Recipes for a Fall Feast

Earlier this week we showed you a romantic fall inspired shoot from DM Events… not only did you go bananas for the fabulous styling, but we had tons of requests for the yummy looking menu. So we asked the ladies at DM Events if they wouldn’t mind sharing a few of their favorite fall treats with us. Our mouths are watering already…

Photography By / Allan Zepada
Styling, Design And Florals By / DM Events

Sweet Potato Soup via SimplyRecipes

Ingredients
• 2 Tbsp (1/4 stick) butter
• 1 cup chopped onion
• 2 small celery stalks, chopped
• 1 large garlic clove, chopped
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
• 4 cups chicken stock
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups half and half
• 2 Tbsp maple syrup
• The leafy tops of the celery stalks, chopped

Method
1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and sauté for about 5 minutes.
3. Add chopped celery stalks, sauté about 5 minutes.
4. Add garlic and sauté 2 minutes.
5. Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are soft (about 20 minutes.)
6. Remove and discard cinnamon stick.
7. Working in batches, puree soup in blender until smooth. Return to pot.
8. Add half and half and maple syrup and stir over low heat to heat through.
9. Season soup to taste with salt and pepper.
10. Ladle into bowls. Sprinkle with celery leaves. For additional flavor, replace celery
leaves with cranberry puree

Cranberry Puree

Ingredients: (makes 1 cup)
• 1 1/2 cups frozen whole cranberries
• 2 tblsp water
• 1 cups sugar
• fresh lemon juice (1/4 lemon)

Method:
1. Combine cranberries and water in a saucepan and cook over low heat until cranberries are soft (approximately 5 minutes.)
2. Transfer to a blender or food processor and puree cranberries into a smooth liquid with a thick consistency.
3. Transfer back into saucepan and simmer for about 1 minute stirring constantly.
4. Add the sugar and cook on medium heat to dissolve. The mixture will turn completely liquid.
5. Turn up heat and bring mixture to rolling boil. Stir constantly. Let boil for about 1 minute.
6. Remove from heat. Squeeze juice of ¼ lemon directly into puree. Mix completely and allow to cool.

Salad: Roquefort pear salad, with caramelized pecans, vinaigrette

Ingredients
• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears – peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado – peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

Method
Caramelized Pecans
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans.
2. Continue stirring gently until sugar has melted and caramelized the pecans.
3. Carefully transfer nuts onto waxed paper.
4. Allow to cool, and break into pieces.

Dressing
1. Blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.

Salad Prep
1. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions.
2. Pour dressing over salad
3. Sprinkle with pecans

Enjoy!!