In view of the current circumstances it only seems logical to entertain (safely) outdoors, weather permitting. Here are some fun picnic decor and food ideas all can enjoy, even goats and donkeys if you are lucky enough to have one or more of these friendly, affectionate (and hungry) little buddies…. Bon appetit!
Under the graceful branches of a native Southwestern mesquite tree, a table holds homemade treats. Chester the miniature donkey helps himself to the feast, while Hershel the pygmy goat nibbles off a fresh apple. CHECK OUT THE MENU BELOW. YUM!!
Set a buffet-style table dressed with quilts and ragtag flea-market linens in plaid and paisley sets for a cozy scene. Armchairs come outdoors, and warm shawls chase the autumn chill. All manner of baskets and wicker pieces function as practical serving ware. Pewter vases, earthy ceramics and rustic carts enhance the atmosphere. Pile them high with gourds and pumpkins for an abundant harvest look. Let the fun begin!
Apples look even more appealing stacked in a vintage 1950s tin picnic basket. Collectibles like these can still be found if you poke around flea markets.
Pile gourds and pumpkins in all types of containers to welcome and embrace the season with local goods.
No need for flowers when you can use branches glowing with bittersweet.
Set larger pumpkins in easy to move carts.
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What these fall recipes all have in common is that they take something basic—crostini, pasta, salad—and adapt it to the season.
WARM SPICED CIDER
WILD MUSHROOM AND HERB CROSTINIS
PERSIMON & POMEGRANTE SALAD
BUTTERNUT SQUASH RISOTTO
APPLE RUM RAISIN CLAFOUTIS
and don’t forget apples for the goats and donkeys!!!
Enhance warm cider with favorite spices and serve garnished with a (not edible but pretty!) sprig of bittersweet.
Guests will finish off this Wild Mushroom and Herb Crostini appetizer in a matter of minutes, so be sure to make plenty.
WILD MUSHROOM AND HERB CROSITINIS
TO SAVE TIME, MAKE THE MUSHROOMS AND CROSTINI A DAY AHEAD AND ASSEMBLE AT THE LAST MINUTE.
Makes 20–24 crostinis
INGREDIENTS
4 tablespoons extra-virgin olive oil, divided.
2 onions, yellow and/or red, peeled and thinly sliced.
1 baguette, cut on diagonal, into 20–24 pieces.
4 tablespoons butter
2 cloves garlic, finely minced.
1⁄4 cup shallots, peeled and thinly sliced.
1 lb fresh mushrooms; shiitake, oyster, and/or crimini, but you can also use porcini, morel or chanterelle (2–4 varieties); cut larger mushroom into thick slices.
1⁄4 cup dry white wine.
1 tablespoon fresh thyme.
Kosher salt and freshly ground pepper.
12.5 oz. goat cheese, softened.
Lemon zest.
Red pepper flakesn.
20–24 small thyme sprigs.
INSTRUCTIONS
1. Add olive oil to a heated sauté pan; add sliced onions, and caramelize onions over medium heat until golden brown, about 30 to 40 minutes. Remove from heat and set aside.
2. Brush baguette slices with olive oil. Place on baking sheets, and broil until lightly toasted; turn and repeat. Set aside to cool.
3. Heat butter and olive oil in a sauté pan, and sauté the garlic and shallots over medium heat until translucent.
4. Add the mushrooms to the garlic and shallot mixture, and sauté for 1 to 2 minutes over medium heat until wilted. Add white wine and reduce, about 3 to 4 minutes. Add fresh thyme, and season with salt and pepper to taste. Continue to cook mushrooms until golden brown.
5. Remove from the pan and set aside.
6. Place goat cheese in a bowl, and stir until creamy; add lemon zest and red pepper flakes.
7. Spread goat cheese mixture on baguette toasts, carefully pile on sautéed mushrooms, top with caramelized onions, and garnish with fresh thyme sprigs.
PERSIMON & POMEGRANATE SALAD
IF YOU CAN’T FIND PERSIMMONS, ORDINARY ORANGES OR EVEN BLOOD ORANGES ARE A FESTIVE ALTERNATIVE.
Makes 6-8 servings
INGREDIENTS
1 cup pepitas
1 pomegranate, cut and seeded
2 cups fresh spinach
2 persimmons, peeled and cut into slices
3 oz. goat cheese, crumbled
Kosher salt and freshly ground pepper
Pomegranate vinaigrette (below)
INSTRUCTIONS
1. Toast the pepitas in a small sauté pan for 5 minutes, or until fragrant. Stir the seeds about halfway through to keep them from burning.
2. To seed the pomegranate, slice off the stem end and place the cut side on the board to stabilize. Use a paring knife to cut a circle, angling in, around the crown of the pomegranate, cutting it out. Use your knife to cut along the outside ridges of the pomegranate. Use your fingers to gently pry open
the pomegranate. Working over a bowl, use your fingers to pull the seeds away from the peel and membranes.
3. Place spinach in a salad bowl; arrange the pepitas, pomegranate seeds, persimmons and goat cheese on spinach.
4. Drizzle with pomegranate vinaigrette.
Pomegranate Vinaigrette
1⁄4 cup pomegranate molasses
2 tablespoons red wine vinegar
Juice from one lemon
1 tablespoon honey, or more to taste
Kosher salt and freshly ground black pepper
3⁄4 cup extra-virgin olive oil
INSTRUCTIONS
1. Whisk together the pomegranate molasses, vinegar, lemon juice, honey and salt
and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
Drizzle the vinaigrette on salad when ready to serve.
BUTTERNUT SQUASH RISOTTO
GIVE A CLASSIC RISOTTO A TWIST WITH CARAMELIZED BUTTERNUT SQUASH
Makes 6–8 servings
Butternut Squash Risotto
1. For Butternut Squash Risotto: Peel and core a medium butternut squash; cut into cubes, medium dice. Toss with olive oil, salt, pepper and chili powder. Roast in a preheated 375°F oven until tender, about 20 to 25 minutes.2. Add to Basic Risotto.
Basic Risotto
INGREDIENTS
6 cups stock or broth, or 3 cups of canned low-sodium chicken broth mixed with 3 cups of water.
2 tablespoons extra-virgin olive oil.
1 cup minced onion
1 tablespoon minced garlic.
2 cups Arborio or other short- to medium-grain rice.
1 cup dry white wine
2 tablespoons unsalted butter.
1⁄4 cup freshly grated Parmesan cheese.
Kosher salt and freshly ground pepper.
Italian parsley, chopped.
Parmesan cheese, shaved.
INSTRUCTIONS
1. Pour the chicken stock or broth mixture into a medium saucepan, and bring to a slow simmer. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic, and sauté until the onion is soft, about 8 minutes. Do not let onion or garlic brown. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes.
3. Add the wine and simmer, stirring until absorbed. Ladle the hot stock into the rice mixture 1 cup at a time, stirring often and adding more liquid only
when the previous addition has been absorbed. Adjust the heat to maintain a simmer. It should take about 20 minutes for the rice to become creamy and al dente. You may not need all of the liquid.
4. Remove risotto from the heat, and stir in the butter and Parmesan cheese.Season with salt and pepper to taste.
5. Divide among warm bowls, garnish with chopped Italian parsley and shaved Parmesan.
APPLE RUM RAISIN CLAFOUTIS
CLEVERLY PRESENTED IN A BEAUTIFUL COPPER SKILLET ON A BASKET “PEDESTAL,” CLAFOUTIS IS A RUSTIC EUROPEAN DESSERT THAT IS SUPER SIMPLE TO MAKE..
Makes 6-8 servings
INGREDIENTS
5 medium-size apples
1 1⁄4 cups whole milk
3 eggs
1 cup flour
2/3 cup sugar, divided
1 teaspoon vanilla extract
1⁄4 teaspoon salt
1 cup golden raisins, soaked in rum
INSTRUCTIONS
1. Peel and slice apples into 1⁄4"-thick slices. Set aside.
2. In a blender or stand mixer, combine milk, eggs, flour, 1/3 cup sugar, vanilla and salt until frothy. Generously butter a 9" oven-proof pan (cast iron or copper works well). Set the pan on the stovetop over low heat, and pour enough batter to form a 1⁄4" layer across the bottom; remove from heat when the batter is set.
3. Arrange apple slices creatively on the surface of the smooth batter layer. Add rum raisins to remaining batter. Pour batter carefully on top of apples, and then sprinkle remaining 1/3 cup sugar evenly on top. Set in a 375 ̊ oven to bake until puffed and golden. The clafoutis will deflate significantly when it cools.
4. Sprinkle with confectioners’ sugar and serve lukewarm or even cold for a delicious snack or breakfast the next day.
This is the season of sharing and giving so don’t forget to treat your four-legged friends! Happy cooking and entertaining! XOXOXO
Photography Lu Tapp, styling Sunday Hendrickson, recipes Sidney Dye, chef and owner of First Fig Culinary School, Scottsdale, AZ. Produced for Fifi O’Neill ‘s Prairie Style magazine.