Fall Tailgate featured on Draper James
I had such a blast working on this Summer Movie Night Party for Draper James that we collaborated again on an ultimate fall tailgate! While it premiered on Draper James' blog about a month ago (check out Part I and Part II here), I just now got around to posting it on my blog ... I mean, it IS still football season. Plenty of time to tailgate. :)
I convinced my friend Ray that I could drive his super adorable vintage truck, collected some vintage tartan coolers, called one of my cutest friends Sarah Basel to model, and scheduled the talented photographer Amy Cherry to meet me out at the farm.
The best part had to be the Draper James clothes we got to wear for the day. Everyone fell in love with this Georgia Windowpane Cape and the Short Pennington Pea Coat.
Here's a tiny taste of the festivities. For more pictures, details and recipes, head to draperjames.com.
Fall is totally my thing. Most of the props were my own (and my moms) but a very special thanks goes out to Scarlett Scales for the one-of-a-kind vintage pennants and enamel serving pieces and to Tin Cottage for the copper mugs.
How adorable is this calligraphy pumpkin my friend Abi did just for the shoot?! It ended up sitting on my front porch for the rest of the fall season. Wishing we had done it on a fake pumpkin so I could keep it forever! Check out her talent at abigailtcalligraphy.com.
Of course my little E stole the show, and my mom's crazy chocolate lab, Stella!
A Pie Box of Cherry Hand Pies didn't last long. Here's the recipe for these cuties:
Cherry Hand Pies
pastry pie dough
4 cups fresh or frozen sweet cherries
1 1/4 cups water
1 cup sugar
1/4 cup cornstarch
2 Tbls. butter
1/4 tsp. salt
1 tsp. almond extract
1/2 tsp. vanilla extract
Preheat oven to 375 degrees F. Combine cherries with water, sugar, and cornstarch in a saucepan over a medium heat, stirring occasionally until thickened. Add butter and salt. Remove from heat. Add almond extract and vanilla. Let mixture cool until room temperature (about 30 minutes).
Roll pastry dough on floured surface and cut desired shapes with 3-inch cookie cutter. Place bottom pastry piece on parchment-lined baking sheet. Add 1 tablespoon pie filling. Cover with top pastry and crimp edges. Brush tops of pasty with egg wash and make a small slit in each for ventilation. Bake at 375 degrees for 15 minutes. Let cool completely before removing from pan.
Happy Fall Ya'll!