The Harvest Home: Afternoon cocktails and early supper

Here are a few thoughts on creating a memorable Harvest Home celebration and supper party, since I am on the topic this week...

You may chose a Sunday afternoon around three to offer cocktails on the porch, and supper following nearby or on the lawn or patio. The true gift of this celebration is that, even with a bit of a nip in the air, all enjoy a last dinner outside as the season begins to give way to darker days and cooler air.

Find a fabulous but not too dressy invite; supper should be a casual affair. There are choices to suit every style for Harvest Dinners, (these are available from finestationery.com), patience in looking will yield something that is both attractive and truly suits your style and event.

Gather decor and details as stunning as the autumn.



With a nod to the burnished tones of the waining crop season.



Serve cocktails on the porch.



Sparkling Ginger Cider
Mix 1/2 pound peeled, sliced fresh ginger into 32 ounces of apple cider and chill for about an hour. Pour into glasses filled with ice and top with ginger ale and fresh mint. To spike this punch, add brandy and top with hard cider instead of ginger ale.



Stormy Cocktail
2 parts Grey Goose Original or L’Orange
1/2 part Lillet Blanc
4-6 threads of saffron
Teaspoon of hot tap water
Dash of simple syrup
Garnish: long orange or lemon twist

Place the threads of saffron and the hot water in the bottom of a cocktail shaker . Stir well and allow to steep for a minute. Add ice and the rest of ingredients. Stir until the outside of the shaker is frosted and beaded with sweat. Strain into chilled martini glass and garnish.


Serve dip festively with a substantial wheat cracker and sharp cheddar cheese sticks, Blushing's Roasted Chickpeas, maple glazed pecans, and rosemary-sea salt roasted walnuts in bowls on the bar before you serve a remarkable harvest-laden meal...

Harvest Home Supper on the Porch Menu

Harlequin Autumn Harvest Soup

Salad of Fall Greens with Persimmon and Hazelnut


Tea-Smoked Duck Breast with Pears and Blueberry Jus

Celery root and parsnip puree

Tarte Tatin, Butter Pecan Ice Cream garnished with tiny maple sugar candies

Coffee
Champagne
Hot Buttered Rum





Finally, choose a harvest note for those hostess gift thank you's.



All invitations: finestationery.com.Sparkling ginger cider: foodtv.com. Stormy Cocktail: Grey Goose Vodka. Acorn dip: bhg.com. Harlequin soup: Michael Chiarello. Salad of fall greens: Bon appetit, November, 2001, Tea-smoked duck (one of my favorite duck recipes): Epicurious, November, 2007. Celery root-parsnip puree: foodnetwork.com Magazine, Tarte Tatin: Gourmet, September, 2001. Wheat sheaf thank you note: finestationery.com