Thanksgiving Feed

Natural Fall Tablescape

I have been seeing a lot of people using dried beans and lentils in their fall decorations and I love it.  The natural look is simple and comforting.  You can either go all natural or just add a few things here and there in your decorating.  Here is gorgeous example of incorporating natural elements in a tablescape.

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Get the how-to here!

For more natural tablescaping inspiration check out Chris from Celebrations at Home post here.
 


Friday's Fall Cocktail

Try a Falling Leaf Fiz at this fall's gatherings.  It's so pretty and sounds so tasty!  Sure to impress your guests.

Falling Leaf Fiz

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Ingredients per cocktail:

  • 1 part Grey Goose La Poire (pear-
    flavored vodka)
  • 1 heaping teaspoon pumpkin
    butter
  • Pinch of pumpkin pie spice
  • Dash of simple syrup
  • 4 parts of sparkling wine
  • Garnish: dried apple chip
  • Prep

    1. Place vodka, pumpkin butter, spice and syrup in the bottom of a Champagne glass. Stir well.
    2. Top with sparkling wine and garnish

    Pretty Pear Centerpiece

    Here is another idea for decorating your fall tables.  Take a break from pumpkins and think about using pears.  Pears add a simple warmth to any setting.  The addition of wheat in this centerpiece really evokes feelings of fall.  This centerpiece would also be perfect for a Thanksgiving table.  BONUS-it's EASY to make!

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    Get the how-to here.
     


    Spiced Pomegranate Sipper

    There is nothing like a hot beverage in cool weather to give you that warm and fuzzy feeling.  Many new recipes are popping up for them I would like to try.  This one sounds especially good to me.  How could you go wrong with pomegranate and pineapple juice?!  BONUS:  the cinnamon and cloves simmering on your stove will make your house smell divine, naturally.  Simmer right before your guests arrive to fragrance your home.

    Spiced Pomegranate Sipper

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    Prep: 10 min., Cook: 18 min.

    Makes about 8 cups

    Ingredients

    • 1  (2 1/2-inch-long) cinnamon stick
    • 5  whole cloves
    • 5  thin fresh ginger slices
    • 2  (16-oz.) bottles refrigerated 100% pomegranate juice
    • 4  cups  white grape juice
    • 1/2  cup  pineapple juice
    • Garnishes: pineapple chunks, orange rind curls

    Preparation

    1. Cook cinnamon stick, cloves, and ginger in a Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until cinnamon is fragrant.

    2. Gradually stir in juices. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a heat-proof pitcher; discard solids. Serve warm. Garnish, if desired.

    Note: For testing purposes only, we used POM Wonderful 100% Pomegranate Juice and Welch's 100% White Grape Juice.

    Tipsy Hot Spiced Pomegranate Sipper: Prepare recipe as directed. Stir in 1 1/4 cups almond liqueur just before serving. Makes 9 1/4 cups.


    (image and recipe frommyrecipes.com)
     


    Pumpkins on the Vine

    Or stem...

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    I just love these homemade pumpkin glass charms.  What a cute way to keep your stemware straight at your fall and Halloween parties! 

    Cut circles from orange construction paper, cut out the centers, then cut a slit in each center to fit on stem. Darken the slits with an orange marker to show depth.  Cut pumpkin stems out of green paper and glue them onto the orange circles. Snake four pieces of thin cloth-coated florist's wire around the stem of each glass; at the top, curl the pieces around pencils to make tendrils.

    (photo from bhg.com)


    Autumn Punch

    Sangria is just perfect for parties.  It serves a crowd and the pitcher of colorful wine, juice and fruit looks so pretty on your table or bar.  This sangria recipe would be tasty any time of year but the vanilla, plums and cranberry juice give it that fall feel.  Try it warm in the cooler months for a special treat.  If you're not a fan of plums, try apples instead.

    Autumn Punch

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    Makes: 10 to 12 servings

    Prep: 20 minutes
    Chill: 4 hours

    Ingredients

    • 2  teaspoons whole cloves
    • 1/2  of a vanilla bean, split lengthwise
    • 1  64-ounce bottle apple-cranberry juice
    • 4  medium purple and/or green plums, pitted and sliced
    • 1  750-ml bottle Gewurztraminer, or other fruity white wine*
    •   Ice cubes

    Directions

    1. Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours.

    2. Remove and discard cheesecloth bag. Stir in Gewurztraminer. Serve beverage and plum slices over ice. (Or omit the ice and heat the juice mixture and wine in a 4-quart Dutch oven until hot. Serve in heatproof mugs.) Makes 10 to 12 servings.

    *Nonalcoholic Option: Substitute two 12-ounce cans chilled ginger ale for the Gewurztraminer, and serve over ice.


    (photo and recipe from bhg.com)


    Corny Candles

    You know I love to use fillers in my candle containers or floral arrangements.  Remember the peas?  Well I was just thinking the other day about what I could use for a fall filler.  Nuts, leaves, etc...?  Check out this candle with corn.  I think it's perfect for fall and you don't have to worry about the corn changing in appearance if you buy it already dried. I love that it is natural too.  BINGO!

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    (photo from bhg.com)


    One to Try

    I have been under the weather this week and craving anything warm and comforting.  What could be better than wine and warm spices?  I've always wanted to make mulled wine.  It is still too hot for it right now, but I can't wait to try this recipe next month!

    Mulled Wine

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    Makes 8 drinks

    • 1  navel orange
    • 4  cups  apple juice
    • 2  tablespoons  honey
    • 1  2-inch piece fresh ginger, thinly sliced
    • 6  whole allspice berries
    • 10  cinnamon sticks
    • 1  bottle dry red wine

    Using a vegetable peeler, peel the zest from the orange in long strips. (Reserve the fruit for another use.)

    In a large saucepan, gently simmer the zest, apple juice, honey, ginger, allspice, and 2 cinnamon sticks for 20 minutes. Stir in the wine and cook just until heated through. Serve hot with the remaining cinnamon sticks.

    Tip: For an extra touch, spike it with a splash of Cointreau. Add 1/4 cup Cointreau or some other orange-flavored liqueur to the pot.


    (photo and recipe from realsimple.com)


    Candy Cornucopia

    I hope this post isn't too soon for everyone.  We had beautiful fall-like weather here this weekend and it got me thinking of all things FALL!  As you know, it is my absolute favorite time of year.  The vibrant colors and cooler temps bring new energy with them. 

    This candy cornucopia is one of the cutest things I've seen in a while!  I couldn't wait til September to share it with you.  What a fun activity this would be for kids.  These would make great favors for a fall themed shower or party too.

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    How-to:

    Heat water in a teakettle, and put pointed end of a sugar cone into spout. Let steam until softened, about 1 minute. Gently curve end 1/2 inch from tip; hold for 15 seconds. Steam 1 side of cone's open end; press to flatten (so cone won't roll). Let cool until set. Dip edge in melted white chocolate, and roll in chopped pistachios. 

    Refrigerate until set. Fill with jelly beans and serve, or store in a covered container in a cool, dry place for up to 2 days.

     

    (photo and how-to from marthastewart.com)