Party Planning for the Fall!

Chill in the air and harvesting the long season fruits and vegetables inspires people to indulge in what is commonly called, “comfort food”. Food that give you that you warm and full feeling…..quite a bit longer than those summer salads.

Warm spiced cider is my way to kick if off. Simmer with a few cloves, a stick of cinnamon and maybe a few slices of candied ginger some “heat”. Spike it with plum wine, Riesling wine or a touch of dark rum.

Butternut squash is my favorite fall vegetable. I serve it as a soup, soufflé, pancake, muffin or mixed with some potato for firmness and piped out onto the plate. It also makes a nice base for slices of Pork Tenderloin roasted to perfection or seared Duck Breast. Garnish with what else. The number one fall fruit….Apples. Tart granny smith sautéed in butter and flashed with brandy, sweet baking apples and cranberry chutney or a classic British ale infused apple compote.

A tender pot roast is also a great entrée to serve in the fall. Eye of the round or even first cut brisket present well. Lean and just about falling apart. A nice port wine and cranberry glace’ over a medley of root veggies. Roasted carrots, parsnips, onions, turnips and beets. Very pretty plate! As colorful as a drive to Vermont in October.

Potatoes and stuffing are my choices for accompaniments. Chestnuts and sautéed leeks will spark up a stuffing or mashed potatoes. A cleaver trick I love to do is bake them in buttered muffin pans. Lovely little crisp individual servings.

To end an autumn meal one must have apples. A warm apple cheese tart, crunchy topped apple crisp or the classic apple pie (I like mine with walnuts and raisins) with French vanilla ice cream. Finish off with a brandy spiked coffee or glass of Late Harvest Riesling.

Say ahhh, sit back, fold your arms over your belly and watch a good football game. Autumn is a time for comfort food.

Here is a menu that we did last weekend…

To start:Fall Crudités with Fennel and Jicama, Roasted Pepper Dips, Pita Chips

Artisanal Cheeses
5 Selections of classic hard cheeses, Dried Apricots and Cranberries

 

Butlered
Seared Lamb Loin on Baguette Toast, Fresh Mint Jelly
Spinach and Feta Stuffed Exotic Mushroom
Sweet Potato Chip with Indian Style Diced Eggplant, Tomato, & Cilantro

 

Soup
Warm and Creamy Potato Leek Soup

 

Salad
Julienne of Endive, Radicchio, and Orange pepper Citrus Slaw in Bib lettuce Cup with Candied Pecans

 

Choices:
Pork Tenderloin with Apple Cranberry Ginger Compote

 

Seared and Roasted Tenderloin, Caramelized Shallots with Balsamic Reduction

 

Butternut Squash Soufflé

 

Oven Roasted Baby Beets, Baby Turnips, with sweet Butter glazed Baby Carrots

 

Carmel Walnut Apple Pie with Haagen-Dazs Vanilla Bean

Enjoy the harvest bounty, Chef Scott G.

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