Nora Murphy Country House Style Autumn 2018 Magazine

AUTUMN 2018

Autumn Entertaining Country House Style

A Halloween Party

A Country House in the Woods

Favorite Thanksgiving Recipes Hunt Club

The Thrill of the Hunt

Autumn

entertaining issue

Welcome Hello friends!

Imagine an atmosphere of warmth and welcome, both down to earth and elegant. It rolls with the rhythm of the seasons. It has an easy grace, and it’s surprisingly simple to switch on. I’m describing what I love most about my Country House Style. And when it comes to entertaining, this special issue kicks off the holidays in a beautiful way— filled with decorating and seasonal styling ideas, along with the best comforting, autumnal recipes, that are sure to inspire!

Here’s to all this good stuff that will make you feel happy and creative, content and refreshed, surrounded by beauty, loved, and most important, at home—no matter where you live. That’s country house style. That’s the feeling I wish for you. Cheers!

Love,

Nora Murphy Founder and Editor in Chief

My new book, Nora Murphy’s Country House Style – Making Your Home A Country House (published by Vendome Press) has been a #1 New Release and Best Seller for Interior Design books on Amazon! Get your copy at your favorite bookseller, Amazon, or a signed copy on noramurphycountryhouse.com.

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contents Welcome

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Nora Murphy's Country House Style Snippet:

A Country House In The Woods Trick or Treat and Something Sweet

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Halloween fun for little kids & big kids Country House Celebrates Snippet:

Making A Garland of Leaves

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Autumn Entertaining Country House Style 58 Autumn Alfresco 60 A Dramatic Setting For Celebrating 78 Harvest Gathering 96 Taste & Tradition 108

My Favorite Thanksgiving Recipes

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Connecticut Country House Roasted Turkey with Sage and Sausage Stuffing 124 Julia’s Mashed Potatoes 128 A Nantucket Cranberry Sauce 130 Hearth-Sautéed Green Beans 131 French Apple Tart 132

The Thrill of the Hunt

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Sharing notes on what catches my design eye Follow Nora Murphy Country House on Instagram, Facebook, Pinterest, and Twitter. © 2018 Nora Murphy Country House, Inc. All rights reserved.

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Nora Murphy Founder and Editor in Chief Carol Hubner Art and Features Director Deb Golden Copy Writer Donna Solomons Marketing Director November Rawlings Publicist-At-Large Criana Web Producer Aida Kiernan Styling Assistant Duanne Simon Darryl Arbesman Nora Murphy Contributing Photographers All design, photography, and copy on NoraMurphyCountryHouse.com, is original, produced year-round at Connecticut Country House and on location.

Please direct all inquiries to:

noramurphycountryhouse@ gmail.com.

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Nora Murphy's Country House Style Snippet

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a Country House in the

Woods Meet Kris and Shawn, the homeowners of A Country House in the Woods, one of the six homes featured in my new book, Nora Murphy’s Country House Style – Making Your Home A Country House (published by Vendome Press). Here’s a behind the scenes look into Kris and Shawn’s Woodman House —their dream country house and the oldest house in their neck of the woods.

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a porch that welcomes Outdoor living. When these self-poclaimed city boys are in the country, They take full advantage of the space they have. Their favorite "room" is the deep, wide, wraparound porch, the repair of which was their first big project. "it's where we spend most nights, three seasons of the year," Shawn explains. "Looking out to the porte cochere, where a horse and buggy would have pulled up with visitors, it's like stepping back in time."

Just add flowers. The hand-crafted screen doors are original to the house. All they needed were new screens and a fresh coat of paint. Like me, Shawn and Kris say hello with flowers.

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a dramatic entrance

Respect the architecture.

Shawn cleaned but didn't paint the interior side of the screen doors, giving the entrance an elegant cohesive look.

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Defining an open space.

Shawn and Kris created the table out of a sewing machine base and an old tabletop they found at a yard sale. Occupying the center of the room, it defines the space around it.

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Historic foundation.

The great room, with its original American chesnut millwork and trim, is unusually large and open for such an old house.

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A not-so-common bar.

Behind the buffet-turnedbar, which holds the bottles of spirits that the boys use to concoct the complex, creative cocktails they love, is a working pass-through to the kitchen, where another built-in houses their collection of vintage cocktail and wine glasses.

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ready for entertaining

Upcycled seating.

Another thrift shop score!

An old sofa with beautiful lines needed only a reupholstering to become fresh and farmhouse ready.

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A fresh look.

Shawn snatched up the dining chairs at a flea market, painted them white, and recovered the seats, creating a casual and elegant vibe. A freshly cut bouquet from a friend is all that is needed to complete the look.

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Cook up something special. The kitchen is warm and welcoming, practical, beautiful, and bright. Being there makes one want to grab a cutting board and get to work!

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Artful arrangement.

A well-used butcher block from a general store holds ironstone and whatever's in season.

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Hunting & gathering.

Original built-in cabinets (painted white by a previous owner) hold plates and old ironstone pieces that Shawn and Kris collect locally.

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The spice of life. Kris is the cook in this farmhouse, and his collection of spices from around the world is most fragrant and impressive.

Autumn’s harvest. An antique wooden trough is filled to the brim with freshly picked New York state apples.

Create a gallery wall. A series of vintage kitchen utensils painted by a friend has a crisp look in modern black frames. (opposite) Beauty meets function. Floating shelves made from reclaimed wood hold Kris’ cookbooks and a collection of cake stands.

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Add Aromatics Like Olives

Sun-dried Tomatoes

Herbs

Something Pickled

Unique Mustards

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Cheeseboard Art by Shawn & Kris Breadsticks & Crackers

Something Sweet, Like Honey & Figs

Flowers

Choose A Variety Of Cheeses

Nuts Fresh Fruit

Cured Meats

Preserves Aut umn 2018

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A great cheeseboard has additional nibbles that compliment or even enhance your cheeses.

CHEESE We prefer an eclectic mix over a formal assortment of cheeses. Include variety of textures: soft, semi-soft, hard and semi-hard cheese. Also, make sure there is something for everyone by choosing cheeses with different flavor profiles like a buttery Havarti, a pungent Stilton, and a sharp Cheddar.

THE EXTRAS Add something aromatic (olives always work nicely) and something pickled, along with a unique mustard. Use preserves, honey or dried fruits like figs to add something sweet—and colorful—in addition to a variety of nuts for a salty crunch. Additionally, you can add cured meats such as prosciutto, salami or pepperoni.

THE VEHICLE We’ll usually offer a nice variety of carbs like homemade crusty sourdough or a sliced baguette, an assortment of crackers, and breadsticks.

THE GARNISH After you’ve layered in everything add some garnish to your board to wow your guests. We love using herbs like rosemary, thyme or sage. Depending on the season try edible flowers or lavender to add some color.

THE FINISH Select your favorite cheese knives and spoons as needed. Mix and matching gives a whimsical yet curated look to your spread. Now pop open the bubbly or wine, turn up the music, and enjoy the evening. Cheers!

For m o re e nt e rt a i ning i de a s and recipe s f ro m S ha wn & K r i s , visit the ir bl o g & we bs it e a t

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take it outside

Wild and free.

Wildflowers fill a hodgepodge collection of white ironstone and porcelain containers and are casually placed on the custom built outdoor farmhouse table.

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Nature inspired.

The ornate flora and foliage motifs on a vintage silver plated tray juxtapose so beautifully with the modern twig flatware.

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Photo courtesy of TheFarmhouseProject.com

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Photo courtesy of TheFarmhouseProject.com Aut um n 2018

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Surrounding serenity.

The barn beyond the cozy firepit is original to the property. It once housed the family's horses and buggy, now it's Shawn's studio.

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kick back & relax Aut um n 2018

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Order my new book here!

Signed copies of Nora’s new book are available exclusively at NoraMurphyCountryHouse.com.

Nora has distilled the essence of her knowledge about the fundamentals of country house style and how to achieve it in this irresistible volume. Publshed by Vendome Press, the book shows how the elements of this comfortable, comforting, easy aesthetic and approach to life can be applied in different ways and in different locations to striking, individual effect. The book features six homes, beginning with Nora’s, each of which expresses a unique take on the style, from elegant country to English cottage country to vintage farmhouse country to historical country.

Part primer, part wish book, Nora Murphy’s Country House Style, is all inspiration. Order your copy today.

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Trick or Treat And

Something Sweet Hooray for Halloween! At Connecticut Country House that means it’s time to drape the entries with brilliant leaf garlands and perch our “murder” of crows (that’s what a group of crows is called—how perfectly ghoulish) above the door. And this crew of crows was such an unexpected find at the dollar store, I had to buy them all!

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I love to see their costumes and their pure glee on the one day of the year it’s okay to ask everyone for sweets!

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Fill a wide tub with water and apples and let the bobbing begin!

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I send my guests, kids & adults, home smiling with vintage Halloween bags stuffed with treats from my childhood.

And why not? Halloween can be a day for the kid in all of us!

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And for the grownups. After the little ghosties and goblins are home from their rounds, it’s time for the grownups to scare up a treat or two. One last gathering on the West Patio before November comes knocking. Nothing too fancy – nibbles and sips. A few cozy blankets on hand to keep the chill off our shoulders. Hearty pretzels, with mustard and chutney served in little pumpkin gourds – so seasonal! A little wine and cheese among friends to bring the day to a cozy end.

Create A Halloween Wine & Spirits Outdoor Lounge Nora shares her autumnal outdoor decorating tips with WFSB’s Better Connecticut co-host, Scot Haney. Click here to view videos featuring Nora as Lifestyle Contributor to WFSB.

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Country House Celebrates Snippet

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Making A Garland of Leaves

A quick stop on a whim to my local dollar store has truly paid off again!

I found these packages of crepe-paper autumn leaves with wire stems. I just loved the rich autumnal colors of orange, yellow, and raisin in various foliage shapes of maple and oak.

When I got home, I pulled out my roll of jute twine and, one by one, started to tie the leaves onto the twine—spacing them evenly. I kept going until I had a length that would swag over the front door, as well as double as a crepe-paper leaf “boa” slithering down the center of the old farmhouse table.

Makes for a fun and forgiving party decoration!

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The brilliant color of the leaves and the crunch of them under foot. The crisp air with a tinge of wood smoke. That late afternoon magical sunlight. The natural instinct to style our dinner tables—inside & outside—with the best elements that this season offers. Making it special for the people we love, that’s what all this fuss is all about!

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autumn

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Tucked away in the “Back 40” corner of our country house property is a fire pit; a spot to roast, sauté, and toast a variety of high-calorie delights via long, pointy sticks over hardwood coals.

To clarify, the Back 40 is a split-rail fence and stonewall-enclosed section of the property (perhaps a third of an acre). Half of this section is shaded by mature maples and half is a meadow that we let grow wild (the former owners raised sheep in this enclosure; clearly during a pre-coyote era). This corner of the property, surrounded by ancient forest, is the perfect spot to invite a dozen or so friends to enjoy a late fall roast.

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there is an art to making a good cooking fire

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No lighter fluid for the “working stiffs�: Murph and Conor. Crumpled newspaper, kindling, and small-diameter branches are added slowly; larger, seasoned pieces of maple, ash, and oak are added only as the fire can accommodate them. To burn down and provide usable coals for cooking, a wood fire of this type needs at least an hour to mature. There is something hypnotizing about a wood fire as hosts and guests can attest; the wafting of wood smoke, the licking of flames under a camp pan as dinner sizzles draws all eyes. Pauses in conversation seem natural in this setting and are by no means uncomfortable.

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We have pulled out our hearth cooking pans for the occasion, along with their corresponding “spiders” (3- or 4-legged stands that hold the pans above the heat of the fire by several inches). What’s for dinner? On the menu are locally made pork and chicken sausages roasted with large sprigs of rosemary in an oversized skillet; savory Campfire Potatoes (recipe on page 70) with red onion, garlic, and smoked bacon (with teenage comments of “That smells ridiculous”); a Hungarian style BBQ treat named Sutni Szalona (Shoot-knee Saw-lone-uh, recipe on page 72); fresh crusty bread; and homemade Jack’s Pickles (recipe on page 74) are followed by fresh apple cider doughnuts and just-picked ‘Mac’ and Cortland apples from the local orchard. Of course, velvety Cabernets, Merlots, or fresh-pressed cider are on hand.

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natural elements add a seasonal touch to the table

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Outdoor Decorating Video Nora shows WFSB’s Better Connecticut co-host, Scot Haney, how to decorate entrances with autumnal flair.

Click here to view videos featuring Nora as Lifestyle Contributor to WFSB.

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Campfire Potatoes INGREDIENTS Serves 12 to 15 as a side dish.

8 slices thick-cut smoked bacon, cut into 1-inch pieces 12 large red potatoes, scrubbed and cubed with skin on 2 large red onions, coarsely chopped 10 to 12 garlic cloves, crushed Several large sprigs rosemary 1 or 2 tablespoons of olive or vegetable oil DIRECTIONS Bring a large skillet (I like a 16-inch cast iron skillet for this) to a medium to medium-high heat with the oil and throw in your bacon, stirring constantly to keep it from burning. When enough fat has been rendered, add the remaining ingredients. Stir every few minutes to keep ingre­dients from sticking to the pan. When the potatoes are brown, crispy, and fork tender, serve them up!

(You can also download this recipe here.)

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Sutni Szalona (Prounounced: SHOO-tnee sal-OH-nah) This dish is best made over a campfire with many happy, hungry Hungarian cousins gathered around! If you don’t have any of those, your favorite friends and family will do. (Or you could call me. What happy Hungarian would ever refuse Sutni Szalona?)

INGREDIENTS 1 pound of smoked slab bacon, the fattier the better (Do not make the mistake of getting salt bacon, which makes the dish inedible!)

6 to 8 fresh Italian frying peppers, coarsely chopped 2 medium white or red onions, coarsely chopped 1 loaf fresh Italian bread or the equivalent, sliced Kosher salt DIRECTIONS Using a pocketknife, sharpen the end of a sturdy stick so that it can eas­ily impale the bacon. Cut the slab in half, then score each half on both sides. This will help the slab release its fat.

On a rimmed cookie sheet, arrange as many slices of fresh bread as will fit and sprinkle generously with some of the peppers and onions.

Keep the cookie sheet on a small table or stool right next to the fire.

Try to sit upwind of the smoke. Secure one of the bacon slabs onto the sharp stick, and get it roasting; alternate between roasting the bacon in the fire and dripping the bubbling fat onto a slice of prepared bread. Focus on one piece of bread at a time, and eat immediately while still warm, with a pinch of salt to taste. Repeat with the remaining bacon, peppers, onions and bread.

(You can also download this recipe here.)

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Jack’s Pickles INGREDIENTS 2 cups sliced cucumbers (¼" slices) ¾ cup finely sliced onions ½ cup sugar ½ cup white vinegar 1 teaspoon kosher salt ½ teaspoon mustard seed ¼ teaspoon celery seed ¼ teaspoon turmeric DIRECTIONS Put all the ingredients in a microwaveable bowl.

Microwave 3 minutes, then stir. Another 3 minutes in microwave, and stir again.

Microwave 2 minutes more and it’s ready to spoon into your canning jar.

Be sure to close the lid tightly and refrigerate.

Yields one pint.

(You can also download this recipe here.)

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Our Gift To You!

Monthly Wallpaper Calender DOWNLOAD HERE

My Apple Picking candle.

The chill of the crisp air. The scent of freshly pi NORAMURPHYCOUNTRYHOUSE.COM

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icked MacIntoshes. And that golden late afternoon sunlight…magical.

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a dramatic setting for

Celebrating Aut umn 2018

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NYC’s Bergdorf Goodman windows inspired Collin. He approached the table setting as “an art installation”.

He started with the centerpiece (the stack of pumpkins) and built off of that. Unexpected touches of Blue McCaw feathers and sueded leather cording finish each place setting.

Mixed highs and lows. Nothing is precious. Everything looks very special by the way it’s all put together.

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Collin and Trent are Texas natives whose love of family and good food have kept them grounded and centered in their pursuit of the Country House lifestyle. Collin, a talented interior designer with a gift for blending old and new, worked his magic on this wonderful old/new space to create an eclectic backdrop for an autumn gathering.

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Artful storage. A mid-nineteenth-century dresser is the bar (with plenty of storage!); the painting above it is by New Orleans artist Mallory Page, a favorite of Trent and Collin’s.

A home for the unique. The deer is named Elsie, and she’s a much-loved member of the household (by way of an antiques shop in the Catskills).

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“Ultimately, we want our home to be a place where Trent and I, and our friends and family, gather to create memories—a place that transports us away from the rest of the world if only for a while.”

Graphic appeal. Wood elements–butcher block countertops, the island, the pine floors–keep this high-contrast room warm and friendly.

C h e ck out C o l l i n & Tr ent 's fa b u l o u s blog f or mo r e st yle i n s p i r a t ion a t

HOUNDHOUSECT.COM

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Our Favorite Recipes

Aunt Mame’s Pineapple Lime Cranberry Sauce

While shooting at Trent DeBerry and Collin Robison’s beautiful home we got to talking about two of our shared loves; family and holiday traditions.

Originally both from Texas, where Trent’s family can be traced back for many generations, food is a large part of family gatherings and holidays. One such recipe is Trent’s Great-Aunt Mame’s delicious Texas take on cranberry sauce.

If you like sweet-heat (note the jalapeño), then you have to try this recipes for your next holiday meal.

INGREDIENTS 1 12-ounce bag cranberries, rinsed 1 8-ounce can crushed pineapple, undrained ½ cup granulated sugar ½ cup packed brown sugar 1/3 cup water 1 jalapeño pepper, seeded and finely diced 2 teaspoons finely grated lime zest 1/8 teaspoon ground nutmeg or cinnamon DIRECTIONS Combine all the ingredients in a 3-quart saucepan or a 9-inch skillet and bring the mixture to a boil over medium heat, stirring until the sugars are dissolved.

Reduce heat and simmer uncovered, stirring occasionally for 15 minutes or until the mixture thickens. Remove from heat and cool to room temperature. The sauce will continue to thicken as it cools. Serve at room temperature or chilled.

Makes 3 cups.

(You can also download this recipe here.)

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3½ cups milk 4 cups all-purpose flour 1½ teaspoons salt 1 teaspoon baking powder 6 large eggs, room temperature

Our Favorite Recipes

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Mariposa Popovers

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DIRECTIONS Spray a popover pan generously with non-stick cooking spray. Place the pan on a rimmed baking sheet and set aside.

In a large measuring cup or bowl, heat milk in the microwave until it’s warm throughout (in my microwave, that’s 2 minutes).

Sift the flour, salt, and baking powder into a large bowl; set aside.

In the work bowl of a stand mixer fitted with a whisk attachment, beat the eggs on medium speed until they are foamy and pale in color, about 3 minutes.

Turn the mixer to low and add the warm milk.

Gradually add the flour mixture. When it’s incorporated, turn the speed up to medium and beat for about 2 minutes, then allow the mixture to rest at room temperature for one hour.

Preheat oven to 450°F. Fill the prepared cups of the popover pan almost to the top with batter, then put the pan into the oven (the baking sheet makes it easier to move around without spilling and also catches any overflow).

Bake at 450°F for 15 minutes, then lower the temperature to 375°F and bake for 30 to 35 minutes more, until the popovers are a deep golden brown on the outside and airy on the inside.

Turn out the popovers and serve them hot.

Notes: The key to making great popovers is having the eggs and the milk warm.

It’s also important to let the batter rest for a full hour before filling the cups.

The popovers will rise 3 to 4 inches, so make sure your oven racks are spaced accordingly before you turn your oven on.

(You can also download this recipe here.)

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Our Favorite Recipes

Cranberry Butter

INGREDIENTS 1½ cups unsalted butter, slightly softened 1 cup Aunt Mame’s Pineapple Lime Cranberry Sauce (see page 86 for recipe) DIRECTIONS Place the butter into the work bowl of a stand mixer fitted with a paddle attach­ment. Beat on high until light and fluffy.

Add the cranberry sauce and mix until well combined.

Spoon or pipe the flavored butter into small ramekins or onto side plates.

Combine all the ingredients in a 3-quart saucepan or a 9-inch skillet and bring the mixture to a boil over medium heat, stirring until the sugars are dissolved.

Reduce heat and simmer uncovered, stirring occasionally for 15 minutes or until the mixture thickens.

Remove from heat and cool to room temperature.

The sauce will continue to thicken as it cools.

Serve at room temperature or chilled.

(You can also download this recipe here.)

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THE NORA MURPHY COUNTRY HOUSE HOME SCENTS COLLECTION

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Harvest Gathering Harvest, the giving season, gives us a good reason to celebrate.

October late afternoon, the earth tips away from the sun just-so, and the yard will soon be washed in a golden glow. Magic.

How many more days like this will there be?

You know better than to ask. We know what needs to happen. There’s no way we’re keeping this get-together inside four walls.

Let’s move the old farmhouse table out of the dining room. A quick run to Agway gets us our chairs: hay bales! Grab some mums, cornstalks, pumpkins, gourds, and décor is done.

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Mix and Match

A rustic table setting is all about mixing textures. I start with my tried and true rattan placemats (anything I place on them looks great!) on my old farmhouse table. Then I add a pattern mix of red ware plates and old and new flatware. My simple centerpiece of dried gourds completes the look!

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Place the bales on either side of the table – no headof-table seating here; it’s more intimate without.

Put out the flowers and the rest. Did you catch the scent of wood smoke in the air? – Ah! He got the fire going! – And that wonderful burst of pure autumn that floats up with every crunch! crunch! crunch! step.

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Take Your Seat Aut um n 2018

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On the menu tonight?

Rick’s famous butternut squash soup, a hearty loaf of French farmer’s bread and half a wheel of dense, silky SaintNectaire (a favorite!). Perfectly ripened pears—falls jewels, as far as fruits go.

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Butternut Squash Soup INGREDIENTS 1 large butternut squash, seeded and cut into 6 to 8 pieces (Or, get two packages of peeled and chunked butternut squash from the produce department.)

4 medium potatoes, scrubbed and halved 2 large onions, peeled and quartered Olive oil or olive oil spray 2 quarts chicken stock ½ cup milk 1 teaspoon brown sugar 2 to 4 tablespoons Worcestershire sauce 2 to 4 dashes of Tabasco 1/8 teaspoon Stubb’s Liquid Smoke Kosher salt and freshly ground pepper DIRECTIONS Preheat oven to 350°F. Line a large sheet pan with heavy duty aluminum foil and oil lightly.

Place all the veggies on pan, and be sure to put squash skin-side down. Spray oil on top of veggies and liberally salt and pepper. Roast for about 1½ hours.

(You can also download this recipe here.)

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On the stovetop, heat 1 quart of the chicken stock in a large pot. When the veggies are done roast­ing, use a spoon to scoop the cooked squash away from the skin, and add the flesh and other veggies to the pot. Top off the chicken stock so it covers the veggies. Keep any remaining chicken stock for “as needed.”

Simmer the vegetables over medium-low heat for 20 to 30 minutes, or until veggies are very tender. Working in small batches, ladle equal portions of roasted veggies and their liquid into a blender. Be sure to place a towel over the lid of the blender, so when the steam releases you don’t get burned. Blend on low, then medium, then high speed for about 1 minute. Pour blended soup batches into a large mixing bowl.

Repeat this process until all batches are done, and return all the soup to the original pot. Stir in milk, brown sugar, Worcestershire sauce, Tabasco, and liquid smoke; season with salt and pepper to taste.

The soup should be creamy and smooth, not watery or porridge-like. If it is too thick, add a little more chicken stock or milk.

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Exclusive and beautiful photography with bite-sized notes from Nora— seasonal design ideas, garden tips, recipes, and so much more.

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taste & tradition

I love throwing dinner parties. And in the autumn, our dining room in the old part of the house (along with its wonderful cooking fireplace) is the place for an intimate and memorable dinner party.

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Start with the foundation.

An old quilt lays the groundwork for setting the table. Create additional interest by adding vintage linen tea towels in place of traditional napkins.

The beauty to using tea towels (other than their vintage beauty) is in the generous size.

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Set the Mood

Candlelight is key in creating an intimate affair. Strategically place your candles to work within the table display.

If there’s a fireplace, light a small fire. All that glows is magical! (opposite) Add elegance to the table by mixing up the usual seating. Pull up a pair of fully upholstered chairs.

(I used wing chairs to take place of host chairs at the table.)

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On Display Instead of a traditional floral centerpiece, go with the seasonal flow and decorate with what’s in season; a nature-inspired table (pumpkins and gourds last a long time.)

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Decorating a Holiday Table Video Watch Nora and WFSB’s Better Connecticut co-hosts, Kara Sundlun and Scott Haney, decorate a table with autumnal flair.

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Point of View As I set the table, I constantly step back and view the table’s progress from different angles: entering the room, stepping to the side, and sitting down.

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Re-use-ful! A vintage bucket, pail, or crock makes for a simple country wine-bar set-up. Fill container(s) with ice and set in wine bottles. Wrap opened wine in a vintage linen tea towel (it helps to keep the bottle cold and free of drips.)

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Scale tip. Set each place setting with a larger glass for water and a smaller glass for wine.

For children, use a glass tumbler or juice glass (great if it coordinates with the adult glasses.)

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Learn Something New Click here to watch my videos

Nora Creates A Halloween Wine & Spirits Outdoor Lounge with WFSB Better Connecticut Co-Host Scot Haney.

Country House Kitchens

my favorite

Thanksgiving recipes

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If you’re coming to Country House for Thanksgiving, roll up your sleeves and put on an apron, because we’re putting you to work! The kitchen here becomes the hub of any party or gathering, but never as much as mid-morning on Thanksgiving Day. We have come to realize that most people love to be in on the action; conversation comes easily as a cousin mashes potatoes, grandma stirs the gravy, or teenager helps stuff the turkey. People become more invested in the meal and the whole experience as they work together preparing the meal. The camaraderie is joyful!

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Country House Kitchens

Connecticut Country House Roasted Turkey with Sage and Sausage Stuffing INGREDIENTS One turkey, brand and size of your liking (I prefer a fresh, organic bird if at all possible; just order a few days ahead of time from your butcher) ¼ cup olive oil Ample kosher salt and fresh ground pepper ¾ pound loose sausage 1 stick unsalted butter 1 bag stuffing croutons ½ large onion, finely chopped 2 sticks celery, washed and finely chopped 6 to 8 fresh sage leaves, finely chopped ½ cup whole milk 6 to 8 slices thick-cut bacon DIRECTIONS If you’re using a frozen turkey, thaw it completely before starting.

Preheat oven to 350°F. Remove the turkey from its plastic wrap in the kitchen sink. Find and reserve the turkey neck and giblets for later. Rinse the tur­key very well with cool water, outside and inside both the neck and abdomen cavities. Pat dry. (continued) 124

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Country House Kitchens

Connecticut Country House Roasted Turkey with Sage and Sausage Stuffing (continued) Oil a large, sturdy roasting pan. Place a roasting rack in the pan, one that sits about an inch above the bottom, and place the turkey on the rack. (The rack helps the bird cook more evenly.) Using your hands, massage the olive oil all over the outside of the turkey, then liberally apply salt and pepper.

For the stuffing: Cook the sausage in a nonstick pan, breaking it up into small pieces as it browns, then set aside. Melt the butter in a large frying pan over low heat. Add the onion, celery, and sage, and cook on medium-low heat for about 5 minutes until soft but not browned; remove from heat and let cool for a few minutes. Dump the croutons into a large bowl (we use the bag that says it will stuff a 15- to 18-pound turkey). Scatter the onion mixture, sausage, and milk evenly over the croutons. Using your hands, mix the stuffing well.

With the turkey in the roasting pan, stuff the neck portion of the bird first. Don’t be shy, push the stuffing vigorously into the cavity, then use cut-down wooden skewers to secure the skin flap over the stuffing.

Flip the bird over and repeat with the large body cavity; I find that pushing with a closed fist is very efficient at getting the most stuffing in the turkey. Don’t worry if stuffing/sausage falls into the roasting pan, it will enhance the gravy. When the turkey is stuffed and once again breast-side-up on the rack, drape the bacon over the bird evenly, situate your roasting rack in the middle of the roasting pan…and in she goes!

The general rule of thumb for turkey is 15 minutes per pound. In the first hour or so the bacon is rendering its fat, so basting is really not needed. After that, baste with your basting liquid (giblets, onion, carrot, celery, and a quart or so of water simmering on the stovetop) about every half hour. If you see that the breast or drumsticks are browning too quickly, cover them with tin foil to slow the cooking.

Some ovens cook faster than others, so check the bird at least an hour before the turkey’s estimated finish time. Use a probe thermometer in the breast (you’re looking for a temperature of 165° to 170°F) and in the thickest part of the thigh (175° to 180°F).

When it’s done, place the turkey on a large cutting board with a “moat” on the borders to catch the juices that will run out. Re­move the stuffing to a serving dish right away and cover it with aluminum foil to keep it warm. Cover the turkey with aluminum foil as well and let it rest at least 15 minutes before carving.

(You can also download this recipe here.)

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Country House Kitchens

Julia’s Mashed Potatoes Adapted from Julia Child’s Julia’s Kitchen Wisdom INGREDIENTS 2½ pounds large russet potatoes (russets mash fluffiest) ½ cup whole milk, heated 4 to 5 tablespoons butter, or to taste Salt and freshly ground black pepper to taste DIRECTIONS Peel and quarter the potatoes. Place in a large pot of salted water and boil until fork tender, about 10 to 15 minutes. Do not overcook. Drain the potatoes and return them to the pot.

Sauté for a minute or so to allow moisture to evaporate and, with an old-fashioned potato masher, start lightly mashing. Keep the milk warmed on another burner and, little by little, add it to the mash, alternating the milk with single tablespoons of butter and tasting for consistency and butteriness. Season to taste with salt and pepper.

Notes: Don’t over mash/whip your potatoes or they may become gummy. I increase the number of potatoes and the amount of butter according to the size of my crowd, but I’ve found that the amount of milk I use stays much the same.

(You can also download this recipe here.)

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A Nantucket Cranberry Sauce INGREDIENTS 1 cup orange juice ¼ cup maple syrup ¼ cup light molasses 2 tablespoons brown sugar 2 tablespoons unsalted butter ¼ teaspoon salt 1 12-ounce bag cranberries, rinsed

(You can also download this recipe here.)

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DIRECTIONS Combine everything except the cranberries in a heavy saucepan over medium heat, stirring occasionally, until sugar dissolves.

Reduce the heat to low and add the cranberries.

Simmer until the cranberries begin to burst— about 10 minutes.

Increase the heat to high and boil, stirring occasionally, until the sauce is slightly thickened and reduced to about 1¾ cups (about 15 minutes).

Let cool to room temperature before serving, or refrigerate and serve chilled.

Country House Kitchens

Hearth-Sautéed Green Beans INGREDIENTS 3 to 4 tablespoons olive oil 4 to 10 garlic cloves, peeled and coarsely chopped 3 to 4 heaping handfuls of the freshest young green beans Dash of kosher salt Freshly ground black pepper DIRECTIONS Set a sauté pan over medium to medi­um-high heat. Add the oil and garlic, and stir frequently. When the garlic is light brown (about 3 to 4 minutes), add the green beans. Stir them well and be sure to cov­er them all completely with the garlicky oil. Now—don’t stir for one minute; then, stir. Let them cook undisturbed again for minute; then, stir. (The intention is that they should blacken slightly on one side between stirs.) After 4 to 5 minutes of this, take out a bean to taste; it should be tender but not soft. Add a pinch of salt, a few turns of fresh ground pepper, and serve these hot, hot, hot.

(You can also download this recipe here.)

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Country House Kitchens

French Apple Tart Adapted from Ina Garten’s Barefoot Contessa Back to Basics INGREDIENTS 2 sheets frozen puff pastry, thawed 4 Granny Smith, Honeycrisp, or Pink Lady apples ½ cup sugar 4 tablespoons cold unsalted butter cut into small cubes ½ cup apricot jam 2 tablespoons water DIRECTIONS Preheat oven to 400°F. Place two puff pastry sheets side by side on a sheet pan lined with parchment paper or a silicone baking mat; overlapping them by about an inch.

Using a rolling pin, roll the pastry toward the edges of the pan to make it larger.

Peel the apples, cut them in half from top to bottom, and remove the stems and core. Slice the apples crosswise into ¼-inch slices. (If you have an apple corer, you could peel, then core, then cut each of the cored slices crossways into the thin slices.) Place overlapping slices of the apples in long vertical rows on the pastry, alternating the direction with each row. Sprinkle the apples with sugar and dot with butter cubes. With your fingers, roll the pastry edges up and crimp them. No need to worry about perfection here!

The more rustic the better.

Bake for 45 minutes to 1 hour, until the pastry is golden and the edges of the apples have started to brown. It’s a good idea to rotate the pan at least once during baking. When the tart is done, heat the apricot preserves and water in a small saucepan until the mixture starts to bubble lightly. With a pastry brush, brush the entire tart with the hot preserves mixture. Loosen the tart from the paper with a metal spatula, and serve warm with a scoop of ice cream or at room temperature on its own.

(You can also download this recipe here.)

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the Scents of

Autumn

Autumn Scents Collection Candle Gift Trio

exclusively at noramurphycountryhouse.com

the Thrill of

theaHunt b O

What to look for to give your home Country House style

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Rain or shine. Brimfield, antique shows, flea markets, auctions and estate sales are my best go-to’s to find all those special one of a kinds.

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1 Seek the Unique

I am always searching for that special something; you know, that one-of-a-kind thing that you just can’t live without; the kind of piece that makes your home distinct and memorable.

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Humble elements.

Baskets, crocks, old shells and pinecones, are just some of my favorite things to look for.

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Old metal finishes.

Silver plate flatware and serving ware are aplenty... look for interesting shapes and pretty stamped patterns.

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2 Worn is Wonderful For me there is nothing more honest and authentic than the weathered, timeworn quality of country antiques.

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Chippy paint. You don’t need much of it, but a piece or two of chippy painted furniture or accents adds a whole lot of personality to a space.

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An honest hand.

Old European kitchen linens with a crisp, crunchy feel make wonderful throw pillows and generous dinner napkins.

Mix & match is the theme here.

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3 The Surface is What Matters There is a wonderful sense of comfort in living with the imperfections that age imposes.

The rhythm of life has given these humble pieces a unique beauty, a hidden soul.

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Oh that beautiful color!

Finding pieces that have developed a rich patina over time is truly the best. Here an old copper cabinet has turned into a verdigris beauty.

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Hunt Club “I’d love to say it’s all in the thrill of the hunt– but it’s much more than that.

Keeping an eye out for great things; it’s what I do.”

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