Summer Entertaining Favorites!

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green patterned plate / rattan placemat / flatware (gifted) / blue glassware / tablecloth / similar napkins here and here / rug (gifted)

Now that warm weather is finally here (hooray!), we’re looking forward to lots of entertaining outdoors. We love a table with shades of blue and green with touches of rattan and wood…it’s so easy to mix and match pieces in this timeless combo! We’ve rounded up many of our longtime favorites and latest must-haves to set a perfect alfresco tabletop in the gallery below, and you can see even more of our entertaining staples here and go-to outdoor furniture and accessories here.

green plate / placemat / flatware (gifted) / tablecloth / similar napkins here and here

We’re stocking up on the prettiest napkins, placemats and tablecloths on sale…we especially adore this floral print, these dainty stripes and this eyelet style that is such a great versatile go-to! And of course we’re always on the lookout for the perfect summer party wardrobe picks too…right now we’re swooning over Blair Eadie’s colorful new collection for Tuckernuck – be sure to snap up favorites like this kaftan, these earrings and this dress today because they’re sure to sell out quickly! We’ve got lots of J.Crew sale picks in our cart right now like this cutout detail midi dress, this Liberty-print coverup, this draped sarong (in both the madras and the gingham versions!) and this bow-back puff-sleeve dress. So many summer finds are 20% off today at Boden when you use the code ‘R7Q8’ at checkout; don’t miss these colorful raffia-stripe espadrilles that we own and love, this linen maxi dress and tons of great swimsuits (and you can see how we styled more of our recent Boden warm-weather favorites here!).

Photography by Jessica Amerson

Welcoming Schumacher to Nashville!

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It’s the perfect time of year for alfresco entertaining in Nashville, and it was such a joy to help welcome Schumacher to Nashville with a dinner party held at Gen’s home! Schumacher is opening a new designer showroom and retail space in the Wedgewood-Houston neighborhood of Nashville on October 17th, so be sure to mark your calendars!

We’re so smitten with the custom table linens that were made using Schumacher’s Lansdale Bouquet, Capri Stripe and Santa Monica Ikat fabrics, with the prettiest Calcada Fringe hem detail! These were paired with the striped ruffle-edge placemats, matching napkins and hand-painted dinner plates from our Dondolo collaboration (which are on sale right now!), along with gorgeous glassware and mochaware vases from Reed Smythe & Company, and stunning florals by Ostara Gardens. The fun custom-lettered balloon (the perfect way to be sure not to miss the party entrance!) is from The Golden Slipper here in Nashville.

The most lovely dinner was prepared by Juniper Green, accompanied by outstanding wines from Wölffer Estate Vineyard.

The charming hand lettered menus were created by Chelsea Petaja, and Kayce Hughes gifted beautiful art pieces to the attendees.

Click below for details on many of the pieces featured during the party, and you see more P+P entertaining favorites here!

Photography by Autumn Dozier

Cocktail Hour: Spicy Paloma Recipe!

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This is Tara, the founder of Daysie, coming to you with a toast to hanging onto summer for just a tad longer! I met Gen and the P+P team at last summer's Creative Club launch weekend in Charleston as I was on my journey to entrepreneurism. I've since officially launched Daysie, a collection of not-so-simple syrups that are certified organic and the perfect addition to coffee, cocktails or anything else that could use an extra touch of flavor and sweetness. Today I'm excited to share a paloma cocktail recipe that has a great balance of spicy and sweet, made using Daysie Madagascar Vanilla syrup. It's the perfect way to toast to the last days of this magical season of vacationing, exploring and gathering!

SPICY PALOMA RECIPE:

Ingredients:

2oz of tequila blanco

2oz of fresh squeezed grapefruit juice

2oz of sparkling water

1oz of fresh lime juice

1/2oz of Daysie Madagascar Vanilla syrup

Instructions:

Fill your cup to the brim with ice. In a cocktail shaker add: tequila, grapefruit juice, lime juice and Daysie Madagascar Vanilla syrup.

Shake. Shake. Shake. Pour over ice and top with sparkling water. Garnish with a lime and sprinkle of Tajin.

Pro tip for the perfect spicy rim: before adding ice to your glass, dip the glass rim in Daysie Madagascar Vanilla syrup; place a small amount of Tajin on a little dish and roll glass rim through the Tajin.

Cheers!

Photography via Daysie

French-Inspired Entertaining Favorites!

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We’re always looking for ways to take the stress out of entertaining, and one of our latest tricks is ordering a show-stopping treat online! Traditional French soufflés are notoriously difficult to make, yet they’re always the life of the party. The solution? Having a ready-to-bake one delivered right to your door from Fab Fête, our new favorite source for delicious handmade cheese soufflés that are completely fool-proof to prepare and serve! By cutting a few tedious corners in the kitchen, we’re able to get to the fun stuff (like setting the table!) much sooner! If you haven’t already, be sure to check out our P+P x Dondolo tabletop collection…all of the pieces mix + match wonderfully with each other, and are also the perfect counterpart to vintage or heirloom treasures you might have around the house!

Whether you’re having friends over for cocktail hour or a sit down dinner, classic soufflés are perfect for hors d'oeuvres or as side dish with the main meal. Here, I’ve served it with baguettes, good butter (don’t skip a sprinkle of flaky Maldon salt), simple greens tossed in olive oil + lemon, boiled new potatoes and carrots with thyme + sliced almonds. I think it would also pair beautifully with a roast chicken (or pick up your favorite rotisserie chicken!) and blanched green beans with shallots + fresh herbs! For a decadent appetizer spread, Fab Fête recommends surrounding the soufflé with crusty baguettes, rustic crackers, sliced green apples, strawberries and more yummy cheeses (because there’s never such a thing as too much cheese!). For me, no meal is complete without dessert, and again I look to the French for inspiration…Joy Macarons (also available to shop online via express shipping!) are the happiest possible way I can imagine ending a dinner party. I mean, who wouldn’t be delighted by this tower of colorful confections?!

Since we just can’t resist combining fashion and entertaining finds here at P+P, we’ve rounded our favorite quintessential ‘French girl’ wardrobe and beauty staples too! Not only are these pieces eternally chic, they’re such easy + comfortable go-tos for ingredient shopping, cooking and hosting! Plus, don’t miss all of our latest tabletop obsessions in the gallery below!

Photography by Sophia Leopold + Megan Casillas Irving

Coconut Cake Recipe + Entertaining Favorites!

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Hello, Sophia here from the P+P team! I have a penchant for pretty, colorful things, and no area of my life is exempt from a little styling, especially food! I come from a long line of great cooks and collectors...growing up I spent a lot of time making a mess with my mom in the kitchen, or trailing her through an antiques market. My love for creativity (and the allure of never again facing a math problem) brought me to the Savannah College of Art and Design where I studied writing and drawing. I've since stuck around town (our local restaurant and thrifting scene might have something to do with my extended stay!). I just adore setting a table with eclectic pieces to enjoy yummy treats (whether it's dinner for 12 or breakfast for one!), and couldn't be more thrilled to share some of those inspired moments with our community!

We all happen to have a sweet tooth here at P+P, and we’re so excited to kick off a new entertaining series with our go-to coconut cake recipe, adapted from the legendary Silver Palate Cookbook! This classic confection gets a fresh boost of flavor thanks to Daysie’s Coconut Almond syrup, a delicious new ‘not-so-simple-syrup’ brand founded by our friend Tara Pate! We had the pleasure of meeting Tara at our Creative Club weekend in Charleston last summer just before she launched the company, and now we’re delighted to have Daysie in our own kitchens! Each of the syrups are amazing in coffees + cocktails, and we’ve also been using them as a low-fuss, highly-delicious alternative for homemade cake soaking syrup! Soaks are a bakery secret for infusing cakes with extra flavor and locking in moisture. I used to whip up my own scented syrups, but these days I’m happy to streamline the process and leave it to the experts at Daysie! This cake would be the perfect centerpiece at upcoming birthday celebrations, a spring picnic or your Easter table! Love to set a beautiful table but can’t be bothered to bake? Channel your creativity into your tablescape and then snap up a treat from your favorite local bakery or simply have one delivered right to your door (we’re eyeing this 7-layer caramel cake and this carrot marshmallow crackle cake!).

Coconut Cake recipe

(adapted from the Silver Palate Cookbook)

For the cake:

2 cups granulated sugar

4 eggs

1 cup vegetable oil, olive oil or melted coconut oil

1 cup dry white wine

2 1/2 cups all-purpose flour

1/2 teaspoons salt

2 1/4 teaspoons of baking powder

1 teaspoon vanilla extract

Frosting and assembly:

8 ounces cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

3 cups confectioner’s (powdered) sugar

1 teaspoon vanilla extract

3-4 cups unsweetened coconut flakes

1 tablespoon + 1/4 cup Daysie Coconut Almond Syrup, divided

(Special equipment needed: pastry brush + offset spatula)

Bake the cake:

  • Preheat the oven to 350 degrees F. Grease and flour (or grease + parchment line) two 9-inch round layer cake pans.

  • Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed. Add oil, wine, flour, salt, baking power and vanilla; beat for 1 minute.

  • Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 30 minutes, or until cake has pulled away from the sides of the pan and a knife inserted in the center comes out clean. Be sure to rotate the pans after 15 minutes in the oven to ensure even baking.

  • After removing from the oven, let cakes cool in pans for 5 minutes. Then, turn them out onto a wire rack and let cool at room temperature for at least two hours before frosting.

Make the frosting and assemble:

  • Once the cake layers have fully cooled, cream together cream cheese and butter in a mixing bowl with an electric mixer until fully combined, light and fluffy.

  • Slowly sift in powdered sugar and continue beating until fully incorporated. Mixture should be free of lumps.

  • Mix in vanilla extract and 1 tablespoon of Daysie Coconut Almond Syrup. (The other 1/4 cup of syrup will be used for the soak!).

  • Place a generous spoonful of frosting on to your cake stand or plate (this will help anchor the cake and make frosting easier!), and then place one cake layer on top, lightly pressing down to secure it to the frosting.

  • Pour 1/4 cup Daysie Coconut Almond syrup into a small liquid measuring cup or ramekin, and use the pastry brush to apply about ~2 tablespoons of syrup to the top of the cake layer.

  • Using an offset spatula, spread a generous ~1/2 cup of frosting over the cake, making sure the frosting covers evenly edge to edge (it can even peek over!).

  • Place the second cake layer on top and brush with the remaining syrup.

  • Continue using the offset spatula to frost the top and sides of the cake (no need for perfectly smooth frosting here, as the whole cake will be covered with coconut flakes!).

  • Sprinkle an even layer of coconut flakes over the top of the cake, and then cover the sides. (I like to hover one hand at the side of the cake and sprinkle flakes downward with my other, using that same hovering hand to gently press flakes onto the side. If you’re a messy baker like me, your work surface will like get a shower of excess coconut, that’s okay!).

  • Run a folded paper towel along the edge of the cake plate or stand to wipe up any stray coconut flakes or frosting.

  • Chill in the fridge for at least one hour before serving (allowing extra time for the flavors to meld, this cake happens to be really delicious cold!)

  • Leftovers (if you can manage not to demolish in one go!) will keep chilled in the fridge for a few days. Try a slice paired with coffee for a lovely afternoon pick-me-up!

Photography by Jessica Amerson