As the new season approaches, we’re cleaning out our closets, updating our furnishings, and rolling up our sleeves in the kitchen to prepare for the cooler months ahead. Sometimes all it takes are a few little things to make your space feel like new again. Here are a few of our favorite things for fall:
- this marble board. quarried in Vermont and perfect for fall baking.
- bourbon, because it’s fall and that means bourbon.
- this linen duvet (and all things linen)
- wine tasting on Long Island. a perfect weekend road trip.
- newport wine & food festival wine. food. and Newport in the fall.
- these little cocottes (perfect for serving the soups from our new fall issue)
- sweater love.
- oysters delivered right to your door.
- and this platter to serve them on.
- homemade bark. made with our new favorite spice blend. perfect for snacking (and fun for little hands to help).
dark chocolate-spiced bark
We love the fall flavors in this combination but the recipe that can be easily customizable to a variety of flavors. Try using dried fruits and nuts, candies (for Halloween), or even pretzels to make each batch different.
- Cooking spray, for greasing
- 2 tablespoon pumpkin seeds
- 1/4 teaspoon fennel seeds
- 8 ounces dark chocolate, chopped
- 1/2 teaspoon Kandy spice (Curio Spice brand)
- Fleur de sel
- Spray underside of a baking pan with cooking spray. Place a piece of waxed (or parchment) paper over top and set aside.
- Place pumpkin and fennel seeds in a dry non-stick pan and toast until just lightly golden brown. Set aside to cool.
- Once cooled, roughly chop.
- Place chocolate in a glass bowl set inside of a saucepan filled with just enough water to fill without touching bottom of bowl. Bring water to a simmer. Allow chocolate to melt completely. When chocolate is melted, turn off heat and stir in Kandy spice. Gently pour chocolate mixture onto prepared baking pan and spread out into an even rectangle. Sprinkle top evenly with toasted seeds and a pinch of salt. Refrigerate until set, about 2 hours.
- Carefully remove bark from parchment paper and break into medium-sized pieces by hand. Store in airtight container for up to 2 days.
Makes approximately 12 pieces.