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

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

March Brunch Menu

SNACKS

Pimento Cheese with B+B Pickles on Black Pepper Lavosh Bacon Onion Jam and Cracked Black Pepper Biscuits

FAMILY STYLE BRUNCH

Lemon Blueberry and Basil Bread Pudding

Carrot and Potato Hash with Spring Onions and Fresh Herbs

Crispy Grit Cakes with Tomato Basil Salad and Sherry Brown Butter

Fruit Salad with Pineapple, Plantains, Blueberries, and Oranges

Frittata with Spinach, Shittake Mushrooms, and Over-Dried Tomatoes

Pine Street Breakfast Meats Country Sausage and Applewood Smoked Bacon

LOCALLY SOURCED

Pine Street Market, Turnip Truck, Sparta Imperial Mushrooms

Photography Credit: Morning Light by Michelle Landreau | Florals: Juli Vaughn

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!

Recipe: Potted Blueberries with Balsamic and Rosemary

Sadly, the blueberry season here in Georgia is coming to an end. The potted berries are go great on a cheese or meat platters….or even in salads.. Try it with a local cheese, such as Many Folds Farm Brebis or one of my favorite’s from the west coast- Cypress Groves Midnight Moon. Here's a simple way to savor the season and allow these berries to last a bit longer.

INGREDIENTS

• 1 lb Blueberries
• 2 sprigs Rosemary
• ¾ cups Granulated Cane Sugar
• 1 ½ cups Water
• 30 Black Peppercorns
• 3 each Whole Allspice

INSTRUCTIONS

1. Wash blueberries under cold water then pat dry with paper towels.
2. Place in prepared canning jars. You want to leave blueberries whole so be sure not squish them down.
3. In a small pot combine balsamic, water, sugar, black peppercorns, and whole allspice.  Begin to heat up liquid on medium heat to dissolve sugar and infuse the spices.
4. Simmer for 10 minutes then strain and discard spices.
5. Reserve liquid and allow to cool.
6. Once cooled, pour over the jarred blueberries and rosemary.
7. Cover with a tight lid and refrigerate up to 2 weeks.

This recipe was inspired by Thomas Keller’s Potted Bing Cherries from the cookbook, Ad Hoc at Home.

Roasted Chicken Penne with Peaches, Bacon + Pecans

INGREDIENTS

• 1 Roasted Chicken
• 6 oz Applewood Smoked Bacon (lardons)
• 1 cup Pecans Toasted
• 3 Fresh Peaches (diced)
• 1 Sweet Onions (julienned)
• 5 Cloves of Garlic (sliced)
• ½ Bunch Basil (torn)
• ¼ Cup Parsley (fine chopped)
• 2 Handfuls Spinach
• 2 oz Sherry Vinegar
• 1 cup Chicken Stock (Homemade)
• Parmesan (Shaved)
• EVOO
• 1 Box Penne Pasta

INSTRUCTIONS

1. Pre-cook penne pasta use the cooking direction marked on packaging. Cool and reserve for later use.
2. Roast off whole chicken (breast) that is still on the bone- this will add more flavor to your dish. After roasting, removing the breast meat from the bone. Use the bones to make stock. If in a pinch use a whole roasted chicken from the market or Pine Street Market smoked chicken.
3. Toss 1 cup of Pecans with 1 Tbl  of grapeseed oil. Slow roast pecans in the oven at 225 F for 12 to 15 minutes.  Roasting tree nuts at lower oven temp will provide a great tasting full flavor nut.
4. Heat up a large skillet over medium heat. Add bacon lardons and render until lightly brown but not crispy. Drain off bacon grease and add sliced sweet onions and garlic. Cook until translucent and tender. Add peaches and deglaze with sherry vinegar.
5. Add chicken stock and penne and heat pasta throughout.  Add spinach, herbs and season with salt and pepper.
6. Plate or place in dish. Garnish with toasted pecans and shaved parmesan. Serve immediately.

SOURCED FROM

• Pearson Farms Peaches, Pecans
• Pine Street Market Applewood Smoked Bacon
• Your Dekalb Farmers Market Parmesan, EVOO, Sherry Vinegar: Ybarro Old Vintage Wine Vinegar, Chicken, Basil, Spinach, Parsley, Sweet Onions, Penne Pasta

January Brunch Menu

SNACKS Ginger Orange Float Ginger Beer with Orange Ice Cream

Citrus Parfait with Pineapple, Housemade Almond Granola, and Vanilla Yogurt

FAMILY STYLE BRUNCH Apple and Pear Salad with Goat Cheese with Pickled Butternut Squash and Pecans

Pine Street Market's Applewood Smoked Bacon

Potato Cake Eggs Benedict with Smoked Peppered Chunky Kielbasa, Hollandaise, and Fresh Herbs

Creamy Riverview Farms Stone Ground Grits with Thyme Roasted Mushrooms

East Carolina Sweet Potato Hash with Roasted Onions and Herbs

LOCALLY SOURCED Riverview Farms, Pine Street Market, Turnip Truck, Your Dekalb Farmer's Market

Photographer Credit: Haley Sheffield