Table for Two is the perfect holiday gift for that hard-to-buy for someone on your Christmas list this year. My friend Audrey Friedman of French Vintage Homes, scours the Brocante markets all over France to bring you these very special boxes.

The beautiful gift boxes are filled with one-of-a-kind French antiques.  Exactly enough to set a table for two!  The perfect number for a quiet, romantic dinner. Of course to set a table for more, buy in sets of two for a delightfully eclectic table!

I got to thinking about what to make for my husband on our new Table for Two, and so I thought I would share the menu with you!

We will start with a green salad packed full of fruit and nuts, next up, stuffed Chicken Roulade with a White Wine Veloute.  The chicken will be served on a glorious bed of Luxe Potatoes.  For dessert I will simply serve a pear with honey and a few almonds.  Sounds like the perfect feast for two to me!

To get your own Table for Two or to order one for your friends and family CLICK HERE.

Au revoir for now Lorie

Fig and Seed Salad for Two

2 cups spring greens

4 dried figs chopped into cubes

2 tablespoons dried cranberries

2 tablespoons pumpkin seeds

2 tablespoons chopped walnuts

1 ounce fresh chevre

Dressing

2 tablespoons apple cider vinegar

1 shallot finely chopped

2 tablespoons honey

2 tablespoons olive oil

Salt and pepper

To prepare dressing place all ingredients in a food processor or blender and pulse until smooth.  Assemble salad by tossing greens in the bottom of a salad bowl.  Add remaining ingredients.  Top with dressing and serve.

Chicken Roulade with White Wine Veloute 

2 boneless skinless chicken breasts

1 teaspoon butter

1 medium shallot thinly sliced

1/2 cup mushrooms thinly slices

1 garlic clove pressed

1/2 cup frozen chopped spinach drained and firmly packed

2 tablespoons parmesan cheese

pinch fresh thyme

1/2 teaspoon fresh parsley chopped

Salt and Pepper

Veloute

1 ¼ cups chicken stock

¼ cup white wine

2 tablespoons butter

3 tablespoons flour

Salt and pepper

To prepare chicken, preheat oven to 350 degrees.  Melt butter in a chef’s pan and cook mushrooms until they are brown, about 5 minutes.  Add shallots, garlic, thyme and parsley to the pan and cook until shallots are clear about 3 minutes.  Remove pan from heat and flake spinach into the pan toss well and add parmesan.  Prepare chicken breasts by making a slit in each breast length wise to make a larger flat piece of chicken.  Place ¼ of the filling in the center of each breast and roll up.  Secure with tooth picks and salt and pepper each breast.  Repeat with remaining breast and place them in a glass baking dish and into the oven for 35-45 minutes.  To prepare sauce, warm the stock in the microwave for 1 minute.  In a small saucepan melt the butter, add flour and cook stirring constantly until it has a golden color about 4 minutes.  Slowly whisk in the warm stock until it is all incorporated.  Add white wine and cook until sauce begins to boil and is thick, season with salt and pepper.  Remove from heat and serve sauce over chicken roulade.

Golden Luxe Potatoes

1 pound Yukon Gold potatoes cut into 1 ½ inch pieces

2 tablespoons butter

1/4 cup heavy cream

Salt and pepper

Place potatoes in a medium sauce pan, cover with water and put on a burner set to medium high heat. Add 1 teaspoon salt to water when it is boiling and cook until tender.  In small chef’s pan heat butter until melted, continue to cook over medium heat until it begins to brown.  Mash potatoes with cream and butter and add salt and pepper to taste.