Is there anything better than the blustery autumn air encouraging us to cozy up together? This is one of our favorite times of year without a doubt. A time to invite friends and family over to enjoy home cooked meals and cheer on the football team or play games near the fire.
Here at Loot Finer Goods, our owners Anna and Rhoda have perfected the art of gathering with the ones you love in a space you hold dear. Whether it be indoors or out, these recipes are versatile and always draw a crowd.
The ladies and their families gathered together for Camille Styles to show how they host cozy fall dinners. Shot by Wynn Myers, the pictures were so beautiful we couldn't help but share them here with you. Along with a favorite autumn recipe from both Anna and Rhoda of course!
Scroll on down to see the goodness and learn how to make Rhoda's Husband's recipe for Brimberry Brats and Anna's Slow-Cooker White Bean Soup!
See the original article on Camille Styles right here.
- 6 bratwurst
- 2-3 large onions
- 1 clove garlic
- 1/2 cup butter
- 1 beer
Julienne onions and saute in butter with garlic. Add salt and pepper to taste. Add beer and bring to a slow boil. Add bratwurst (if desired, grill beforehand for texture) and simmer until cooked through. Serve brats with reduced onion sauce.
Slow Cooker White Bean Soup
adapted from Real Simple
- 1 pound dry white beans
- 3/4 - 1 pound andouille sausage links, halved lengthwise and sliced crosswise
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 sprigs fresh thyme
- 9-10 cups low sodium chicken broth
- 1 bunch collard greens, stems discarded and leaves cut into bite size pieces
- 1 tablespoon red wine vinegar
- kosher salt and black pepper
- olive oil and breadsticks for serving
In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.
Drizzle with the olive oil and serve with the bread sticks.
What is your favorite fall recipe?