YaYa Dinner Club

Last Thursday I hosted my first YaYa Dinner Club. I had read about a group of women in Birmingham, AL who have been getting together since college and have now had their club going for twenty years. Welllllll, I decided that there was no time like the present and we aren't getting any younger. So I checked with ten of my closest and dearest friends and they loved the idea.

I chose to be the first hostess and decided upon an Italian themed dinner and table setting. To seat that many people I chose to have it in my dining room. This may seem a more formal spot to have a most informal dinner but it worked for me.



I used my Vietri Contrada dinner plates, Vietri Foglia salad plates, the wine glasses are a recent purchase with pinecones etched on them (I don't even know who makes them???) and next to the wine is just a plain clear glass Lenox pattern. I used my hotel silver and to the left of the dinner plates are small square plates made by Cassafina that I used for dipping oil with some fresh herbs from the garden.



Since the wine glass had the etched pinecones, I also used my brass acorn napkin rings. The tablecloth and napkins are Vintage Jacquard from William Sonoma in a natural color.



When having a dinner party I always use fresh flowers and I do my own arrangements. Doing my arrangements is a stress relief for me.



I was unable to find any kind of sunflowers at this time of year so I chose to use the bright colors of Italy. My candle holders were a purchase from one of my favorite shopping spots, Boxwoods in Atlanta. I thought they had a vintage look to them and I love filling them with Green Split Peas for a little added color.





On the sideboard is the dessert that I had made, Giadia's Chocolate Amaretti Cake. This was an amazing dessert, easy to put together and it was delicious with a touch of orange zest. Chocolate and orange is a wonderful combination. I didn't get a close up of it but I used a large garden cloche to cover the cake stand and it made for a pretty presentation.



One of my most loved possessions is my Swarosvski Crystal Chandelier and it's on a dimmer. With red walls the crystals bounce off the red and makes for a beautiful space. In the corner of the dining room is a handpainted Vietri piece sitting on a mahogany fern stand.



A good time was had by all but the one thing that was most remembered was the dessert. I should mention that I did some freshly whipped cream laced with a little Amaretto. A little dollop of that on each slice and it put this dessert over the top.

Chocolate Amaretti Cake
Recipe courtesy Giada De Laurentiis

Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting
Directions
Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.

Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.

Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.

Transfer the cake to a platter. Sift the cocoa powder over and serve.

I am joining Susan at Between Naps on the Porch for Tablescape Thursday.