All About the Table Magazine-Autumn Issue 2023

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MAGAZINE-Autumn Issue


All About the Table Vol. 2 Issue 1 Autumn 2023-September-November Cover Image Photo/Style Liz Bushong Cobalt Blue & Orange Tablescape Features: Stumped About Entertaining? Perfect Pick A Warm Welcome-Apple Cider Bar S'More Fireside Fun Rustic & Woodsy Alfresco Elegant White & Gold Pumpkins Thankful Day & Night Thanksgiving Biscuit Buffet Table Top Tailgate In Every Issue: Editor's Note Favors & Finishing Touches Recipe Index & Resources Table Talk-Devotional Contributors: Connie Clyburn-Table Talk Visit or contact:

Published Quarterly by® All Rights Reserved.


Editors Note...

Have you ever watched falling leaves dance in a whirling wind? Have you ever taken a walk in the woods while the leaves are falling? Hearing the crunchy sounds of dried and fresh fallen leaves under your feet and the smell of sweet mossy dew. Have you ever wrapped yourself or a loved one in a wool blanket in front of a cozy crackling fire sipping pumpkin spice lattes or hot apple cider? Have you ever made caramel corn? Have you ever thought about hosting Thanksgiving outside facing the mountains or lake by candlelight? Have you ever created a centerpiece using fresh vegetables or used a tree stump for a charcuterie? Made home-made buttermilk biscuits for a tailgate? Or made an apple tart from apples fresh from an orchard?

All of these “have you ever” are the wonders of creativity of the autumn season. I’m getting way out there with awakening our senses to fall but it is good to think about all the beauty of this colorful season. While some call this autumn, fall or harvest, they all reflect the loveliness of this time of year. Within this fall issue of All About the Table, you will experience some of the season’s best scenes and senses. So enjoy this issue and as you browse through the pages ponder this thought...have you ever...? Hope you will be inspired to create new autumn moments and memories for your family, friends and yourself.

Liz Bushong Editor

Photo: Mountains of Western North Carolina

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The Splendor of Autumn...

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Bright,Bold & Beautiful!

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s ’ n m u t u A Splendor “Leaves” You Astounded by God’s Creativity.

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TableTalk By Connie Clyburn



N FOR SALE All About the Table Autumn 2023-07

CROWN FOR SALE [As to what remains] henceforth there is laid up for me the [victor’s] crown of righteousness [for being right with God and doing right], which the Lord, the righteous Judge, will award to me and recompense me on that [great] day—and not to me only, but also to all those who have loved and yearned for and welcomed His appearing (His return). 2 Timothy 4:8

Yard sales are plentiful summer through fall. Hot sunny days call for tables lined with preowned castoffs out on the lawn. Pop up lemonade stands, and taco trucks offer their wares to thirsty shoppers who can’t go home until they’ve rummaged through every bin and tried on vintage sweaters once owned by someone’s grandma or eclectic great-aunt. One particular house at a recent neighborhood sale featured quite a variety of items, but one box containing something not usually found at a yard sale. Nestled inside the flip top box lay a beautiful, jeweled crown. A white stick-on tag valued this used item at $30. I wondered who’d worn it. Did she win it in a beauty competition? Why sell it? I settle on my own conclusions—this symbol of victory, no longer viewed as valuable, had been relegated to a junk room shelf or stuffed into a box and forgotten. The parties and celebrations that once surrounded it were over and it no longer held the attention of admirers. Worldly crowns are like that. They quickly lose their sparkle. The shine fades. They fulfill their purpose, and the crowd moves on to the next big thing. It’s kinda sad when you think about it. All the work that goes into making the crown. The long practices, memorizing dance steps and acceptance speech lines. It’s all gone in a flash. Crowns given by men are like that. All About the Table Autumn 2023-08

...WORLDLY CROWNS ARE LIKE THAT. There is a crown we will one day receive that will never wear out. It is incorruptible, meaning it will never tarnish or lose its value. This crown can’t be seen with physical eyes. But our heavenly Father has one waiting for His children. This royal diadem He offers to all who will receive Jesus can’t be touched by the physical elements of earth. The world bestows many crowns to people who excel in the different arenas. Athletes who rise above the rest receive crowns for their abilities and victories. Entertainers viewed as the best at their craft are hailed above the rest and given trophies, or crowns, of achievement to display. The winners hold onto their titles until someone else comes along who can run faster, jump further, or hit the notes higher and better. Then it’s someone else’s turn to be celebrated That’s why it’s important to hold tight onto the things that don’t fade away. Celebrating with the winners is fun. It’s even okay to win and party the night away. But when it comes down to it, titles and crowns bestowed by man are likely to end up on a thrift store shelf with a price sticker. Hold onto what’s truly important. Look forward to all the Lord has laid up for us. It’s the crown that will never be taken away. Dear Lord, I don’t want to try to hold onto the world with one hand and you with the other. Help me to value what’s important and everlasting. Thank you for the gift of eternal life and a crown of righteousness that will never fade away. In Jesus’ Name. Amen. All About the Table Autumn 2023-09


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TableTalk Great Gift for Christmas!

Connie is a freelance writer, author and blogger who hails from Tennessee. She has a soft spot for Appalachia and has been known to climb a mountainside to get a story. Connect with her on Face book @Connie Clyburn and on Instagram @wisdom from the doublewide or via her website: All About the Table Autumn 2023-11

. . . d e p m u t S About Fall Entertaining?

Stumped No More!

6 QUESTIONS TO ASK YOURSELF ABOUT ENTERTAINING Why, Who, What, When, Where, & Whimsy Why are you hosting a gathering? For joy, fellowship, to make memories.

Who's at the table /event? You're family & special friends.

What will you serve or have guests bring? Easy prepped or purchased foods in party theme. Try to make-ahead what you can to save your energy and time.

When do you want to have the gathering? Date & Time -Send invitations via mail or email.

Where will you host the event? Your home, fireside, patio, porch, deck, in the mountains, on the lake, in a field of sunflowers, at an apple orchard, camping tent in the woods or back of tailgate of your hatchback?

Whimsy and ambiance will set the scene. Create coziness with simple decor, set a pretty table(s), place-settings, centerpiece, dinnerware, glassware, silverware, napkins. take home favors, place-card holders, whatever will make your gathering welcoming. Stay Calm and Entertain On! You are going to love creating happiness, joy , laughter and wonderful memories with family and freinds. "All great things begin around the table." LB

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Make a Statement...

Plaids, Plates & Pottery As cooler days of fall unfolds, take a deep breath and celebrate the splendor of this new season. Stress disappears because you've got this "entertaining thing" down to an art. Whether planning a tailgate, harvest party, or a fireside feast; these tips will help you make your party event simple cozy casual or easy elegant. Hosting a party will be fun for all, including YOU as the HOST! No need to be Stumped! All About the Table Autumn 2023-14

Make it Sassy....

Sassy Style Steps

Transition from summer to fall using fresh veggies for table centerpiece, To make this topiary, You will need an 8" clay pot, 1 styrofoam block, green moss, floral u-pins, 17" dowel rod and an 8" round styrofoam ball. Cut styrofoam block in pieces to fit bottom and even with top of clay pot. Cover foam with moss, pin in place. Add moss & kale leaves, pin in place. Insert dowel into bottom of round ball and into center of clay pot. Pin curly lettuce leaves to ball creating cabbage look. Pin asparagus spears at bottom of stem into foam around dowel. With wooden skewer of toothpick, insert into bottom of 3 mushrooms and single sunflower into foam. Note: A real cabbage head will be too heavy for clay pot.

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Make it Yours!®

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Artichoke, Celery Hearts Green Beans Broccoli Green Peppers, Brussel Sprouts Kale, Parsley

How to Make it!

Supplies: Oasis floral foam, wire cutters, package 4" wooden skewers, package 8" wooden skewers, assorted vegetables, rubber bands, U picks. Fill container with wet floral foam, using wooden skewers pick each vegetable to be insert into foam. Insert 5 long skewers into form to hold the pieces together. Using monochromatic color scheme veggies helps with overall presentation. Cover foam with kale or lettuce leaves with u picks. Insert large vegetables first, artichoke at the top center, next 3 broccoli flowers, Cut 3 celery stalks 5" sections. Wrap rubber band around end of stalks keeping celery stalks together. Insert into foam at various intervals, add green peppers and fill in open spaces with Brussel sprouts, parsley or kale. Wrap floral wire around 3-5 skinny green beans, insert wire end into foam. Lightly mist vegetables with cool water to keep fresh . Centerpiece will last up to 2 days. Make vegetable soup after event or other vegetable dish if desired. All About the Table Autumn 2023-17

Fresh from the Orchard

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. . . e l p p A e h t e r a You

to my Pie!

Apple Orchard Harvest All About the Table Autumn 2023-19

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Perfectly Picked

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Imagine a warm sunny afternoon in the mountains right in the middle of an apple orchard. The smell of vine ripened galas, golden and red delicious, granny smiths and more juicy fresh apples just waiting to be picked. It's a sure sign of autumn and you are having visions of apple desserts, pies, tarts, donuts, cakes, apple cider and well all things apple. As you stroll down the rows of endless apple trees you see a beautifully set table with two chairs. Wondering who will be sitting at this table you draw closer to see a handprinted name... on an Apple. Seemed appropriate enough being in an apple orchard but of all the names in the world... the name is yours! Then without notice, a gentle whisper speaks in your ear...Yes this table is reserved for you, for you are the apple of my eye. Stunned you thought the whisper said.. apple to my pie! So lets get to the core of this apple adventure, create this setting and tart for the APPLE OF YOUR EYE! All About the Table Autumn 2023-21

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Cinnamon Sugar Gala & Granny Sm ith Apples Layered in concentr ic circles makes a pretty dessert.

U n b a k e d T art

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Caramel Apple Tart

Ingredients: 1/2 package refrigerated pie crust 1/2 cup granulated sugar 1/2 cup packed light brown sugar 3 tablespoons cornstarch 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/2 teaspoon cardamom-optional 2 Granny Smith apples, unpeeled, cored, 1/8" slices 2 Gala apples, 1/8" unpeeled, cored 1/8" slices 2 tablespoons lemon juice Purchased Caramel Topping Fresh whipped cream 1/2 toasted pecans-optional Instructions: Preheat over to 400 F. Lightly roll crust 1" larger than pan. Fit pie crust in 9" x 2" round tart pan with removable bottom. With excess dough turn dough over rim of pan bringing dough to the inside of the pan, pressing dough into the sides. This makes the side crust thicker and provides less shrinkage during baking.

In medium bowl, combine apples and lemon juice. Toss gently to coat. In separate medium bowl, combine sugars, spices, cornstarch, and salt. Add this mixture to apples in other bowl.Toss carefully so apples will not break. Arrange apple slices in concentric circles in prepared crust. Sprinkle any leftover sugar over the decorative apples. Expose peeling on apples through out the concentric circles. Layer until all apples are used. Bake 45-60 minutes, cover with foil at the 35 minute mark as not to burn the apples. Cool in pan 10 minutes before removing or serving. To Serve: Slice pie into desired sized wedges. Melt caramel sauce in microwave at 15 second intervals to melt. Drizzle each wedge with caramel, sprinkle with toasted pecans. Serve fresh whipped cream on the side.

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Break out the Sweaters, It's time for Hot Apple Cider! Come gather 'round the table for a cozy cup or two of this seasons sipper. Set the scene in autumn colors with a plaid tablecloth, large urn filled with hot cider and toppings galore. For a festive touch make a chalkboard sign and set out a basket of apples. In addition to biscotti, serve mini cinnamon donuts and snickerdoodles. What a great way to kick off the fall season with family & friends. All About the Table Autumn 2023-24

Best Ever Apple Cider Sipper How to Make this Cider Sipper In large dutch oven, combine all ingredients and bring to a boil. Reduce heat to low and simmer until guests arrive. Pour heated cider into crock pot or decorative coffee urn. Serve with garnishes for serve service such as fresh whipped cream, cinnamon sticks, red hots, butterscotch or chocolate chips, apple and orange slices. And for a special sparkle autumn sprinkles. This is a super easy and quick recipe. What makes this so good is the Valencia orange and apricot juice. Spices like ground cinnamon, nutmeg, cloves and cardamon round out the flavors beautifully. Your guests and family will love this fall sipper.

Ingredients: 1 gallon apple cider 1– 11 ounce apricot nectar 2 cups sugar 2 cups orange juice, Valencia tested 4 tablespoons lemon juice 3–4 cinnamon sticks 2 teaspoons ground all spice 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg

1/2 teaspoon cardamon All About the Table Autumn 2023-25



All About the Table Autumn 2023-26

Crackling Sounds of Fall!


Inspired Recipe All About the Table Autumn 2023-28

Fireside S'Mores Nothing better than a crackling fire on a cool autumn night with S'Mores! Here's a different approach to this favorite fireside treat. Using same ingredients bake up mini tarts that look like a campfire. Everyone will love em! INGREDIENTS: Graham Crust 1 1/2 cups graham cracker crumbs 1/2 cup butter, melted Chocolate Filling 1 cup mini semi sweet chocolate chips 1 cup heavy cream 1/8 teaspoon sea salt 1 egg 2 cups mini marshmallows 6 Hershey dark chocolate barsseparated into sections EQUIPMENT: 6-4" round tart pans with removable bottoms. YIELD: 6 tarts Preheat oven to 350 F. Line baking sheet with parchment paper place tart pans on sheet. Coat pans with cooking spray.

INSTRUCTIONS: CRUST: Pour melted butter over crumbs in a small bowl. toss with fork to coat. Press crumbs into tart shells pressing up the sides and bottom of pan. Chill tart shells while making filling. FILLING: Place mini chips in medium mixing bowl, microwave cream 35-45 seconds to steaming but not boiling. Pour cream over chips. Allow to sit 5 minutes before stirring. Whisk til smooth and glossy. Add egg and salt, whisk again til blended. Pour even amounts of filling into chilled tarts. Place in oven, bake 15 minutes. Add marshmallows around edge of tarts. Broil to toast. Add three tiny chocolate bars to center resembling firewood. SERVE: warm or cold All About the Table Autumn 2023-29

Dining by candlelight in an outdoor setting illuminates rustic & woodsy elements.

Autumn Alfresco

Illuminate the evening with flickering candles that puts a shimmering spotlight on each rustic element of the table decor. Grounding the table top with earth tone covering and burlap runner adds the perfect backdrop for each place-setting. Stunning Dorica bottles turned candle holders in dark antique green compliments the easy fold dinner napkin with acorn rings.While bark edged and leaf imprint chargers along with the leaf and acorn salad plates play a leading role in the rustic woodsy scheme.With inspiration from nature outdoor dining is divine. All About the Table Autumn 2023-31

Style Elements

Taking inspiration from nature, rustic elements make a beautiful autumn table. With the background of a large tree with ivy base in shades of green lends to the overall color scheme. When you are not sure how to style a rustic tabletop; take a walk outdoors and be inspired. Natures colors are perfection.

How to Make Bark Chargers & Acorn Napkin Rings Bark Chargers

Acorn Napkin Rings

Equipment: old chargers in color scheme, kitchen scissors, glue sticks, glue gun, spray bottle of 90% alcohol. Gather loose bark from oak or cherry trees for dark color or birch for lighter bark. With kitchen shears cut bark into 2" x 2" pieces. Position bark in concentric circle around outer rim of charger. Trim inner bark to fit curve of charger. Hot glue bark in position. Leave center of charger free of bark for a level plate. Spray with alcohol to disinfect bark . Dry 24 hours before using.

Equipment: 4 cups acorns, black elastic bracelet string, glue gun, glue sticks, drill, small 1/8" drill bit. You can order on line if you don't have access to acorns. Inspect acorns, glue cap to nut. Drill small hole through middle section of small acorns. A helper is handy. Spread acorns on baking sheet. Disinfect acorns in a 275 F oven for 10 minutes. When cool run elastic thin cording in small opening to connect acorns as if it is a bracelet. Form a circle and tie off with a small knot. Should be tight enough to cinch a napkin as a ring but stretchy to slip over napkin. All About the Table Autumn 2023-33

NATURALLY RUSTIC Mix & Match Settings

Two settings welcoming fall tied together with basic white dinner plates & traditional autumnal scheme. All About the Table Autumn 2023-34

Select white dinner plate with bark charger, acorn napkin rings, woven placemat, acorn & leaf salad plate silverware & stemware.

Change to rimmed dinner plate, bark napkin ring & leaf imprinted charger. Create different napkin fold.

Mix & Match settings give you table options with rustic fall scheme. All About the Table Autumn 2023-35

Add another log to the fire then chow down

on Cheese & Fruit Board! Acorn squash & blue cheese stuffed olives


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Allure of Autumn Entertaining

Cheese & Fruit Board

Fall's fascination with entertaining begins with outdoor events. Whether tailgating, hosting harvest parties to dining alfresco, cheese and fruit boards as well as charcuteries make entertaining fun. Surprisingly easy to prepare and intriguing for guests, it's creativity at play. No matter the size of the event, there are boards and ideas for every occasion. Celebrate the allure of autumn with a sampling of falls favorite flavors.

Maple cookie cutter creates Brie Cheese design, filled with Pumpkin Jam Candied almonds fill in spaces.

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Caramel Orange Pumpkin Jam Ingredients: 1-15 oz can Pumpkin Puree 3 cups granulated sugar 4 medium sized oranges, zest, peeled, cut into pieces 1/2 lemon juiced or 2 teaspoons 3 tablespoons caramel topping 2 teaspoons ground cinnamon 1 packet of liquid pectin 4- half pint canning jars Instructions: Place pumpkin puree in medium saucepan over medium high heat; add sugar, caramel topping. Stir to combine. Add orange pieces, lemon juice, cinnamon and pectin. Stir continually and simmer 10 minutes. Add orange zest. Turn off heat. Using hand blender, blend mixture to make smooth sauce or jam. Pour into sterilized jars. Wipe rims of jars with clean cloth. Cover with jar lids and rims. No need to water bath or pressure cook jam. Jam must be kept in refrigerator. Jam will keep fresh up to 2 weeks. Yield: 4- half pint servings

How to Sterilize Jars

In large stock pot filled with water, bring to simmer. Add jars and simmer 10 minutes. Remove jars with tongs or jar lifter, drain water from jar, fill with jam. All About the Table Autumn 2023-39

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Elegant White & Gold Pumpkins

A tranquil ode to nature using faux pumpkins imprinted with glue and painted pure white with striking gold stems adds elegance to your table or any room in your home. So Lovely! All About the Table Autumn 2023-41

How to Make These Pumpkins

Create these white on white pumpkins using faux or real pumpkins. Begin with the design. With a pencil lightly draw x's, dots, any design you would like. Next with hot glue, follow your designs with the glue. Try to remove glue strings as you go. Allow each section to harden before moving to next section of artwork for best results. Once dry, blow dry pumpkins to remove strings. Spray paint pumpkins with satin white paint, hand paint stems gold with acrylic paints. All About the Table Autumn 2023-42

...Same Pumpkins Different Accessories

Bittersweet garland adds pops of color

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Keep your Face to the Sun

Who doesn't love the beauty of sunflowers? They just make you smile! Whether waving their heads by a gentle breeze, or standing firm during a storm on a warm hot day, they keep their faces toward the sun. There is lesson in that statement. Keep facing the sun, standing tall as we look to our creator who causes us to rise above troubling times. Just like the sunflower, when the stormy days arrive she rises even taller, bolder and brighter. Here's a sunflower table-scape and dessert to remind us to keep our face to the son. Keep shining on. the sunflower does!

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Keep on... the Sunny Side

Decora te a Sunf lower Inspire d Cupca ke!

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...Decorate a Cupcake!

Buttercream frosting leaving center open.

Fill center with jimmies

Leaf Tip # 352 Pipe two rows of leaves

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...Make a Centerpiece!

DIY linked to

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...Keep Shining On!

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Thankful Day...


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...And Night !

Host Thanksgiving dinner by day or night. We chose by night with shimmering candles reflecting a mountainous view. Cobalt blue and orange color scheme set the table while natures best harvest pumpkins, fruit, leaves and mums fill the center. Gold, blue and white napkins alternate at each place setting adding interest to the overall scape. Gathering together for Thanksgiving dinner on a crisp autumn evening embraces the warmth of the season. Whether hosting dinner by day or night enjoy all the beautiful moments. All About the Table Autumn 2023-51


Style Secret y s as ge lentils Oran t color suppor and scheme les in d n a c keep place.

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Mixi ng p atter ns mak ea stat Keep ement. mix in sa color me fami inten ly & sity.

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Roasted Pineapple Habanero Cheese Ball Ingredients: 2– 8 ounce packages cream cheese, softened 2 cups sharp cheddar cheese, shredded 1/2 cup red onion, chopped 1/4–1/2 cup Roasted Pineapple Habanero Dip/Sauce Faux pumpkin stem Assorted Crackers Instructions: In large bowl, cream together cream cheese. Add cheddar cheese and onion. Add habanero sauce, mix to blend. Add additional sauce if desired. Shape cheese mixture into a large round slightly flattened ball to look like a pumpkin. Make indentions on sides of pumpkin with bakers twine or unflavored dental floss. Add faux pumpkin stem or use a broccoli stalk as a stem. Wrap in plastic wrap and chill until ready to serve. Unwrap and serve cheese with assorted crackers. Yield: 10 servings All About the Table Autumn 2023-55

Leaf Shaped Fruit Salad Ingredients: 1 cantaloupe melon 1 honeydew melon 1 can mandarin oranges, drained 1/8 cup honey + 1 tablespoon lemon juice Instructions: Cut melons in 1/4" thick rounds, remove seeds, cut rounds using mini leaf shaped cookie cutters. Place melon and oranges in individual serving dishes. Drizzle with honey glaze. Yield: 6-8 depends size leaves

Pecan Crusted Turkey Tenderloins

Ingredients: 6-boneless turkey tenderloin filets, 3 tablespoons oil per 2 tenderloins in skillet. (9 tablespoons) Pecan Coating: ¾ cup finely chopped pecans 2 cups panko bread crumbs 1 ½ teaspoons poultry seasoning ½ teaspoon garlic powder 1 ½ teaspoons sea salt 1 teaspoon ground pepper 1 teaspoon ground oregano 1½ teaspoon cayenne Dipping Mixture 3 egg whites 3 teaspoons corn starch Juice of ½ lemon All About the Table Autumn 2023-56

Instructions: Preheat oven to 450. Prepare turkey; pound filets to ¼” thickness, salt & pepper. Set aside. Whisk egg whites and cornstarch with lemon juice.Whisk with a fork in shallow dish, set aside. In medium shallow bowl add pecan coating ingredients, toss to combine. Dip filets in egg, then crumb mixture, set filets aside to air dry 20 minutes before sauté. Place coated filets on wire baking rack to set those 20 minutes. You will be baking on this rack after washing. Heat 3 tablespoons olive oil in medium skillet over medium heat.

Place set turkey filets in skillet with oil. Saute until turkey is golden and crisp on one side, carefully flip piece over to brown other side. Remove from skillet and place back on clean baking sheet with rack. Repeat sauté until all are browned. Bake in oven at 450 about 10 minutes or 375 for 20 minutes. Serve with herb gravy. Herb Gravy ½ cup butter, softened 1 teaspoon Dijon mustard ½ cup all purpose flour ½ teaspoon sea salt ½ teaspoon black pepper ¼ teaspoon cayenne ¼ teaspoon garlic powder 2 teaspoons poultry seasoning ½ teaspoon ground oregano ½ teaspoon ground sage 5 cups chicken broth Instructions: In large skillet, melt butter over medium heat. Add mustard, whisk, then add flour. Whisk flour and butter until smooth, slowly add chicken broth continue whisking until mixture thickens. Add spices and bring to simmer over medium heat until mixture is creamy smooth. Yield: 5 cups

Green Bean Almondine 1-1/2 lbs haricots verts (Skinny French green beans), trimmed 6 tablespoons butter 1 cup raw slivered almonds 1 shallot, diced 2 garlic cloves, finely chopped Lemon zest of lemon + juice ½ teaspoon each sea salt and pepper Instructions: Trim bean ends rinse and drain. Bring a large saucepan of water to a boil. Add pinch of sea salt. Fill a large bowl with ice and water for ice bath. Set aside. Cook green beans until crisptender, 2 to 3 minutes Using a slotted spoon, transfer beans to ice bath to stop cooking. Melt butter in large skillet. Add almonds stir frequently until golden brown. Reduce heat to low and add shallots and garlic. Cook 2 to 3 minutes. Add drained green beans to skillet. Toss until well combined. Green beans should be tender. Stir in lemon zest and juice, tossing to coat season with salt and pepper. Yield: 6 servings

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Apricot Cranberry Chutney 1 (6 ounce) package dried apricots, chopped 1 (8 ounce) package fresh or frozen cranberries, thaw if frozen 3/4-cup apple jelly or apricot jam ½ cup water or apple juice 1 shallot, finely diced

Instructions: In large saucepan over medium high heat, combine apricots and cranberries. Add water or juice, jam and shallot. Cook to simmer, simmer 20 minutes. Stir constantly until mixture is reduced. Remove from heat and refrigerate until ready to serve. Great with turkey sandwiches or appetizer. Yield: 16 ounces-2 cups All About the Table Autumn 2023-58

Two Potato Bake Ingredients: 2 sweet potatoes, peeled, sliced 1/8" 2 russet potatoes, peeled, sliced 1/8" 1/2 cup salted butter, melted 1 tablespoon caraway seeds 1/2 teaspoon sea salt 1/2 teaspoon ground pepper Instructions: In large skillet, melt butter over medium heat. Add sliced potatoes, toss to coat in butter. Cook 5 minutes. Season with salt and pepper. Sprinkle with caraway seeds. Place potatoes in lightly greased with cooking spray or butter round 10" casserole dish. Layer sweet potatoes in concentric circle around outer edge of casserole dish, followed by russet potatoes, ending with sweet potatoes in center. Cover with foil and bake in 375 degree oven on middle rack. Bake 45 minutes, remove foil and continue to bake 10 -15 minutes or until potatoes are tender. Yield: 6-8 servings All About the Table Autumn 2023-59

Buttery Herb Crescent Rolls Ingredients: Herb Butter ½ cup butter, softened 2 tablespoons chopped chives 2 tablespoons minced fresh curly parsley 2 teaspoons fresh lemon juice ¼ teaspoon cayenne pepper Dinner Rolls 1 cup whole milk ½ cup sour cream ½ cup butter ½ cup sugar 2 packages active dry yeast +1 teaspoon sugar 2 eggs, beaten 2 teaspoons sea salt 5-5-1/2 cups all-purpose flour Instructions: Prepare herb butter in small mixing bowl. Cover and chill until ready to roll out dinner rolls. Dissolve 1teaspoon sugar and the yeast in ½ cup warm water. Water should be 105-110 degrees Let mixture stand 5 minutes to proof. Place yeast in large mixing bowl. Combine first 4 ingredients in a saucepan; cook over low heat until butter melts. Cool mixture to 105110 degrees. Combine yeast and milk mixture, stir to blend. Add All About the Table Autumn 2023-60

Attach dough hook to mixer, add eggs, salt and 2 cups of flour, beat 2 minutes. Add additional flour to make a medium stiff dough. Place dough in a well greased bowl, turning to grease top of dough. Cover and refrigerate over night at least 8 hours. Turn dough onto floured surface, knead dough for 1 minute. Divide dough into 4 portions. Roll each section into a 12” round circle on lightly floured surface, spread 2 tablespoons of herb butter, Cut each circle into 12 triangle wedges; roll each wedge jelly roll style beginning at the wide end. Place rolls on parchment lined baking sheet, 2 “ apart with point side of down curving into a crescent shape. Cover and let rise in warm place 40-45 minutes. Preheat oven to 375. Bake rolls for 10 minutes or until golden brown. Yield: 4 dozen

Mini Pumpkin Mousse Parfaits Ingredients: 1 box (3.4 oz.) vanilla instant pudding and pie filling mix 1/4 teaspoon pumpkin pie spice or ground cinnamon 2/3 cup (5 fl. oz. can) evaporated fat free milk 1 cup LIBBY’S® Pure Pumpkin not filling 1-1/2 cups heavy whipped cream, whipped and separated 1 drop orange food coloring if needed Garnish: Mini chocolate pumpkins, Anna’s ginger cookies. Dollop of reserved whipped cream. Instructions: Combine pudding mix and pie spice in medium bowl. With whisk, add evaporated milk; mix until well blended. Add pumpkin and mix. For brighter pumpkin mix add a few drops of orange food coloring. Whip heavy cream with 1/4 cup confectioners sugar and vanilla extract. Whip until medium soft peaks. Gently fold in 1 cup whipped cream into pudding mixture. Spoon into mini serving dishes. Top with additional whipped cream and pie spice or crushed ginger cookies.Chill mixture and stir before serving in dishes. Pipe with fresh whipped

cream,chocolate cut outs and purchased maple or ginger cookies right before serving. Chocolate Pumpkin Garnish: Melt ½ cup mini chocolate chips in microwave safe bowl. Stir until melted and smooth. On a parchment lined baking sheet, spread melted chocolate in ¼” layer. Refrigerate until firm. Using a mini pumpkin cookie cutter or leaf, cut out chocolate. If chocolate gets soft, just refrigerate for a few minutes to harden, then cut out designs. Yield: 6 1/2 cup servings. All About the Table Autumn 2023-61

“Fall”in Love with Moments!

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Autumn in Western NC Photo Credit: Liz Bushong All About the Table Autumn 2023-63

Table Top Tailgate Biscuit Buffet All About the Table Autumn 2023-64

Score Big with these fun recipes and ideas. It’s football fever and tailgating fun! At the first sign of fall, when the trees are beginning to dress in brilliantly colored leaves, tailgaters are getting their gear packed and ready for the first collegiate game of the season. Go for the winning touchdown, serve your team a pregame tabletop biscuit buffet tailgate! All About the Table Autumn 2023-65

THE QUARTERBACK ... In this tailgate is the big beautiful biscuit! Basic tender buttermilk biscuits control the flow of the other eats on this table. One recipe with assorted flavors, scones, cinnamon rolls and chocolate tea bread all in 2 bite mini’s. Tackle the task of cooking for the big game with this easy to create and take, tailgate menu. You won’t be fumbling around the kitchen with these make-ahead dishes. All About the Table Autumn 2023-66

Buttermilk Biscuit Recipe Ingredients: 2–cups bread flour 1-tablespoon baking powder 1/2 teaspoon baking soda 2– tablespoons sour cream 1 1/2 teaspoons salt 1/2 cup butter, frozen and grated 1/2 cup buttermilk or half and half 1-tablespoon butter, melted Instructions: Preheat oven to 450. Combine the flour, baking powder, baking soda, sour cream, and salt in a large bowl. With a cheese grater, grate frozen butter* using the largest holes; quickly cut the butter into the flour mixture with two knives or pastry cutter until mixture resembles coarse meal. Add the buttermilk to flour/butter mixture a little at a time. Stir until dough forms a ball,

but do not over mix the dough. On floured surface, turn out the dough and roll out to 1-inch thickness. Using a 2 ½”-3” round biscuit cutter, or rim of glass, cut the biscuits and place in non greased skillet, or parchment lined baking pan. Bake biscuits on top rack of oven for 20 minutes or until light brown. Remove from oven and brush tops with melted butter, return to oven for 5 minutes to a golden brown color. If biscuit tops brown too quickly cover with foil and continue baking. Inspired Recipe. To make Cheddar Cheese biscuit use same ingredients as stated but add 1/2 cup shredded Cheddar Cheese and 2 Tablespoons buttermilk., You can also add diced chiles, jalapeno, cooked bacon and sausage. Make it your own! Note: Be care not to add extra flour, bread flour works best for this recipe. All About the Table Autumn 2023-67

Tailgate Menu Buttermilk & Cheddar Cheese Biscuits Mini Chocolate Banana Muffins Mini Current Scones-purchased Mini Cinnamon Pecan Rolls-purchased Fruit Pizza Sugar Cookies with fresh fruit & sweetened cream cheese spread Peppered Sugar Bacon Sausage Patties Ham Slices Purchased Juice & Coffee

Assorted Jams & Jellies Butter- Mayo- Mustard Honey Butter All About the Table Autumn 2023-68

Banana Chocolate Muffins Ingredients: 1/2 cup butter, softened 1 cup sugar 2 eggs 1–1/2 cups all purpose flour 2 tablespoons special dark cocoa 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 cup mashed bananas 1/2 cup sour cream 1/2 cup chopped toasted walnuts 1/3 cup mini chocolate chips Instructions: Prepare baking pans, 2 large loaf pans or 5 mini loaves with cooking spray, lightly coat with flour. Set aside. Preheat oven to 350. In mixing bowl with stand mixer fitted with paddle attachment, cream softened butter and sugar together until creamy and smooth, light and fluffy.

Add eggs one at a time. Beat well after each addition. Combine together in sifter flour, baking soda, salt and ground cinnamon sift together. Add flour to egg mixture, add vanilla. Mix on low to blend add bananas, sour cream, walnuts and chips. Mix on low just to blend. Do not over beat or over mix. Spoon or pipe batter into lightly greased mini muffin pans. Bake in preheated 350 oven for 12-15 minutes. Cool, store in covered container. Yield: 24 mini muffins

All About the Table Autumn 2023-69

Half Time Charcuterie

What to serve at half time? Try this charcuterie of salami, cheese cubes, assorted crackers and alot of fruits as an appetizer. To make salami rose centerpiece layer 25 salami slices over the rim of a 2" glass, totally fill opening, flip over for rose.

All About the Table Autumn 2023-70

Tailgate Decor Tips Whether you set up a small table within a tent or in the back of your hatchback, decorating the table is a must for cheering on the team. For this scape, a 4' table was covered with a navy blue shower curtain, blue and white napkins covered the glass block risers to help elevate the dishes. Varying the heights of the dishes draws your eye to balance and interest to the table top. Don’t forget to bring out the real dinnerware for presentation of your foods. Add fresh flowers and mini chalk board titles for jams & jellies. For guests, good quality sturdy small paper plates in color scheme will make it easy for clean up. Fill a large cooler with ice for bottled juice or water and a coffee urn for coffee. Serve creamers and sugar in small white ramekins to coordinate with other white serving pieces. Offer hand wipes and have a trash can for easy sanitation and clean up after the big event. As your guest huddle around the tailgate for one more bite of whatever is left, you know your tailgating party is about to end and the big game is about to begin. It is time to paint your face, clean up the place, grab your tickets, and head to the game. These ideas are winners and a shoo-in for MVP (Most Valuable Party-Décor). All About the Table Autumn 2023-71

Favors & Finishing Touches Repurpose orange pumpkin napkin rings. Spray paint with satin white and hand paint leaves gold. Fun and easy project for a new fall look.

Save glass olive oil bottles for future candlestick holders. Three to five bottles make a great centerpiece.

Create a Pumpkin Topiary

Remove two stems and stack three faux pumpkins in different sizes together with a skewer. Sit pumpkins on top of clay pot. All About the Table Autumn 2023-72

Find a small table throw, and wrap it around an existing pillow for a nosew update fall pillow. Notice in pumpkin topiary photo to the left, the same table throw now used as pillow covers. Throw size is 34" x 42" will fit 20" x 12" pillow insert.

Happy Fall Ya’ll

Ribbon Wreath DIY at All About the Table Autumn 2023-73

Recipe & Resource Index Snacks & Sips Apple Cider Sipper-pg.23 Apricot Cranberry Chutney-pg.56 Cheese & Fruit Board-pg.34 Half Time Charcuterie-pg.66 Stumped Charcuterie-pg.12 Roasted Pineapple Habanero Dip-pg.53 Salami Rose DIY-pg.66 Breads & Muffins Buttery Crescent Rolls pg.-57 Banana Chocolate Muffins pg.-65 Buttermilk Biscuits-pg. 63 Fruit Pizza Sugar Cookies-pg.64 Desserts Caramel Apple Tart-pg.21 Caramel Orange Pumpkin Jam-pg.37 Mini Pumpkin Mousse Parfaits-pg. 58 Fireside S’ Mores-pg. 27 Sunflower Cupcakes-pg.45

Main & Side Dishes Pecan Crusted Turkey Tenderloin pg.-55 Herb Gravy pg. 55 Green Beans Almondine pg.-55 Two Potato Bake- pg. Leaf Shaped Fruit Salad-pg.54

Resources Big Board for Charcuteries-House of Hyacinth Reluctant Entertainer Orange plaid table throw, tiny wooden spoons, plaid napkins, faux pumpkins, floral supplies & foam, harvest ribbon and wire wreath- Hobby Lobby.

DIY PROJECTS Acorn Napkin Rings pg.-31 Apple with Leaf Place-card pg.-19 Bark Chargers pg.-31 Harvest Ribbon Wreath pg.-71 Mix & Match Setting pg.-33 No Sew Pillow Cover pg.-70 Painted Pumpkin Napkin Rings pg.-70 Pumpkin Topiary pg.-70 Sunflower Vegetable Topiary & Centerpiece pg.-13-15 White & Gold Painted Pumpkins pg.-40

Credits: Contributing Article- Connie Clyburn Table Talk Devotional

Recipe Development, Food Styling, Photography, Table-scapes, Florals and Creative Content/Articles by Liz Bushong Thanksgiving Menu Menu: pg.52-58

Get more Inspiration at Liz All About the Table Autumn 2023-74

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Photo credit: Liz Bushong Winter in Western NC All About the Table Autumn 2023