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Table:

This patriotic palette started with a basic white linen. We jazzed up the linen by throwing a bright red overlay over the table at an angle. Anything from a plain red textured linen to a red and white checkered table cloth will give the table a Nantucket feel.

Centerpieces:

We took two basic cylinder glass vases of the same width and height. Any size will do depending on the drama that you would like to create in the center of the table. Overturn one of the glass cylinders so that is upside down on the table, then take the other cylinder vase and place it right side up on top of the first vase. To ensure that they do not fall down use a glue gun to place a few small drops of glue on the bottom of each vase, you will be able to scrape the glue pieces off after your party. Next, wrap decorative wrapping paper around the center of where the two vases meet. Embellish the vases with decorative ribbon to customize and finish off the look. We used plain red ribbon and then layered a thinner white ribbon on top of it. Finally, take willow branches and spray paint them in a high gloss white or red and place them in the vase. They will have a floating affect due to the overturned vases that you created.

To balance the large centerpiece, take small bud vases in any size or shape. Embellish them with the same ribbon used on the main centerpiece to tie the table together. Fill them with any flower from inexpensive red carnations to bright red peonies.

 

Table Settings:

Any plain white dinnerware will do, just play around with the shapes and textures. We used plain white plates with square bowls, and textured white milk glass stemware. Incorporating tableware in creative ways will create that extra panache and interest on the table. We used basic cornhusk holders to serve as containers for our silverware, instead of using them to hold the corn as they were intended.

For the linen napkins we found fabric of the same color palette but with a different pattern to create extra drama and punch on the table. We then took the same red and white layered ribbon from the centerpiece and bud vases to tie around each napkin, blending together every detail of the decor. To top it off we bought sea fans and spray painted them white to add extra texture and a nautical feel to the table settings.

Event Décor:

Set up a small side table and line it with rows of retro popcorn containers filled with freshly popped popcorn. Make sure to have enough for each guest. This is a quick and easy snack! You can also purchase nautical themed cookies so that your table is filled with both salty and sweet treats that your guests can munch on. To add an extra touch we took a basic white ceramic container and filled it with vintage coke bottles. Next, we took decorative wrapping paper and a wooden dowel to create a sail that we glued to the inside of the container to create our own customized drink holder/sailboat!

Paper Candy:

We printed a Nantucket themed feast on a simple white lunch bag and placed one at each table setting. We just simply opened up the lunch bag so that it would stand up in front of each place setting. We hole punched it at the top and tied red ribbon through the holes. This is a simple and creative way to provide an easy to read menu for your guests. Next, we used basic picture frame holders to display the table numbers. We chose clear acrylic holders so that we would be able to re-use them for any style of table in the future. Please see our paper candy section to purchase semi-custom menus and table numbers similar to these.

 

Appetizer

Steamed Lobster with Charmoula Butter

 

Ingredients:

2 (2-pound) live lobsters
6 tablespoons butter
1 small garlic clove, pressed
2 1/2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon (scant) ground cumin
1/4 teaspoon hot smoked Spanish paprika

Directions:

Add enough water to very large pot to reach depth of 2 inches. Cover; bring to boil. Add lobsters head first, cover, and steam until shells are pink and lobsters are cooked through, about 12 minutes. Meanwhile, melt butter in small skillet over medium heat. Add garlic and sauté 1 minute. Stir in remaining ingredients. Season to taste with salt. Divide between 2 small bowls. Serve lobsters with charmoula butter.

Dessert

Red, White, and Blueberry Cheesecake Tart

 

Ingredients:

6 graham crackers (2 1/2 by 5 inches each)
1/3 cup whole almonds
1 1/4 cups sugar
4 tablespoons unsalted butter, melted
2 bars (8 ounces each) reduced-fat cream cheese, room temperature
1/2 cup reduced-fat sour cream
1 large egg
1/2 teaspoon pure vanilla extract
Pinch salt
4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch dice
1 tablespoon fresh lemon juice
1 pint (2 cups) blueberries

Directions:

Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.

Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jam-like and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.

Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before

Drink

Pomegranate Sparkler

 

Ingredients:

1 cup pomegranate juice
1 stick cinnamon
2 cups sparkling mineral water
Frozen whole cranberries

Directions:

In a small saucepan, heat pomegranate juice to near boiling, add cinnamon stick, and simmer for 10 minutes. Remove from heat and allow to cool completely, at least 1 hour. Remove cinnamon stick. Divide the spiced juice between 2 tall glasses; add 1 cup sparkling mineral water to each glass. Stir, add ice, and serve with a garnish of frozen cranberries.