Abundance. Gratitude. Family. Friends.
We can’t start the month of abundance and gratitude without extending my sincerest gratitude for you! Each and every day I have the honor to help you intentionally celebrate the special moments and people in your lives. It brings me abundant joy to know that we helped you find the perfect gift or create a personalized touch to add to your friend’s and family’s memories.
May an abundance of joy, laughter and happiness fill your hearts this November. With much joy and a grateful heart, Happy Thanksgiving, from my home to yours!
Let the cooking commence! It seems like, in my family at least, that from now through the New Year is one continuous season of chopping and serving, with a whole lot of love! After all cooking is love made visible! We have included extra recipes to help meal plan for a few of those times!
November Cookbook of the Month
James T Farmer
Whatever an event’s raison d’etre, a dinner on the grounds is filled with the classic elements of Southern culture―reshly cultivated food, family tradition, heirlooms, laughter and stories, all enjoyed in an outdoor venue. James T. Farmer III presents a collection of menus with mouthwatering recipes for every occasion, from traditional country church– hosted homecomings to lavish southern weddings, while reminding us that the art of grand Southern entertaining is not that each event need be grand, but that they are all grandly presented with style and confidence rooted in a heritage of hospitality.
James T. Farmer III, a true Southern gentleman and a graduate of Auburn University, has written a variety of books on southern living, including A Time to Plant, Porch Living, Sip & Savor: Drinks for Party and Porch, and A Time to Cook: Dishes from My Southern Sideboard. He is president of James Farmer Designs, which specializes in residential landscape, interior and floral design. He has appeared on the Today Show as well as regional television. His work has been featured in Southern Living and Traditional Home, among other magazines, and he is an editor-at-large for Southern Living. He lives in Kathleen, Georgia, just outside of Macon.
Bacon Wrapped Pork Tenderloin
Pork wrapped in pork-what a dream! Bacon has a rapping on just about anything is perfection. This tenderloin combo is a celebration meal in our family. The men folk, especially, clamor for these dishes; thus, this particular Tenderloin has become a party favorite for the boys’ birthdays
2 pork tenderloins (3 pounds total) each cut in half
1 pound bacon
3/4 cup soy sauce
1 tablespoon garlic salt
1 tablespoon wine vinegar
1/4 teaspoon salt
Dash of freshly ground pepper
3/4 cup brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper flakes
Wrap tenderloin pieces in bacon.
Place in an 8 1/2 x 11“ pan. Poke holes in the pork loins with a fork.
Combine the remaining ingredients in a small bowl and stir well. Poor marinade over meat. Refrigerate tightly covered for 2 to 3 hours or overnight.
Preheat oven to 300°. Bake tenderloins for 2 to 3 hours. If bacon starts to burn, place foil over the top after approximately 1 1/2 hours of baking. When done, remove from oven, cut meat into small slices and allow me to soak up the excess juices in the pan.
We plated ours over collard greens.
Apple Stack with Maple Dressing
2 large Gala or Honey Crisp Apple, sliced thin
1 radicchio, cut into thin strip
1 Belgian endive, cut into thin strips
1 tablespoon Lemon juice
1/4 cup Pecans, toasted and chopped
2 slices Aged white cheddar
In a bowl, pour lemon juice over apples and toss to combine, this will prevent browning of apple.
Assemble apple stack by layering apple, radicchio, endive and dressing- repeat for 4-5 layers. Top with slice of aged white cheddar and pecans. A smear of dressing and pecans plates the salad beautifully and add extra dressing on plate.
1/3 cup Mayonnaise
1/3 cup Maple Syrup
4 Tablespoons Champagne vinegar
3 Tablespoons granulated Sugar
1/2 cup Oil (extra virgin olive oil or vegetable)
1 teaspoon kosher or sea Salt
1/4 teaspoon black Pepper
Blend or vigorously whisk together
Slow Cooker Apple Crisp
Having a warm dessert ready in a slow cooker is such a gift to anyone who entertains. Thanks to cinnamon and maple syrup bubbling away, your house smells heavenly when guest arrive. If the crisp is ready before serving time, turn off the slow cooker and just turn it back on low to reheat. I swear by Honey Crisp apples for this recipe, but Pink Ladies also work well.
3 1/2 pounds Honey Crisp apples, peeled and cut into 1/4 inch thick slices
2 Tablespoons of fresh lemon juice
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon table salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
3/4 cup chopped and toasted pecans
Place The apples in a lightly greased 6 quart slow cooker. Combine lemon juice and next two ingredients. Pour over apples and toss to coat.
Combine the flour and the next four ingredients in a medium bowl. Cut the butter into the flour mixture with a pastry blender until the mixture resembles course meal; sprinkle over the apples.
Cover and cook on high for two hours and 30 minutes to 3 hours or until the apples are tender when gently pricked with a fork. Sprinkle with the pecans. Serve warm with ice cream.
Perfect seasonally delicious appetizer to make ahead and have ready to go when hungry guests arrive!
8 oz package of cream cheese- softened
1/2 cup of sour cream
2 Tablespoons prepared horseradish
1 cup of finely shredded sharp cheddar cheese
2 scallions chopped
8 slices of bacon cooked and chopped
1/2 cup of Everything Bagel Seasoning Blend
Top of pepper for pumpkin shape
Crackers or pita chips for serving
In a bowl mix together cream cheese, sour cream and horseradish. Add cheese, scallions and bacon. Shape into a ball with plastic wrap and let chill in refrigerator for at least an hour.
Once chilled, remove plastic wrap and roll in bagel seasoning. Add pepper top and make pumpkin ridges ! Sure to delight your guests!
You may make up to a week ahead of time but wait until time to serve before rolling in bagel seasoning.