Harvest Pumpkin Pretzel Party Plank

A Pretzel Plank Party? Get out your board and load up with all of the delicious flavors of Fall! Turn your house into a heaven by making up a batch of these wonderfully pumpkin spiced pretzels. From warm maple spiced icing to cider honey mustard, your party plank will be sure to please! Happy Autumn! ~Amy

Harvest Pumpkin Pretzel Party Plank

Pretzels:

1 1/2 cups warm water
1 tbsp sugar
1 tsp coarse salt
2 1/2 tsp yeast
3 tbsp butter, melted
1/2 cup pumpkin
4 1/4 cups flour

1 egg yolk + 1 tbsp water

10 cups water
2/3 cup baking soda

To make dough:
Place water, sugar and salt into a mixing bowl. Sprinkle yeast over the top and let it set for about 5 minutes. Attach dough hook, add butter, pumpkin, and spice, mix lightly. Add flour and knead in low until blended and starts to come together. Increase speed to medium and mix for about five minutes. Lightly oil bowl and turn dough over once to coat. Cover with plastic wrap and let raise until double in size.

Line 2 sheets with baking parchment.
Heat oven to 450
Heat water and baking soda in a large pan to rolling boil.

On lightly sprayed surface, dived dough into eight equal portions.
Roll each section into a 24 inch rope. Make an upside down U shape on baking sheet, crossing ends to form pretzel shape. Repeat, place 4 on each pan.
Remove each pretzel from pan with a large spatula place in boiling water one at a time and boil for 30 seconds. Return to pan, brush with egg wash, and bake one sheet at a time for 9-12 minutes or until golden brown.

Dipping sauces:

Apple Pie Icing:

1/4 cup butter, melted

2 cups powdered sugar

1-2 tbsp half and half, or milk

1/4 tsp pumpkin pie spice

Whisk together butter, powdered sugar, half and half, until creamy. Whisk in spice, adding more half if necessary to reach desired consistency.

Warm Maple Spice Icing:

2 cups powdered sugar
1/4 cup butter melted
2 tbsp maple syrup
1-2 tbsp half and half, or milk
1/4 tsp pumpkin pie spice

Whisk together butter, powdered sugar, maple syrup, and half and half, until creamy. Whisk in spice, adding more half if necessary to reach desired consistency.

Mascarpone Black Pepper and Sage:

1/2 cup mascarpone
1/2 cup whipped cream cheese
1/2 tsp fresh cracked pepper
2-3 fresh sage leaves, snipped
Sea salt if desired

Cider Honey Mustard
1/2 cup apple cider
2 tbsp honey
3/4 cup Dijon mustard

Warm Jalapeño Pub Cheese
Purchased, at Trader Joe’s

Party Set up:
Wooden plank:
MacBeath Hardwood
1576 300 W, Salt Lake City, UT 84115
(801) 484-7616
Butter warmers:
Crate and Barrel
Square glass containers and wood leaf garland:
Michaels

*All recipes and party ideas by Amy Richardson

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Caramel Apple Mulled Cider Spritzers

We are all craving the delightful flavors of autumn, but it is still too hot!! So cool down and step into fall with my wonderful mulled cider spritzer! ~Amy

Caramel Apple Mulled Cider Spritzers
4 cups apple cider
2 cinnamon sticks, crushed*
2 pieces fresh orange peel slices, diced
2 dried apple slices, diced
1 tsp whole berry allspice
1/4 tsp whole cloves

Caramel Barista Syrup
Club Soda
Crushed ice
Apple slices and cinnamon sticks for garnish

Place crushed cinnamon, orange peel, apple, allspice and cloves in a muslin tea bag, large tea ball, or cheese cloth.

In a medium saucepan, heat apple cider and spices to a simmer. Cover and cook for about 10 minutes. Remove from heat and cool. Refrigerate until ready to use.

To serve, place crushed ice into glasses. Add a splash of club soda and a small amount of caramel syrup. Pour cooled cider over the top. Lightly stir and garnish with fresh apple slices and a cinnamon stick.

Makes 4 servings

Recipe by Amy Richardson

Italian Spumoni Ice Cream for a Crowd

Viva La familia! Homemade fresh pasta, raviolis, garden fresh sauces, roasted chicken, sweet peppers with pesto, and homemade baked baguettes, are all apart of our Italian Sunday night dinner, at my brother’s house. Everyone brings some kind of traditional style dish to share while we all lend a hand to prep and finish them off. I thought it might be fun to end the evening with Italian Spumoni Ice Cream. These simple recipes can be made ahead and kept frozen until ready to serve. Ciao!
~Amy

Italian Spumoni Ice Cream for a Crowd

Chocolate:

5 cups half and half
1/2 cup Ghiradelli unsweetened cocoa
1 cup sugar

Whisk together all ingredients and freeze according to manufacture’s instructions. Pour into a covered container and continue freeze until firm.

Pistachio:
5 cups half and half
1 cup sugar
2-3 tbsp pistachio flavor, instant pudding powder

Whisk together all ingredients and freeze according to manufacture’s instructions. Pour into a covered container and continue freeze until firm.

Cherry:
5 cups half and half
1/2 jar maraschino cherries, stems removed
1/2 jar maraschino cherry juice
3/4 -1 cup sugar

Blend together all ingredients in a blender or food processor or until well blended, and freeze according to manufacture’s instructions. Pour into a covered container and continue freeze until firm.

Makes about 16 servings
Double recipe for a larger crowd

Recipes by Amy Richardson

Fresh Peach and Prosciutto Caprese Salad with Micro Greens and Orange Champagne Dressing

With peaches in season, her is my fresh peach twist on the classic caprese salad. You really ought to give it a try!
~Amy

Fresh Peach and Prosciutto Caprese Salad with Micro Greens and Orange Champagne Dressing

2 large peaches, sliced into 1/8inch rounds
10-12 pieces fresh mozzarella, 1/4 inch thick
1/8 pound prosciutto
Micro greens
Orange champagne vinegar
Olive oil
Fresh cracked pepper and sea salt

To assemble:

Place a handful of micro greens on individual salad plates. Top with prosciutto, and then layer slices alternating, peaches and cheese, ending with peaches on top. Drizzle with a little olive oil and orange vinegar and salt and pepper to taste.

Makes 4 servings

Recipe by Amy Richardson

Summer’s End Stylin’ Sausage Party

Sad to see the summer season come to an end, but why not end it with a lovely evening with family and friends!~Amy

Summer’s End Stylin’ Sausage Party

Buffalo Style!

Louisiana Red Hot Sausages, cooked
Diced celery
Crumbled bleu cheese
Franks Red Hot Sauce
Ranch dressing
Stadium rolls

Brie, Chicken, and Apple Style!

Chicken and Apple sausages,cooked
Spiraled, green Apple
Sliced Brie
Honey mustard
Stadium rolls

Hawaiian BBQ Stlye!

Pineapple Bacon sausages, cooked
Fresh diced pineapple
Hawaiian BBQ sauce
Cole slaw
Stadium rolls

California Style!

Spicy habanero sausages, cooked
Sliced avocado
Fresh salsa
Sour cream
Stadium rolls

Fresh sliced watermelon
Mom’s Macaroni Salad
Assorted chips
Potato salad

Dessert:

Chilled ice cold bottled root beer
Vanilla ice cream
Chilled mason jars
Striped straws

Party idea and recipes by Amy Richardson

Classic Homemade Vanilla Ice Cream

Two scoops vanilla?! Yes please!~Amy

Classic Homemade Vanilla Ice Cream

5 cups half and half
1 cup sugar
3 tsp vanilla
1 tsp fresh lemon juice
Dash of salt

In a medium sized bowl, whisk together half and half, sugar, vanilla, lemon juice, and salt.

Pour into ice cream bowl and freeze according to manufacturers instructions.

Makes about 1 1/2 Quarts

Recipe by Amy Richardson

Mountain Blackberry Raspberry Sorbet

Growing up in the northwest, my summer days were filled with blackberry picking. My Mom would send my sister and I out to go pick blackberries, handing us each a gallon pitcher to fill. Needless to say this would take us hours, the question is, was she wanting the blackberries or was she just needing some peace and quiet. In any case we reaped the benefits, and to this day I LOVE anything blackberry! Thanks Mom!~Amy

Mountain Blackberry Raspberry Sorbet

3 cups fresh blackberries
1 cup fresh raspberries
1 1/2 cups water
3/4 cup super fine sugar
1/2 cup sour cream
1 lemon juiced
Zest of 1 lemon

Whisk together the sour cream, sugar, lemon juice and zest. In a blender, blend berries, sour cream mixture together until smooth, add water and blend again. Pour into ice cream container and freeze according to manufacturer’s instructions.

Makes 1 1/2 quarts

Recipe by Amy Richardson