Your Guide to Entertaining this Fall

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Holiday plans are a thing again! Enjoy the season with the tastes of autumn.

Image: Sanctuary Home

Fall Cocktails

Sip the season away with curated autumnal drinks that can be made ahead of time in large batches.

Image: A Couple Cooks | Image: Inspired by Charm

  1. Apple Cider Bourbon Cocktail
    Ingredients

    • 2 ounces (4 tablespoons) bourbon

    • 1 ounce (2 tablespoons) apple cider

    • 1 ounce (2 tablespoons) sweet vermouth

    • ½ ounce (1 tablespoon) lemon juice

    • 1 dash orange bitters

    • For the garnish: apple slices (optional), sprig of thyme

    Instructions

    1. Combine the bourbon, cider, sweet vermouth and lemon juice in mixing glass and stir with ice. Strain it into cocktail glass.

    2. Add a dash of orange bitters and garnish with apple slices (if desired, spritz them with a little lemon juice to prevent browning).

    Nutrition InformationYields 1Recipe via A Couple Cooks



    1. Apple Pie Moonshine
      Ingredients

      • 1 gallon apple cider

      • 1 gallon apple juice

      • 2 cups white sugar

      • 2 cups brown sugar

      • 6 cinnamon sticks - plus more for garnish

      • 1 teaspoon apple pie spice

      • 1 (750 ml) bottle grain alcohol, 190 proof

      • 1 (750 ml) bottle vodka

      Instructions

      1. In a large stock pot, combine the apple cider, apple juice, white sugar, brown sugar, cinnamon sticks, and apple pie spice. Bring to almost a boil. Cover the pot with a lid and reduce heat. Simmer for one hour. Remove the pot from heat and allow the mixture to cool.

      2. Once cool, remove the cinnamon sticks. Stir in the grain alcohol and vodka. Transfer the apple pie moonshine into sterilized quart jars or bottles and garnish with a cinnamon stick.

      3. The Apple Pie Moonshine can be enjoyed immediately. However, for the best flavor, store it sealed in the refrigerator for 3-4 weeks before drinking. Shake well before serving.Nutrition InformationYields 10 quartsRecipe vis Inspired by Charm

Autumnal Bites

Wow your guests with tasty appetizers and small bites.

Image: The Pioneer Woman | Image: Taste of Home

  1. Pumpkin RavioliIngredients for the Filling

    • 2 tbsp. salted butter

    • 2 cloves garlic, finely chopped

    • 1 15 oz. can pumpkin puree

    • 1/4 tsp. kosher salt

    • 1/4 tsp. chili powder, plus more to taste

    Ingredients for the Ravioli

    • 1/4 c. pine nuts

    • 1/2 c. salted butter

    • 36 whole wonton wrappers

    • 1 egg

    • Black pepper, to taste 

    • Fresh parmesan cheese, optional 

    • Thinly sliced fresh sage leaves

    Instructions

    1. For the filling: Melt the butter with the garlic in a skillet over medium heat and cook for 1-2 minutes to release the garlic flavor. Add the pumpkin puree, salt and chili powder. Stir and cook over medium heat for 4-5 minutes, until the puree is less watery and slightly thickened. Remove from the heat and let cool slightly.

    2. For the ravioli: Toast the pine nuts in a small skillet over medium-low heat, tossing occasionally, until golden, 6-8 minutes. Remove from the heat and pour the pine nuts onto a small plate.

    3. In a small skillet (you can use the same one you toasted the pine nuts in) brown the butter by melting it over medium-high heat, then let it cook and bubble for an additional 4-6 minutes or until the foam is golden brown. Transfer it to a heatproof bowl.

    4. Lay out 18 wonton wrappers and put 1 tablespoon of the pumpkin filling in the center. Beat the egg with 1 tablespoon of water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form. Repeat with the rest of the wrappers. (Keep in mind the wrappers dry out quickly, so you might want to assemble 9 ravioli at a time, keeping the other wrappers covered. If you like, you can trim the raviolis using a circular or square cutter to make the edges uniform. Totally optional!)

    5. Bring a pot of water to a boil. Drop 3 ravioli at a time into the water and cook for about 2 minutes. Remove with a slotted spatula and put the ravioli on a plate. Continue cooking the ravioli in batches of 3.

    6. To serve, spoon a little browned butter onto each plate and smear it around. Place 3-4 ravioli on each plate, then spoon a little more browned butter over the top. Sprinkle on the toasted pine nuts, black pepper, and shaved Parmesan, if desired. Finally, sprinkle on the sage and serve!Nutrition InformationYields 4-6 servings.Recipe via The Pioneer Woman

    7. Three Cheese Artichoke & Spinach DipIngredients

      • 1 package (16 ounces) frozen bread dough dinner rolls, thawed

      • 6 tablespoons butter

      • 1/2 teaspoon garlic powder

      • 1/4 teaspoon crushed red pepper flakes

      • 1 tablespoon butter

      • 1 cup chopped fresh mushrooms

      • 2 garlic cloves, minced

      • 1-1/2 cups mayonnaise

      • 1 package (8 ounces) cream cheese, softened

      • 1 cup shredded part-skim mozzarella cheese, divided

      • 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

      • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

      • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

      • 1/4 cup chopped sweet red pepper

      Instructions

      1. Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes.

      2. Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture.

      3. Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer.

      4. In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach.

      5. Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.Recipe via Taste of Home

Seasonal Tablescapes

Celebrate the season by incorporating subtle fall elements into your dinner party decor.

Image: The Grace House

An effortless fall tablescape! Shop your local farm stand or nursery for small pumpkins + greenery for a unique fall themed centerpiece.

Image: House Beautiful

A curated approach. Get the look:

Melamine Dinner Plates | Hyacinth Placemats

 

Happy Fall from the Maloney Interiors team!

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