Holiday Spirit in the Wine Room
I am thinking of you all through the holidays. May you be surrounded by loved ones and the holiday spirit now, and throughout 2022. My blog posts will return in January.
Love. Peace. Blessings….Bonnie
Butternut Squash from the Garden
When I was looking through recipes around Thanksgiving I happened up this recipe, Risotto with Butternut Squash, Gorgonzola, and Toasted Pecans. This has been a favorite of mine from the December 2003 Oprah magazine. Somehow I had forgotten about it.
I still have home-grown butternut squash from the garden, and on a recent trip to an Italian specialty store, I picked up a pound of Carnaroli rice, considered the best risotto rice overall for making the creamiest risotto due to its very high starch content. Carnaroli rice is available on Amazon, specialty food stores, and gourmet food websites. This recipe calls for arborio rice which is a more common available rice for making risotto.
Home-grown butternut squash, fresh sage leaves, and a new box of Carnaroli rice said it was meant to be.
This is a delightful recipe full of flavor, depth, and texture with soft golden butternut squash, sweet Gorgonzola, and crunchy toasted pecans for crunch. Chef Rori Trovato recommends serving this risotto with a California Zinfandel or Central Coast Syrah. She also provides below simple interesting variations on this recipe. Enjoy!
Sauté the Rice and Butternut Squash Together
Risotto with Butternut Squash, Gorgonzola, and Toasted Pecans
Lovingly Adapted from Chef Rori Trovato
Oprah Magazine, December 2003
Ingredients
4 cups low-sodium chicken or vegetable stock
2 tablespoons extra-virgin olive oil
1/2 small onion , finely chopped
1 cup arborio rice
2 cloves small garlic , finely chopped
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes
8 large sage leaves , chopped
2 tablespoons butter
2 teaspoons salt
Freshly ground pepper
1/3 cup crumbled Gorgonzola
1/4 cup chopped toasted pecans
Directions
In a saucepan, bring the stock to a boil. Then reduce heat to low.
In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the rice; stir until well coated, about 1 minute. Add the garlic and squash and continue to stir another 30 seconds. Lower the heat to medium and add 1/2 cup hot stock. With a wooden spoon, stir until the liquid is absorbed but the rice isn't sticking to the pan. Continue adding 1/2 cup stock and stirring until the stock is absorbed, about 20 to 25 minutes, or until the rice is tender. Recipe Note: I was taught to stir your risotto in a clockwise direction, the whole time, for waking up the starch and in turn creaminess in your rice kernels. I also used 1 teaspoon of salt rather than two.
Remove from heat; add the sage, butter, and salt. Season with pepper. Stir to combine. Place risotto in a serving bowl and top with Gorgonzola and pecans. Makes 4 servings.
Recommended variations
Cranberry Risotto: Add 1/2 cup dried cranberries with the garlic and squash.
Barley Risotto: Substitute one cup barley for the arborio rice and use one additional cup of stock. Barley has a nuttier taste and a less creamy texture than rice.
Indian-Spiced Risotto with Shrimp: Omit the squash and add one teaspoon cumin, 2 teaspoons curry powder, and 1/4 teaspoon red pepper flakes. When the rice is about two-thirds done, add 1 1/2 pounds medium-size peeled and deveined shrimp. Continue cooking until the rice and shrimp are cooked through. Finally, substitute 2 tablespoons chopped cilantro for the sage, omit the Gorgonzola, and increase the amount of butter to 4 tablespoons.
Elegant Risotto with Butternut Squash
Please share if you have a favorite risotto recipe you like to make.
Bon Appétit et Bon Weekend….Bonnie
Woodland Girl Garden Ornament
I could write a book on garden ornaments, so containing it to this short post could be challenging. In the midst of grocery and holiday shopping I found a lovely garden statuary, a vintage woodland girl at Consignment Classics Decor Store. I wasn’t actually going to the consignment shop, but parked nearby, and thought to pop in for a moment.
When I speak to groups, I always mention to keep your eyes open for unique pieces. If it calls to you, buy it, and ponder later where you will put it. Usually these unique finds come out of nowhere, maybe off your beaten path, and at the most unexpected times. It almost presents itself as a challenge. Where will I put it? How will I get it home? Will I be sorry if I don’t buy it? Will it be beautiful as well as functional? What is the history of this piece?
We all have our unique property and garden style, color palette, and ambience that we create. There are garden ornaments, and actually garden jewels, that punctuate, elevate, and enhance your garden simply by their presence and where they are located. They can tell a story, or create a feeling for your garden, with one glance.
I have a Mediterranean European garden, and so keep to this style. Stone is one common medium, in water features, statuary, furniture, and materials for walls, pathways and driveways.
This vintage woodland girl, and I am going to have to aptly name her, is solid concrete, showing a bit of patina exposure, is perfect scale, and blends beautifully in her new shaded home under the Torrey Pine tree surrounded by acanthus mollis and camellias. She exudes contentment and serenity. What was once a nice shaded garden, now has a bit of interest and intrigue to draw your eye.
Beauty in the Shade Garden
Where to find your garden jewels? Some sources where you might find your treasures are favorite garden centers and shops, nurseries, friends, consignment stores, flea markets, garage sales, antique shops, home decor stores, retailers, and more. I have gotten some nice pieces from HomeGoods in late winter when they stock their spring garden items. Just keep your eyes open when you shop. It is different for everyone.
Please share a story about finding one of your favorite pieces for your garden.
Bon Appétit et Bon Weekend…Bonnie
Autumn Moving Towards Thanksgiving at Bates Nut Farm
A large part of a relaxed Thanksgiving at home with family and friends is careful planning and smart organization. Here are some of my following tips and suggestions to help you with this. If by chance you are travelling this year, well, that is another story!
Organize Yourself
1) Get haircuts, manicures, pedicures, in advance of Thanksgiving.
2) Take in your dry cleaning, tailoring, well in advance.
3) Shop in advance for any necessary wardrobe details.
4) Make sure you have tables and adequate seating for your Thanksgiving crowd.
5) Have your home and garden in order.
6) Polish your silver, copper, and pull out your favorite soup tureen, if using.
Organize Your Thanksgiving Menu
1) Plan your menu. Find your recipes. Check for food allergies. Plan your menu timeline.
2) Check your pantry for ingredients to have on hand. You don’t want to be running last minute to the store for pumpkin pie spice, apple cider, vanilla extract, etc.
3) Delegate menu dishes. Take family and friends up on helping with the cooking and baking, by bringing one of their favorite sides or desserts.
4) Make it ahead, as much as you can! We all know Ina Garten has written a very popular cookbook, Make It Ahead, that details out recipes for making ahead, even Roast Turkey & Gravy, and other delicious recipes.
5) Look back on previous Thanksgiving menus for a refresher. I keep a journal of my dinner party, cooking class, special events, and holiday menus as a reference. Make your traditional dishes, but try a few new ones too.
Create Your Table
1) Set your table a few days in advance, using your preferred tablecloths, napkins, dinnerware, candles, and glassware. Maybe you will want to use your best china and silver, maybe you will want to mix and match vintage finds with character. There are no set rules, only that you love what you create for your table.
2) Keep table decorations low and beautiful for easy conversation and communication with everyone. Think natural centerpieces from the garden such as rosemary sprigs, pyracantha berries, pomegranates, and small pumpkins.
3) Dining by candlelight is magical. Reserve scented candles and votives for perhaps the foyer and powder room. Let your guests enjoy wafting scents of their feast cooking and baking.
4) Allow enough space at the table for each guest, so they don’t feel crowded and cramped.
5) Create a special kids table, young adults, grandchildren, or cousins table. A special table creates a special ambience.
The Art of Seating a Table
1) Consider making fun place cards for your table, especially if you are having more than six people. It is worth creating a good seating plan.
2) Separate couples and partners. Seat extroverts next to introverts. Seat people next to people they have never met before for interesting conversation.
3) As host or hostess, make sure you have easy access to the kitchen from the table.
Make Your Thanksgiving Day Special and Fun!
1) Invite family, friends that are family, new friends, and strays. Invite them into your kitchen to nibble on appetizers, and help with last minute details.
2) Except for photo taking or FaceTiming long distance loved ones, ask everyone to leave their phones, electronics, etc. by the door. Concentrate on engaging conversations. If you do have long distance loved ones to contact on Thanksgiving, designate a special time to call, so as not to be interrupted as you are sitting down at the table.
3) Plan a Thanksgiving playlist that sets the mood, and carries the day effortlessly. There are many, many playlists to choose from on Pandora, Amazon Music, iHeart. Traditional Thanksgiving Music, Thanksgiving for Kids, George Winston Autumn, Thanksgiving Piano Music, Thanksgiving Country, Swingin’ Thanksgiving, and Thanksgiving Classic Music. Better yet, if you have musical family and friends, encourage them to play a little for everyone throughout the day/evening.
4) Set up a self-serve bar with Champagne, Cocktails, Wine, Sparkling Water, and maybe a Holiday Punch.
5) Plan your day as a marathon, rather than a sprint. Allow time for socializing and mingling. Spread your menu over several courses such as salad, main course and sides, cheese plate, and finally desserts. It is a shame to spend hours in the kitchen, to have Thanksgiving meal finished in twenty minutes. Pause, and pace.
6) Take a break before desserts for a walk on the beach, walking the dog, walking in the woods, catching the sunset, or enjoying a cozy fire. Live in the moment the whole day.
7) Pull out the family albums of years past to look at. Encourage everyone to share stories and fun times.
8) Be ready with games such as Scrabble, Monopoly, Yahtzee, Scrimmage, Charade, or cards for everyone to enjoy! Later in the evening, maybe there is a traditional family movie you always watch together, or share a special movie together.
9) Designate a special someone in advance, to say grace and a blessing for Thanksgiving. It can be someone who does it beautifully each year, or someone new each year. It could be even multiple people too!
10) Maybe you have a special volunteer clean-up crew who would like to help you out, by clearing the table, doing the dishes, and making “take it home” packages. Sure, take them up on that!
11) Ask everyone to wear a hat for fun!
Setting the Scene for a Perfect Thanksgiving
Remember to…
1) Live in the moment, especially on this very special day.
2) Really look at the smiles, twinkling eyes, and perhaps sounds of “oohs and ahhs” in response to the Thanksgiving feast.
3) Reflect on what you are thankful and grateful for in your life, and with surrounding loved ones.
4) Take in the aromas, scents of the beautiful food before you.
5) Think of loved ones, past and present who are not able to join you on this day.
Bon Appétit et Happy Thanksgiving….Bonnie
With the holiday, there will be no blog post next week!
Side by Side, Bibb Lettuce Salads with Persimmons and Candied Pecans
Would you like to know a perfect holiday salad, easy, and elegant for your holiday gatherings? It is “Bibb Lettuce Salad with Persimmons and Candied Pecans.” It is chock full of fresh seasonal ingredients like cranberries, Fuyu persimmons, and pecans.
Visually, a treat for your table. Healthy and good for you. It is what I call a composed salad, which is layered with a drizzled dressing on top, rather than tossed all together. You can make this salad ahead of time on individual salad plates or on large serving platters. It has different textures of crunch and softness, and sweetness from the cranberry dressing and candied pecans that stand up well to the tang of bold crumbled blue cheese. Your family and guests will love this salad!
Bibb Lettuce Salad with Persimmons and Candied Pecans
Lovingly Adapted from Bon Appétit Magazine, December 2005
Ingredients:
3/4 cup whole-berry cranberry sauce (purchased or homemade)
1/4 cup fresh lemon juice
1 tablespoon honey
1 tablespoon golden brown sugar
6 tablespoons extra-virgin olive oil
2 heads of Bibb lettuce, coarsely torn
4 Fuyu persimmons, peeled, sliced
1 cup (generous) crumbled blue cheese
Candied Pecans
Directions:
-Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.
-Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.
Recipe Note: I often substitute Bibb Lettuce with a Baby Spinach & Green Lettuce Mix, or when I can find it, a Baby Red Butter Lettuce. Trader Joe’s carries a ready-made Candied Pecans 5 oz. bag, perfect for salads or snacking.
If you make this salad, please share with me your comments. I would love to hear from you!
Another Related Post:
Beet & Goat Cheese Arugula Salad
Bon Appétit et Bon Weekend….Bonnie
Heavenly Pumpkin Maple Cornbread
I have to share this delightful Pumpkin Maple Cornbread with you in case you missed it in The New York Times. I knew, just by first reading it, was going to be fabulous. Sweetened with brown sugar and maple syrup, moist and rich, this is not your typical cornbread. In fact, it is so versatile, it could be a fall breakfast sweet, a Thanksgiving side, or just a satisfying snack. Easy to make, and one I am sure you will keep in your seasonal fall recipes.
Pumpkin Maple Cornbread
Lovingly Adapted from Samantha Seneviratne
Published in The New York Times
Ingredients:
½ cup plus 2 Tablespoons unsalted butter, divided, melted and cooled slightly, plus more for greasing the pan.
1 cup finely ground yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon kosher salt
½ teaspoon baking soda
1 large egg
¾ cup packed light or dark brown sugar
1 cup canned pumpkin purée
½ cup buttermilk
½ cup plus 2 Tablespoons maple syrup, divided
¼ cup pumpkin seeds (pepitas)
Directions:
Heat the oven to 375 degrees F. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk, and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature. Makes 9-12 servings. Recipe Note: Be sure and use finely ground cornmeal, and real maple syrup for this recipe.
Pumpkin Maple Cornbread Just Out of the Oven Cooling
Bon Appétit et Bon Weekend…Bonnie
Vintage Tray Proudly Holds Autumn Splendor
A couple of years ago I gave a tablescaping workshop for one of my garden clubs. I thought it would be fun to revisit my notes and handout and share these with you. This is the time of year when we start thinking about the holidays, gathering closer our families, more entertaining, and heightening of our home decorating.
First, think about the basics of tablescaping. Second, don’t be afraid to mix faux and real. Third, use what you love. Fourth, when decorating, choose objects and pieces that can easily transition from fall to holiday (see some ideas below). Fifth, can I use the “beauty and function” principle, will it be beautiful as well as useful in my space.
Here are some of my ideas and suggestions to get you started.
Tablescaping Ideas
“Simplicity is the best elegance.” Tablescaping is the art of decorating your table with your personal signature, and for the pleasure of sharing and bring joy to others.
Elegant Holiday Tablescape. White. Gold. Monogram China. Pearl Napkin Rings. Rosebud Centerpieces.
Basics:
Know and start with your style. Classic, Country, Eclectic, Modern, Rustic, Traditional, etc.
Find your theme. What do you collect, what do you love.
What types of pieces can bring interest to your table and hold materials. Baskets, Brass, Ceramics, Copper, Crystal, Ironstone, Mercury Glass, Pewter, Silver, Transferware, Wood Pieces, etc.
Use pieces that can do double duty and easily transition autumn into holiday. Antlers, Burlap and Burlap Ribbon is your best friend, Magnolia Leaves, Whole Nuts, Moss, Tabletop Topiaries, Pomegranates, Pinecones, Silver, White Pumpkins.
What is your color palette, and color accents? Blue, Brown, Green, Grey, Gold, Neutral, Pastels, Red, etc.
Use what you have. What is in your garden and on your property? What might your neighbor share with you? What have you collected over the years? What do you have which can be re-purposed?
Include an element for a pleasant surprise. Something unexpected that might evoke a smile.
Keep in mind your intention, menu and presentation of food. Buffet style, formal sit down, or simply a pretty vignette that creates a mood. Elevate serving pieces when using buffet style.
Step-by-Step Flow
1) Place your tablecloth, table runner, antique shawl, etc. on your flat surface. Select neutrals easily carry into different seasons.
2) Place your desired theme or objects in place.
3) Start layering your tablescape by filling your theme.
4) Continue to layer with smaller objects.
5) Add accent color, glitter, and glow.
6) Remember simplicity, and less is sometimes more.
7) Transitioning from autumn to holiday is as simple as using neutral table runners, tablecloths, and pieces that double duty. Take out autumn pieces that don’t, and add in your favorite holiday choices.
Autumn Suggestions
Setting the Mood. Carolyn Roehm says “Texture is the preeminent design feature in fall.” Fall is all about abundance and warm tones.
Branches
Eucalyptus branches and berries, Dried Kiwi Vines, Lemon leaves, Grapevines, Magnolia Branches and Leaves, Olive Tree Branches, Smoke Tree Burgundy, Pink Pepperberry Stems, Pyracanthus Branches and Berries.
Foliage
Acacia, Cypress, Dried Leaves, Juniper, Privet and Berries.
Flowers
Dahlias, Chrysanthemums, Ornamental Millet, Roses and Rose Hips, Sunflowers.
Dried
Bark Pieces, Indian Ornamental Corn, Ornamental Grasses, Hydrangeas, Seedpods, Wheat.
Fruit
Apples, Clementine, Figs, Kumquats, Oranges, Pears, Passion Fruit, Persimmons, Pomegranates.
Nuts
Chestnuts, Hazelnuts, Walnuts, Macadamia Nuts.
Gourds, Pumpkins, Squash
All kinds, colors, and shapes.
Miscellaneous
Antlers, Baskets, Burlap Material & Ribbon, Candles, Copper Pieces, Feathers, Plaid Material & Ribbon, Pine Cones, Silver.
Holiday Table Ready for Tea
Holiday Suggestions
Setting the Mood. Holidays are about anticipation, celebration, glow, glitter, heartfelt giving, and joy.
Foliage
Boxwood, Juniper, Magnolia Branches, Tabletop Topiaries, Pine Branches, Privet Branches,
Flowers & Bulbs
Amaryllis, Dusty Miller, Paper whites, Poinsettias, Star Hydrangeas, White Chrysanthemums.
Fruits
Whole Cranberries, Dried Pomegranates, Oranges.
Nuts
Chestnuts, Hazelnuts, Walnuts.
Objects:
Beeswax Candles and Figurines, Candles, Crowns, Ornaments, Santos, Strands of Pearls.
Pine Cones
Natural, Colored, Glittered.
I would love to hear how you decorate for fall into the holidays, and your favorite tablescaping ideas. Please share.
Bon Appétit et Bon Weekend…Bonnie
Sunset Over Domaine de Manion
I have taken you through a whole year in our vineyard. Winter, Spring, Summer, Harvest, and now Autumn. The grapes are in, the vines are slowly going dormant and turning beautiful fall colors. Light frequent rains, have already transformed the vineyard floor into a verdant carpet. If you look closely you can see that the grapevines almost mirror the spectacular color of a recent sunset. Yellow, orange, red, tawny, leaves give a spectacular visual display before soon dropping to the ground and starting the process all over again for next year. Like life, each year is different, and full of surprises. It is a time of reflection.
At this moment, I would like to “thank all of you” who read this blog, and so many who have reached out to me, in person and online, about the information shared, great recipes, or tip they gleaned in one of the posts. If you have friends who might enjoy it as well, you can sign them up on my website homepage, bonniejomanion.com or email me and I can sign them up.
I am very thankful and grateful for your kindness and support. Blessings! Merci beaucoup!
Bon Appétit et Bon Weekend….Bonnie