My favorite and most stylish San Diegan Conni, of Art in the Find, and I have been dreaming up this holiday dinner party for months now. The third installment of our "At the Table" series is finally complete, and we could not be more thrilled to share it with you! This spooky, intimate All Hallows' Eve dinner breaks the traditional trick or treat gathering and, instead, uses Halloween concepts to bring the ultimate menu and decor to life. Conni shares spooky yet sophisticated secrets for table styling and easy DIY elements, and I will provide details behind each plate and beverage at the table.
P.S. If you host your own Hallows' Eve dinner, post on Instagram with the hashtag #allhallowsevedinnerparty. Conni and I would love to see your creativity!
Instead of slamming you with four detailed recipes, I will serve the menu (above, courtesy of Wedding Paper Divas) in courses, if you will. We'll begin today with dessert (because who wouldn't want dessert first?), and the blackberry brew will be up tomorrow. Pumpkin soup and lamb will follow early next week. Your Hallows' Eve Dinner party palette will unfold before your very eyes in the upcoming week!
I have titled this one "A Figment of the Imagination." Black mission figs are baked and caramelized with sugar crystals, then placed onto a whipped spread of honeyed mascarpone. The light components create a smooth finale to the holiday feast. Hints of honey are folded into the tart sweetness of the Italian cheese, which is rich yet extremely decadent. I've found a new favorite, carb-free, gourmet dessert that can be prepped and plated in a matter of minutes.
Makes 4 servings
1 cup mascarpone 1 tablespoon honey, plus extra to drizzle 8 figs, butterflied 1 teaspoon granulated sugar
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy clean-up. Place butterflied figs on baking sheet and sprinkle with sugar. Bake for 8-10 minutes until sugar crystallizes.
2. Meanwhile, in a small glass bowl, whisk mascarpone with honey until consistently is light and whipped. Spoon approximately 1/4 cup onto a plate, smoothing the top of the mascarpone with the back of your spoon to create a small nest for figs. Repeat for remaining dessert plates.
3. Top each mound of mascarpone with figs. Drizzle with extra honey, if desired.
Top two photos and featured image by xoxo wedding studio