate. Use a Q-tip to clean up the edges. Top with pomegranate seeds and micro greens. Place the stuffed eggplant on the other side.

STEAK BITES WITH PEA PURÉE

These delicious steak bites will be a perfect appetizer to start the meal. Alternatively, you can also add a side dish and put more slices into each plate for a composed main dish. However you choose to serve it, these perfect bites will have everyone raving!

Steak: 2 lbs New York strip steak 4 tablespoons oil 1 tablespoon salt 1/2 tablespoon black pepper 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1 teaspoon chili powder

PEA PURÉE:

1 cup frozen peas 1/4 cup oil 1/2 teaspoon salt 1/4 teaspoon garlic powder

Combine all the ingredients for the meat and mix well. Rub the mixture over the steak. Preheat your oven to broil hi and broil the steaks for four minutes per side. Allow the meat to rest for ten minutes before slicing.

Boil the peas according to package instructions. Add the cooked peas, oil, salt, and garlic to a good blender. Blend until smooth. If it’s too thick, add a tablespoon of water at a time until desired consistency is achieved. Spoon the mixture into a squeeze bottle to get the most perfect results.

Plate it! Layer a couple slices of steak. Add little dots of pea purée. Use kale florets to add more color to the plate.