Perfect Pairings: Fall Recipes and WOVEN by Shaolin Tableware
As the leaves begin to turn and the air grows crisper, there's no better way to embrace the beauty of fall than by indulging in a selection of delectable autumn recipes. In this culinary journey, we've curated a collection of staple fall dishes that celebrate the season's bounty, paired with the our very own WOVEN by Shaolin tableware pieces. From a Sparkling Apple Cider Mocktail that captures the essence of autumn to a comforting Herb-Roasted Chicken with Roasted Vegetables, we'll explore recipes that not only tantalize your taste buds but also elevate your dining experience.
Sparkling Apple Cider Mocktail
This Sparkling Apple Cider Mocktail captures the essence of autumn with its crisp apple flavors, hints of cranberry, and warm cinnamon notes. It's a perfect drink for fall gatherings, Thanksgiving celebrations, or simply for sipping by the fireplace on a cozy evening. Plus, it's alcohol-free, making it suitable for everyone to enjoy.
Tableware Pairing: To elevate the presentation, we'd serve this delicious mocktail in the Large Moroccan Cone Glassware from WOVEN by Shaolin, infusing sophistication and style to your fall beverage experience.
Ingredients:
1 cup apple cider
1/2 cup sparkling water or club soda
1/4 cup cranberry juice
1 tablespoon fresh lemon juice
1 tablespoon honey (adjust to taste)
1/4 teaspoon ground cinnamon
Ice cubes
Apple slices and cranberries for garnish
Cinnamon sticks (optional)
Instructions:
Prepare the Glass:
Rim a glass with a slice of lemon and dip it into a mixture of cinnamon and sugar for added flavor and presentation.
Mix the Ingredients:
In a cocktail shaker or mixing glass, combine the apple cider, cranberry juice, fresh lemon juice, honey, and ground cinnamon.
Shake or stir well until the honey is fully dissolved.
Assemble the Mocktail:
Fill the rimmed glass with ice cubes.
Pour and Top:
Pour the apple cider mixture over the ice in the glass.
Top it off with sparkling water or club soda, gently stirring to combine.
Garnish:
Garnish the mocktail with apple slices, a few cranberries, and a cinnamon stick, if desired, for an extra touch of fall aesthetics.
Serve:
Serve immediately and enjoy your refreshing and flavorful fall mocktail!
Fall Harvest Salad
This Fall Harvest Salad is not only visually appealing with its vibrant autumn colors but also offers a delightful combination of sweet and savory flavors. It's perfect as a side dish for a fall dinner or as a light and healthy lunch option.
Tableware Pairing: We’d serve this delectable salad in the Hand Carved Shallow Ash Wood Bowl from WOVEN by Shaolin, a stunning choice that not only showcases the vibrant colors and textures of this seasonal masterpiece but also adds a touch of natural charm to your table setting.
Ingredients:
For the Salad:
6 cups mixed salad greens (such as kale, spinach, arugula, or your favorite greens)
1 cup butternut squash, peeled and cubed
1 cup sweet potatoes, peeled and cubed
1 cup Brussels sprouts, trimmed and halved
1/2 cup cranberries (dried or fresh)
1/2 cup pecans, toasted and roughly chopped
1/4 cup red onion, thinly sliced
1/4 cup goat cheese or feta cheese, crumbled (optional)
Salt and pepper to taste
For the Dressing:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup or honey
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Roast the Vegetables:
Place the cubed butternut squash, sweet potatoes, and halved Brussels sprouts on a baking sheet.
Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Stir occasionally for even cooking.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup (or honey), minced garlic, salt, and pepper. Set aside.
Toast the Pecans:
In a dry skillet over medium heat, toast the pecans for a few minutes until they become fragrant and lightly browned. Be careful not to burn them. Remove from heat and let them cool. Then, roughly chop them.
Assemble the Salad:
In a large salad bowl, combine the mixed salad greens, roasted vegetables, cranberries, toasted pecans, sliced red onion, and crumbled goat cheese or feta cheese (if using).
Dress the Salad:
Drizzle the dressing over the salad, starting with a portion and adding more as needed. Toss the salad gently to coat all the ingredients evenly with the dressing.
Serve:
Plate the salad on individual serving plates or a large platter.
Optionally, you can sprinkle a little more cheese, pecans, and cranberries on top for garnish.
Herb-Roasted Chicken with Roasted Vegetables and Garlic Mashed Potatoes
This simple fall meal brings together the flavors of roasted chicken, seasonal vegetables, and creamy garlic mashed potatoes for a satisfying and comforting dinner. It's perfect for enjoying during cooler autumn evenings.
Tableware Pairing: We’d plate this meal on the Semi Matte Porcelain Plates from WOVEN by Shaolin, adding a touch of elegance to the rustic style of this comforting dish.
Ingredients:
For the Herb-Roasted Chicken:
4 bone-in, skin-on chicken thighs or drumsticks
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried rosemary
Salt and pepper to taste
For the Roasted Vegetables:
2 cups of your favorite fall vegetables (e.g., carrots, Brussels sprouts, butternut squash, or sweet potatoes), peeled and chopped into bite-sized pieces
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried sage (optional)
For the Garlic Mashed Potatoes:
4 large russet potatoes, peeled and diced
4 cloves garlic, minced
1/4 cup unsalted butter
1/2 cup milk or cream
Salt and pepper to taste
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Prepare the Herb-Roasted Chicken:
Prepare the Seasonings:
In a bowl, mix the olive oil, dried thyme, dried rosemary, salt, and pepper.
Rub this herb mixture all over the chicken pieces, ensuring they're well coated.
Place the chicken on a baking sheet or in an ovenproof dish.
Prepare the Roasted Vegetables:
In a separate bowl, toss the chopped fall vegetables with olive oil, salt, pepper, and dried sage if using.
Spread the vegetables on another baking sheet.
Roast Chicken and Vegetables:
Put both the chicken and vegetables in the preheated oven.
Roast the chicken for about 35-40 minutes or until the skin is crispy, and the juices run clear when pierced with a fork.
Roast the vegetables for approximately 30-35 minutes or until they are tender and slightly caramelized, stirring them once or twice during cooking.
Prepare the Garlic Mashed Potatoes:
While the chicken and vegetables are roasting, boil the diced potatoes in a large pot of salted water until they are tender (about 15-20 minutes).
Drain the potatoes and return them to the pot.
Add minced garlic, butter, milk or cream, salt, and pepper.
Mash the potatoes until smooth and creamy. Adjust the consistency with more milk or cream if needed.
Serve:
Plate the roasted chicken alongside the garlic mashed potatoes and roasted fall vegetables.
Optionally, garnish with fresh herbs or a drizzle of gravy.
Classic Apple Crisp
This easy fall dessert combines the sweetness of apples with a crunchy, buttery topping, making it a perfect comfort dessert for the autumn season. It's also a great way to use up any surplus apples from your fall harvest. Enjoy the warm and cozy flavors of fall with this simple dessert!
Tableware Pairing: We’d display this dessert in the Celia Rose Cake Pedestal from WOVEN by Shaolin, creating a visually striking platform for your dessert but also lifting (literally) the entire dining experience.
Ingredients:
For the Apple Filling:
4 cups of apples, peeled, cored, and sliced (feel free to use a variety like Granny Smith, Honeycrisp, or Fuji)
1 tablespoon lemon juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon vanilla extract
For the Crumble Topping:
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar (packed)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Apple Filling:
In a large mixing bowl, combine the sliced apples, lemon juice, granulated sugar, ground cinnamon, ground nutmeg (if using), and vanilla extract. Toss until the apples are evenly coated.
Transfer to Baking Dish:
Place the apple mixture in a greased 8x8-inch (or similar size) baking dish, spreading it out evenly.
Prepare the Crumble Topping:
In a separate mixing bowl, combine the oats, all-purpose flour, brown sugar, and salt.
Add the cold, cubed butter to the mixture.
Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Top the Apples:
Sprinkle the crumble topping evenly over the apple filling.
Bake:
Place the baking dish in the preheated oven and bake for 35-40 minutes or until the topping is golden brown, and the apples are bubbling and tender.
Serve Warm:
Allow the apple crisp to cool slightly before serving.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
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