It’s the beginning of a new year on the Chinese calendar and we’re celebrating with our friends Joy Proctor, Carlos Hernandez and Heather from Myrtle et Olive! If you’re getting together with your loved ones tonight to celebrate the holiday, read on to find out a few tips from the expert herself, Joy Proctor Design, on decorating your table with meaningful decor moments that are perfect for Lunar New Year – from citrus fruits to bright hues that symbolize luck and happiness. Last but not least, don’t miss her recipe for Longevity Noodles that you have to try out!
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From Joy Proctor Design… 2019. Year of the pig. I invited some close friends to my home in Portland in celebration the lunar new year; a time to sweep away the difficulties of the past and make way for luck, happiness and longevity. I set the table with China and crystal from my cabinet, citrus to symbolize luck and beautiful menus and place cards by Steady Hands Creative. My good friend Heather of Myrtle et Olive arranged beautiful flowers for the table in colors corresponding to luck and happiness. My sister Elise assisted her boyfriend Andy, an incredible chef, in preparation of a lucky menu for our guests, each dish symbolizing a wish for the new year. Dumplings for wealth. Noodles for long life. Fish for a surplus of food, and sweet sticky rice balls to symbolize the togetherness of family. I invite you to celebrate life, luck and happiness in a celebration of your own using my recipes and tips for decor. From my home to yours, Happy New Year!
Decor tips from Joy Proctor Design:
1. For the table, choose a neutral linen so that the bright lucky colors pop. In Chinese culture candles are used for the dead, so don’t use any candles on the table as it will not bring good luck. Add fruit and citrus to the flowers and decor. Overflowing bowls of citrus symbolize luck. Break out your best crystal and neutral China to set place seatings. Rest wooden chopsticks on citrus fruits for added detail.
2. Remember that colors symbolize many things and shades of red, pink, purple and orange are more lucky. Avoid white, black and dark colors as dark colors are associated with death.
3. Don’t forget envelopes of money for good luck. These envelopes are often red or gold and traditionally list the families name on the outside. Heathers maiden name was on our envelopes which we used as beautiful favors.
4. Invite guests to get into the spirit by offering them hand embroidered fans to accessorize. The fans by Luneville were exquisite and added a conversation topic the history of embroidery which began in China and made its way to Europe much later.
5. Offer guests delicate sweets to take home like the gorgeous year of the pig and florals cookies made by Cake by Nicole.
6. Choose and use China that have patterns with meaning. The pieces we chose had the following meaning: Bird Crane present in Fans & Vases – Longevity. The pattern on gourd bottle – blessings & longevity. Floral & Bird Plate – Full Harvest.
Longevity Noodles Recipe
What you’ll need:
- 12 oz fresh thin, long noodles (chow mein or low mein. Tagliarini works really well too, but way less traditional)
- 3-4 T sesame oil (to coat cooked noodles)
- 1/4 c sesame oil (for cooking)
- 6 oz dried mushrooms (shitake, maitake, or whatever sounds good)
- 4 c water
- 1/2 c cornstarch
- 1/2 c fresh ginger, small dice
- 1/4 c garlic, chopped fine
- 1 bunch scallions, thinly sliced on a bias, keep the whites and greens seperate
- 1 1/2 t white pepper, ground fine
- 1 T mushroom powder
- 3/4 c shaoxing cooking wine
- 1 c carrots, peeled and cut matchstick style
- 2 c snap peas, cleaned and de-stringed
- 4 c chicken and/or seafood stock
- 3 T soy sauce
- Black+White sesame seeds and Togarashi to garnish
To Cook The Noodles:
1. Bring a large pot of lightly salted water to a boil.
2. Add fresh noodles and cook for 3-4 minutes (5-6 minutes if dried)
3. Strain the noodles and rinse them with cold water. Put them in a bowl, toss them with the 3-4 T sesame oil. Set aside
Mushrooms:
1. Put dried mushrooms in a small pot with the water. Bring them to a boil, then turn off the heat and let them steep until they’re tender.
2. Strain the mushrooms. Save the water! Put aside 2 c of that mushroom water in a small bowl. Slowly whisk in the cornstarch to make a loose paste. Set aside.
3. Slice the mushrooms. Set aside.
To Finish:
1. In a large saute pan or wok, heat up the 1/4 c sesame oil on high heat.
2. Cook the shrimp for 2-3 min. Remove them and set aside.
3. Add the carrots and ginger to the shrimp oil and cook for 4-5 min, constantly stirring.
4. Add the whites of the scallion and cook for another 2 min. Then add the garlic and cook for 2 more minutes.
5. Add the snap peas and sliced mushrooms, cook for 3 minutes.
6. Season with white pepper and mushroom powder.
7. Add cooking wine and cook just until the smell of alcohol is gone from the pan
8. Add stock and soy sauce, and bring to a simmer.
9. Once its at a simmer, stir in a small amount of the mushroom broth/cornstarch mixture ****If it sits, the cornstarch settles at the bottom, so it needs to be mixed up again before adding it.**
10. Adding that mixture will thicken up the sauce more, so depending on the consistency you’re going for, you may want to use more or less.
11. Add your noodles, make sure they’re hot, toss them with everything else and ready to serve.
12. Garnish with sesame seed, togarashi and the green tops of the scallions
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Photography: Carlos Hernandez | Cinematography: Watertown Films | Styling & Design: Joy Proctor Design | Floral Design: Myrtle et Olive | Stationery: Gigi Tang from Steady Hands Creative | Food: Andrew McCarthy | Backdrop Painting: Heather Siu | Chairs: Classic Vintage Rentals | Cookies: Cake By Nicole | Fans: Luneville Embroidery | Linens: BBJ La Tavola
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