Innholdsfortegnelse for Seasonal Celebrations Autumn 2018 i The Cottage Journal

SHIMMERING STYLE Create a new look for your bookshelves this season by using a small pumpkin as a bookend. Purchase a packet of gold leaf at your local craft store, and apply it to the top of the pumpkin, according to package instructions. It’s a quick and easy do-it-yourself project that will bring the beauty of fall indoors. NATURALLY CHARMING For this fun fall look, all you need is your container of choice, some moss, and three or more pumpkins that vary in size a bit and will stack easily on top of one another. Simply put a thick layer of moss between the pumpkins to add some bright green color to this simple arrangement of rustic elegance. RUSTIC DISPLAY Fit as many miniature pumpkins and gourds as you can…

PUMPKINS Scatter small pumpkins in varying colors and designs along the middle of the table, mixing in flowers and candles. SIMPLE ELEGANCE Turquoise paper placemats paired with soft orange linens add seasonal splendor, while classic white china and gold flatware make an elegant statement. COMFORT OF HOME Whether set for a feast with friends under the harvest moon or a family-filled Thanksgiving, this table is welcoming. Pumpkins, freshly cut flowers, and autumn leaves are irresistible reminders of the season. Add the familiar flavors of family cooking for a truly memorable occasion. IN THE DETAILS Shimmering gold leaves serve as breathtaking placeholders at this autumn table. They are simple to craft and will leave a lasting impression on guests. Spray-paint leaves with gold paint, allow time to dry, and use a…

SKILLET S’MORES Makes 6 to 8 servings 3 (4-ounce) bars semisweet chocolate, chopped4 cups miniature marshmallowsGraham crackers ONE Preheat oven to broil. TWO In a 10-inch cast-iron skillet, place chocolate in an even layer. Sprinkle marshmallows over chocolate. THREE Broil on second rack until marshmallows are lightly browned, 1 to 2 minutes. (Chocolate will not be melted. This step can be done 3 hours before cooking over campfire.) FOUR Place skillet on a campfire grill rack 3 to 4 inches above low to medium-hot coals. Cook just until chocolate begins to melt, 6 to 10 minutes. Remove from heat. Serve with graham crackers. GINGER-RUM APPLE CIDER Makes about 6 servings 2 (25.4-ounce) bottles sparkling apple cider1 cup ginger beer1 cup dark rum, or to taste½ cup sliced apple ONE In…

MARINATED GOAT CHEESE Makes 6 to 8 servings 1 (8- to 10-ounce) round goat cheese 2 cloves garlic, smashed2 sprigs fresh rosemary3 small whole dried chiles, such as chile de arbols½ cup extra-virgin olive oil Garnish: sea salt, ground black pepper, chopped fresh rosemary Toasted bread slices, to serve ONE In a small serving dish, place goat cheese, garlic, rosemary, and chiles; pour oil over goat cheese. Refrigerate for at least 3 hours before serving. Garnish with salt, pepper, and rosemary, if desired. Serve with toasted bread slices. SPICY SNACK MIX Makes about 4 cups 3 tablespoons unsalted butter 1 clove garlic, smashed2 tablespoons Worcestershire sauce1 tablespoon unsulphured molasses2 teaspoons smoked paprika1½ teaspoons kosher salt½ teaspoon crushed red pepper½ teaspoon garlic powder¼ teaspoon ground red pepper2 cups salted mixed nuts1½…

MEDITERRANEAN BEEF STEW Makes 6 to 8 servings 4 pounds beef chuck roast, trimmed and cut into 1-inch pieces¾ teaspoon salt, divided½ teaspoon ground black pepper2 tablespoons vegetable oil, divided5 carrots, thinly sliced1 onion, chopped1 tablespoon minced garlic6 cups beef broth2 (14.5-ounce) cans diced tomatoes, drained1 (12-ounce) jar roasted red peppers, drained and chopped1 cup red wine2 bay leaves3 cups fresh green beans, trimmed and cut into 1-inch pieces1 (15-ounce) can chickpeas, rinsed and drained2 tablespoons minced fresh rosemary2 tablespoons drained capersHot cooked Israeli couscousGarnish: crumbled feta cheese ONE Sprinkle beef with ½ teaspoon salt and pepper. TWO In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of beef, and cook until browned, 5 to 6 minutes. Remove from pan, and keep warm. Add remaining…

CARAMEL PEAR CIDER Makes 8 to 10 servings 1 (64-ounce) bottle 100% pure apple cider2 (12-ounce) bottles pear hard cider*½ cup caramel syrup*3 cinnamon sticks1 teaspoon whole clovesGarnish: pear slices ONE In a large Dutch oven, bring apple cider, pear cider, caramel syrup, cinnamon sticks, and cloves to a simmer over medium heat. Simmer for 20 minutes. Pour mixture through a fine-mesh sieve, discarding solids. Garnish with pear slices, if desired. *We used Woodchuck Hard Cider and Torani Caramel Syrup. CRANBERRY-GINGER PUNCH Makes 8 to 10 servings 1 (32-ounce) bottle 100% pure apple cider2 (12-ounce) bottles ginger beer1 cup cranberry juiceGarnish: whole cranberries, candied ginger ONE In a large pitcher, stir together apple cider, ginger beer, and cranberry juice. Cover and refrigerate for 30 minutes. Garnish with cranberries and ginger,…

GRAND GARLAND Make a beautiful garland for your buffet table using dahlias in the loveliest fall hues. Greenery such as Italian ruscus paired with hypericum berries added to matsumoto is the perfect complement to the garland. This serves as a breathtaking statement piece for a dinner party or a gathering among family and friends. RUSTIC CHARM Cut various colors of dahlia blooms, and place in Mason jars filled with water. Put jars in a decorative wooden caddy, and fill in extra spaces between them with moss. ELEGANT ARRANGEMENT Create an elaborate centerpiece for a dinner party this season or a large arrangement for your family to enjoy using dahlias in soft shades of pink and orange. They are truly breathtaking when mixed with calla lilies, freesia, alstroemeria, eucalyptus, and caspia.…

CREATE THE LOOK ✓ Make the dinner festive with a seasonal color palette suitable for all ages. (We chose natural colors with an accent of gold for our fall birthdays.)✓ Bring subtle pattern to the table setting with linens, like this printed leaf design.✓ Keep decorations simple—sometimes the birthday cake can serve as your centerpiece.✓ Make birthday hats to use as place cards. Then, using kraft paper, cut out and secure the edges with tape. Attach gold glitter letters to spell out guests’ names, and glue a gold pom-pom to each hat.✓ For small, additional decorative touches, incorporate greenery and candles.✓ Pick gift wrap and bows that complement each other. Presents arranged on a table can add to the celebratory ambience. CRUNCHY GREENS SALAD Makes 8 to 10 servings 6…

ROASTED PORK AND WHITE BEAN POT PIES Makes 8 servings Filling: 1 (2.-pound) boneless pork shoulder2 teaspoons salt, divided1 teaspoon ground black pepper, divided3 tablespoons vegetable oil, divided1 cup chopped carrot1 cup chopped celery1 cup chopped sweet onion1 tablespoon minced fresh garlic4 (15.5-ounce) cans cannellini beans, rinsed, drained, and divided4 cups chicken broth2 tablespoons chopped fresh sage1 tablespoon chopped fresh thyme1 tablespoon fresh lemon juice Crust: 2 (11-ounce) packages piecrust mix⅔ cup cold water¼ cup yellow cornmeal2 large egg yolks, lightly beaten1 teaspoon kosher salt ONE Preheat oven to 325°. TWO For filling: Sprinkle pork with ½ teaspoon salt and ½ teaspoon pepper. In a medium Dutch oven, heat 1 tablespoon oil over medium-high heat. Add pork; cook until browned on all sides, about 4 minutes. THREE Bake, covered, until…

SITTING PRETTY Even without a sizable porch, you can still set a scene of seasonal invitation. Create the look by stacking large, flat-bottomed pumpkins, and then fill an old metal birdcage with striped mini varieties. Pull a few chairs nearby to arrange a sitting area—Adirondacks suit the laidback mood—and make them cozy. ALL ABOUT DETAILS The array of squash varieties available this time of year seems endless—plump, petite, patterned, plain. It’s a veritable smorgasbord, and the good news is, you don’t have to choose! For this cascading arrangement, gather as many distinctive gourds as you can find, and let them spill down your front-porch stairs in a kaleidoscopic welcome. VINTAGE TOUCHES For a presentation of pumpkins that suits the scale of a large porch, pile a variety of colors and…

CREATE THE LOOK ✓ Move away from the traditional fall color palette by bringing in white tones for a clean and simple look. Use natural elements to maintain a stylish autumn tablescape.✓ Place large, white pumpkins on square cake stands, and surround each with light and airy baby’s breath. Continue the theme by adorning the table with miniature pumpkins and other gourds.✓ Let place-card holders serve double duty as edible takeaways for your guests. Fill Mason jars with a sweet treat like white chocolate–covered pretzels, and place a piece of burlap over each one. Secure the lid, and attach a handwritten name tag to each jar with a strand of jute.✓ At each place setting, arrange a homemade flatware holder. To make, cut a strip of burlap, and fold over,…

CREATE THE LOOK ✓ The shimmer of candlelight casts a romantic aura over this autumnal gathering in the garden. To play up the elegance, add golden accents, such as gilded pumpkins, amber glasses, etched goblets, and leaf-patterned china.✓ In lieu of a table runner, line up cotton-lace doilies, and top them with a medley of glass bottles filled with tapers.✓ Intersperse stems of blush roses, dusty miller, and hypericum berries among the bottles.✓ From soup to sweets, this dressed-up dinner will shine as brightly as the harvest moon that holds sway over the sublime autumn soirée. ARUGULA SALAD WITH SAUTÉED MUSHROOMS, PROSCIUTTO, AND TRUFFLE DRESSING Makes 8 servings 4 tablespoons olive oil, divided2 (8-ounce) packages sliced fresh baby portobello mushrooms1 tablespoon minced garlic¼ teaspoon salt¼ teaspoon ground black pepper1 (3.53-ounce)…

ARUGULA SALAD WITH PERSIMMON, BACON, AND BLUE CHEESE Makes 6 servings 6 slices bacon, chopped¾ cup chopped red onion½ cup red wine vinegar¼ teaspoon sugar¼ teaspoon salt¼ teaspoon ground black pepper9 cups lightly packed fresh arugula3 ripe fuyu persimmons, peeledand cut into wedges½ cup crumbled blue cheese½ cup chopped toasted pecans ONE In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. TWO Add onion to skillet; cook until softened and light brown, 2 to 3 minutes. Stir in vinegar, sugar, salt, and pepper; cook for 1 minute. Remove from heat. THREE Divide arugula and persimmon among 6 salad plates. Pour hot vinegar mixture over salads. Top with bacon, cheese, and…

CIDER-BRINED PORK CHOPS Makes 4 servings 4 cups apple cider, divided2 cups water¼ cup plus 1 teaspoon kosher salt, divided2 teaspoons black peppercorns2 bay leaves1 clove garlic, sliced4 bone-in pork rib chops2 tablespoons canola oil½ teaspoon ground black pepper3 tablespoons finely chopped shallot3 fresh rosemary sprigs, crushed1 teaspoon Dijon mustard1 teaspoon cornstarchGarnish: apple slices, fresh rosemary ONE In a medium saucepan, bring 2 cups cider, 2 cups water, ¼ cup salt, peppercorns, bay leaves, and garlic to a simmer over medium heat, stirring until salt is dissolved. Remove from heat. Let cool completely. TWO In a large bowl, combine cooled brine and pork chops. Cover and refrigerate overnight. THREE Preheat oven to 375°. FOUR Remove chops from brine; discard brine. Pat pork chops dry with paper towels. FIVE In a…