You can find inspiration anywhere, right? For this pretty photo shoot, Beijos Events was inspired by persimmons, a fall fruit that is not only yummy but is such a beautiful vibrant color! The creative team had the idea to incorporate a gorgeous setting and tablescape with delicious recipes all with persimmons involved. This beauty was made there after!
A combination of tasty food and a pretty environment is just what we all want for the holiday season. With gorgeous floral arrangements from Not Just in Novels, a stunning backdrop from The Pop Shop, lovely details from Pirouette Paper and beautiful tabletop that we already know you’re going to want to recreate for your Thanksgiving feast! They used vintage furniture and had a beautiful meal from Chef Brandon Hall of Thyme Well Spent catering prepared and we are sharing a few of those recipes today! Jessica Lynn Photography captured every delicious detail, so get ready for all the inspiration and recipes you need for the perfect Fall gathering!
An Autumn Gathering You Won’t Want to Miss
You’re invited to the feast of the season!! How sweet is this invitation suite with FALL in mind! 🍂
Fresh florals really can add A LOT to a table design! These fall-hued flowers truly make this set up even more special than it already is!
Fall Harvest Recipes
Loving what’s on the menu? Lucky for you we have three of these delicious recipes to share! Keep reading 😉
Tablescape decor is essential for any dinner party… but what you SERVE your guests is even more important! Below is the recipe to a delicious Fall Harvest Salad your guests will devour!
Fall Harvest Salad with Maple Tahini Dressing
- 1 Apple
- 4 Beets, small
- 4 cups Brussel sprouts
- 4 cups Butternut or acorn squash
- 1/2 cup Cranberries, dried
- 3 cloves Garlic
- 2 cups Kale, tightly packed
- 1/2 cup Pomegranate arils
- 1 tbsp Lemon juice, fresh
- 2 tbsp Maple syrup
- 5 tbsp Tahini
Baking & Spices
- 1 pinch Salt
Oils & Vinegars
- 2 tbsp Apple cider vinegar
- 1 tsp Olive oil
Nuts & Seeds
- 1/2 cup Walnuts
- 4 tbsp Water
STEP BY STEP INSTRUCTIONS
- Preheat the oven to 425 F and line a baking tray with parchment paper(you may need two trays).
- Cut the ends off the brussel sprouts and cut each in half. If there are any large-sized ones, cut them into quarters.
- There are a few ways you can roast the squash. I like to de-seed it, slice into large chunks then roast and remove the skin and dice after roasting. You can easily peel the skin off after it cools a bit. Alternatively, cut the squash in half, remove the seeds and roast face down on a pan until you can pierce with a fork. Let cool until you can handle, then remove the skin and dice. And lastly, remove the seeds, peel and dice and roast on the pan with the brussel sprouts.
- For the beets, you can peel, dice and roast with the brussel sprouts and squash. Dice on the smaller side since they take a bit longer to cook then the other vegetables. Alternatively, they can be be cut into chunks and boiled or steamed stovetop until you can easily pierce with a fork. After they’re tender, run under cool water and slice for the salad.
- Add all the chopped veggies (if you’re roasting everything) to the baking tray, add 1 tsp olive oil and a pinch of salt and pepper. Roast for 30-40 minutes until everything is tender.
- Wash the kale and remove the leaves from the thick stems. Finely chop and add to a large mixing bowl.
- Blend all the dressing ingredients together until smooth and creamy.
- Once the vegetables are roasted, add all ingredients to the bowl with the kale. Top with the dressing and mix well. Serve immediately.
Fall Appetizer Recipe
Caramelized Butternut Squash Ricotta Toast with Crispy Sage and Honey Drizzle
- 3 tbsps coconut oil
- 3 tbsps brown sugar
- 1/4 tsp cinnamon
- a pinch of salt & pepper
- 1 lb butternut squash, cut into precise 1/2″ cubes
- 1 lb sourdough bread, sliced
- 3 – 4 tbsps extra virgin olive oil
- 20 oz ricotta cheese
- 3 – 4 tbsps honey
- sage to garnish
- cooking spray to grease
- Preheat oven to 425F. Lightly grease a large baking dish with cooking spray.
- In a small mixing bowl combine the coconut oil, brown sugar, cinnamon, and salt & pepper, whisking well until smooth. Next, place the butternut squash in another, large mixing bowl, then pour over with coconut oil mixture. Stir ingredients with a wooden spoon until are cubes are evenly coated, then transfer to the greased baking dish. Roast on oven middle rack for 30 – 40 minutes until fragrant and caramelized.
- In the final 15 minutes use a pastry brush to coat the bread slices in a thin-film of olive oil, then transfer to a baking sheet. Toast on the top oven rack until lightly browned.
- In a pan with oil, fry some sage until crispy and set aside
- When ready, assemble the toasts with an even distribution of ricotta and caramelized butternut squash on each. Drizzle with honey, garnish with sage and pumpkin seeds. Transfer to a wood or marble platter and ready to serve!
Want more autumn recipes? Here is our favorite fall-flavored sangria with a twist!!
Okay from here on out we are ONLY eating our soups out of pumpkins!! Enough said!
Who doesn’t love a good charcuterie board?! You know WE do!!
Decadent Autumn Cheesecake
makes 1 8”-9” cheesecake
For the crust:
- 2 cups (150g) pretzels
- 4 tbsp (60g) unsalted butter – melted
- 1 tbsp salt
- 1 egg white
For the cheesecake:
- 3 cups (675g) cream cheese – softened at room temp
- 1 cup (190g) white sugar
- 1/4 tsp salt
- 2 tsp vanilla
- juice of 1/2 lemon
- zest of 1/2 lemon
- 3 eggs
- 1 egg yolk
- 8oz (240g) creme fraiche or greek yogurt
- 2 persimmons – thinly sliced and halved
For the topping:
- 8oz (240g) creme fraiche or greek yogurt
- 2 tbsp powdered sugar
- 1/2 tsp vanilla
- Preheat oven to 350 degrees. Wrap the exterior of a 8” or 9” springform pan tightly with aluminum foil.
- Place pretzels in the bowl of a food processor and process until finely ground and sandy. Add melted butter, salt, and egg white to the ground pretzels. Pulse a few more times. Add the pretzel crust mixture to the springform pan and press down on the crust with the bottom of a cup to form an even layer. Bake the crust in the oven for 10 minutes. Reduce oven temperature to 325 degrees and set aside the crust to cool.
- To make the cheesecake filling, place softened cream cheese in the bowl of stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes, until light and smooth. Add sugar and salt and beat for another 4 minutes. Scrape down the sides every 2 minutes. Add the vanilla, lemon juice, lemon zest and mix for 30 seconds. While mixing on low, add 1 egg, making sure to thoroughly mix between additions and scraping down the sides. Add the creme fraiche or yogurt and mix on low for another minute until the cheesecake filling is smooth and creamy.
- Line the sides of the springform pan with thinly sliced persimmons. Pour the cheesecake filling into the pan and smooth the surface with an offset spatula or the back of a spoon.
- Bring a large pot of water to a boil. Place the springform pan in the center of a large roasting pan or large deep baking pan. Carefully pour the boiling water into the roasting pan until it reaches half way up the springform pan. Place the roasting pan with the cheesecake in the oven and bake for 90 minutes. When done, the cheesecake should be jiggly in the center. Remove the set up from the oven and allow the cheesecake to cool in the roasting pan for 1 hour. Then remove the cheesecake from the roasting pan and allow to cool at room temperature for another hour. Remove foil.
- To make the topping, whisk together creme fraiche, powdered sugar, and vanilla. Spread the topping over the cheesecake. Cover the cheesecake with foil and refrigerate for 4 hours or overnight.
- Run a sharp paring knife around the edge of the cheesecake to loosen. Release the sides of the springform pan, top with thinly sliced persimmons, and serve.
The feast of our dreams!! Which recipe are you most excited to try?! Let us know down below!
Rule of thumb: leave room for dessert ALWAYS! 🍰
Feeling festive yet?! We hope you absolutely loved this fall dinner party inspiration and gave you some ideas of your own! Thank you so much to this creative team for sharing your work with us… If only we were invited to this amazing dinner party ourselves!! 🍁
photography: Jessica Lynn Photo // event design: Beijos Events // planning: Beijos Events // florals: Not Just in Novels // paper goods: Pirouette Paper // catering: Thyme Well Spent // tabletop rentals: Signature Party Rentals // furniture rentals: Sweet Salvage Rentals // linen rentals: Hostess Haven // specialty rentals: The Pop Shop