Do y’all have date nights? Since starting work, Bowl #2 and I have fallen into an unexpected routine — Friday night date nights. “Date” is kind of a loose term. More often than not it’s $3 spicy tuna rolls at a teeny sushi joint and a slowly-savored beer, sometimes with work phones in hand, sometimes when one of us is (or both of us are) cranky and stressed. But any way it happens, it’s become a standing reservation that I think both of us really love, whether it’s a long-awaited occasion at the end of the week to unwind and joke and decompress, or whether (or maybe especially) all we do is wolf down tuna and beer and walk home to work some more.
En route to our oft-frequented teeny sushi place is a gem called Sahadi’s, one of the greatest gifts to food retail in this expansive city of ours. (Also a kitchenware store called Cook’s Companion, which exists solely to threaten the well-being of my bank account.) Many a love word has been penned about Sahadi’s, so I won’t say too much more, but it’s amazing enough that my Friday afternoons are spent looking forward to our Bowl date nights … but also daydreaming about what wondrous spices and goodies I’ll be picking up on the way.
This most recent trip brought home the teeniest tin of saffron threads, a bag of roasted pistachios, and my favorite — a box of dangerously fragrant cardamom pods. Like so fragrant that I just want to stick my face in it all day. (Pods over ground is the way to go, by the way — I think my box was $3? And looks like it will last forever.)
I feel like for the longest time cardamom was only a word that meant something fancy but nothing concrete in my mind. (Actually, it inexplicably reminded me of Vardaman, that kid from As I Lay Dying. Neither here nor there.) By consequence, I never knew what exactly gave kheer, or raas malai, or any number of the wondrous Indian confections out there their dreamily addictive flavor. I assumed that, like most Indian dishes, it was a constellation of spices and powders that were mysterious and inaccessible to me. (Still on my bucket list!) So I was thrilled to discover that it was just Vardaman cardamom behind it all, with a touch of saffron alongside it.
Since then it’s been my goal to put it in everything. I have such grand plans for this little box of green gems. I stuffed my face with homemade kheer, spent significant time ogling this cardamom oat crumble and this vanilla cardamom cake and this cardamom ice cream.
But for here, I thought I’d start simpler — or simplest, in what is perhaps the easiest dessert to make ever. As David Lebovitz aptly describes panna cotta, “If it takes you more than five minutes to put it together, you’re doing something wrong.” What’s not to love about a dessert like that? Panna cotta is such a lovely blank slate (check out this stunning chamomile version, for instance, by the indomitable Beth Kirby) that the saffron-cardamom flavors (my favorite part, of course) really get a chance to shine. Plus, topped with a golden saffron-cardamom syrup (because why not), crushed almonds and pistachios, and a touch of cinnamon, the effect is effortless but fantastic — the best kind of combination. I’m bookmarking it for guests sometime soon.
Saffron cardamom panna cotta.
- Yield: about 4 servings in 4-ounce ramekins. 1x
Ingredients
- for the panna cotta:
- 3 cups heavy cream, divided (notes on substitutions below)
- 1/4 cup sugar
- small pinch salt
- 3–4 cardamom pods
- 2–3 saffron threads
- 2 tsp unflavored gelatin powder
- pinch cinnamon for garnish (optional)
- finely chopped or grated pistachios for garnish (optional)
- sliced almonds for garnish (optional)
- for the saffron-cardamom syrup (if desired):
- 1/2 cup water
- 1/2 cup sugar
- 5–6 saffron threads
- 3–4 cardamom pods
Instructions
- To make the panna cotta: Split open the cardamom pods and squeeze out the seeds. (Does this remind anyone of a Snargaluff pod? Anyone?) Pour 1 cup of the cream into a small bowl and sprinkle the gelatin over it, without stirring, and set aside to let the gelatin soften.
- In a small saucepan, combine the remaining 2 cups of the cream, cardamom pods and seeds, saffron threads, sugar, and salt, and heat until steaming hot but not boiling, stirring to dissolve the sugar. Continue to stir, removing from heat if it begins to simmer, for about 5-10 minutes. For a stronger saffron-cardamom flavor, steep this cream mixture for 30 minutes, and wait until 10 minutes are left to prepare the cold cream and gelatin mixture. (I was impatient, so I didn’t take this route.)
- Add the gelatin mixture to the cream mixture and reheat to steaming, stirring well to dissolve the gelatin. Strain the mixture through a fine-mesh sieve and discard the cardamom pods.
- Divide the mixture evenly among four 4-ounce ramekins, or however many cups you need depending on the size. Cover with plastic wrap and chill for at least four hours and up to a day in advance of serving.
- When serving, you can leave the panna cottas in their ramekins or dishes, or unmold the ramekins by placing them in a large shallow dish and filling it with hot water so that the ramekin walls warm. After about 20-30 seconds, lift the ramekins and overturn them onto dessert plates. The panna cottas should unmold easily. Garnish with crushed pistachios and almonds, a pinch of cinnamon, if desired, and a drizzle of saffron-cardamom syrup (recipe follows).
- To make the saffron-cardamom syrup: Whisk together the water and sugar in a small saucepan until sugar is dissolved. Split the cardamom pods and squeeze out the seeds; add the pods, seeds and saffron threads to the water and sugar, and bring to a boil. Simmer for 3-5 minutes, or until syrup thickens and leaves lines in the pan when stirred. Remove from heat and let cool. I left the pods and threads in the syrup, but you can strain it out if you like. Either way, simply drizzle over whatever desserts you like, or use it in a twist on a cocktail.
Notes
You can substitute up to half the cream with milk — just use the milk as the cold portion to dissolve the gelatin in Step 1. Note that a half-milk half-cream panna cotta can run the risk of separating as it sets, so you’ll want to whisk the mixture in an ice bath as it cools before pouring into cups, or whisk the mixture when it reaches room temperature before chilling it in the fridge. Here, I thought I’d just keep things simpler and go with full cream.
Alternatively, you could use half-and-half, or for a vegan version, use coconut milk (!)
movita beaucoup
One time, at baking school, I did a project on cardamom. I got an A+, because I was the only person geeky enough to get in touch with every spice company on the planet in order to get “special” information to share with my class and chef instructor. This awesomeness does not, of course, relate to panna cotta, but I really wanted to tell someone.
tworedbowls
Cardamom is definitely, definitely worth geeking out over. If cardamom were a person, it’d probably be that cool geek in school who was popular yet nerdy yet not ironic about it. You know. Just like me. (Not.)
Cristina
Goodness, so many things to love about this post. First, I think we must live in the same neighborhood; I’m in Boerum Hill. A Cook’s Companion is a legit problem, and it does’t help that the people who work there are so friendly and accommodating! Also, I am crazy about panna cotta; I think it is such an elegant dessert, and so easy to make. It is one of my top recommendations when friends ask for a (simple) dessert recipe to impress a date. I like to make it in fancy plastic cups for parties–entirely make ahead and essentially no clean up? Yes, please. Your version with cardamom, saffron, cinnamon, pistachios, and almonds looks lovely. I agree with you–panna cotta is essentially a blank slate, so there will always be more ideas to try, it never goes out of stlye. (Also, what sushi place do you go to? We love Ki on Smith. It isn’t cheap, but it is delicious!)
tworedbowls
Boerum Hill is such a gorgeous, gorgeous neighborhood! You must absolutely love it. We don’t live quite in that area but we’re not too far 🙂 And yes to everything you said about panna cotta! It’s the perfect party dessert and so customizable 🙂 We’ll have to try Ki — I’ve heard good things before too! (Smith Street is such a gem… you can’t go wrong there I feel like.)
Dixya @ Food, Pleasure, and Health
i absolutely love saffron cardamom combination…and turning them into panna cotta – wonderful!!!
tworedbowls
Yay!! Oh my gosh, I can’t believe I never knew for so long that what I loved about all those Indian desserts was saffron and cardamom. It might be my all-time favorite flavor combo now. Thanks so much, Dixya!
ileana
So beautiful. I love the combination of saffron and cardamom. Not long ago I made a batch of ice cream with these flavors and pistachio, too. It was sooo good! And, hey, cheers to more date nights! 🙂
tworedbowls
Oh my GOSH I read your comment and RAN (figuratively?) to your blog to find that ice cream. That sounds so out of this world delicious, I can’t even handle it. Ahhh. I’m so glad you told me about it, I can’t wait to make it! Thanks so much for your kind words, Ileana 🙂
tworedbowls
Also, I definitely thought of your blog when I was adding “a little saffron” to this dessert… 😉
ileana
Cynthia, you are so sweet! I’d send you a batch of the ice cream, but Brooklyn is a long way to go. 😉
thatumamilife
I’ve cooked with cardamom before, but never with the actual pods! I’m sure this tasted fantastic, and you’ve photographed it beautifully. Looking forward to the day when you tackle the inexorable flavor mash-up that is Indian food!
http://thatumamilife.wordpress.com – a clean eating bento blog. Japanese or Asian-inspired!
tworedbowls
Thank you so much, Liz!! 🙂
cheri
Love panna cotta and this variation looks wonderful, great combination of flavors. Your pictures are so beautiful and unique in there own way. Well done!
tworedbowls
You are so kind, Cheri — thank you so much!
Zainab
I had my first encounter with panna cotta this past weekend and I was pleasantly surprised how easy it was to make and loved the possibilities of flavor combos! Saffron and cardamom sounds like the perfect spice / flavor blend. This is one I’ll be bookmarking for guests too!
tworedbowls
Those are the best kinds of surprises, right?! 🙂 Thanks so much, Zainab!
molly yeh
these are so gorgeous!!! and yay for date nights!!!!! also, what neighborhood in bk do you live in?! i think this time last year we would have been neighbors?? i didn’t live too far from sahadi’s… right on the border of park slope and boerum hill. (have we discussed this already??)
tworedbowls
OMG WHAT, no?! That’s wild!! We didn’t move to BK until about mid-May last year — did I just miss you? We’re actually not super close to Sahadi’s, so we might not have been super neighbors, but definitely more neighbors than Fargo and BK. If you weren’t coming to NY next month (omghyperventilating) I would be really sad that we didn’t know about this at the time. BUT instead I’ll just hyperventilate some more!!! :D:D:D:D
Pang
Your writing is always hilarious.. I mean ALWAYS 🙂
I wish you can meet my mom; she will definitely talk to you about spices ALL DAY!!!
I love panna cotta, esp YOURS. I also LOVE your photos SO MUCH I feel like making panna cotta right N-O-W!!!
tworedbowls
Hahaha Pang you make my day with such sweet comments!!! Thanks so much! I could definitely use a dose of spice wisdom from your madre 😉
Michelle @ Hummingbird High
CYNTHIA! Will you come over and make these for me right now?! They are absolutely gorgeous, and the combination of saffron and cardamom is most definitely genius! XOXO
tworedbowls
Only if I can trade for one of your lavender cakes!!! <3
mandylee@ladyandpups
awwww you two little love-bowls~ The thing with marriage without children is that every dinner outside of our apt seems to be qualified as “date night”… but I usually feel like a third wheel between Jason and his blackberry aka his-real-wife. someday she’s gonna kick me out of this apt… Anyways, these panna cotta are so beautiful they’re jewel-like!
tworedbowls
Hahaha, I know how you feel. B2 is usually busier than me, so his is usually going off way more than mine. (It also has a longer, sterner buzz that seems way angrier, in my opinion.) <3<3 Thanks, Mandy!!
Chichi
Love the addition of saffron & cadammon to the panna cotta
tworedbowls
Thank you so much, Chichi!
erika
Oh my gosh I’m dying. This is SO creative–you always think of these insane flavor combos that I would never even think to try! And the light in these photos, particularly the first! And the shot of the cardamom pods!!!!! Pure love.
You and Bowl #2 sound like such hard workers!! I’m glad you guys can at least escape for a bit of date night every week 🙂 (though sheesh at least go watch a movie afterwards! ;)) Sahadi’s sounds amazinggg. Erik and I have been having sporadic date nights lately given his intense study schedule (his second round of PhD qualifying exams are coming up (ugh)) but oh man if there was a gourmet food store by his apartment, we would be having date night EVERY NIGHT!
PS. Congrats on your Food and Wine feature! You are SO. CRAZY. TALENTED!!
tworedbowls
Haha aww, Erika! No way — this was literally me sitting and eating some delivery kheer in my office and looking up kheer recipes on the Internet (what was that you said about hard worker?) bahaha. And haha, B2 is a way harder worker than I am! I may have painted a more dire picture of our lifestyles than I meant to — I think it’s just because I appreciate our little dates even more when there’s a lot going on 🙂
Ugh, good luck to Erik on his PhD exams!!! (That sounds TRULY brutal!) And thank you so so much for your kind words as always, lady <3
Nancy @ gottagetbaked
Date nights are so important! When the Husband and I moved in together 6 years ago (before we were married) we thought we would be spending so much quality time together. Hah! Exactly the opposite. When we lived apart, we made more of an effort to go on dates and actually do things together. Living under the same roof, you take for granted that the other person is always there. In a day, we probably only have about 5 minutes of real quality time after working, cooking, cleaning, exercising, taking care of the dog, etc. It’s such a grind. I’m glad that you and Bowl #2 have this ritual every week. It’s lovely. Just as lovely as this cardamom panna cotta. I’ve never made panna cotta before and I have a giant expensive bottle of cardamom that I’ve only used once. I should send it to you! Love the photos and the post as always, girl.
tworedbowls
Nancy, you just put it so much better than I ever could! That’s exactly how I feel about it. It’s so funny (and such a bummer) how you can be in the same place as someone but not really spend time with them — then dinners like these are an excuse to do nothing but that. Hope you and your man are doing splendidly, Nancy!
Erika
This is just… incredible.. saffron just seems like such an exotic spice.. can spices be exotic. Love everything about the panna cotta. and yay for date nights.. they are very important…just keeping that time together going. 🙂
tworedbowls
Oh, totally exotic! Especially all these Middle Eastern ones that are cropping up lately. (Can I admit I have no idea what za’atar tastes like?) Thanks, lady <3 🙂
Sini | my blue&white kitchen
Girl, you never stop to amaze me. I fell I’m repeating myself all the time but your photography is getting more and more gorgeous!! These shots are really stunning, Cynthia. And the recipe is a winner as well. You probably already know that I’m a huge cardamom lover (among with cinnamon, cardamom plays a huge role in Scandinavian baking) so this panna cotta is what my dreams are made of. Impressive work.
tworedbowls
Oh my gosh, yes! Scandinavian baking sounds so luscious — I can’t wait to try cardamom in warm baked goods. It sounds incredible. You all know what’s up 😉 Thank you so much for the kind words, Sini — you are always so wonderful!
cakeoversteak
Your posts have been so dreamy lately. My Bowl #2 and I tend to do “date nights” on Fridays as well. It usually involves making a more relaxed dinner, with alcohol in hand, or ordering chinese or dominos if we’re feeling lazy and naughty, and then either a movie or a TV show marathon. I love those nights!! I have yet to try panna cotta … or have any idea what cardamom really tastes like. I might have to try this one out!
tworedbowls
Oh my gosh Sara, you are speaking my love language. Pizza delivery is our JAM. And TV show marathons!!!! (Right now we’re halfway through season 1 of Jericho… omg. I’m so hooked.)
Lindsey
love ,love, love! fresh cardamom is the BEST, it’s flavor is so much more intense than the pre-ground kind. and sahadi’s! don’t even get me started! i have to make a pilgrimage there soon to stock up – reserves are running low! yes to nuts, spices and date nights!
tworedbowls
I’m actually so glad you said that, because I’ve never cooked with ground cardamom and don’t know how it compares! Do you grind the seeds when a recipe calls for ground? I’m so addicted to this stuff. <3 Thanks, lady!
Monica
I do want to give cardamom a try…I’m seeing it pop up but I’m my usual reluctant-to-get-out-of-the box self over here! I finally started to cook more with spices this year and I wonder why I waited so long. Anyhow, Sahadi’s and the kitchenware store sound like places I could walk around in for hours while my husband wonders what’s happened to me. We also do date-nights but after having a child, it’s become at-home date nights, after bedtime, at the dining room table at home. We love it though… : )
tworedbowls
Same here, Monica! I feel like I haven’t really isolated a lot of spices before very recently to really figure out what tastes like what … same with herbs. It’s been super fun. Thank you so much for your comment 🙂
dinnersforwinners
Yes, date-night! Fridays for us as well… my husband works nights so our Fridays/Saturdays are precious. After work, I come home and cook up a fuss. Then almost unfailingly we end up at our favorite local brewery — food is scarce there aside from the occasional food truck, but we are always full anyway — we’ll close that place down, come back home and conk out watching Top Gear. Fridays are my favorite! Cardamom is also one of my favorites and I agree with whomever said the pods have such a different flavor from purchased ground cardamom. I love panna cotta, its simplicity, and texture! This could not be more beautiful with your finishing touches, Cynthia! Must try this.
tworedbowls
Your date nights sound absolutely magical. Love ending the night with some TV and vegging out on the couch 🙂 Thanks so much for your kind words!
Anne
I don’t have any “date” nights, for obvious reasons… 🙂 But yours sound wonderful!
The panna cotta flavor combination sounds delicious! After school gets out I’m planning on making mango and coconut panna cotta. Your’s is something I’ll have to try sometime. I have no idea what saffron and cardamom taste or smell like, but by your descriptions they sound wonderful!
tworedbowls
Mmm, mango and coconut panna cotta sounds fantastic! And you should definitely try cardamom at some point — you might actually be surprised and find out it tastes more familiar than you thought, like I did! 🙂 Thanks, Anne!
egeedee
I am going to be a complete Debbie Downer and say that I have hated cardamom ever since I was a weeee lassie and I bit down on it while eating my pulao (if you know your Indian food, we love rice and spice). But. BUT, if you grind the seeds into smithereens and put it in a dessert, I am a fan, waving my white flag for cardamom. In Kashmir, they make a saffron tea called Kava, and drinking that warm concoction in a houseboat “village” on the Dal Lake, is pure bliss. I can’t imagine anything bad about this panna cotta… it only seems like a match made in heaven. Your photography too = I’m a fan.
tworedbowls
Hahaha oh NO! I have definitely had that experience and can totally see how it’d ruin a person for cardamom forever. I was eyeing that cream like a hawk to make sure all those seeds got strained out… lol. But in that case your comment is especially kind — thank you!! And saffron tea sounds magical.
Valentina @Hortus
Aaaaaand places like Sahadi’s are one of the many reasons why I love Brooklyn.
This post is gorgeous! Love those pics and It’s also wonderful to see all these variations of panna cotta that have been popping up.
Here in Italy it is still very difficult to find people and restaurant serving fancy versions of panna cotta. We aren’t that used to spices. I love all of them…except cardamom. Sorry ;_;
Still, saffron + pistachio makes SO MUCH sense. I wanna try it!
Another thing many italians do is making panna cotta using half the amount of heavy cream and half whole milk. It gives a lighter, fresher result in my opinion (but maybe because I’m used to lighter desserts).
If you’re ever up on 49th & 9th ave, the International foods market there is also great. They have tubs of loose everything and make a pretty killer hummus and homemade yogurt (though most people don’t really have a reason to go up there, and that’s why it’s so cheap).
tworedbowls
Yes! Totally a fan of the half-milk half-cream combo too, Valentina! I just thought I’d stick with a cream recipe to avoid any mishaps with the milk and cream separating… which has, sadly, happened to me in the past. Also, I kind of love the Italian devotion to basics — more often than not, simple really is best, eh? I feel a little sacrilegious messing with it! 😡
Tamsin | A Certain Adventure
I love, love, love the look of these! Saffron and cardamom is such a heavenly combination – was first introduced to it when I tried some Iranian sweets called sohan ghom, which are truly addictive. Since then I’ve been a fan of cardamom in just about everything too 🙂 Love the use of the fresh pods in your recipe. x
tworedbowls
Ooh, interesting! I’ll have to try that sometime if I can find it — thank you for your kind words, Tamsin!
Anonymous
Such gorgeous photos as always! Looks absolutely delcious. I’ve only really come across cardamom in sweets relatively recently. My wedding caterer suggested cardamom ice cream to go with the pear and almond tart we wanted for dessert. I was seriously suspicious at first having only associated cardamom with curries previously, but wow was it delicious!
tworedbowls
Oh my god! That sounds like one amazing reception. Love it — cardamom ice cream sounds so delicious. Thanks so much for the kind words! 🙂
Archana @ ThePerfectZest
Such a gorgeous post and I love your surprise over cardamom and saffron – something we indians take for granted.
You will love cardamom kulfi (indian no churn ice-cream) and cardamom mava cake – they are awesome and really showcase cardamom so well.
tworedbowls
Ha, YES! Isn’t it hilarious? I really should have caught on earlier than I did — but better late than never 😉 Thank you so much for stopping by, Archana!
Julia @Vikalinka
For the lack of a better word to describe this goodness I am going to get very British on you and say, “This looks lush”! hahaha I love panna cotta so much mostly due to the fact that the very first time I tried it was in a tiny Italian hotel. It was the simplest thing ever-flavoured with vanilla only and made in a big pan and then sliced into individual portions. It was however, absolutely out of this world wonderful. What a great dessert. I love what you’ve done with the spices here, so creative and the first photo is gorgeous.
tworedbowls
Oh, I believe it! Italian food epitomizes the mantra that simplest is best, doesn’t it? I’ve only been to Italy once, but it was incredible how I don’t think I had a bad meal the entire time I was there, down to the rest stops on the highways… True commitment to good food. 🙂 Thank you so much, Julia!
stephanie
um…i’m not a huge fan of panaa cotta, but the addition of saffron, cardamom and pistachios is really, really making me want to try this!!
and i love your “date nights” with $3 spicy tuna rolls. those kind of date nights are the best date nights!
xoxo
tworedbowls
Haha! I think I’d eat that combo on cardboard, to be totally honest. 😉 Thanks, lady <3 (and omg.. see you SO SOON!!!)
Laura (Tutti Dolci)
So beautiful, love the cardamom and saffron!
tworedbowls
Thank you so much, Laura!
Kathryn
I love that cardamom fragrance and I think you’re right that a panna cotta is the absolute perfect way to let it shine. Gorgrous photos as usual lady!
tworedbowls
Thank you so much, dear Kathryn!!
saucygander
Cynthia, these are just magical photos, how do you always get such vivid atmosphere in your compositions? You are truly talented. I’m also juggling blog-world and work-world (though nowhere near as crazy-busy as yours, by the sounds of it), so am double, triply impressed that you still find the time and energy to create such dreamy recipes for us.
tworedbowls
Oh, thank you so very much for such kind words!! I’m sure I’m painting a bleaker picture of our lifestyles than reality here 😉 in the end work is just work! But your sweet words are so appreciated.
Cate @ Chez CateyLou
I need to check out Sahadis the next time I’m in Brooklyn – it sounds great! I love the flavors you used in this panna cotta – so unique and so delicious! Gorgeous dessert!
tworedbowls
Yes!!! It’s really a wonderland — one shelf has the most gigantic blocks of Guittard chocolate I’ve ever seen (and I can never go without drooling over them for a good few minutes). Thanks, Cate! 🙂
Lucy
This look amazing! Have you ever had the cardamom butter that accompanies some of the seasonal pancakes at Rosewater in Park Slope? That was my jam when I lived in the neighborhood. Totally delicious and temporarily nap-inducing all at the same time.
tworedbowls
OMG no?! That sounds amazing. I’m suddenly seized with the desire to make a gigantic stack of pancakes…
Shari Kelley
I am not familiar with cardamom or Panna Cotta so I feel like I learned a lot reading your post today. You have definitely peaked my curiosity. And your pictures are beautiful! It is a pleasure just to look at your posts. Love that you have date nights with your husband. We have one on Tuesday nights, and I always look forward to it.
tworedbowls
Thank you so much for such kind words, Shari! And yes — I think this is a tradition we’ll definitely want to keep up 🙂
Big Sis Little Dish
I look forward to trying this recipe! It looks perfect. I have to travel a bit to get to Sahadi’s from my end of Brooklyn. I try to do it on Tuesdays, when Cook’s Companion is closed, to avoid financial ruin.
tworedbowls
Hahaha! That’s pure strategic genius. Thank you so much for the kind words — and I just saw your rhubarb tart!! That pistachio cardamom crust sounds beyond delicious.
cococakeland
ooh these are gorgeous perfectly pretty looking things!! i have never made panna cotta… but i feel inspired now cynthia!!! (we try to have date nights, too – i think it’s SO crucial in a relationship to make time for each other. even if just calling it “date night” makes it feel a bit more special!) ^__^
Tessa-Stylesweetca.com
I have a minor panna cotta addiction and these flavors are calling my name!! Perfect for summer. Love that you have “date night.” My favorite nights tend to be cooking at home with the hubs or simple take-out and Netflix. Super fancy 😉
Erin
This sounds amazing!
Shweta
Hii, i am in love with pannacotta, i am going to give it a try. I wanted to know where did you buy the serving plates from? What are these called. Your pictures are beautiful!
tworedbowls
Hi Shweta, the plates are Crown Castle pewter bread plates that I found on eBay. Here’s a link to a similar set: http://www.ebay.com/itm/4-Bread-Plates-Crown-Castle-Queen-Anne-USA-Metal-Pewter-C6S1-Alloy-Scalloped-/311603389036?hash=item488d02626c:g:DskAAOSw2GlXJXD- Hope that helps! Thank you so much for the kind words!