Indholdsfortegnelse for Autumn Bliss 2017 i Victoria

Don’t Forget For even more inspiration for gracious living, visit our website, victoriamag.com. You’ll find photos, tips, and how-tos on our social media sites, so follow us on Facebook, Pinterest, Instagram, and Twitter. When the first yellow leaf appears on a tree in my yard, I am ready to celebrate. When the temperature reaches only the mid-60s, I revel in the annual tasks that mark the beginning of this glorious season. It is time to straighten the contents of the potting shed; empty and wash flower pots, and store them safely away from winter’s chill; to clean and polish the garden tools; and to prepare for planting new shrubs and bulbs. It is also time to introduce new elements into my home’s décor. The richly colored bounty of autumn’s harvest…

Stepping into Lynn and Steve Briggs’s inviting home, it’s difficult to imagine the structure was once considered a tear-down. But because it occupied a lovely tree-shaded lot on the couple’s favorite street, they were able to look beyond the less-than-flattering prior remodels and see the beauty in the bones. Lynn especially welcomed the challenge of bringing it back to life. The first step to coaxing the beauty from this hidden gem was to hire a design team that shared the couple’s respect for the history of the house. Local architect John Carraway, landscape designer Norman Kent Johnson, and interior designer Lyn Chappelle joined forces for an extensive two-year project. Carraway opened up the foyer, and the frontporch- turned-music-room was restored to its original purpose. All parties were intent on maintaining…

THE RECIPES Concord Grape Pie p.87 Makes 1 (9-inch) deep-dish pie 2 cups sugar ⅔ cup cornstarch 1 pound Concord grapes 2 tablespoons vanilla extract 1 pound seedless black grapes, halved and divided Buttermilk Piecrust (recipe follows), divided 2 large eggs, lightly beaten 2 tablespoons water 1 tablespoon sparkling sugar 1. In a small bowl, whisk together sugar and cornstarch. 2. In a medium saucepan, combine half of sugar mixture, Concord grapes, and vanilla extract over medium heat. Cook until thickened, about 10 minutes. 3. Meanwhile, in a medium bowl, combine half of black grapes and remaining half of sugar mixture. Let mixture stand for at least 10 minutes. 4. Add black grape mixture to Concord grape mixture. Cook until thickened, about 10 minutes more. 5. Remove from heat, and…

Banoffee Tart 86 Beef Rib-Eye Roast with Shallots, Vinegar Glaze, and Horseradish Sauce 82 British Flapjacks 94 Butternut Squash–Pear Soup 76 Caramelized Maple-Balsamic Cabbage 85 Concord Grape Pie 87 Grape and Olive Focaccia 88 Oven-Roasted Baby Potatoes with Parsley 83 Pear-Rum Cocktail 80 Pickled Red Grape Salad with Pickling Vinaigrette 90 Poached Pears 78 Prawn Cocktail with Marie Rose Sauce 92 Prosciutto-Wrapped Pears with Balsamic Vinegar and Pecans 78 Roast Beef and Ham Sandwich 92 Roasted Cornish Game Hens and Forelle Pear–Vegetable Medley 77 Scotch Eggs with Pickled Onions and Cipollini 92 Wine-Brined Chicken with Roasted Grapes and Shallots 88 Yorkshire Puddings 82…

THE RECIPES Butternut Squash–Pear Soup p.76 Makes 8 servings 1 (2.5-pound) butternut squash, peeled, seeded, and chopped into 2-inch pieces 2 cloves garlic ¼ cup vegetable oil, divided 1 tablespoon kosher salt 1 teaspoon ground black pepper, divided 1½ cups chopped onion 1 shallot, minced 1 quart chicken broth 2 cups half-and-half 1 tablespoon chopped fresh rosemary 2 teaspoons minced fresh ginger 6 ripe Bartlett pears, peeled, cored, and chopped Garnish: shaved Parmesan cheese, fresh rosemary 1. Preheat oven to 450°. Line a rimmed baking sheet with foil, and coat foil with cooking spray. 2. In a large bowl, combine squash and garlic. Toss with 2 tablespoons oil. Season with salt and ½ teaspoon pepper. 3. Transfer squash mixture to prepared pan. Bake until tender, 25 to 30 minutes. Remove…

THE RECIPES Roast Beef and Ham Sandwich p.92 Makes 6 servings 1 cup extra-virgin olive oil 2 garlic cloves, minced 1 teaspoon dried red pepper 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh oregano 1 teaspoon kosher salt, divided 1 teaspoon ground black pepper, divided 1 loaf sourdough bread, unsliced 1 cup prepared olive tapenade 1 zucchini, sliced lengthwise 1 small eggplant, cut into ¼-inch rounds 1 (8-ounce) package sliced Swiss cheese (about 10 slices) ½ pound thinly sliced roast beef ½ pound thinly sliced Virginia ham 1 (12-ounce) jar roasted red peppers, drained 1½ cups baby arugula 1. Preheat oven to 400°. Line a rimmed baking sheet with foil. Set a roasting rack over foil, and coat with cooking spray. 2. In a small bowl, whisk…

“THE SOFTENED LIGHT, THE VEILING HAZE, THE CALM REPOSE OF AUTUMN DAYS, STEAL GENTLY O’ER THE TROUBLED BREAST, SOOTHING LIFE’S WEARY CARES TO REST.” —Phebe A. Holder “THE TINTS OF AUTUMN— A MIGHTY FLOWER GARDEN BLOSSOMING UNDER THE SPELL OF THE ENCHANTER, FROST.” —John Greenleaf Whittier…

THERECIPES Beef Rib-Eye Roast with Shallots, Vinegar Glaze, and Horseradish Sauce p.82 Makes 8 servings 8 tablespoons extra-virgin olive oil, divided 3 tablespoons butter 1 (5-pound) rib-eye roast, trimmed and trussed, room temperature 1 tablespoon kosher salt, divided 2 teaspoons ground black pepper, divided 1 teaspoon garlic salt 2 cups sherry vinegar ⅔ cup balsamic vinegar 1 cup Marsala wine 1 tablespoon firmly packed light brown sugar 4 shallots, peeled and quartered 2 medium yellow onions, peeled and quartered 1 head garlic, top removed ⅓ cup chopped fresh rosemary 1 cup beef broth Horseradish Sauce (recipe follows) Garnish: sage 1. Set a roasting rack in a roasting pan. 2. In a large saute pan (or a separate roasting pan set over 2 cooking elements), heat 2 tablespoons olive oil over…

Below is a listing of products and companies featured in this issue. Items not listed are privately owned and are not for sale. Pricing and availability may vary. Page 15: Park Hill Collection: Green Heirloom Pumpkins, set of 5, Small Green Heirloom Pumpkins, set of 6, Sugar Maple Stems, Autumn Pear Foliage; parkhillcollection.com for retailers. Rani Arabella: Palermo Cashmere Pillow, $450, Denver Cashmere Throw, $1,790; 212-221-1711, raniarabella.com. Page 22: Park Hill Collection: Autumn Foliage and Wreaths; parkhillcollection.com for retailers. Page 23: Tablecloth; from Bromberg’s, 205-871-3276, brombergs.com. Page 26: Antique cream pedestal urn, call for pricing; from Christopher Glenn, Inc., 205-870-1236. Page 30: Match: Cache-Pot, $330; 201-792-5444, match1995.com. Etú Home: Metal Antler Vases, call for availability; 770-872-0539, etuhome.com. Page 31: Antique equestrian plate, call for availability; from Tricia’s Treasures, 205-871-9779, triciastreasures.us.…