So I’ve been talking about my plans for this harvest dinner since way back in August. My plans were a little displaced when I had to take a last minute business trip to China, but I think that was all for the better. I took a warmer, slower approach to celebrating the beginning of the holiday season, rather than the end of summer. I wanted it to be relaxed and communal, so I made the gathering on a Sunday afternoon to encourage football watching, lounging and certainly no hurrying.
The table was set with a handmade shibori dyed linen table cloth (DIY coming tomorrow!), and stacked with casual white plates mixed with acacia appetizer plates from Crate and Barrel. I mixed and matched moody floral and gingham napkins wrapped in DIY faux bois napkin rings, and finished everything off with my little monogram favors.
We snacked on little maple leaf shaped butternut squash canapes topped with goat cheese and cranberry sauce along with a couple of varieties of cheeses and nuts. For the main meal, I made a classic beef wellington served with a cold israeli cous cous salad and butternut squash soup served in hollowed out acorn squash. Our friends washed it all down with a Pear and Sparkling Cider cocktail. I wrapped the plain glasses in twine and topped off the drinks with birch paper straws from Garnish.
I told you last week that I was going to make something out of persimmon, so I landed on something cold to follow-up the chain of heartier dishes at dinner. I made a gingersnap and caramel ice cream with chopped persimmons. It was so easy too! I’ll share the recipe on Thursday!
I was so pleased with how each detail turned out. It was a great mixture of food, conversation, and relaxing. I can’t wait to share some of the DIYs and Recipes with you guys in the days to come!
p.s. the DIY faux bois napkin holders are for a feature in Delighted Magazine for the winter issue. I’ll let you know when it comes out so you can see how to make them!