Hi Friends! It's been a while and the seasons have changed (thank God!) and I'm so ready for the cooler months...or the slightly less humid months if you're in Texas. Growing up, I didn't care too much about all the "hoopla" about fall but as I get older, it is definitely starting to grow on me. The cozy textures and colors, savory & sweet menus....wardrobe change (hey knee high boots), I am all for it. One of my favorite things to plan for is kicking off the seasons changing with a seasonal tablescape.
I've always been a fan and doer of grazing tables (more about that coming soon) and figured a fall grazing table would be the perfect and non fussy way to transition & celebrate the cooler temperatures.
Knowing that I wanted to capture this mini event, I recruited my friend and fellow hostess, Stacy with Hurried Hostess to join and luckily for me, she's always in. Another sweet element was Mariah with Heritage Macarons that added the feminine & delicate factor to our mini boards with her stunning macarons.
Oh and yes, those are mini roses on the macs...I'd go crosseyed even attempting to create something that delicate and small. They are just as beautiful as they look!
Here are a few style tips, suggestions...what my teacher friends would say, "use it or lose it" on how to bring in the fall season.
One of the keys to being a great hostess is incorporating all the senses...one of my favorites being smell. Whether it is the scent of a pumpkin spice candle or the buttery garlic fumes wafting in the air from plated food, tease your guests with scent. They will begin to enjoy the feast and relax even before grabbing a drink or taking a bite.
Speaking of bites...what's a party without delicious food? From the sweet to the savory, a great mix is required. One of my favorite appetizers is the Brie Pastry...who else loves baked brie cheese, mixed berry preserve, and buttery flaky pastry. We can't be friends if you don't find this delicious. Use this simple recipe next time you are in a time crunch and need something quick and delicious to serve.
Appetizer - Baked Brie Pastry
Directions: Preheat oven according to instructions on Puff Pastry box (typically 375 - 400 degrees)
Unwrap (room temperature) pastry sheets from plastic and separate the shapes using the perforated lines onto an greased cookie sheet. I like to spray very lightly cooking oil before placing anything on the pan
(*Optional) Brush pastry cups with a simple egg wash to encourage the golden flaky color
Bake cups for 12-15 minutes or until fully cooked (should mimic the look of a cylinder) or golden brown.
While still cooling, place a "dollop" of your preserve in the base of each pastry cup.
Slice cubes of your Double Cremé Brie Cheese and allow it to sit on top of the preserve base in the pastry cup.
*Optional - Once complete, placing the cups back into a warm oven to allow the cheese and preserve to melt and mix is priceless!
After allowing both the preserve and cheese to "marinate" together, I topped with dried cranberries. Any fresh fruit to match your preserve base will do.
I promise you this will be a hit and all gone before you know it...you're welcome but don't blame me for your addiction.
Another noteworthy party element are the sips. I love a good, fruity, over the top cocktail and my love of bubbles in my beverage has no limit. Try the recipe for the Sparkling Cider Spritz below. Can be created as a cocktail and mocktail to fit any occasion but perfect as a signature drink for a fall wedding, adult pumpkin patch party, tailgating event..or anything fall related.
Sparkling Cider Spritz
Ingredients: 1 bottle of Martinelli's Sparkling Cider, 1-2 Crisp Harvest Apples (sliced as garnish), Pinch of Cinnamon, 18.5 oz of Pure Leaf Sweet Tea, 2 cups of Musselman's Fresh Pressed Apple Cider , 1 Large Twirl Tub of Caramel Apple cotton candy
Instructions: Mix all liquid ingredients (apply correct substitutes if making a cocktail or mocktail) in a glass pitcher. Stir until all items are mixed. Pour mixture into a fun mule mug, copper jar or mason jar. Garnish with cotton candy and a pinch of cinnamon. Enjoy!
I hope you received some helpful inspiration that will encourage you to host your own fall event. The recipes alone will be the talk of the party. In the meantime, let's have some picture over load shall we?