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!
Enjoy!
Start off with a warm 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...
|
| 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. |
|
| · 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. |
|
| · 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. |
|
| · 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...
|
| · 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. |
Enjoy!
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