Party Feature :: Fall Fete

Fall is my favorite season. I embrace the cooler temperatures and savor the smell of burning leaves.

We’ve had fall parties in years past and wanted to host one again this year. Hence, the Fall Fete. (pronounced “fate”, per my brilliant husband)

Time gets the best of me and I don’t always have enough to do things exactly the way I’d like to. Sometimes, I have to break down and purchase things or utilize services I would normally make or provide myself. In this case, it was the invitations. I’ve been drawn to the “confetti” look of late, so when I found this invitation on vista print, I was all over it.

Drinks. Lots of drinks. I’ve had the same pieces of burlap for years and continue to use them. For this party, I put one over our island to keep the look consistent. Peanuts and M&M’s were in terra cotta plant trays purchased from Michael’s which referenced the dot pattern on the invitations. The custom flower (weed) arrangement is courtesy of my husband.

My husband made a Bourbon Apple Cider Punch (and, wow, did it have a punch to it!) and I set birch paper straws there to add a little pizazz (if you’re looking for these, they’ll be in the shop soon!).

Though it didn’t really fit with the other foods, we had pumpkin queso on the kitchen table near the drinks. If you think it sounds odd–pumpkin queso–it does. However, it tastes pretty darn good. And, of course, it looks really great as far a presentation is concerned. (recipe forthcoming)

I picked up this owl “vase” at TJ Maxx for a steal and it seemed appropriate for our main food table. My husband came through again with a fabulous, wild arrangement that really added warmth to the table. Keeping it simple, we chose to offer a variety of cheeses, grapes, bread, crackers and nuts (in the trophy containers–a new find from Target). A few candles interspersed added just the right touch to finish it off.

The caramel apple bar was one of my favorite aspects of this party (the idea sprouted from last week’s “last minute caramel apple buffet”). It wasn’t just straight up caramel either, it was salted caramel–yummm….To avoid any confusion, I wrote with a dry erase marker on a white platter (decorated with rope) “Salted Caramel Apple Bar” and put it on a stand on the counter.  sliced apples were ready to be dipped and topped with a selection of yummy treats including sprinkles, m&m’s, almonds, peanuts, crushed pretzels, crushed oreos, heath bits and mini chocolate chips. Each topping spoon had a label that was a circle punched from leftover invitations in order to match the “confetti” look. But about that caramel…if your mouth wasn’t watering before, I bet it is now! I also used the salted caramel to top the fresh-out-of-the-oven apple crisp (see original post with recipe here).

Did I mention the hot cider mulling on the stove? It warms my heart remembering the evening spent with friends. And, yes, I’ll admit, I’m a little tired too.