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Here at the House of Margot Blair, we are excited to be getting together with loved ones for the holiday season. Between the joys of hosting for loved ones, it can feel a little overwhelming entertaining large parties. Our team has put together a few pointers to help relieve you of your Holiday hosting stresses so that you too can enjoy yourself. From simple yet tasty recipes, to tips on how to add to a beautiful tablescape, we have you covered!
HOST TIPS & RECIPES:
Welcoming Guests – AUTUMN CHARCUTERIE BOARD BY ARI LAING
If you’ve joined us for any of our workshops, you’ll notice that we love a charcuterie board, so we had to include a festive charcuterie board on our list. This board from Ari Laing, is a sure way to impress your guests the moment they step into your home. A charcuterie board is a quick and simple option to keep your guests at bay while you make the final preparations on the main course and side dishes. You can be as creative as you want and can’t go wrong with adding your favorite fruits, meats and nuts to your board. Remember to add florals to decorate!
INGREDIENTS – 6-8 SERVINGS
To assemble charcuterie board: Arrange cheese on a large wooden cheese board or serving platter. Surround cheese with halved pomegranates, crackers, breadsticks, and sweet soppresata. Add sliced apples and figs trying to spread out ingredients evenly. Place roasted chickpeas, pomegranate seeds, almonds, dates, pumpkin seeds, and honeycomb in small bowls or scatter around the board. Serve with red wine.
For the recipe list, please click on the link below:
To Start – BUTTERNUT SQUASH AND APPLE SOUP WITH CROUTONS BY TESTED
Soup is a simple yet delicious option for start. As long as you have an immersion blender, food processor or regular blender, then you’ll be ready to go! Butternut squash is the perfect fall vegetable and is a good starter to warm up your guests for the main course.
INGREDIENTS – 6 SERVINGS
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 large butternut squash, peeled, seeded and roughly chopped
- 4 small red apples, peeled, cored and chopped
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 cups vegetable or chicken stock, low-sodium
- 1 cup heavy whipping cream or whole milk
- Kosher salt and freshly ground pepper
- 1 tablespoon lemon juice
TABLESCAPE:
Candle Holders – BLACK MID CENTURY MODERN TAPER HOLDER & THE CALLE VASE
Interesting looking decor items such as candle holders are a great way to liven up your tablescape. Below we have two of our favorites that are still in stock on our website. You can find both under the decor section or click the links below. The Black Mid Century Modern Taper holders do come in three different sizes. By choosing holders with different heights and widths, you’re able to give your dining table some dimension which will ultimately lead to an eye catching result.
For Mains – ONE POT CHICKEN AND ORZO
We’ve opted for Chicken as our main course this year. Below are two options for you to choose from, both full of flavor and one pot dishes that will allow you to spend less time cooking and cleaning, and more time enjoying yourself while entertaining your guests.
INGREDIENTS – 4-6 SERVINGS
- 2½ to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
- 2 teaspoons olive oil
- 1 teaspoon butter
- 12 ounces (2 cups) orzo pasta
- 1½ cups chopped onion (about 1 medium onion)
- 2 cloves garlic, minced
- 2¼ ;cups chicken stock
- ¾-cup canned crushed tomatoes (including juices)
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tbsp chopped fresh parsley
For Mains – ONE POT CHICKEN WITH CRANBERRIES BY THE MODERN PROPER
INGREDIENTS – 4-6 SERVINGS
- 3 tablespoons olive oil
- ½ cup balsamic vinegar
- 1 small onion, thinly sliced
- 8 dried dates, pitted and chopped
- 10 to 12 Kalamata olives, halved
- 3 tablespoons garlic, minced
- 1 teaspoons fresh rosemary, chopped
- 1 teaspoons fresh thyme, chopped
- Freshly ground black pepper
- 1 teaspoon Kosher salt
- 3 pounds bone-in, skin-on chicken thighs
- 6 ounces fresh cranberries
- 1 lemon, sliced in half, horizontally
- 1 cup chicken stock
FALL COLOR PALETTE:
Try not to be timid when it comes to switching up your color palette. Dark tones such as pinks, reds, greens and blues are in this season, so whether it be from your choice of table cloth, napkins or even glassware, enjoy venturing out of your typical palette to create a memorable tablescape for your guests.
