New for Halloween 2017

Fiesta Dinnerware's 2017 Halloween collection. Select new pieces available beginning June 2017. | www.alwaysfestive.com

Calling all ghouls and goblins! We know it’s quite awhile until Halloween, but we’re so excited to share our new Halloween designs with you. They’ll definitely get you in a spooky spirit!

We’re adding several new designs to our Halloween collection. So without further ado…

Our Geo Pumpkins feature a metallic gold sheen to add some glam to your Halloween festivities. Geo Pumpkins will be available on a 9” Luncheon Plate, Ramekin, Appetizer Plate, and Tapered Mug.

Fiesta Dinnerware's new Geo Pumpkins design, available on a Luncheon Plate, Appetizer Plate, Tapered Mug, and Ramekin. Available at retail beginning June 2017. | www.alwaysfestive.com

Is our Harvest Moon Witch a good witch or a bad witch? It doesn’t really matter because she has lots of style flying across a gold metallic moon. This design also is available on a 9” Luncheon Plate, Ramekin, Appetizer Plate, and Tapered Mug.

Fiesta Dinnerware introduces new Harvest Moon Witch Design to Halloween collection. Available June 2017. | www.alwaysfestive.com

BOO! Trio of Boo Cats are stealthy but cute. They’ll be featured on a 9” Luncheon Plate, Ramekin, Appetizer Plate, and Tapered Mug.

Fiesta Dinnerware introduces new Trio of Boo Cats design to Halloween collection. Available June 2017. | www.alwaysfestive.com

Skull & Vine is hauntingly elegant with its metallic design featured on our Foundry cast iron-like finish. Skull & Vine is available on a 9” Luncheon Plate, 11 ¾” Chop Plate, Appetizer Plate, Tapered Mug, and Pasta Bowl (perfect for serving candy).

 

How can you not smile at our Trio of Happy Pumpkins? This design also is featured on our Foundry finish. It’s available on a 9” Luncheon Plate, Ramekin, Appetizer Plate, Tapered Mug, and Pasta Bowl.

Fiesta Dinnerware introduces new Trio of Happy Pumpkins design to Halloween collection. Available June 2017. | www.alwaysfestive.com

 

We’re also adding a Ramekin to our existing Halloween designs, including: Ghosts, Spooky Pumpkin, Trio of Skeletons, and Whoo Owl.

Are you pro pumpkin spice? We’re so on that train, so we came up with this adorable design: Pumpkin Spice and Everything Nice. It is available on a 9” Luncheon Plate, Appetizer Plate and Tapered Mug.

Fiesta Dinnerware introduces new Pumpkin Spice and Everything Nice design. Available June 2017. | www.alwaysfestive.com

Our Halloween designs will be available at better department stores, independent retailers, .coms, and at www.fiestafactorydirect.com by mid-June 2017.

How do you like to decorate your Fiesta tabletop for Halloween? Share your ideas on social media using #fiestadinnerware. PS: We’re on Instagram now @fiestadinnerware, so be sure to follow and share there in addition to Facebook and Pinterest.

Trio of Skeletons design from Fiesta Dinnerware | www.fiestafactorydirect.com

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

The Fiesta Guide to Setting a Thanksgiving Buffet Table

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Are you hosting Thanksgiving, or perhaps a “Friendsgiving” this year? Planning, delegating and cooking can be quite stressful! Something that’s often neglected in the midst of all the Thanksgiving prep is how to set your buffet table.

Well, we have your back with a “Guide to Setting a Thanksgiving Buffet Table” that is pretty, colorful and provides a simple flow as your guests load up their plates.

It all starts with the buffet table itself. We used a basic six-foot folding table covered with a tablecloth that complemented our color scheme. To add visual interest and height to the dishes toward the back of the table, we placed two boxes underneath the tablecloth. This not only looks more pleasing to the eye, but it makes it easier for people to reach the food that isn’t right up front.

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Next, we outlined our menu and pulled the serving pieces we’d be using for each dish.

We started with a stack of dinner plates in a variety of seasonal colors: (from top to bottom) Poppy, Turquoise, Sunflower, Scarlet, Shamrock, Tangerine, Claret, and Lemongrass. It’s a good idea to place the dinner plates in the front corner where the buffet line will start.

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Then we used a 3 Tier Server for rolls and other breads, followed by salad, a side dish and casserole. The salad and side dish will be served in our multipurpose Bistro Bowls in Medium and Large sizes. And the casserole is featured in a traditional 9×13” Rectangular Baker. (PS: All of our dishes can be heated safely in the oven up to 350 degree and bakeware can go up to 500 degrees.)

At the center of the feast is the star of the day: turkey! Depending on how large your bird is, we have a variety of serving platters in sizes Small, Medium, Large, and Extra Large. We’re planning for a lot of leftovers, so we used the Extra Large Oval Platter.

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Condiments like cranberries and butter are next. We used the Individual Casserole for our cranberries and the Extra Large Covered Butter for the butter.

Napkins and flatware are best placed at the end of the line so your guests aren’t juggling them while piling up their plates.

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Finally, it’s time for dessert. Yum! We made room for a pie and a cake. For the pie, we used the Deep Dish Pie Baker. For the cake, we spiced it up with a little Fiesta hack to create a “plate stand.” We turned a Hostess Serving Bowl upside down and placed a Baking/Pizza Tray on top. To serve dessert, a stack of Salad Plates finishes off the assortment of dishes.

Fiesta Dinnerware Hostess Bowl in Turquoise

http://www.fiestafactorydirect.com/c-72-hostess-serving-bowl.aspx

We sprinkled in some mini pumpkins, flowers and greenery to decorate and soften the tablescape. With the buffet table set, we’re ready for full bellies and naps!

The Fiesta Guide to Setting a Thanksgiving Buffet Table

We’d love to see how you like to set your buffet and dining tables for Thanksgiving. On Facebook, feel free to send us pictures or post them in the comments.

Fiesta Dinnerware wishes you and your your loved ones a very Happy Thanksgiving and we hope you take this opportunity to count your blessings. We certainly are thankful for you!

 

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Fall Pumpkin Alfredo Zoodle, Squoodle and Patoodle Recipe

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Now that the air is getting its first hint of crispness, we are oh-so-ready for fall. It’s time for snuggly sweaters, comfort foods and of course that seasonal favorite…pumpkins. Most pumpkin recipes tend to favor the overly sweet side, but this one we’re about to share is uniquely savory and just perfect for a chilly autumn evening.Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

The recipe combines goat cheese with pumpkin puree for a seasonal alfredo sauce that’s out of this world. So the dish is not too heavy, we put the sauce on top of a trio of zoodles (zucchini noodles), squoodles (yellow squash) and patoodles (sweet potatoes) — we made up the words squoodles and patoodles, but they kinda work right?!

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

If you’ve never tried making noodles out of vegetables, all you need is a simple tool called a spiralizer. Or you can simply julienne your vegetables for similar results. There are a few different ways you can make -oodles: steamed, roasted, sautéed, or boiled.

We’ve tried several methods and we prefer to roast them in the oven (and PS, coconut oil worked the best for us).

Zoodles, Squoodles and Patoodles
Yields 4
Write a review
Print
Ingredients
  1. 1 - zucchini
  2. 1 - yellow squash
  3. 1 - sweet potato
  4. 3 tablespoons - coconut oil
  5. salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Spiralize or julienne vegetables.
  3. Heat coconut oil in microwave just until melted, about 10-15 seconds.
  4. Spread zucchini and yellow squash on a baking sheet.
  5. Spread sweet potato on a separate baking sheet.
  6. Pour 2 tablespoons coconut oil over zucchini and yellow squash and toss to coat evenly.
  7. Pour remaining tablespoon of coconut oil over sweet potato and toss to coat evenly.
  8. Sprinkle with salt and pepper to taste.
  9. Roast zucchini and yellow squash approximately 15-20 minutes, turning ½ way through.
  10. Roast sweet potato approximately 20-30 minutes, turning ½ way through.
Notes
  1. Tip: Because everyone’s oven is different, you’ll need to watch your -oodles carefully the first few times you make them.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Pumpkin Alfredo Sauce
Yields 4
Write a review
Print
Ingredients
  1. 2 tablespoons - unsalted butter
  2. 2 tablespoons - flour
  3. 2 - garlic cloves, minced
  4. 1/2 teaspoon - thyme, finely chopped
  5. 2 cups - low-fat milk
  6. 3oz - goat cheese, crumbled
  7. 1 cup - pumpkin puree
  8. 1/8 teaspoon - ground cinnamon
  9. 1/2 teaspoon - salt
  10. 1/4 teaspoon - pepper
  11. roasted and salted pepitas (pumpkin seeds)
Instructions
  1. Heat a medium saucepan over medium heat and add butter. Once sizzling, add flour and stir until bubbly, about 3 minutes. Add garlic and cook 30 seconds. Add milk and thyme. Stir constantly and increase heat if necessary until mixture begins to bubble and thicken, about 5-6 minutes.
  2. Add goat cheese, pumpkin, cinnamon, salt, and pepper, stirring until smooth and thickened into a sauce.
  3. Once thickened, remove from heat and serve immediately.
  4. Garnish with pepitas!
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Served up on colorful Fiesta dishes, like our new 3pc Bistro Place Setting, these noodle alternatives are so much fun. If it’s your first time making zoodles, squoodles, patoodles or you’ve tried any other types of -oodles, let us know how it goes! 

Are you a sucker for all things pumpkin? Be sure to check out our other Fiesta pumpkin recipes and some fall favorites: Mini Pumpkin Pies, Pumpkin Bread, Holiday Butters, Simple Fall Desserts, Thanksgiving Sweet Treats, and Fall “Brinner.” 

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Pear Persimmon Galette Recipe

Pear Persimmon Galette recipe from Fiesta Dinnerware at www.alwaysfestive.com.

 

 

 

 

 

 

Now that we’re in the thick of winter, all we want to do is snuggle up with a warm pastry and a hot cup of tea until we bring out our flip flops again. For this week’s blog post, we did our best to beat the winter doldrums with some vibrant warm Fiesta hues and yummy seasonal fruits. We made a rustic Pear Persimmon Galette and shared it with our friends on a palette of Scarlet, Poppy, Sunflower, and Tangerine Fiesta. 

Pear Persimmon Galette recipe from Fiesta Dinnerware at www.alwaysfestive.com.

 

 

 

 

 

 

 

 

 

Fiesta tip: By the way, did you know all Fiesta Dinnerware is oven proof up to 350 degrees and bakeware, like the Poppy Pizza/Baking Tray featured here, is safe up to 500 degrees? 

Pear Persimmon Galette recipe from Fiesta Dinnerware at www.alwaysfestive.com.

 

 

 

 

 

 

Pear Persimmon Galette
Serves 8
A delicious rustic seasonal winter pastry, perfect for entertaining or a special treat for your family.
Write a review
Print
For the crust
  1. 1 1/3 all purpose cups flour
  2. 1 Tablespoon sugar
  3. 1/2 teaspoon salt
  4. 1 egg
  5. 1 teaspoon whole milk
  6. 1 stick unsalted butter, cut in small chunks
  7. 2 teaspoons fresh lemon juice
  8. 1/2 teaspoon fresh lemon zest
Fruit mixture
  1. 2 pears (we used Bosc), peeled and diced
  2. 4 persimmons, peeled and diced
  3. 1 Tablespoon fresh lemon juice
  4. 3 Tablespoons brown sugar
  5. 2 Tablespoons corn starch
  6. 1/4 teaspoon ground cinnamon
  7. 1 egg yolk (mixed with 1 teaspoon water, as egg wash)
  8. 1 Tablespoon sugar
  9. Parchment paper
For the crust
  1. In a food processor, pulse together the flour, sugar and salt. In a separate bowl, whisk the egg and milk together. Add the butter to the flour mixture and pulse until you have pea-sized chunks of butter. Continue to pulse while drizzling egg mixture until the dough just starts to come together. Mix in lemon juice and zest.
  2. Place dough on a floured surface and flatten into a ball. Wrap in plastic and chill for two hours.
Prepare filling
  1. In a bowl, mix pears, persimmons, lemon juice, brown sugar, corn starch, and ground cinnamon. Let the mixture rest for 10 minutes.
Assemble galette
  1. Heat oven to 400 degrees. Place parchment paper on a cookie sheet or a Fiesta Dinnerware Pizza/Pie Baker, like we used.
  2. Remove dough from refrigerator. Place on a floured surface and roll to a 12 inch round. Place the dough on the prepared parchment paper. Place fruit mixture in the center leaving a generous 2 inch border. Fold the pastry over the fruit, pleating it as you go around. Remember, this is a rustic dessert, so it doesn't have to be perfect.
  3. Brush with egg wash and sprinkle with sugar. Bake for 35-45 minutes. Let cool and enjoy!
Adapted from SippitySup
Adapted from SippitySup
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Pear Persimmon Galette recipe from Fiesta Dinnerware at www.alwaysfestive.com.

 

 

Fiesta tip: Like the linens you see featured here? They’re all Fiesta! You’ll find some dish towels, oven mitts, placemats, and tablecloths here. That Fiesta apron’s pretty cute too, right? Find it at Dillard’s or Bealls

Pear Persimmon Galette recipe from Fiesta Dinnerware at www.alwaysfestive.com.

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Caramel Apple Bar

Caramel Apple Bar 1

There is nothing quite like a sweet, sticky caramel apple on a brisk autumn day.  The rich and gooey texture of caramel perfectly complements an apple’s crisp bite and the addition of chopped nuts is simply inspired.

Toppings 1

But why stop there?  We decided to embrace this autumn treat by setting up a full caramel apple bar, complete with a myriad of delicious dips and fun toppings. 

We filled our classic ramekins with graham cracker crumbs, mini chocolate chips, shredded coconut, toffee bits, mini marshmallows and, of course, chopped peanuts.

Apple Sticks

Instead of whole apples, we skewered apple slices on lollipop sticks.  The smaller portions allow for taste testing all sorts of delicious flavor combos. 

To keep your apples looking fresh, try dipping them in a lemon-lime soda first.  The citric acid wards off browning.

Apples Dipped

In addition to classic caramel sauce, we added melted dark chocolate and white chocolate to the menu, which yielded some pretty amazing creations.  Our favorite?  A s’mores apple slice, dipped in dark chocolate and sprinkled with graham cracker crumbs and mini marshmallows.  Divine!

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Breakfast Meets Dinner

 

Brinner

One of the best things about fall is that it’s a time when memories and traditions are made and each year we get to cherish those memories while making new ones. One of our favorite traditions for fall is having breakfast for dinner, which has come to be known as “brinner.” During the fall, we usually seek out comfort, especially as the weather gets colder and colder. Nothing is more comforting than enjoying a dinner of waffles, bacon and fried chicken.

Fiesta-Dinnerware-Blog-Post-on-Brunch-For-Dinner

To start, we made sure that the entire meal isn’t fully comprised of sweets. After all, brinner is a combination of breakfast and dinner. Keeping with seasonal food trends, we made a fig and goat cheese salad. Figs are a great fall fruit that is mild and pairs well with any soft cheese and balsamic vinegar. The medium bistro bowl works perfectly for salad, not too big and not too small to enjoy a good-sized salad.

Goat-Cheese-and-Fig-Salad

Fig-and-Goat-Cheese-Salad-in-Ivory-Bistro-Bowl

 

The next course of chicken and waffles with maple infused bacon was a delicious combination of sweet and savory, making it a great comfort food combination. Fall is all about comfort and this dish really brings that to the table. We made the waffles with a mix and added sea salt and rosemary to make them a savory addition to our menu. Then we poured them into a waffle maker.

To make brinner even easier, we picked up some fried chicken from our local grocer. The only added touch that we did was infusing the bacon with an espresso and maple syrup glaze, which was a fun indulgence to give that tasty sweet and savory flavor. Our maple espresso bacon was based off our friend Sweet Pauls recipe, Espresso Maple Lacquered Bacon. So delectable. Once the bacon was complete, we were ready to eat!

 

Chicken-and-Waffles-on-Sage-Dinner-Plate

One of the best things about fall this year is the opportunity to incorporate one of the new colors — Sage — into our fall entertaining collection. Once we paired it with some Ivory and Paprika pieces, we weren’t sure how we lived without this color before. It’s a perfect addition for fall entertaining.

Brinner,-Chicken,-Maple-Bacon-and-Waffles

We couldn’t leave out a tasty beverage; after all, the world LOVES pumpkin spice, so we thought we’d do a decaf pumpkin spice latte for dinner. This has a dual purpose; it’s both  a beverage and dessert! For little kiddos you could do chocolate milk with whipped cream on top, or even hot cocoa with pumpkin spice creamer. The new tapered mug is a perfect match for drinks that call for whipped cream thanks to the larger, tapered rim.

Sage-Tapered-Mug,-Decaf-Pumpkin-Spice

 

What are other fall food traditions that you make for your family and friends? Share them with us in the comments below.

Maple Marinated Bacon
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 8-10 pieces of uncured, nitrate free Bacon (about 2 pieces per person), Maple syrup of choice, 3 shots of decaf espresso.
Instructions
  1. Pre-Heat oven to 350 degrees, warm 1/2 cup of maple syrup in sauce pan, pour warmed maple and espresso syrup into two separate ramekins and stir together, baste uncooked bacon with warm espresso maple syrup, bake bacon for 15-20 min, remove from oven and baste with the second ramekin of warm espresso maple syrup, let cool and enjoy!
Adapted from Sweet Paul
Adapted from Sweet Paul
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Oh So Delicioso Pumpkin Bread

 

Hi there! I’m Kadee and I blog over on Oh So Delicioso where we loooove food. You’ll find beautiful photography, food tips, party ideas, and lots and lots of delicious recipes. I’m excited to be a guest blogger and share one of my favorite recipes with you all.

Lapis Loaf Pan ,Pumpkin-Bread

I am a big Fiesta fan and have a particular love affair with the bakeware. There is something about have a beautiful baking dish that makes preparing and eating food so much better. I’m pretty much in love with this beautiful loaf pan in lapis.

Lapis, Pumpkin-Bread

Today I wanted to share one of my favorite fall flavors – pumpkin! I don’t discriminate when it comes to pumpkin. I’ll take the cakes, the cookies, and pies, and the bread! Which is what I am going to be talking about today – bread. I love quick breads – but there is something about pumpkin that is so special. I adore that earthy flavor combined with the spices of the season. For a little punch of creaminess I added in a cream cheese filling. You’re looking at heaven on a plate right here.

Fiesta-Pumpkin-Bread

The only thing I don’t like about this recipe is waiting for it to bake! I wish I could snap my fingers and have a perfectly baked quick bread in seconds. There is a plus side though – by the end of the baking time your house will smell like heaven.

Fiesta-Pumpkin-Bread

If you can wait long enough for this baby to cool, you’ll cut into perfectly moist, flavorful pumpkin cream cheese bread. This recipes makes 2 loaves, so you won’t have to worry about sharing. You’ll have one for you, and one for a neighbor.

Fiesta-Pumpkin-Bread-

So without further delay – let me give you this easy, yummy, and perfect for fall recipe.

Pumpkin Bread With Cream Cheese Filling
Write a review
Print
Ingredients
  1. 3 cups sugar
  2. 1 cup vegetable oil
  3. 15 oz can of pumpkin
  4. 4 eggs lightly beaten
  5. 2/3 cup water
  6. 1 tsp baking powder
  7. 2 tsp baking soda
  8. 1 tsp nutmeg
  9. 1 tsp allspice
  10. 1/2 tsp ground cloves
  11. 1 tsp cinnamon
  12. 3 1/2 cups flour
  13. 2 tsp salt
  14. 8 ounces cream cheese
  15. 1 egg
  16. 1/3 cup flour
  17. 1 cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. With hand or stand mixer, mix 3 cups sugar, oil, pumpkin and 4 eggs until well combined.
  3. In a separate bowl combine baking powder, baking soda, nutmeg, allspice, cloves, cinnamon, 3 1/2 cups flour and salt.
  4. Add dry mixture to wet mixture and mix until well combined.
  5. Spray two Fiesta 9 inch loaf pans with nonstick spray. Add 1/4 of the batter to each loaf pan, set aside.
  6. In a medium mixing bowl, using a hand or stand mixer, beat cream cheese, I egg, 1/3 cup flour and 1 cup sugar until well combined.
  7. Add half of the cream cheese mixture to each loaf pan—making a vertical line down the center of the pumpkin batter.
  8. Top each loaf pan with remaining pumpkin batter.
  9. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean.
  10. Cool on a wire rack before serving.
  11. Store in an airtight container in the fridge.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

Kadee is a contributor to Oh So Delicioso and provided the recipe and photography for this guest blog post. 

Kadee Morrison, Oh So Delicioso

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS