The Fall Entertaining Edit

Enjoy the season with friends and loved ones- we’ve curated our top picks for fall decor, bar cart styling, and seasonal recipes + Drinks

Image: Pinterest

Image: Pocketful Of Posies

Fall Cocktails

Impress your guests with fall inspired drinks that can be made ahead of time in large batches.

1. Rosé Sangria with Cranberries and Apples

   Ingredients

   • 1 cup water 

   • 1 cup sugar 

   • ¼ teaspoon crushed red pepper 

   • 1 large cinnamon stick 

   • 4 allspice berries 

   • 3 whole cloves 

   • 1 star anise pod 

   • 2 cups cranberries 

   • 2 Granny Smith apples (diced) 

   • 750 milliliter bottle Spanish rosé 

   • ⅓ cup ruby port 

   • ⅓ cup Cointreau 

   • ⅓ cup cranberry juice 

   • Ice cubes (for serving)

   Instructions

   1. In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.

   2. Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

   Nutrition Information

   Yields 12

   Recipe via Food and Wine

2. Cider Side Car

   Ingredients

   • 6 ounces watermelon

   • 1 ounce blueberry vodka

   • 1-2 lemon wedges

   • ice

   • blue decorating sugar, optional for rim

   Instructions

   1. 2 oz. fresh apple cider

   2. 2 oz. cognac

   3. 1 oz. Cointreau

   4. 1 oz. fresh lemon juice

   5. strip of lemon zest and brandied cherries, for serving

   Nutrition Information

   Yields 1

   Recipe via Country Living

   1. Spiced Apple Rum Punch

      Ingredients

      • 4 cups Unfiltered Apple Juice

      • 2 12.7 oz bottles Bundaberg Spiced Ginger Beer about 3 cups

      • 1 cup Light Rum

      Instructions

      1. Add unfiltered apple juice, Bundaberg Spiced Ginger Beer and light rum to large pitcher and stir to combine.

      2. Serve over ice.

      Nutrition Information

      Makes about 4 liters.

      Recipe via A Night Owl Blog

Autumnal Bites

Put a fall spin on crowd favorites- including a charcuterie board, seasonal bruschetta, and more.

1. The Perfect Fall Charcuterie Board

   Ingredients

   • 1 smoky cheese ball

   • homemade cheese crisps

   • 1 wedge aged cheddar

   • 4 ounces cured meats, sliced (I used Genoa salami)

   • 1 red pear, sliced

   • 2-3 bunches grapes

   • 1/2 cup dry roasted peanuts

   • 1/3 c. olives

   • 1/3 c. midget sweet pickles

   • mini sweet peppers

   • celery and carrot sticks

   • jam, chutney, or honey

   • assorted crackers and bread

   •  Rosemary for garnish

   Instructions

   1. Place peanuts, olives, pickles, and jam in small bowls and place on a food-safe platter or wooden cheese board.

   2. Arrange cheeses, crackers, meat, pear slices, grapes, figs, and vegetables around the bowls on the platter or board. 

   3. Garnish with fresh rosemary and serve. Enjoy with your favorite, wine, beer or cocktails.

   Nutrition Information

   Yields 6-8 servings.

   Recipe via Tidy Mom

2. Cranberry Brie Bites

   Ingredients

   • 1 (8-oz.) tube crescent dough

   • Cooking spray, for pan

   • Flour, for surface

   • 1 (8-oz.) wheel of brie

   • 1/2 c. whole berry cranberry sauce

   • 1/4 c. chopped pecans

   • 6 sprigs of rosemary, cut into 1" pieces

   Instructions

   1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots. 

   2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary. 

   3. Bake until the crescent pastry is golden, about 15 minutes.

   Nutrition Information

   Yields 24.

   Recipe via Delish

3. Creamy Chickpea Soup

   Ingredients

   • 1 tbsp. olive oil

   • 1 large onion, thinly sliced

   • 2 large carrots (8 oz), chopped 

   • 1 leek, white and light green parts only, sliced

   • 1 clove garlic, sliced

   • Kosher salt

   • 2 15-oz cans low-sodium chickpeas, rinsed

   • 4 cups low-sodium vegetable broth

   • 1/4 c. canola oil

   • 2 tsp. 

   • hot Hungarian paprika

   Instructions

   1. Heat olive oil in a large Dutch oven or a heavy-bottomed pot on medium. Add onion, carrots, leek, garlic, and 1/2 tsp salt and cook, covered, stirring occasionally, 5 minutes. 

   2. Add all but 1/4 cup chickpeas and cook, covered, stirring occasionally, until vegetables are tender, 5 to 6 minutes. 

   3. Add vegetable broth and 2 cups water and bring to a boil, then reduce to a simmer until vegetables are very tender, 10 to 12 minutes. Remove from heat. 

   4. While soup simmers, make paprika oil: Heat canola oil and paprika in a small saucepan on medium until warm. Remove from heat, strain, and let cool. Roughly chop remaining 1/4 cup chickpeas.

   5. With an immersion blender or a standard blender, in batches, puree soup until very smooth. Serve drizzled with paprika oil and topped with reserved chickpeas (or Crispy Chickpeas). Save remaining paprika oil for another use.

   Nutrition Information

   Yields 4.

   Recipe via Women's Day

Seasonal Tablescapes

While Thanksgiving dinners may look a bit different this year with social gathering restrictions, don’t skimp on decor. Celebrate the season with chic yet simple tablescapes that incorporate beautiful fall elements such as woven placemats, plaid table runners, and an array of pumpkins.

Bar cart inspo

If you don’t want to decorate your entire home, pick a small section such as a bar cart to add a seasonal touch to. A bar cart is an essential entertaining item, as it functions as a landing spot for designated drinks, glassware, and themed decor.

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Happy fall from the Maloney Interiors team!