Happy Halloween, friends! We have such a fun feature to share today – a twist on what you might normally think or plan to do for a holiday like Halloween – a harvest dinner party! When the ladies at Rustic White Photography said, We’re not the type of girls who love goblins and witches, so we opted to host a Halloween Happy Hour and Harvest Party, we could definitely agree that a lovely dinner with your close friends + neighbors sounded like the perfect way to celebrate this year. Molly Mckinley Designs started with a beautiful design plan, filled with touches of fall, and added understated nods to All Hallows’ Eve with heirloom pumpkins + dramatic black taper candlesticks. The end result is festive, in an elegant way, and can certainly inspire couples who are tying the knot on, or near, Halloween as well!
Tiffany at Rustic White says, Since mostly likely, your guests will be filling up on sugar later, we’d recommend serving seasonal, locally-sourced healthy appetizers, like Homespun’s Butternut Hummus with an array of veggies (carrots are perfect!) and fresh baked bread.
Butternut Squash Hummus
Ingredients
1 Cup Dried White Beans
1 Cup Dried Garbanzo Bean
2 Cups Butternut Squash (large dice)
4 ea Garlic cloves
1 tsp Cumin whole
2 T Honey
½ C Oil (Grape Seed or oil blend)
Salt + Pepper to Season
Pumpkin Seed Gremolata
Ingredients
¼ C Pumpkin Seed (toasted)
1 ea Cilantro
1 ea Lime
2 ea Garlic Grated
½ C EVOO
1 tsp Chili Powder
Salt + Pepper to season
Procedure
1) Soak beans overnight in water.
2) Strain beans and rinse well. Place in pot and cover with water and begin to boil. Until very tender. May take up to an hour.
3) While beans are cooking, roast butternut squash in a pan with a 1 T of oil to caramelize. Once caramelized add into a pot along with garlic, and cumin.
4) Once all ingredients are tender strain and reserve the liquid for pureeing.
5) While the ingredients are still hot place in a mixer/ food processor with a little liquid to help puree. Your hummus will come out very smooth if you blend while hot.
6) Refrigerate up to one week. To serve, garnish with olive oil and pumpkin seed gremolata and serve with crostini, cut veggies, or crackers.
Yields 1 Qt
Such pretty florals by Lindsay Coletta!
Looks like a fun dinner party to attend, doesn’t it? What are your plans for Halloween this year?
Thanks so much to everyone below for sharing this shoot!
photography: Rustic White Photography // venue name: The Foundry at Puritan Mill, Atlanta, Georgia // event design: Molly Mckinley Designs // planning: Molly Mckinley Designs // florals: Lindsay Coletta // hair stylist: Claudia Mejerle // makeup artist: Claudia Mejerle // cake: Lush Cakery // linen rentals: Nuage Designs // pimento cheese macarons: XK Macarons // invitation: Puddleduck Paper Co. // hostess apron: Ice Milk Aprons // recipe: Butternut Squash from Homespun // presentation: Butternut Squash from Homespun // chargers: Bloomingdales // plates: Bloomingdales // glassware: Bloomingdales // flatware: Bloomingdales
Oh my goodness! I love this so much.