Special Decorating Ideas for Autumn

Here are some easy tips and table decoration ideas from

Girlfriends in the Kitchen Cooking School

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Tips for Beautiful (and Easy) Autumn Table Settings

COLORS

This time of year is a combination of summer’s end and almost autumn. Why not mix the two and create a lovely table setting blending both seasons? Take bold red and orange (beautiful leaf colors) and use them in placemats and napkins. Add some sunflowers and you are set for a bright and cheerful table. Use small tin sand buckets or similar containers, fill them with sand and place red or orange votive lights in them. You can even add some leaves and rosehips to complete the theme.

LIGHTING

Use lots of candles – either grouping of votives as described above, or candles in hurricane lanterns. Remember that the sun sets earlier so you will need much more light if you are entertaining outdoors.

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FLOWERS

Think about what is abundant this time of year.– I mentioned rosehips; if you are lucky to have hydrangea, this is the perfect time. There also are these bright orange paper lantern-like flowers which are lovely. Use sprigs of herbs, which are usually at their fullest – rosemary, sage, basil, chives. These can be used as fillers or in bunches with a small sunflower in the middle for a fragrant arrangement. Remember herbs are fragile so pick at the last minute and be sure to keep them in lots of water. Pick some Magnolia leaves, or whatever else is abundant in your garden. If you are a city dweller, you can pick up some bright red, yellow or orange flowers at your corner flower mart. Add some greens or herbs and you are all set.

TABLECLOTHS

My friend showed me a wonderful idea for a table cloth. Take some natural-colored cloth such as lined or a burlap-type fabric, and use it as a table cloth. She is talented to be able to sew a hem - I am not, so I use the iron-on tape to make the seams. It is a great backdrop and inexpensive to make.

Entertaining in Autumn - Keep the Grill Going

Autumn is a wonderful time to entertain outdoors -- most of the bugs are gone, the sun isn't so intense and it's warm enough to enjoy eating al fresco. There's a bounty of good things to serve for an outdoor meal, whether it’s entertaining friends or just for a family dinner. And it’s perfect for tailgating, too.

You may not feel like cooking those hearty casseroles yet- so think about grilling in the fall. There are lots of foods that are delicious on the grill for this time of year.

What’s in Season?

Vegetables

As always, look for what’s in abundance this time of year. The farms stands and corner groceries are still filled with local produce for a while, so take advantage. Tomatoes, eggplants, zucchini, peppers, asparagus, mushrooms and some corn (to name just a few) are still at peak for a few more weeks.

Slice or cube them evenly, and marinate in extra virgin olive oil, with some salt and pepper, and a sprinkling of fresh herbs such as rosemary or oregano, and grill quickly on medium heat or make your favorite marinade.

To prevent sticking, use heavy aluminum foil, or tin foil as us Pennsylvanians call it. You can also use an oiled grill rack to prevent the vegees from falling in. This is an easy, health and totally delicious way to serve up autumn bounty. Drizzle some unusual balsamic vinegar such as fig or cherry on them, and you have an extraordinary array of vegetables.

You can also do these kabob-style. Just be sure to soak the wooden skewers in water for about 15-20 minutes so that they do not burn up while cooking. To ensure that the vegetables are all getting done at the same time, follow these tips:

1. Cut vegetables to the same thickness and size and skewer together
2. Make sure you thread the vegetables where it is thickest so it won’t fall off easily
3. Cook thicker vegetables such as peppers, first and then cherry tomatoes last Use herb stems such as rosemary (also soaked in water) to impart extra flavor.

Entrees
Pork, Sausages and Bratwurst

Pork and sausages always seem a likely autumn food. You can grill chicken sausage, Italian sausage, bratwurst or cook a combination and serve with unusual chutneys and mustards. You can marinate and grill a pork tenderloin. (Also great with the grilled vegetables and a salad – you are set.) My friend Barb Emmett also drizzles pesto on the sausages after cooking to really enhance the flavor. (Thanks Barb!)

Fish and Seafood

Also visit with your local fish market to see what is being caught. It may be snapper or sea bass in your area. Scallops and shrimp are great at any season. (Again, add those go-with-everything-grilled-vegetables and you have a quick, healthy meal.)

 Grilled Fruits

Grilled fruits, you say? Absolutely – use pears, figs, pears, peaches, mangoes, pineapples, and even bananas. Keep skins on if possible to keep the fruit intact, or cut in halves or large wedges.

Grilled peaches with the pork tenderloin is a very tasty combination. They are best served with a balsamic glaze after grilling (recipe below) or sprinkled with a bit of brown sugar first then grilled.

Outdoor Autumn Recipes - Enjoy!

Here are a few recipes for you to enjoy:

Grilled Fresh Fish with Grilled Tomato Caprese Salad

Serves 4 4 fresh fish fillets such as sea bass, snapper, grouper or halibut

Marinade:

1/4 cup sherry wine vinegar
1/2 cup orange juice
1 shallot, minced
1/4 c. fresh basil, chiffonade
Salt and freshly ground pepper to taste

Garnish:

Lemon slices
Basil leaves

Mix marinade well, and place fish in a shallow ceramic or glass dish. Cover, refrigerate no more than 1 hour. Make sure the fish is well coated on all sides. Remove and drain. Do not use marinade again. Oil the fish if needed. Preheat grill to high. Be sure that the grill is well oiled, or use a well oiled fish rack to prevent sticking. Grill until each side of the filet is well browned, 4 – 6 minutes per side depending upon the thickness of the fish. Just turn once with an oiled spatula since fish is very fragile. Grill until done – test to see if it is flaky. Serve immediately with lemon slices and fresh basil.

Do-Ahead Tips:

Make marinade ahead- up to a day in advance.

Grilled Tomato Caprese Salad

4 ripe red tomatoes, cut in half crosswise
1 clove garlic, minced
2 tablespoons fresh parsley, minced
3 tablespoons extra virgin olive oil
Fresh ground pepper and sea salt to taste

Preheat grill to high. Be sure that the grill is well oiled, or use a well oiled vegetable rack to prevent sticking.

Combine all ingredients except tomatoes. Set aside. Drizzle oil mixture on the tomatoes, and grill them cut side down first, for 3 – 5 minutes. Rotate a few times. Turn over and grill for another 3 – 5 minutes, rotating. Transfer to a serving plate.

Salad

1 pound fresh mozzarella cheese, sliced
1 cup fresh basil leaves, loosely cut
1/4 cup fresh oregano or parsley, minced
1/4 cup capers, well drained
Extra virgin olive oil – enough to drizzle – about 3 tablespoons
Good quality balsamic vinegar – enough to drizzle – about 2 tablespoons
Fresh ground pepper and sea salt to taste

Splash a bit of oil and vinegar on serving plate. Place grilled tomatoes in center, and layer mozzarella and basil around them. Sprinkle capers, oil, vinegar, salt and pepper over entire salad and use spoons to coat well. Add some more basil leaves for garnish and serve.

Do-Ahead Tips:

Arrange cheese and basil on a serving platter with a drizzle of oil, vinegar, salt and pepper, up to 2 hours ahead. Keep well covered with plastic wrap in refrigerator. Add grilled tomatoes at the last minute.

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Grilled Peaches (or other grilled fruit)

Serves 4

Ingredients

4 medium to large peaches, cored and cut in half ( you also use pineapples in wedges, bananas halved and kept in their skins, or mangoes)
1 tablespoon fresh squeezed lemon juice
Non-stick canola oil spray
2 tablespoons brown sugar
1/4 cup balsamic glaze – available in most fine supermarkets or specialty food stores
Mint or basil leaves, for garnish
Vanilla ice cream (optional)

In a large bowl, place cut peaches, sprinkle with lemon juice and spray generously with cooking spray. Sprinkle with brown sugar. Toss to coat evenly and set aside.

Heat the grill and place the fruit on the grill racks or foil. Grill over medium heat until the sugar caramelizes, about 3 to 5 minutes.

Remove the fruit from the grill and arrange onto individual serving plates. Drizzle with balsamic glaze and garnish with mint or basil. Serve immediately. Add vanilla ice cream for an extra treat.

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