Acaciaware for Entertaining, Serving, and Gifting
As the seasons shift and we gather to celebrate with friends and family, consider bringing an earthy sophistication to your autumn table setting with our stunning acacia wood serving pieces. Exuding a timeless appeal courtesy of their unique, natural grain patterns, these serving pieces are perfect for the eco-conscious host or hostess. Sturdy, attractive, and harvested sustainably, these Acacia wood serving pieces offer a tangible connection to nature while serving up festivity on every occasion. When it comes to entertaining and gifting this season, these versatile pieces truly stand out, embodying a vision of beauty that is as unique as it is eco-friendly.
Autumn Gathering Table Setting
Set your table with our hand carved natural Acacia wood plates, bowls and platters, mixed with your favorite seasonal soup terrine, hand thrown stoneware, candles and candleholders, distinctive flatware and rich autumn colors. Create an abundant charcuterie board of savory cheeses, chutneys, dried fruits and nuts for a memorable holiday gathering.
NEW HAND CARVED DISHES FOR SERVING, DECORATING AND GIFTING
Hand carved shaped dishes – perfect for nuts, candles, chocolates. Fill with homemade cookies or candles, wrap with clear cellophane and tie with ribbon for perfect hostess gifts, teacher gifts, friendsgiving gifts.
- Pumpkin Shaped Bowl
- Pear Shaped Bowl
- Mushroom Shaped Bowl
- Apple Shaped Bowl
- Acacia Wood Platter (Oval)
- Olive Wood Serving Board (Rectangle)
- Wood Salad Servers (Set)
Recommended Autumn Recipe: Roasted Butternut Squash Soup with Creme Fraiche & Crispy Sage Leaves
This roasted vegetable soup is simple to make and utterly delicious – warm, creamy goodness was a first course for a holiday meal or for a weekend lunch. Serve with good toasted bread.
Ingredients:
- 2-3 medium fresh butternut squash
- 1 medium yellow onion, chopped
- 1 QT chicken or vegetable stock; additional 1/2 to 1 QT stock, may be needed
- salt and pepper to taste
- olive oil
To make:
To achieve a rich creamy flavorful soup – time is your friend. Take your time. Above all, slow roast the squash until richly caramelized; simmer the soup until the squash, onions and stock are blended.
Cut 2-3 medium fresh butternut squash in half lengthwise, removing stem. Scoop out all seeds with a spoon. Cut each half into 3-4 smaller pieces and arrange, cut side up, on a baking sheet. season with salt and fresh ground pepper, drizzle with olive oil.
Roast:
Roast at 425 degrees for approximately 45 minutes, or until squash turns golden, with browned and cartelized edges. Remove from oven to cool enough to handle. Once the squash has cooled, peel the skin or scoop out the roasted squash from the skin and set aside.
Saute:
Now, in a large stock pot, saute 1 medium yellow onion in olive oil until golden and turning translucent.
Next, add the roasted squash, stirring and mixing the squash with the onion over medium to low heat.
Now, add the chicken stock or vegetable stock, stirring as you for to mix. note: additional stock can be added to the mixture.
Simmer:
Simmer squash, onions and stock mixture over medium/low heat, cover with pot lid, allowing some stem to escape 25 – 30 minutes. Carefully remove pot lid, stir to mix.
Turn off the heat.
Carefully remove lid. Using an immersion blender, blend the soup until creamy and fully emulsified. Add fresh ground pepper and a pinch of salt to taste. Simmer on low heat to thicken and fully blend the flavors.
Crispy Fresh Sage Leaves sautéed in olive oil
Cover the bottom of a pan with olive oil.
Place fresh sage leaves in the pan and saute until crisp. Remove and place on paper towels until you are ready to use as garnish.
Arrange individual soup bowls. Place a dollop of creme fraiche in each bowl. Ladle the hot soup into each bowl. Top with 1 or 2 crispy sage leave. Add fresh ground pepper. Serve hot.