Bring November’s richest flavors to the party.
Toasty pecans, buttery chestnuts, earthy mushrooms and beets, juicy pears, and sweet persimmons offer plenty to share. Add a French-inspired turkey dish, and there’s something for every course.
Here are four ways to serve the season, with palm leaf plates for catering and easy entertaining.
1. Pecans & Chestnuts
Crunchy nibbles, warm bites, and a little sweetness.
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Spiced Pecans & Mini Pecan Pies — Toast pecans with brown sugar and cayenne, then portion onto 4-inch plates. Arrange mini caramel pecan pies on a platter beside stacked 6-inch dessert plates and wooden forks.
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Honey-Thyme Chestnuts & Mini Mont Blancs — Serve peeled chestnuts warm, glazed with honey, butter, and thyme, on 6-inch party plates with bamboo picks. Plate little meringues with chestnut cream and whipped cream on 4-inch plates, with small wooden forks.
Taste test: sweet, spicy, or buttery?
2. Mushrooms & Beets
Earthy flavors for the buffet or a sit-down meal.
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Mushroom Profiteroles & Grilled Portobellos — Fill choux buns with creamy sautéed mushrooms and pre-plate on 6-inch appetizer plates. For dinner, melt fontina over grilled portobellos and serve on 10-inch plates with wooden forks and knives.
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Warm Beet Salad & Beet Crostini — Serve roasted beets, lentils, greens, and goat cheese on 8-inch salad plates with wooden forks. Arrange crostini topped with goat cheese and roasted beets on 6-inch plates, ready for guests to pick up.
Serving tip: fill profiteroles and assemble crostini shortly before serving.
3. Pears & Persimmons
Fresh fruit earns a place in both savory bites and dessert.
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Pear Cinnamon Rolls & Cheese Bites — Serve warm mini rolls with cream cheese icing on 6-inch plates with wooden forks. Pre-plate pear slices topped with blue cheese and walnuts on 4-inch plates, with bamboo skewers.
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Persimmon Salad & Salsa — Serve Fuyu persimmons, fennel, and greens with lemon dressing on 8-inch plates with wooden forks. Offer persimmon-lime salsa in a bowl with a wooden serving spoon, tortilla chips, and stacked 6-inch plates.
Table talk: “Pears or persimmons—which is your fall favorite?”
4. Pâté & a French-Inspired Ragout
Rich flavors for a relaxed dinner with friends.
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Chicken Liver Pâté — Portion silky chicken liver pâté with apple and thyme onto 4-inch plates with toasted baguette and small wooden spreading knives.
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Turkey & Giblet Ragout — Adapt rustic French alycot with turkey, hearts, gizzards, bacon, and tomatoes. Spoon over wide noodles on 10-inch dinner plates, with wooden forks and knives.
Easy Serving, Simple Cleanup
Palm leaf plates bring natural texture to every course and keep cleanup simple. Mix ready-to-grab portions with stacked disposable plates so guests can help themselves.
Serve the season.
