This gorgeous fall centerpiece is courtesy of
Better Homes and Gardens. What an excellent way to welcome the cooler weather and enjoy backyard entertaining.
The instructions are:
Directions:
- Lightly apply hot glue to the bottom 2 inches of a cornhusk. Attach it to the back of the straw wreath. Hold in place until the glue sets. Continue to affix husks to the wreath, positioning them side by side -- overlapping a bit is fine -- until the back is covered.
- Apply hot glue to the bottom 3 to 4 inches of a husk and attach it to the inside of the wreath. Wrap the husk over the front of the wreath. Repeat until the front is covered.
- Cover the remainder of the wreath with folded husks: Fold a husk in half, apply hot glue to the fold, and affix the husk to the wreath. Tuck corn tassels into the wreath here and there, adding a bit of hot glue to the tips to hold them in place.
Sounds simple enough! I can see it holding a large kettle of homemade chili or vegetable soup. There are tons of decorating ideas at Better Homes and Gardens, but this centerpiece just called out my name! Love it!
Corn Chowder also comes to mind as a perfect fit for this centerpiece. My 1950 Betty
Crocker Cookbook has this to say about soup:
Today, soup serves a double purpose. it stimulates the appetite and provides wholesome nourishment. We choose our soup with an eye on the rest of the meal. If this is to be rich and hearty, we decide on a thin clear soup with an aroma and flavor that will flag the appetite to attention. With less hearty food to follow, the soup can be richer ...perhaps one of our delicious cream soups that help us maintain our daily milk quota. And, of course, there are still many grand soups that are meals in themselves.
This is exactly what Paula Deen's Corn Chowder sounds like.....a hearty soup that serves as the main course.
Here's a
Paula Deen recipe that sure fits the bill.
Chef Jack's Corn Chowder
Ingredients
3 cup chicken stock
2 cup half-and-half
3 cup white corn kernels, fresh or frozen
1/2 cup all-purpose flour
1 clove garlic, minced
1 small celery stalk, diced
1 small carrot, finely diced
1 small onion, diced
1 cup (2 sticks) butter
Pinch of freshly grated nutmeg
Salt and pepper
Directions
Melt 1 stick of butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, whisking briskly so it
doesn’t lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (
Paula Deen Recipe)
