VASE OF COLORS

*Thanksgiving Table Ideas*

*Fill a giant vase with fruits in contrasting colors, liked halved lemons and pomegranates.

(Source: dash magazine & photo also)

Mini Salt Cellars

*Thanksgiving Table Ideas*

*Use walnut halves to hold coarse salt, putting one in front of each place setting.

(Source: dash magazine & photo also)

FRUIT and VEGGIE LIGHTS

*Thanksgiving Table Ideas*

*Hollow out a tea light-size hole in the tops of apples, pears, rutabagas ,or turnips. If necessary,  trim a bit off the bottoms so they will sit flat on the table. Pop a tea light into each.

(Source: dash magazine & photo also)

THANKS TO ALL OF YOU!!!!

*Thanks to all of you for your continuous encouragement and support on this blog!!! 

*10,000 hits on my blog!!! (photo-kappboom wallpaper)  

FALL IDEAS YET TO COME!!!

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Mulled pomegranate and red wine punch

*Fall Collection* 7-1/2 CUPS / 1 to 2 Hours

When your stove is full, use a slow-cooker to simmer this tangy, aromatic mulled wine, and let guests serve themselves.

1 qt. pomegranate juice
1 bottle  (750 ml.  ) fruity red  wine, such as Zinfandel
2 cinnamon sticks ( each 2-1/2 in. long) 
6 cardamom pods
1/4 cup honey

Stir all ingredients together in a 4- to 6-qt. slow-cooker; cover. Cook until very hot, about 1 hour on high or 2 hours on low; once hot, keep warm on low heat up to 4 hours.

(Source: Sunset magazine & photo also)

Cider pork roast with apple-thyme gravy

*Fall Collection* Serves 6-8 / 5-7-1/2 Hours

1 boneless pork shoulder roast (about 3-1/2 lbs.), tied (ask a butcher to do this)
2 TB olive oil
1-1/2 tsp. kosher salt, divided
1-1/2 cups apple cider
1/3 cup Calvados or other apple brandy
1 TB plus 1 tsp finely chopped fresh thyme leaves, divided, plus sprigs for garnish
1 tsp pepper
4 Gala apples, peeled, cored, and sliced, divided
3 TB butter, divided
1 TB flour

1. Sprinkle pork with 1/2 tsp salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt slow cooker. Add remaining 1 tsp salt, the cider, Calvados, 1 TB thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.

2. Meanwhile, about 20 minutes before pork is done, heat 2 TB butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.

3. Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 TB butter in frying pan. Add flour, cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp thyme, cook until slightly thickened, 6-8 minutes. Transfer to a gravy boat.

4. Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.

(Source: Sunset magazine & photo also)