The crops are being harvested, the leaves are changing and the weather continues to be absolutely perfect! Why not take advantage of the sunshine, blue skies, amazing colours and warmer temperatures as we head into Fall, by hosting lunch outdoors.
The use of the rough and textural acorns and pine cones beside the smooth glass, Baby's Breath and pressed linens show how to still bring in the lingering bit of Summer, while welcoming in the Fall elements.
I am a BIG fan of supporting local business (if you're a regular reader of my Blog, you already know this) and am even more of a fan of planning meals around what is currently in season.
The Williams Sonoma
website is also one of my favorite sites for not only shopping, but recipes, entertaining tips and fantastic holiday tips like how to incorporate foods of the season into your party planning. 'Click' on the photo to review all of the amazing recipes...
Apples and pumpkins tend to be the 'big two' when it comes to Fall flavours and recipes. Personally, I really enjoy pears and thought I'd share some ideas in how to incorporate them into your Fall repertoire...
This beverage would be my "transitional" drink....reminiscent of summer, but with the flavours of Fall.
Quick to prepare, this refreshing nonalcoholic drink is perfect for autumn gatherings.
- Ice cubes as needed
- 1 1/2 to 2 cups bottled pear juice
- 4 to 5 cups sparkling water, chilled
- 1 Anjou pear for garnish
Place ice cubes in tall glasses. Add about 3 Tbs. pear juice to each glass and then pour in about 1/2 cup sparkling water. Slice the pear into thin wedges, garnish the glasses and serve immediately. Serves 8 to 10.
And this beverage would be my 'welcome to Fall' drink....the colour, the richness, the spices...It's like a warm and cozy blanket but for your taste buds.
Graham Case, Bar Manager and Mixologist at Blackberry Farm, loves to infuse simple syrups with herbs and spices to make his cocktails unique. The Barn Nail is one delicious example. The recipe serves one but can easily be made in a larger batch.
For the spiced honey syrup:
- 1 cup (250 ml) water
- 1 cup (375 ml) honey
- 1 cup (250 g) sugar
- 5 whole cloves
- 5 star anise pods
- 1 cinnamon stick
- 5 allspice berries
1 1/2 fl. oz. (45 ml) whiskey
- 1/2 fl. oz. (15 ml) cherry liqueur
- 2 dashes plus 2 drops bitters
- Orange peel for garnish
To make the spiced honey syrup, in a small saucepan over low heat, combine the water, honey and sugar and heat, stirring until the sugar is dissolved. Add the cloves, star anise, cinnamon stick and allspice. Bring to a boil, then reduce the heat and simmer for 3 minutes. Strain the syrup into a container. Let the syrup cool to room temperature before using. You will need 1/4 fl. oz. (7 ml) spiced honey syrup for this cocktail; refrigerate the rest for making more cocktails.
In an ice-filled cocktail shaker, combine the whiskey, the 1/4 fl. oz. (7 ml) spiced honey syrup, the cherry liqueur and bitters. Stir until cold and pour into a tumbler. Garnish with an orange peel. Serves 1.
So it's official...you have no excuse but to get friends and family together, outdoors while the weather is still balmy and summer like, and have a wonderful afternoon or evening of eating, drinking, talking and laughing!
Cheers to Fall and all that it brings!