Planning a fall party can be bushels of fun. host a fall fete your guests won’t soon forget using these pro tips and recipes…
Plan your parties outdoors when you can. Whether you are out on the deck or down on the farm take advantage of Mothers Nature’s décor and enjoy the nice weather if you can.
It’s all about being laid back and easy. Long wooden or small spool tables. Tall back wooden chairs or blanketed bales of hay, or upside down buckets topped with a big cushion are great seating options. For an added touch hire a guitarist or a banjo picker to liven up the scene.
The traditional fall palette never goes out of style think yummy tones of chocolate, spiced pumpkin and butternut squash. Burgundy, blackberry, and cream also work nicely. For flowers, again keep it fresh using in season blooms such as sunflowers and mums. Pumpkins, mini gourds and acorns are fun. Accent the scene with candles housed in lanterns and jars.
When it comes to harvest season dishes– fresh is best. Select recipes that include in-season fruits and veggies such as pumpkin, butternut squash, and apple pie. Comfort foods such as chili, cornbread, creamy soups, apple pie and spiced pumpkin mini cupcakes are popular choices. Present food on a buffet created from a large board with wooden barrels to create the table base. Drape the tabletop wth burlap and fresh blooms for an even more festive feel.
Hot cider is a must. Add in a few favorite wine selections, beer and soft drinks and you’re ready to go. Service iced drinks in a metal tub or pumpkin cooler and use mason jars for glassware.
Now you’re all set! here are some great recipes to incorporate into your fall party menu.
Roasted Potato & Okra Salad
2 lb small potatoes such as fingerling, red, or yellow-fleshed
1 large bunch scallions, halved lengthwise and roughly chopped
2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
1/4 cup olive oil
2 1/4 teaspoons salt
1 teaspoon black pepper
3/4 lb small (2- to 3-inch) okra, heads removed
1 cup fresh corn (from 1 to 2 ears, I used a combo of frozen kernels plus 1 ear of corn)
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
Roast potatoes and okra:
Put oven rack in middle position and preheat oven to 450°F.
Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
Cook corn while potatoes roast:
Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.
Make dressing and assemble salad:
Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Serve hot or warm.
from erinsfoodfiles.com via TheKitchenSink, who originally adapted from Gourmet.
The Best Mexican Cornbread You Will Ever Eat
Cup Margarine Melted
1 Cup White Sugar
4 Large Eggs
1 15 Oz. Can Cream Style Corn
1 4 Oz. Can Green Chile Peppers Very Well Drained
1/2 Cup Shredded Monterey Jack Cheese
1/2 Cup Shredded Cheddar Cheese
1 Cup All Purpose Plain Flour
1 Cup Yellow Corn Meal
4 Teaspoons Baking Powder
1/4 Teaspoon Salt
Preheat your oven to 300 degrees and spray a 9inch times 13 inch baking pan.
In a large bowl mix together all your ingredients together very well. Pour your mixed ingredients into the baking dish and bake for 1 hour until a toothpick pushed into the center comes out clean. Recipe courtesy of crazyhorseghost
For more Chili recipes than you can shake a stick at, click here.