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Title: Tips for Beautiful (and Easy) Autumn Table Settings and Fall
Meals
Author: Marybeth Gregg
Article:
Tips for Beautiful (and Easy) Autumn Table Settings and Fall
Meals
COLORS
This time of year is a combination of summer's end and almost
autumn. Why not mix the two and create a lovely table setting
blending both seasons? Take bold red and orange (beautiful leaf
colors) and use them in placemats and napkins. Add some
sunflowers and you are set for bright and cheerful table. Use
small tin sand buckets or similar containers, fill them with
sand and place red or orange votive lights in them. You can even
add some leaves and rosehips to complete the theme.
LIGHTING
Use lots of candles - either grouping of votives as described
above, or candles in hurricane lanterns. Remember that the sun
sets earlier so you will need much more light if you are
entertaining outdoors.
FLOWERS
Think about what is abundant this time of year.- I mentioned
rosehips; if you are lucky to have hydrangea, this is the
perfect time. There also are these bright orange paper
lantern-like flowers which are lovely. Use sprigs of herbs,
which are usually at their fullest - rosemary, sage, basil,
chives. These can be used as fillers or in bunches with a small
sunflower in the middle for a fragrant arrangement. Remember
herbs are fragile so pick at the last minute and be sure to keep
them in lots of water. Pick some Magnolia leaves, or whatever
else is abundant in your garden. If you are a city dweller, you
can pick up some bright red, yellow or orange flowers at your
corner flower mart. Add some greens or herbs and you are all
set.
TABLECLOTHS
My friend showed me a wonderful idea for a table cloth. Take
some natural-colored cloth such as lined or a burlap-type
fabric, and use it as a table cloth. She is talented to be able
to sew a hem - I am not so I use that iron-on tape to make the
seams. It is a great backdrop and inexpensive to make.
Entertaining in Autumn - Keep the Grill Going
Autumn is a wonderful time to entertain outdoors -- most of the
bugs are gone, the sun isn't so intense and it's warm enough to
enjoy eating al fresco.There's a bounty of good things to serve
for an outdoor meal, whether it's entertaining friends or just
for a family dinner.
You may not feel like cooking those hearty casserole yet- so
think about grilling in the fall. There are lots of foods that
are delicious on the grill for this time of year.
What's in Season?
Vegetables
As always, look for what's in abundance this time of year. The
farms stands and corner groceries are filled with local produce
for a while, so take advantage. Tomatoes, eggplants, zucchini,
peppers, asparagus, mushrooms and some corn (to name just a few)
are still at peak for a few weeks. Slice or cube them evenly,
and marinate in extra virgin olive oil, with some salt and
pepper, and a sprinkling of fresh herbs such as rosemary or
oregano, and grill quickly on medium heat. Or make your favorite
marinade. To prevent sticking, use heavy aluminum foil, or tin
foil as us Pennsylvanians call it. Or you can also use an oiled
grill rack to prevent the vegees from falling in. This is an
easy, health and totally delicious way to serve up autumn
bounty. Drizzle some unusual balsamic vinegar such as fig or
cherry on them, and you have an extraordinary array of
vegetables.
You can also do these kabob-style. Just be sure to soak the
wooden skewers in water for about 15-20 minutes so that they do
not burn up while cooking.
To ensure that the vegetables are all getting done at the same
time, follow these tips:
1.Cut vegetables to the same thickness and size and skewer
together.
2.Make sure you thread the vegetables where it is thickest so it
won't fall off easily
3.Cook thicker vegetables such as peppers, first and then cherry
tomatoes last
4.Use herb stems such as rosemary (also soaked in water) to
impart extra flavor
Entrees
Pork, Sausages and Bratwurst
Pork and sausages always seem a likely autumn food. You can
grill chicken sausage, Italian sausage, bratwurst or cook a
combination and serve with unusual chutneys and mustards. You
can marinate and grill a port tenderloin. (Also great with the
grilled vegetables and a salad - you are set.) You can also also
drizzle pesto on the sausages after cooking to really enhance
the flavor.
Fish and Seafood
Also check with your local fish market to see what is being
caught. It may be snapper or sea bass in your area. Scallops and
shrimp are great at any season. (Again, add those
go-with-everything-grilled-vegetables and you have a quick,
healthy meal.)
Grilled Fruits
Grilled fruits, you say? Absolutely - use pears, figs, pears,
peaches, mangoes, pineapples, and even bananas. Keep skins on if
possible to keep the fruit intact, or cut in halves or large
wedges. Grilled peaches with the pork tenderloin is a very tasty
combination. They are very best served with a balsamic glaze
after grilling (recipe below) or sprinkled with a bit of brown
sugar first then grilled.
So enjoy this new season and get creative - you'll be glad that
you did.
About the author:
Marybeth Gregg,owner of'Girlfriends In the Kitchen'and'Cook With
Confidence Cooking Schools',has been entertaining and giving
cooking advice for almost 20 years and is well-known for her
great teaching nethods and has been featured in numerous
newspapers. Her newest venture is teambuilding, for companies
large and small, using cooking as the team event. Reach her at
www.girlfriends-in-the-kitchen.com
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