Innehållsförteckning för Autumn Bliss 2022 från Victoria

Dear Friends I have a tradition of changing the wreath on my front door at least four times annually. I sometimes try my hand at making these embellishments; I look for them at end-of-season sales and sometimes splurge on a magnificent piece that I feel matches the exuberance of the moment. Decorating for fall allows me to give full expression to my love of this period, and my affinity for pumpkins. As September, October, and November come around again, I think of sharing my home and my table with friends and family. I will use this magazine as a guide. With the glorious colors and bountiful harvest of these months in mind, we at Victoria gathered a collection of excellent recipes that highlight some of our fall favorites and chose…

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”—GEORGE ELIOT “Every blade in the field, every leaf in the forest, lays down its life in its season, as beautifully as it was taken up.”—HENRY DAVID THOREAU…

“Cooking is like love. It should be entered into with abandon or not at all.”—HARRIET VAN HORNE Harvest-season favorites, pumpkins and squash have been centerpiece vegetables in sweet and savory dishes for centuries. The early settlers included pumpkins in their Thanksgiving meals and made a custard by scooping the seeds from a pumpkin, then filling it with honey, eggs, cream, and spices. The top was replaced and the pumpkin buried in hot ash near a fire. When the contents were cooked, the delectable interior was spooned out and eaten. The fig, once awarded in laurels to early Olympians, is not a fruit but an inverted flower with sufficient calcium to rival milk. The ancient Romans lauded them for their restorative properties, and they are oh, so sweet and sumptuous. You…

CREDITS CONTRIBUTING PHOTOGRAPHERS KIMBERLY FINKEL DAVIS: pages 21, 28, 33, 46, 57, 65–66, 89, and 92 KATE HEADLEY: page 45 LINDSAY KEITH KESSLER: page 89 TOSHI OTSUKI: pages 23 and 37–38 KATE SEARS: pages 17 and 23–24 KELLIE SLIWA: page 77 CONTRIBUTING STYLISTS MISSIE NEVILLE CRAWFORD: pages 13, 15–16, 59–62, 74, 88–90, and 92 BRITTANY WILLIAMS FLOWERS: pages 21, 28, 33, 46, 57, and 65-66 SARAH FOOTE: pages 23–24 SIDRA FORMAN: page 45 MARY LEIGH GWALTNEY: cover and pages 4–5, 9, 11, 16–17, 25, 26, 31, 35, 37–38, 40, 55–57, 69, 71–73, 75–80, and 86 ANNE-EMORY LOCKERT: pages 76, 79, and 91 YUKIE MCLEAN: pages 3, 23, 25, 29, 49–52, 54, 55, 62, 67, 76–77, 79, and 92 KATHLEEN COOK VARNER: pages 14, 19, 20, 22, 27–28, 34, 36, 39,…

“For man, autumn is a time of harvest, of gathering together. For nature, it is a time of sowing, of scattering abroad.”—EDWIN WAY TEALE With the arrival of autumn, leaves are transformed into a luminous fanfare, and gusts of air feel cooler. Apple trees are laden with vibrant fruit, persimmons and pomegranates grace both hearth and table, and wreaths are hung. Now is the time for a certain gourd to make its debut. Few things are as versatile as the pumpkin—equally at home in pies and décor. They grace farms with hundreds of varieties and heirlooms—all colorful, strikingly beautiful, and surely destined to be the belle of the balustrade. As fall draws her prismatic raimentsaround sweeping valleys and once-verdant hills, interiors undergo a metamorphosis of their own. Florals are carefully…

“Autumn burns brightly, a running flame through the mountains, a torch flung to the trees.”—FAITH BALDWIN Pomegranates, rich and stately, nestle in an elegant bowl, enhanced by sprays of chartreuse, crimson, and citrine florals on a table that celebrates the season. Guests entering from the brisk outdoors bring with them laughter and conviviality. A delicate scent of cinnamon, nutmeg, and orange hangs lightly in the air. Over steaming cups of tea, friends and loved ones compliment the gleaming beauty of the table service; perhaps heirloom and antique dishes and creamers have been brought out for the gathering. A three-tiered tray holds sumptuous delectables that are as appetizing as they are artistic: almost too pretty to eat. Bowls of fruit and miniature pumpkins add a genial touch to the cozy warmth…

“Once more in our morning walk we tread upon carpets of gold and crimson, of brown and bronze, woven by the winds or the rains.”—JOHN BURROUGHS “Our tree-lined streets are set ablaze, our kitchens filled with the smells of nostalgia: apples bubbling into sauce, roasting squash, cinnamon, nutmeg, cider, warmth itself.”—SHAUNA NIEQUIST THE Recipes Winter Squash Panzanella p.73 Makes 6 servings ¼ cup butter, divided2 (8-ounce) packages Brussels sprouts, trimmed and halved1¼ teaspoons coarse salt, divided1 teaspoon ground black pepper, divided⅓ cup water¼ cup olive oil, divided6 cloves garlic, peeled2 shallots, peeled and quartered1 (10-ounce) package purple pearl onions, blanched and peeled4 cups peeled, seeded, and chopped calabaza squash2 cups quartered baby turnips2 cups quartered yellow beets, roasted*4 cups cubed toasted focacciaHerb Vinaigrette (recipe follows)Garnish: fresh rosemary 1. In a…

“At the close of a long hot summer, the appearance of the pumpkin heralds the welcome arrival of autumn.”—KARI SPENCER “A TANGERINE AND RUSSET CASCADE OF KALEIDOSCOPIC LEAVES CREATES A TAPESTRY OF AUTUMN MAGIC UPON THE EMERALD CARPET OF FADING SUMMER.”—Judith A. Lindberg “Autumn flings her fiery cloak over the sumac, beech and oak.”—SUSAN LENDROTH “FIERY COLORS BEGIN THEIR YEARLY CONQUEST OF THE HILLS, PROPELLED BY THE AUTUMN WINDS. FALL IS THE ARTIST.”—Takayuki Ikkaku, Arisa Hosaka & Toshihiro Kawabata…

“Listen! The wind is rising, and the air is wild with leaves; we have had our summer evenings, now for October eves!”—HUMBERT WOLFE “The ornaments of your home are the people who smile upon entering time and time again.”—MARALEE MCKEE “Every house where love abides And friendship is a guest, is surely home, and home, sweet home for there the heart can rest.”—HENRY VAN DYKE…

“Bear figs for a season or two, and the world outside the orchard is very unwilling you should bear thistles.”—KATE DOUGLAS WIGGIN “One cannot think well, love well, sleep well, if one has not dined well.”—VIRGINIA WOOLF THE Recipes Fig and Prosciutto Sandwiches with Maple-Rosemary Mayonnaise p.88 Makes 6 sandwiches ¾ cup Maple-Rosemary Mayonnaise, (recipe follows)6 croissants, sliced in half1 (4-ounce) package prosciutto1 (8-ounce) package Brie, sliced6 figs, sliced½ cup baby arugula 1. Preheat oven to 350°. Line a baking sheet with parchment paper. 2. Spread approximately 1 tablespoon Maple-Rosemary Mayonnaise onto each cut side of croissants. On bottom half of each croissant, layer 2 slices prosciutto and 2 slices Brie. 3. On prepared baking sheet, bake croissant halves until cheese is melted, 5 to 8 minutes. Remove from oven, and…