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FEATURED MENU
THE SHORTER DAYS AND COOLER
EVENINGS HAVE ALREADY BEGUN *Find our gluten-free version in the Recipe Archive on this web site.
We start the evening off with our savory Stuffed Mushrooms and some store bought paté. The mushrooms can be prepped earlier in the day or even the day before. As an hors dメoeuvre, we like to use a medium-large sized domestic mushroom, not the super big モstuffingヤ mushrooms that are also available. Those large, ungainly, overstuffed ones are messy to eat. Slide the prepped baking pan into a preheated oven when your guests ring the doorbell and by the time youメre ready to sit down and begin the evening, theyメll be ready! Along side, slice some store-bought paté and serve it with toasted French bread, cornichons and country mustard. A first course of our Scallops Wrapped in Smoked Salmon served at the table artfully combines the smokiness of salmon with the sweet nuttiness of scallops. The creamy Horseradish Sauce helps to marry the flavors. The scallops and the sauce can be prepped earlier in the day and lightly warmed just be before serving. Pumpkin colors peak through in the Butternut Squash and Sage Risotto, so perfect for autumn because the sage teases of turkey and stuffing to come. It is a simple yet sophisticated dish that enriches the squash with leek, garlic, pine nuts and Parmesan cheese. Prep and partially cook it using up to 2 cups of the stock one half hour before your guests come. Then cover the saucepan and remove it from the heat. Later, after your first course, you can finish cooking it, wine glass in hand and guests gathered around. After the risotto, enjoy a light salad course that hints of the harvest in the form of toasted pecans. Arrange a slice of good quality tangy blue cheese on each salad plate with Baby Greens with Balsamic Vinaigrette. Top the greens with the nuts and serve it all with a slice of crusty bread. It is the perfect way to segue into dessert. We don’t bake much in the summer, but come fall, visions of fruit pies and special layer cakes prance wildly on the horizon. Our Maple Walnut Cake is a much requested favorite and blends the taste of sweet summer apricots with autumn walnuts and winter-rich maple flavor. Enjoy a slice of cake and cup of steaming coffee at the end of your leisurely evening with friends. (Look for a gluten–free version of this cake here under Gluten–Free Cooking).
© 2002 by Claudia Pillow and Annalise Roberts
Featured Menu
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STUFFED MUSHROOMSYields 12 12 medium–large white domestic mushrooms
© 2002 by Claudia Pillow and Annalise Roberts
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SCALLOPS WRAPPED in SMOKED SALMON
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BUTTERNUT SQUASH and SAGE RISOTTOServes 4 2 tablespoons olive oil
© 2002 by Claudia Pillow and Annalise Roberts
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BABY GREENS with BALSAMIC VINAIGRETTEServes 4 8
cups mixed baby greens
Balsamic Vinaigrette Salad Dressing
© 2002 by Claudia Pillow and Annalise Roberts
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MAPLE WALNUT CAKEServes 12 This basic yellow cake is so delicious and so easy to make —it literally take minutes to prepare— you'll think twice before using a cake mix again. You can use it with any of your favorite frostings. 2 cups sugar
*We recommend Simon Fischer® Golden Apricot Butter Variation: Substitute ½ cup corn meal for ½ cup flour for a delicious, slightly coarser texture and nutty taste. © 2002 by Claudia Pillow and Annalise Roberts Maple Buttercream FrostingYields 2 cups 1 cup sweet butter
© 2002 by Claudia Pillow and Annalise Roberts
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