Butternut Squash Hummus Recipe and Harvest Dinner Inspiration

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

Last week we worked with several of our favorite creative to provide inspiration for a Harvest Dinner Gathering. We encourage you add rich, deep florals paired with pumpkins on your table, forage colored leaves for place cards, and set out the shiny china.

We adore this hostess look with an Ice Milk Apron, and did you know those striped linens will be on our new shop later this month?!? Stay posted for our new website and online shop.

Photography: Rustic White Photography | Planning + Design: Molly Mckinley Designs | Venue: The Foundry at Puritan Mill Atlanta, Georgia | Florals: Lindsay Coletta | Cake: Lush Cakery | Pimento Cheese Macarons: XK Macarons | Invitation:Puddleduck Paper Co. | Hostess Apron: Ice Milk Aprons | Linens: Nuage Designs | Hair + Makeup: Claudia Mejerle | Butternut Squash Hummus Recipe + Presentation: Homespun | Chargers, Plates, Glassware, Flatware: Bloomingdales | Publication: Green Wedding Shoes | Publication- Little Small Shop

Glazed Sweet Potatoes with Brussels Sprouts and Apples from Country Living Fair Atlanta Cooking Demo

Glazed Sweet Potatoes with Brussels Sprouts and Apples by Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish

This past weekend, Jason had the honor of sharing a recipe from the Kitchen Stage at the Country Living (Magazine) Fair at Stone Mountain Park. As you may be well aware, our approach to food is seasonal- allowing the produce speak for itself and simply bring out its natural flavor. With the holidays around the corner, this dish is sure to be a crowd pleaser and provides an untraditional preparation for the beloved sweet potatoes and brussels sprouts. We recommend serving with Roasted Turkey, Chicken, or Pork. Enjoy!

Serving Size 10-12

Ingredients

Sweet Potatoes

• 2 T Grapeseed Oil
• 2 T Sorghum Syrup
• 2 T Butter
• 1 C Stock (chicken or veggie)
• 3-4 ea Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
• 1 sprig Rosemary

Brussels and Apple Saute

• 1 T Grapeseed Oil
• 1 lb Brussels (halved and separate leaves from bulbs-discarding discolored outer layer)
• ½ ea Medium Sweet Onion (sliced thinly: julienned)
• 2 T Garlic Cloves (thinly sliced or grated)
• 1 ea Cameo, Granny Smith, or Honeycrisp Apple (cored and sliced thinly)
• 2 T Sherry Vinegar
• ½ C Stock (chicken or veggie)
• 1 C Apple Butter

Glazed Sweet Potatoes with Brussels Sprouts and Apples by Jason Jimenez of Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish

Procedure

For Glazed Sorghum Sweet Potatoes*

1. Preheat Oven to 400 F.

2. Place an oven safe large saute pan (I always use this Lodge 12-inch Skillet) on stove top, add grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the pan is hot. About 3-4 minutes
3. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to come to a boil and then place in the oven for about 8-10 min. If you can't source sorghum you can substitute with honey or molasses syrup.
4. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over.  Place pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to reserve.

* This step can be done before and reheated in the oven for 8 - 10 minutes before serving.

For Brussels and Apple Saute

1. Begin heating up a large saute pan over medium heat.
2. To begin sauteing, add grapeseed oil and brussels bulbs to caramelize.  About 2-3 minutes.
3. Then add butter, apples, onions, and garlic and cook for 3-4 minutes. Be sure to stir and rotate veggies periodically.
4. Stir in brussels leaves then add stock. Season with salt, black pepper, and drizzle sherry vinegar.

To Assemble Dish

• Spread apple butter on the bottom of a large platter.  Layer glazed sweet potatoes around the edge.  Place sautéed brussels and apples in the middle finish with chopped parsley OR
• Spread apple butter on the bottom of a large platter.  Fill the dish with sautéed brussels and apples, top with glazed sweet potatoes and garnish with chopped parsley (as seen in photo).

Photo by Kathryn McCrary

Announcing November Dinner Gathering

Chef Demo this Sunday at Country Living Fair

This weekend we will be at the Country Living (Magazine) Fair at Stone Mountain.  From the main stage, Jason will be sharing how to "Plan Holiday Dinner Parties" and provide a chef demo for a harvest side dish on Sunday at 1 pm. We will also have a booth selling our new home good wares (Booth D 76-78).

October 24-26, 201410 a.m. until 5 p.m. dailyStone Mountain Park

If you've never been to the CL Fair, it's a time for great vintage shopping, antique appraisals, seminars and demonstrations, and delicious food. We hope to you see you!

Fair Admission: Purchase early-bird, one-day, and/or three-day passes, starting at $13

Photo Credit: Phil Sanders

September Dinner Gathering Menu

SNACKS

Pimento Cheese and Paprika Lavosh

White Bean Hummus with Almond and Mint

FIRST COURSE

Heirloom Tomato and Fried Okra Salad

FAMILY STYLE MAIN

Roasted Pork Loin with Roasted Peppers and Honey Garlic Sauce

Roasted Rattlesnake Beans and Sun Gold Tomato Relish

Creamy Polenta with Eggplant and Melted Tomatoes

DESSERT

Blueberry Basil Bread Pudding with Sweet Whipped Cream

Photographer: Blake Burton

Indigo Napkins coming to the new Homespun shop in November.

Wholegrain Cider Mustard Recipe

Yesterday we shared our B&B Pickle Recipe we made with Joni and today we are back with a homemade mustard recipe. Trust us, you'll never need to buy condiments at the store again. For this recipe you can adjust the ratio of yellow mustard seeds to brown mustard seeds, depending on the level of heat you'd like. The brown (or black) seeds are more hot. Also, if you prefer your mustard to be thinner and less creamy, add more water and vinegar while blending to reach the desired consistency.

Ingredients

• ¼ cup Whole Yellow Mustard Seeds
• ¼ cup Whole Brown Mustard Seeds
• 1 Tbl Coleman’s Ground Mustard
• 2 Tbl Honey
• ½ cup Bragg's Apple Cider Vinegar
• ½ tsp Salt
• ¼ tsp Celery Seed
• ½ cup Purified Water

Procedure

1. Place all ingredients in a glass bowl.  Then tightly cover with plastic wrap for 2 days.
2. Once the mixture has sat for 2 days place the mixture into a blender.  Blend for 30 seconds for a coarse mixture, or longer for a smoother consistency but mixture will not be able to be completely smooth.
3. Transfer ingredients to a glass jar fitted with a tight lid.  Place in refrigerator the mustard will be good for at least 3 months.

We will be back later this week with entertaining tips to assemble and source a local meat and cheese board.

Photography: Erin Wood | Location: Home of Joni Lay

Bread and Butter Pickle Recipe

We are excited to kick off a new blog series, FROM SCRATCH. We will be traveling to Atlanta homes to prepare all the courses of a wholesome meal from scratch. We recently visited with Joni of Lay Baby Lay to teach her how to make a simple meat and cheese board as a starter. We shared our well-loved B&B Pickle recipe as well as WholegrainCider Mustard...

We will be sharing the mustard recipe tomorrow, but be sure to visit Joni's blog for the how-to with the pickles... you will also find amazing nursery inspiration, photos of her cute family, amazing home interior projects, and a print shop.

Photo Credit: Erin Wood

Harvest Sweet Potato Loaf Recipe + Baby Announcement

Stop Motion Photography by Haley Sheffield | http://haleysheffield.com/ Hey Good Lookin' by Johnny Cash

Whatcha Got Cookin' | Stop Motion Baby Announcement

We have thoroughly enjoyed the temperature change here in Atlanta... and hope it's here to stay. To welcome Autumn in all it's glory we'd like to share the perfect hearty, wholesome (and tasty) quick bread. We adapted this recipe from the Piece of Cake'sGolden Pumpkin Loaf.

Did you watch the video?!? No, it's not a cooking tutorial, but rather a personal announcement we are pretty stoked about. Our dear friend, and talented photographer came to our house to photograph the stop motion.

INGREDIENTS

• 2 cups All-Purpose Flour

• 3/4 cup Yellow Cornmeal

• 1 1/2 teaspoons Baking Powder

• 1/2 teaspoon Baking Soda

• 3/4 teaspoon Kosher Salt

• 1/2 teaspoon Ground Cinnamon

• 1/2 teaspoon Nutmeg, freshly grated

• 3 Large Eggs

• 1-1/4 Dark Brown Sugar, packed

• 3/4 cup Granulated Sugar

• 1 1/2 cups Baked Sweet Potato Puree

• 2 teaspoons Vanilla Extract

• 6 tablespoons Grapeseed Oil

• 1/4 cup Dried Cranberries

• 1/4 cup Dried Currants

• 1/4 cup Dried Raisins

• 1 cup Pecans, chopped

INSTRUCTIONS

Preheat oven to 350 F. Butter a 9x5 loaf pan and line the 2 long sides and bottom with parchment paper. Mix together flour, cornmeal, baking powder, baking soda, salt, and spices in medium bowl, using a hand whisk. Set Aside. In the bowl of an electric mixer, beat the eggs and both sugars on medium-high speed until creamy and thick, for about 3 minutes. Reduce the speed, the add the pureed sweet potato, vanilla, and oil and continue mixing until smooth. On low speed, slowly add the dry ingredients a little at a time, mixing only until the flour just disappears.

Remove the bowl from the mixer, scrape the bowl up from the bottom and fold in dried fruit and nuts. Transfer batter to the prepared pan. Bake for 60-75 minutes, or until the loaf is well browned and a small knife emerges clean from the center. Cool in the pan for about 15 minutes before releasing it to cool completely on a wire rack. Enjoy!

Photos by the Photography of Haley Sheffield

Serving Up Food at Root City Market this Saturday

What: Root City Market-Pop-up market in Atlanta featuring local makers When: Saturday, September 13 from 10 am to 3 pm Where: Gallery L1, 828 Ralph McGill Blvd, Atlanta, Georgia

We will be serving up bites and lunch... think Pimento Cheese and Housemade Pickles, Pork Sliders, Refreshing Drinks + More. Come out and say hi!

No cover change AND free Octane coffee to the first 50 attendees!

Photo Credit: Haley Sheffield

Georgia Peach Jam with Dried Currants

With summer coming to an end, it's the last week of Georgia peaches. Here's a simple recipe with a twist for making peach jam. We recommend applying a dollop (or two) of jam atop homemade buttermilk biscuits, mixing in fruit salads, or adding to your iced tea as a sweetener.

Ingredients

• 4 pounds Peaches
• 3 cups Sugar
• 2 Tbl Lemon Juice
• Salt
• 2 each Cinnamon Sticks
• 1 cup Dried Currants

Canning Preparations

1. Wash jars and bands in hot, soapy water. Rinse
2. Place jars inside a canner filled with water, bring to boil.
3. Boil jars for 15 minutes to sterilize.
4. Place lids and bands in warm water, do not boil. Leave until ready to use.

Instructions

1. Rinse the peaches under cool running water.
2. Place whole fresh peaches in a pot of boiling water for 2 minutes. I scored peaches and roasted at 400F  for 6 to 8 minutes until skins are able to be peeled off. Allow to cool at room temperature.
3. Remove and place in a sink with cold ice water.
4. Peel peaches, remove the pit, slice in half, then into quarters.
5. Slice each quarter into 2 or 3 chunks.
6. Place cut peaches in bowl and toss with lemon juice.
7. Place in food processor and pulse into small bits but do not liquefy.
8. Place a saucepan on stove, set to medium heat.
9. Add water, then sugar and stir until sugar is dissolved.
10. Add peach pulp and continue to stir until it thickens.
11. Add Cinnamon Stick
12. As it thickens, stir frequently to prevent sticking and burning.
13. Fold in dried currants once the jam is to the consistency you desire.
14. When done, ladle into hot jars, leaving 1/4 inch headspace.
15. Remove air bubbles, wipe rim, add lid and band. Finger tighten.
16. Process 10 minutes in a boiling water canner or according to the time for your altitude.
17. Remove from canner, and place on folded towel for 24 hours in a draft free location.
18. May be stored in a dark cool place for a year or longer.

Enjoy!