Half Past Seven: Fall Entertaining Guide

your fall entertaining guide

oyster roast

family friendly oyster roast

Playlist

We’re bringing back the classics with Motown Radio. Everyone will be singing along (and every song is kidappropriate).

Cocktail

Old Fashioneds are as synonymous with fall as oysters are. We love this bourbon drink this time of year and think they pair perfectly with an oyster roast For non-bourbon drinkers, we love a crisp white wine, like a Sancerre

Outfit

This light-weight layer will be perfect for a fall event Pair it with white jeans or blue jeans and throw it over your shoulders if you’re in warmer climates

Menu

Oysters, of course, with all the crackers and condiments (cocktail sauce, hot sauce, lemons, mignonette sauce). We love including kids in our oyster roasts and always want a familyfriendly food option, like this ham and cheese sliders. Alternatively, classic ham biscuits would also work. We’d also serve a bowl of peanuts for easy snacking.

Seasonal Flowers

To keep it simple, place white pumpkins and / or gourds (varying sizes of both) on and around your tables If you are on your flower a-game and have access to dried hydrangeas, we love this look in the fall

min out checklist 30

Turn on your tunes

Prep your oysters, shuckers, crackers and condiments

Make a batch of old fashioneds

Pull out rocks and wine glasses

Spot check your powder room

Pull out your sliders and place them on a serving dish

Pour your peanuts in a bowl

Open your front door

Pour yourself a drink

oyster roast recipes

Old Fashioneds

Ingredients

1 sugar cube

1 tsp water

3 to 4 shakes Angostura bitters

2 oz bourbon

1 Luxardo cherry (optional) Orange peel Ice

Mignonette Sauce

Ingredients

1/2 cup minced shallots

1/4 cup white vinegar

1/4 cup unseasoned rice vinegar (if using seasoned rice vinegar, omit the sugar and salt)

1/8 tsp sugar

1/8 tsp kosher salt

1 1/4 tsp finely crushed white peppercorns

Instructions

Add the sugar cube to a lowball glass Top with water & bitters, then use a muddle to combine until the sugar is nearly dissolved. Add the bourbon and a large ice cube Stir vigorously for 10 seconds or until the liquid is chilled.

Add a cocktail cherry if desired Gently twist the orange peel directly over the glass, in order to express its oil into the cocktail, then add the orange peel as a garnish.

Instructions

Peel and chop the shallots Put them into a food processor and pulse until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match Place the minced shallots and any liquid released from them in a non-reactive bowl Add white vinegar, rice vinegar, and sugar and salt. Stir with a fork. Cover with plastic wrap and chill in the fridge for a minimum of 4 hours For best results, store for at least 2 days before using

Ham-and-Cheese Sliders

Ingredients

4 tbsp unsalted butter, divided

2 tbsp all-purpose flour

1 cup whole milk

1/2 teaspoon kosher salt

1/8 teaspoon ground nutmeg

2 tbsp whole-grain mustard

Instructions

1 tbsp honey

12 Hawaiian sweet rolls, split

1 pound thinly sliced deli ham

8 oz (2c) Gruyère cheese, shredded

1 tbsp chopped fresh flat-leaf parsley

Preheat oven to 400°F. Grease an 11"x 7" baking dish with 1 tbsp of the butter Melt 2 tbsp of the butter in a small saucepan over medium-high. Add flour; cook, whisking constantly, 1 min Slowly whisk in milk; bring to a boil, whisking constantly Reduce heat to medium; cook, whisking constantly, until thickened, 4 to 5 min Remove from heat; stir in salt and nutmeg Set aside Stir together mustard and honey in a small bowl; set aside. Microwave remaining 1 tbsp butter in a small microwavable bowl on HIGH until melted, about 20 sec

Arrange bottom roll halves in prepared baking dish; spread evenly with honeymustard Top evenly with ham, milk sauce, and cheese Replace top roll halves; brush tops evenly with melted butter, and sprinkle with parsley Cover with aluminum foil

Bake in preheated oven 8 minutes Remove and discard foil Continue baking until cheese is melted and rolls are golden, about 5 minutes Serve immediately

dinner party

Playlist

We know it’s made the rounds on the internet but the ‘Nancy Meyers Kitchen Playlist’ is still our choice It’s upbeat enough to keep you party rolling but still appropriate for an indoor meal We aren’t turning off this playlist anytime soon!

Cocktail

Martinis. If you’re feeling generous, you can offer both a gin and a vodka version. Make sure to also have wine for the non-martini drinkers.

Outfit

We love entertaining at home in a dress (and shoeless) And this dress from Parterre is giving us fall vibes with the gorgeous poppy color but is still easy to move (and eat) in We're also eyeing it in other patterns and colors

Menu

We love cozy, French-inspired meals in the cooler months. Our go-to is Coq au Vin. Made famous in the US by Julia Child, we love the Barefoot Contessa’s version While there is a bit of prep on the front end, this dish is totally worth it and always a crowd favorite We would serve with a warm baguette and a light salad like this one For appetizers, we’re going to keep them minimal since the dinner requires a bit more. We would either serve 1-2 cheeses with crackers or a bowl of spiced nuts.

Seasonal Flowers

if you are lucky enough to find branches with autumnal leaves, by all means put those in a ginger jar and enjoy! If that isn’t possible, we think a tablescape of votives, simple greenery in our bud vases and some autumn produce (apples, artichokes and pomegranates) would be stunning For a smaller table, our Lettuce Leaf Vase with dried hydrangeas would be equally as gorgeous.

dinner party recipes

Martini

Ingredients

Vermouth

3 shots of good gin (like Conniption)

Olive juice

Blue cheese castelvetrano olives

Instructions

1

Rub a chilled glass with a tiny amount of vermouth

2.

In a shaker with ice, mix 3 shots of good gin (like Conniption), a small splash of olive juice and top with blue cheese castelvetrano olives

Butter Lettuce Salad with Honey Mustard Vinaigrette

Ingredients

Dressing

1/3 cup extra light tasting or extra virgin olive oil

2 tsps Dijon mustard

1 lemon, juiced (2 Tbsp)

2 tsp honey

1/2 shallot, finely minced

1/2 tsp salt

For the salad

1 head butter lettuce, leaves removed from stem

4 radishes, thinly sliced

1 avocado, thinly sliced

1 bunch chives, minced (1/4 c)

Coq Au Vin

Ingredients

2 tbsp good olive oil

4 oz good bacon or pancetta, diced

1 (3 to 4lb) chicken, cut in 8ths Kosher salt and black pepper

1/2 lb carrots, 1" pieces cut diagonally

1 yellow onion, sliced

1 tsp chopped garlic

1/4 c Cognac or good brandy

1/2 bottle (375 ml) dry red wine such as Burgundy

1 c chicken stock

10 fresh thyme sprigs

2 tbsp unsalted butter, at room temperature, divided

1 1/2 tbsp all-purpose flour

1/2 lb frozen small whole onions

1/2 lb cremini mushrooms, stems removed and thickly sliced

Instructions

1.

Rinse your butter lettuce leaves thoroughly. All of those nooks and crannies that are so good for holding onto salad dressing are also pretty good at holding onto dirt and grit, so before you do anything else, give each leaf of lettuce a good rinse with cold water

2

Whisk your dressing!

3. 4

Lay the leaves on a plate and cover them with all of the other goodies! Bright pink spring radishes for color and crunch, avocado for creaminess, chives for a slight sharpness

Pour the dressing over the leaves and serve!

Instructions

1.

2 3

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done Set aside

Continue the recipe online here

fall tailgate

fall tailgate

Playlist

This playlist has hits that are familiar enough to play in the background without dominating the party

Cocktail

While an open bar would be an amazing tailgate option, we’re keeping things more streamlined this fall. We’re planning to have a cooler of beer, seltzers and white wine. Additionally, we’re going to make a batch of cocktails that can be easily mixed and served at the tailgate. We’re loving a Moscow Mule this fall. While it would look great in our glassware, we’re keeping it easy with recyclable options

Outfit

maybe you choose to be thematic and wear your team’s colors… or maybe you just wear this cute sweater. We think it would look cute with white jeans, blue jeans or over a dress / skirt.

Menu

No dinner needed for this gathering! But some light snacks are ideal We love to serve pimento cheese, home-made chex mix and store-bought cookies If you need a more substantial spread, we love these easy-to-prepare sandwiches Our tip is to cut them in small segments, so they are easier to eat.

Seasonal Flowers

A centerpiece or extensive arrangement really isn’t necessary, but if you have the space a vase or two of flowers will go a long way. For fall, we love dahlias, sunflowers or gerber daisies.

morning of checklist

Ice your beer and wine (ideally the night before)

Add an extra bag of ice to your cooler for cocktails

Pack the necessities (trashbags, paper towels, wet wipes, napkins, clean plastic bags for leftovers)

Pack any games (football, cornhole, etc) and your speakers

Make a batch of your Moscow Mules and put in a seal-able jug or mason jar.

Spot check your powder room add a fresh towel and a candle

Pack up your bar and don’t forget bottle & wine openers

Cut 1 lemon & 1 lime into wedges and put in baggies, if needed

Grab your flowers and pack, if using

Make your sandwiches and wrap in butcher paper or parchment

Pack accompanying serving piece.

Ideally your appetizers have been made the night before. Pack them in transportable containers and then pack your prettier serving pieces.

fall tailgate recipes

Moscow Mule

Ingredients

1 ½ fluid ounces vodka

½ fluid ounce lime juice

ice cubes

½ cup ginger beer

1 lime wedge for garnish

Pimento Cheese

Ingredients

Homemade Chex Mix

Ingredients

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

1 cup mixed nuts

1 cup bite-size pretzels

1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

6 tbsp butter or margarine

2 tbsp Worcestershire sauce

1 1/2 tsp seasoned salt

3/4 tsp garlic powder

1/2 tsp onion powder

Instructions

Instructions

1

2

Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine

Drop a lime wedge into the mug for garnish.

8 oz block extra sharp yellow cheddar

8 oz block extra sharp white cheddar

7 oz jar pimentos

Salt to taste (I use very little)

½ tsp black pepper

½ tsp cayenne pepper (more or less depending on taste)

Approximately 2/3 cup Duke’s mayo (I’m a firm believer in Duke’s)

Instructions

1

2. 3

4

Grate cheese relatively fine Strain pimentos and then chop. No needed to strain juice created when you chop

Add chopped pimentos, juice created, salt, pepper, and cayenne and give a light mix

Add mayo and continue to mix until it reaches consistency you desire

Pesto Chicken & Arugula

Salad Sandwich

Ingredients

1 large ciabatta bread

Grilled chicken (or rotisserie if you’re short on time)

Pesto (homemade or store-bought)

Container of arugula

Fresh mozzarella cheese

Instructions

Slice the ciabatta bread horizontally and separate the top from the bottom Toast the bread in the oven, cut side up, for 5-7 minutes Allow to cool slightly

Heat oven to 250°F In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside In ungreased large roasting pan, melt butter in oven. Stir in seasonings Gradually stir in cereal mixture until evenly coated Bake 1 hour, stirring every 15 minutes Spread on paper towels to cool, about 15 minutes. Store in airtight container

Spread the cut sides of each pieces with a thin layer of pesto Layer the remaining ingredients Cut to desired serving size.

Wrap individual pieces in butcher paper or parchment, as it will help keep fillings in place