Megan de Roulet, Owner of Pistachio Table
My husband and I have been blessed with three fabulously talented and loving sons. But even luckier yet, they, in turn, chose three fantastic wives! I love them all dearly and was thrilled when Kelly and Julia wanted to join me in writing the Pistachio Blog. Kelly accompanied me on my first trip to India in search of handblock printers, while Julia and I travelled through Italy in search of artisans to make our Signature Wedding Plate and pewter flatware. Come with us on this journey as we explore new ideas and designs that inspire us. We look forward to hearing from you!
These stunning floral cookies are easy to make and will definitely impress your Valentine! First, frost your sugar cookies and make sure they are completely dry before starting on the decoration. Then, use a thicker royal frosting or a gel frosting to create a simple floral design. Use a small damp paintbrush to make downward strokes until the frosting has feathered and resembles a flower petal. Add any extra polka dots or pearl sprinkles to give them a finished look. Make sure to let them dry completely before stacking.
Be sure to get creative and have fun!
A chocolate and wine pairing is the perfect way to indulge on Valentine’s Day and add a special twist to the traditional box of chocolates! We went to our local Chocolatier, Chocolate Maya in Santa Barbara, for advice about this pairing. Their chocolate truffles are delicious and unique but their suggestions provided us with some general rules to follow:
- Riesling and white wines pair best with white and milk chocolates
- Rosé is a good match for sweet and citrus flavors
- Cabernet Sauvignon and lighter reds pair well with dark chocolate and fruity flavors
- Merlot and darker reds go well with the darkest chocolates and spices
Be sure to ask your local Chocolatier about their favorite wine and chocolate pairings for Valentine’s Day!
It has become our tradition to make a huge batch of applesauce every year for Thanksgiving. Seth learned from his dad at a young age how to make the most delicious applesauce from scratch, and now he gets to pass along the recipe to Oliver. We think you should make a batch for your Thanksgiving feast this year, too!
15 Granny Smith Apples
1/4-1/2 Cup Light Brown Sugar
1/4 Cup Water
1 Stick Salted Butter
1 Tsp. Vanilla Extract
1 Tsp. Lemon Juice
1 Tsp. Ground Cinnamon
4 Cinnamon Sticks
Peel, core, and dice the apples. Combine apples with the water, butter, and cinnamon sticks and bring to a simmer on low until apples are thoroughly cooked. Mash to your desired consistency. Add the vanilla, lemon juice, ground cinnamon, and brown sugar and stir to combine. Adjust sugar and cinnamon to taste depending on how tart your apples are.
Gerbera Daisies are the perfect addition to a summer centerpiece. They come in nearly every color and add a bit of sunshine to an ordinary arrangement. We think they look beautiful with the vibrant colors of our Pistachio Table Linens. Here are three ways we have used Gerbera Daisies with our table settings.
Every time Megan comes to Santa Barbara we make it a point to go to the Farmers Market. It’s not hard to be inspired amidst the aisles of brightly colored produce. The farmers who work the stands create beautiful displays of their harvest.
Recently, strolling through the market, we noticed the perfect rows of lettuce and immediately saw the makings of a centerpiece.
It is so easy to see the colors of the season’s produce translate into the prints and patterns for our table linens.
Pistachio Table captures the fresh, vibrant, and spirited colors of Farmers Markets everywhere.
This sangria is perfect for your 4th of July celebration! It’s sweet, delicious, and it serves a crowd.
I serve it cold and add all the spices you’d put in an apple pie.
Its ruby hue turns the floating islands of fruit the prettiest color.
I always use Southern Comfort instead of the customary brandy or rum because it comes with it’s own sweet and spiced flavor.
1 Bottle Red Wine
1/4 Cup Triple Sec
1/2 Cup Southern Comfort Whiskey
1/4 Cup Dark Brown Sugar
2 Cups Citrus Juice (Orange, Grapefruit, Lemon)
2 Cinnamon Sticks
1 Star Anise
1 Vanilla Bean, split
10 Cloves, whole
1 Orange, sliced
1 Lemon, sliced
Combine ingredients, except sliced citrus, in a large pitcher and stir. Refrigerate overnight for the best flavor. Add the sliced citrus just before serving. Enjoy!
Five years ago, the entire de Roulet family took an amazing trip to France. We stayed in Paris and also visited the Luberon. Here is a small collection of images from that trip that continue to inspire me today!
Potted herbs instead of flowers to decorate a table – displayed in a housewares shop in Paris.
Dining alfresco at Ousteau de Baumanière.
Abbaye Notre-Dame de Sènaque with the most beautiful lavender fields in the world! I have planted lavender all around my home because ever since this trip – it is my favorite scent!