Monday, October 5, 2009

Having Friends over and Looking for a Fall Dinner Idea?

Are you having friends over and you don't know what to cook? You want this to be a nice meal but not the typical things you always make, well here is an idea for you...

Dinner Menu:
Butternut Squash Soup
Fall Salad
Irresistible Garlic Bread
Beef Tenderloin with sautéed mushrooms
Apple Sage Bread Stuffing
Cranberry Apple Bake

See below for recipes!

Start off with a warm soup
Butternut Squash Soup

· 1/3 cup fresh chives, chopped · 1/4 cup white wine
· 2 pounds butternut squashes, cut into 1" · 4 cups chicken or vegetable stock
pieces · 1 cup heavy cream
· 1 medium onion, finely chopped · 1/2 teaspoon salt (or to taste)
· 1 tablespoon Olive Oil · 1/4 teaspoon cayenne pepper (or to taste)

Heat a heavy bottomed soup pot over medium-low heat. Add olive oil and onions and cook for about
10 minutes or until onions are soft. Turn heat to high for 1 minutes, add wine and reduce by half.
Add stock and squash and bring to a boil. Reduce heat to a low simmer and cook for 15 minutes.
Add heavy cream, salt and cayenne pepper. Remove pot from heat and add half the chives. Blend
soup until smooth (an immersion blender works very well). Taste and adjust seasoning. Serve soup
garnished with remaining chives and serve either hot or cold.

Then serve the salad and main meal next...
Fall Salad
Servings: Serves 6 - 8    

DRESSING · 2 cloves of garlic, minced
· 1 cup olive oil SALAD
· 3/4 cup sugar · 1 head of leaf lettuces
· 1/2 cup red wine · 2 - 3 apples, sliced
· 1/2 teaspoon salt · 1 1/2 cups cran-raisins
· 1/2 teaspoon paprika · 1 1/2 cups almonds, sliced
· 1/4 teaspoon white pepper · 1 package Blue Cheese, crumbled or if you don't like blue cheese then try goat cheese or mozzarella

In a medium mixing bowl, whisk all dressing ingredients until well combined. Make dressing the
night before you plan on serving the salad and refrigerate overnight to bring out its fullest
flavor. Refrigerate until ready to use. Combine lettuce, apples, cran-raisins, almonds and
Blue cheese in large bowl. Toss with dressing just before serving.

Irresistible Garlic Bread

· 1 stick butter, softened · 3 tablespoons parsley, chopped
· 4 garlic cloves, chopped · 1 baguette

Stir butter, garlic and parsley together. Make vertical slits 1.5 inches apart down the length
of the baguette. Place about one teaspoon of butter mixture inside each slit. Wrap in foil and bake
at 300°F for 8 to 10 minutes.

Beef Tenderloin with Sautéed Mushrooms
Servings: 6-8    

· 3 pounds whole beef tenderloin, trimmed and · 2 cups mushrooms, diced
tied · 1/2 cup fresh parsley, minced
· 3 slices of bacon, diced · 1/4 cup scallions, minced
· 1/4 cup butter · 2 tablespoons brandy

Preheat oven to 450°. Place tenderloin on a rack in a shallow baking dish. Roast for 30-40
minutes or until desired doneness. Meanwhile, cook bacon until crisp and reserve. Melt butter
and sauté mushrooms, parsley, and scallions until lightly browned. Add brandy and heat through.
Stir in bacon. After tenderloin has rested for 10 minutes, cut on an angle into 1-inch thick
slices. Serve, spooning warm mushroom sauce over each slice.

Apple Sage Bread Stuffing

· 3/4 fresh sage, chopped · 2 Granny Smith apples, chopped into small
· 3/4 fresh thyme pieces
· 1 (6 ounce) box your favorite stuffing mix · 3 slices of bacon, cooked crisp and crumbled
· 1 small Spanish onion, finely chopped (reserve bacon fat)
· 2 celary ribs, finely chopped · 4 tablespoons white wine

In reserved bacon fat, sauté onions and celery until soft, about 5 minutes. Add apples and sauté
for 5 minutes. Add herbs and wine and cook for 3 minutes. Fix stuffing according to
directions on box. In a mixing bowl combine cooked stuffing, sautéed ingredients and bacon. Place
stuffing mixture in baking pan and bake for 30 minutes at 350° or until top is brown and crisp.
Serve with pork or turkey.

Then top your dinner off with a wonderful but easy dessert...
Cranberry Apple Bake

· 3 cups apples, unpeeled and chopped · 1/2 cup brown sugar
· 2 cups whole cranberries · 1/2 cup flour
· 1 cup oatmeal, uncooked · 1/2 cup nuts, chopped
· 1/4 cup granulated sugar · 1 stick margarine, melted

In a medium mixing bowl, mix apples and cranberries together. Spread evenly in the bottom of a 2
quart greased casserole dish. In a medium mixing bowl, combine oatmeal, granulated sugar,
brown sugar, flour, and nuts. Sprinkle the mixture over top of the apples and cranberries.
Drizzle the melted margarine over the top. Bake at 350º for 55 minutes or until top is golden
brown and bubbly.


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