Welcome to my home friends! Today’s blog post is recapping my second annual blogger brunch with Autumn Glory Apples. I had the pleasure of hosting again this year and invited a few of Atlanta’s finest lifestyle bloggers- Darling Down South, Shelby Rae Photographs, Elizabeth Spencer Davis Blog and ATL Girl Gang. We also had a very special guest, Cat with the Autumn Glory Apples team this year! Such a treat to meet an amazing lady boss from across the USA!
This years brunch was extra pretty thanks to my friends at Swoozies and beautiful calligraphy by Law and Letters. Swoozies is my go-to for all things party related! There I found these Give Thanks Gold Foil napkins, Thankful Blessing Jar, Happy Platter with Burlap Bow and the beautiful Preserved Boxwood Wreath you see by the mimosa bar!
Before I tell you about the lunch- have you ever heard of Autumn Glory Apples? Not to be confused with other red apples, Autumn Glory Apples taste like natures own caramel candy apples! I’m not even kidding my friends- these are hands down the best apples I have ever tried. They were actually my #1 go-to snack while I was pregnant- I would cut them up and dip them in almond butter. Now that I have baby Ro, I make him homemade apple sauce with them! He too is a huge fan!
Back to the brunch- like last year, every blogger including myself, incorporated Autumn Glory Apples into their dishes. We had some incredibly delicious recipes shared among the table! Want to see our brunch menu? Check it out-
- 2 Autumn Glory Apples, peeled, cored, and chopped
- 1/2 cup chopped onion
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 Tbsp grated orange peel
- 1/2 teaspoon ground cinnamon
- 1 cup shredded turkey
- Puff Pastry Sheets
- Pomegranate Seeds
- To make chutney- put all of the ingredients (chopped apples, onion, apple cider vinegar, brown sugar, orange zest, grated cinnamon) into a medium saucepan and stir to combine. Bring to a boil. Reduce heat to low and simmer, covered, for about 30 minutes.
- Uncover and simmer over low heat for a few minutes more to cook off any excess liquid. Remove from heat and let cool.
- Once chutney is made, cut puff pastries into squares before placing in oven. Bake 350 degrees for 20 minutes- 3o minutes or until golden.
- Remove pastries from oven. Allow to cool. Cut in half before setting out. Top with turkey and other toppings!