Transforming my porch from Summer to Fall is quite an undertaking... and a workout! Lifting all those heavy pumpkins and pulling out the fading summer flowers from the urns was nature's strength training.
This year, because I am late getting everything out... or in, I decided not to go with thehay bales and corn stocks I usually use in fall outdoor decorating. A little cleaner, more streamlined suites me just fine.
A new wreath full of Autumnal elements graces the front door. Jack-Be-Little pumpkins from my garden sit on the transom ledge above.
Bright yellow mums fill the urns that flank the front door. Pumpkin, gourds and leaves fill in around the mums.
Oil bronzed lanterns give a rustic touch to the porch. Not to mention a beautiful glow from the LED candles at sundown. (I just got new taller candles today)
Pumpkins, pumpkins everywhere! I went to the pumpkin wagon and got all of these orange beauties for 50 cents and $1.00! I'm a girl who LOVES a bargain!
Ever since my first visit to Savannah (my destination crush!!!!) I have been captivated with little "somethings" they arrange on each of the step of their staircase ascending to their front doors. I saw this in Southern Paradise and have been using variations of this idea ever since.
At the other end of of the porch is a big pot of mum and ... MORE pumpkins!
Next week we will carve a couple of big pumpkins and add them to the porch!
This week's menu is all about Autumn! Each meal has a distinct connecting to traditional fall flavors! Apples, root vegetables, pumpkin, squash... all warm and comforting!
Monday: Friend's Brunch
I am hosting a Brunch in honor of my Mother and some of her dear, wonderful friends. I just love her friends. These are darling, accomplished vibrant women in their 70's and 80's. We will have leftover for dinner. Apple Cider Punch Waldorf Salad Maple Sausage Pumpkin Bread Pudding With Warmed Maple Syrup Herbed Quiche Lorraine, aka, Puffy Quiche Coffee and Tea
Recipes: Brunch Menu
Look for Recipes and Tablescape later this week.
Recipe: Puffy Quiche
Oh my! This quiche is in a category all its own. This is a must-try! Click HERE for this mile-high recipe.
Tuesday Pork Tenderloin with Honey Mustard Pan Sauce Roasted Root Veggies
Recipe: Pork Tenderloin with Honey Mustard Pan Sauce
From my dear blogging buddy and fabulous cook Butter Yum comes this fabulous pork tenderloin recipe. Doesn't the title of her blog say it all? Tenderloins are quick and so easy to make, it is what you put on them that makes all the difference!
Recipe: Roasted Root Vegetables
I'll make extra for Saturday night. I could eat these every day. Any other leftover will be a delicious lunch!
4 yukon gold potatoes, diced in large chunks
4 large carrots, chopped in large pieces
1 large onion, peeled and quartered
2 small beets, peeled and halved lengthwise
1 turnip, peeled and rough chopped into large chunks
3 shallots with skin on
2 cloves of garlic, with skin on
salt and pepper
Preheat oven to 400 degrees. Meanwhile, prepare veggies. Put veggies on a large rimmed baking sheet and drizzle with a good dose of olive oil. Sprinkle liberally with salt and pepper. Toss.
Roast in oven for 45-50 minutes until veggies are done through. YUMMY! Taste of fall!
Wednesday: Soup Day Potato Cheese Soup Puff Pastry Straws With Parmesan Cheese
Recipe: Potato Cheese Soup
There is always soup in the refrigerator at StoneGable from October to March! We love it!!!! And potato soup is a real favorite. I am trying a new potato soup recipe from Maryann at Domestically Speaking. Doesn't this soup sound yummy!
Recipe: Puffed Pastry Straws With Parmesan Cheese
Puffed Pastry is always in the freezer at StoneGable. It makes everything taste better!
1/2 pkg of Puffed Pastry
Preheat oven to 400 degrees. Unfold 1 sheet of puffed pastry and cut it into 1/2 inch strips. Twist and lay on a parchment lined baking sheet. Brush with egg wash and sprinkle liberally with Parmesan Cheese.
Bake for 8-12 minutes, until golden and done.
Best if eaten within an hour, but they can be stored in an airtight container for a day or two.
Wednesday: Slow Cooker Day Black Bean And Pumpkin Chili StoneGable Corn Bread
Recipe: Black Bean And Pumpkin Chili
I just could not resist trying this savory pumpkin recipe!!!! I'm using my grocer's rotisserie turkey thighs for this recipe but rotisserie chicken could also be substituted.
Thursday: Pasta Night Three Cheese Tortellini With Roasted Butternut Squash Baby Greens With Pears, Spiced Pecans, Bleu In A Poppyseed Dressing
Recipe: Three Cheese Tortellini Wtih Roasted Butternut Squash
1 package three cheese tortellini, cooked and drained
1 butternut squash, peeled, and cut into 1/2 inch chunks
1 onion, peeled and cut into 1/2 moon slices
2 TBS thinly sliced fresh sage OR 1 tsp dried sage
1 TBS olive oil
salt and pepper
2 TBS butter, cut in small pieces
3 cups Butternut Squash Soup (Campbell's, Wegman's and Wm-Sonoma carries this)
dash of nutmeg
Preheat oven to 450 degrees. Toss squash, onion, 1/2 the sage and olive oil in a large bowl. Salt and pepper liberally. Turn out onto a rimmed baking sheet. Roast for 15-20 minutes. Add butter the last 5 minutes and toss. Squash should be golden brown.
Add squash to a large skillet with the soup, a dash of nutmeg and the remaining sage. Bring to a simmer over medium heat. Add tortellini and cook until it is heated through.
Garnish with shaved Parmesan cheese and a couple of puffed pastry leaves ( see Foodie Friday for how-to's).
Friday: Pizza Night Take-out!!!! Oooops, no Fall here!
Saturday Grilled Salmon Over Wilted Spinach In Garlic Oil Grilled Root Veggies (leftover from Tuesday's dinner)
Recipe: Wilted Spinach In Garlic Oil
1 bag fresh, washed baby spinach
1- 2 TBS garlic oil (recipe on Facebook, August 29th entry)
salt and pepper
Heat garlic oil in a large skillet over medium high heat. Add spinach and toss. Sprinkle with salt and pepper.
Wilt. Remove from heat and plate immediately.
Sunday: Company's Coming Pot Luck "Indoor Tailgate" To celebrate our favorite football team we are hosting an Indoor Tailgate! My contribution will be Grilled Sausage Hero's
Recipe: Grilled Sausage Hero's
12-16 assorted sausages~ I'm using mild Italian and apple turkey sausages
4 large onions, peeled and sliced into half moons
4 peppers, 2 red and 2 yellow
1-2 large bottle of GOOD spaghetti sauce
crusty Italian rolls
In a large skillet heat oil. Add onions and peppers and cook until soft.
Add sausages, contents of skillet and spaghetti sauce to a slow cooker. Cook on low for 2-3 hours, until warmed through.
This recipe can be made up ahead and refrigerated. Cook in slow cooker on game day.
Serve 1 sausage with sauce on a crusty Italian roll... serve with lots of napkins!
Autumn has a softer side. Creamy whites, warm browns, and the fading glory of summer hues.
Several of my dear readers have expressed that autumnal orange is not their favorite color. I thought I would offer a softer color palate for fall decorating.
Using an old worn wooden bowl gives my arrangement rustic texture and warm color.
Hydrangeas are finally ready and at their peak to be dried! Click HERE to see a tutorial on drying hydrangeas. These beauties are located at the side of my house where they are protected and have turned a gorgeous color this year.
Filling a bowl full of fall-stained hydrangeas and acorns is a pretty alternative to pumpkins.
Look for these blooms as a part of my Christmas decor.!
I often get asked about my photographs~ I use a digital image program called Microsoft Digital Image 10. It is an old program. I'm sure there is an updated version. I can edit, watermark, enhance, store and do some pretty fun effects.
I used the "chalk" effect with these images.
I am joining Beverly at How Sweet The Sound for Pink Saturday. Thank, Beverly! I just love this PINK ATTITUDE day!
I am joining my dear friend, The Tablescaper for Seasonal Sunday. Please go visit here weekly meme full of seasonal ideas!
I am joining Marty at A Stroll Through Life for Tabletop Tuesday. There are some wonderful and creative ideas!
Caramel Apples are the taste of Fall! Delicious, sweet, sticky and tart all in one big messy bite!
Even though they look easy to make, I must admit, I spent the last 4 days, several recipes and countless batches of caramel to get an apple whose caramel was delicious and would stick to the apple.
I was so frustrated I almost said a bad word!!!!! But always up for the challenge, finally today I found a true wonder of a caramel apple!!!! I adapted a couple of recipes and got a yummy and adhesive caramel.
Just FOLLOW the directions and you will have a homemade taste of fall!
StoneGable Caramel Apples
8 small apples (please no red delicious~ they aren't!) I used granny smith and honeycrisp
8 organic non toxic tree twigs
2 1/4 brown sugar
10 TBS unsalted butter, cubed
1 can (14 oz) sweetened condensed milk
3/4 cup dark brown corn syrup
1 tsp molasses (if you don't like molasses substitute 1/4 cup maple syrup)
1/2 tsp vanilla extract
mini chocolate chips
parchment lined sheet pan
Wash apples in HOT sudsy water using dawn dishwashing liquid. I used a soft scrub brush to wash off any wax. Rinse under HOT water and dry completely. Remove stems.
I used small branches from our apple tree to make a handle for the apples. Please research what branches are non poisonous and make sure your tree is pesticide free. You can also use popsicle sticks or skewers.
Using a kitchen mallet, hammer the sticks into the center of the apples.
Refrigerate the apples until ready to dip.
Pour out sprinkles, nuts, mini chocolate chips and crushed butterfingers into separate saucers.
In a heavy bottomed saucepan, combine the brown sugar, butter, condensed milk, corn syrup and molasses. Using a wooden spoon gently mix ingredients together. Cook over a medium heat until the sugar dissolves. Bring to a boil and put candy thermometer in the syrup. Continue to boil until it reaches the firm ball stage, 250 degrees. Remove from heat and stir in vanilla. Let cool for a couple of minutes.
While the caramel is cooling, make an ice bath.
Dip apples, one at a time, into the caramel and swirl.
Immediately dip apple into an ice bath for a couple of seconds. Dab the apple dry with a paper towel.
Dip apple into individual goodies in the saucers, or if you are a purist (like me) rest apple on a parchment lined baking sheet.
*NOTE ~ If you are dipping your apples into anything chocolate, keep the apple in the ice bath a little longer and press the chocolate with your hands into the caramel. Refrigerate.
Invert a decorative cupcake paper and fan out. Use it as the base for the caramel apple. Embellish stick with a coordinating ribbon... just for fun!!!