AUTUMN HARVEST DINNER PARTY

When autumn arrives and the nights turn a bit cooler,
 everyone seems to relax and feel like all is right with the world….

food is such a good way to connect to nature and the seasons…..
now is the perfect time to set the table for a cozy fall dinner party….

 For this dinner, we set a simpler table….
a pretty water goblet, a white plate, a bronze charger,
and a floral linen napkin. 

The menu is hearty and rustic,,,,
what we all seem to crave
on a chilly autumn evening.

I hope these recipes will provide you
with inspiration for hosting your
own fall gathering....
each one is a delicious and hearty
addition to your harvest table 

Brie, Fig and Cranberry Pastry Rounds

BRIE AND PASTRY ROUNDS

THE MAIN COURSE
we are serving Apple Cider glazed Pork Chops
with a side of Apples and Onions

AUTUMN APPLE ONION PORK CHOPS

THE SIDE

MAPLE BACON BRUSSELS SPROUTS
1 pound of Brussels Sprouts
3 strips of Applewood Smoked Bacon
1/4 cup of dried cranberries
1/2 T. apple cider vinegar
1/2 T. Dijon Mustard
2 T. Pure Maple Syrup
Salt and Pepper to taste

Cut bacon into 1/2 inch cubes and cook in a large skillet until crispy.
Remove bacon from skillet and set aside.
Cut the ends off of each Brussels Sprouts and cut them
in half lengthwise, removing outer leaves.
Transfer them to the skillet and season
with salt and pepper.
Cook over medium heat until fork tender...about 10 minutes.
I add a touch of olive oil and a splash of water.
Sprinkle in the cranberries and add the cooked bacon.
Whish the maple syrup, Dijon Mustard and Apple Cider Vinegar together
and pour of the sprouts....continue to cook 3-4 more minutes.
Serve immediately.

DESSERT

Pumpkin Cake Roll
with Cream Cheese Filling

“I can smell autumn dancing in the breeze.
The sweet chill of pumpkin,
and crisp sunburnt leaves.” – Ann Drake

A special thank you to my dinner party guests,
my husband and my cat, Mae Mobley!