Festive Feasts is the theme of my studio's holiday show and sale. Each year, Potters Place, a not for profit school and cooperative pottery studio, hosts a show to feature member pottery and raise money to offset some of the running costs. This year's show takes place over the weekend of November 18, 19 and 20th. There will be 23 members selling their work.
Here is a preview of half the member's work. Next week I'll showcase the second half. Food and pottery? Scroll down to the bottom...
Here is a "Festive Feast" recipe that I would choose the dish of Carol Bradley, Mirror Lake Pottery to serve it in. The shape and colors will work together perfectly.
Baked Acorn Squash with Pear and Apple - 4 servings
Joy of Cooking
2 medium acorn squash, halved and seeded
2 large apples, peeled, cored and diced
1 ripe pear, peeled, cored and diced
1/4 cup raisins
2 T dark brown sugar
grated zest of one small orange
1/4 tsp cinnamon
1/8 tsp nutmeg
2 T butter
1/4 cup apple cider
1. Bake squash, cut side down in a buttered dish with 1/4 inch water at 325 for 45 minutes.
2. Meanwhile, melt butter over medium heat. Add remaining ingredients except cider. Cook 5 minutes.
3. Stir in cider and simmer about 8 minutes.
4. Remove squash from oven. Pout off water. Turn right side up and fill with fruit mixture.5. Return to oven and bake 15 minutes.