Since autumn officially began in North America this week, this cook book is a good one to highlight today. Autumn in the Country, by Gooseberry Patch, “a bountiful harvest of scrumptious recipes, plus fall fun in the country with family and friends.”
Chapters include A Cozy Country Brunch, Hometown Homecoming, Indiana Summer Picnic, and We Gather Together. Each recipe page features a tip for celebrating fall through decorations around the house, party planning, gift giving, and, of course, sharing the bounty of the season.
Here’s the tip from the page of the recipe I’m going to share today – such a cute idea! Set mini pumpkins on top of small terra cotta flower pots and line them up on the front porch steps for a cheery welcome!
Need an interesting and unique idea for a house warming party? Try this one.
Spicy Sweet Potato Spread
1 lb sweet potatoes
1 T olive oil
1 T tahini or creamy peanut butter
1 t cumin seed, toasted and crushed
1 t brown sugar, packed
1 t salt
1/2 t cayenne pepper
1/8 t pepper
juice of one lemon
orange zest to taste
1 t crumbled feta cheese
1 t pistachios, toasted and chopped
pita wedges or bagel chips
Bake sweet potatoes at 350 degrees for 40 minutes, or until tender; cool. Peel and coarsely chop sweet potatoes; combine with next 9 ingredients in a food processor. Blend until smooth and creamy. Spoon into a serving bowl; sprinkle with cheese and pistachios. Serve with pita wedges or bagel chips. Makes about 2 cups.
T = Tablespoon, t = Teaspoon (have you ever thought about how convenient it is that spoon measurements are only in quarters or eighths or halves, never 1/3-teaspoon? the measuring spoon industry may be missing an opportunity)
Once again, I’m am wondering who the visionaries are that first think to try mixing ingredients like this – topped with feta and pistachios? Genius!
Have a great weekend, everyone!
~Janet @ The Christmas Place
P.S. The recipe on the facing page sounds awfully good, too ~ Brie with Hot Pecan-Caramel Sauce. Yummmm.