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Now I want to have a dinner party?
02 October 2009
This time of year my tastes are wandering into a territory that should likely be reserved for evenings when nothing short of a crackling fire (whether indoors or out) will do. Right away, I imagine warming glasses of red wine complementing wonderfully rich and satisfying meals, enhanced by the amber glow of flames. Uh, oh. Now I’m in the mood to plan a party.
So many types of parties this time of year. There is the campy hay ride type of party, food to certainly be fork friendly, casual, and easy to serve outside. Then, a Halloween party … well, I’ll have to post my suggestions next week for that. Is it necessary to include the obvious tail gate party? I love cocktail parties with a vast amount of appetizers for satisfying the tastes of grazing guests. My favorites are intimate dinners for no more than 8 people. (Let’s face it - most of us don’t have a dining table large enough to accommodate more than 8 comfortably.)
So here is my ideal Fall party and menu to satisfy my palette today. Dinner for 8. Fire is optional, but it sure makes it festive, warm and intimate.
Appetizer
Baked Brie with Mango Chutney (Brie, topped with chutney, wrapped in puff-pastry)
Artichoke Bottom Canapés (My twist on Spinach-Artichoke dip)
Assortment of raw, marinated, and grilled or roasted veggies for dipping. The favorites for this are carrots and broccoli, roasted beets, grilled asparagus, zucchini & yellow squash, and marinated mushrooms.
Main Course
Braised short ribs of beef
Smashed potatoes
Bourbon glazed rings of Acorn squash
Roasted fennel with shaved parmesan and pancetta
Tossed green salad
Dessert
Poached pears
Chocolate torte
You may request any of the above recipes by contacting me through this site. I would be happy to oblige.
Now, to narrow down my guest list to include 7 people I would most like to share such a meal, and spend the evening lingering over it by a fire. Hmmmmm….
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