Fall is the the perfect season to entertain. Especially with Thanksgiving coming up, it is a great time to have family and friends over for dinner.
Here is an autumn inspired plate from Susan Branch with Potatoes Anna, classic tenderloin of beef topped with horseradish sauce, Indian shuck bread baked in a strip of corn husk with a side of maple butter, and red pear, grape, and pecan salad.
|1/2 cup(s)||(1 stick) butter|
|7 large||russet potatoes, peeled|
|1 3/4 teaspoon(s)||salt|
|1/2 teaspoon(s)||ground black pepper|
|2 large||purple potatoes, peeled|
|1 large||yam, peeled|
|1 tablespoon(s)||canola oil|
- Heat oven to 425 degrees F. Heat the butter in a small saucepan until foamy. Remove from heat, skim off and discard the foam.
- Slice 6 russet potatoes to about 1/8-inch thickness. Pour 1 tablespoon butter into a 12-inch skillet. Line the skillet with a layer of potato slices slightly overlapping one another. Sprinkle with 1/2 teaspoon salt and brush with butter. Repeat, adding layers until the sliced potatoes and all but 1/4 teaspoon salt are used. Flatten by pressing down with a spatula and sprinkle with black pepper. Bake for 50 minutes and press down again with spatula.
- Slice remaining russet, purple potatoes, and yam to about 1/8-inch thickness lengthwise and use mini-leaf-shaped cutters to punch out shapes using cookie cutters. Heat 1 tablespoon oil in a small skillet and fry the leaf cutouts over medium-high heat until golden around edges. Toss with remaining salt. Drain on a paper towel-lined plate and set aside.
- Increase oven temperature to 500 degrees F and continue to bake until golden around edges–about 10 more minutes. Run a rubber spatula around the edges to loosen and invert onto large plate. Arrange the yam and purple potato leaves on top to decorate. Serve warm.
|2 cup(s)||yellow cornmeal|
|1 tablespoon(s)||light brown sugar|
|1 teaspoon(s)||ground cinnamon|
|1 teaspoon(s)||baking powder|
|1/4 teaspoon(s)||cayenne pepper|
- Soak corn husks in water until softened–about 1 hour. Blot dry and tear off 24 quarter-inch strips from the husks and set them and the larger husks aside.
- Stir together the cornmeal, sugar, cinnamon, baking powder, salt, and cayenne with 1 1/2 cups boiling water until a soft dough forms. Pat the dough into 1- by 3-inch logs using about 2 1/2 tablespoons dough per log. Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips.
- Fill a large saucepan halfway with water and bring to a boil. Add the packets and cook for 15 minutes. Remove and serve while still hot, in the husks, along with Maple Butter.
|1 cup(s)||(2 sticks) butter, softened|
|1/4 cup(s)||maple syrup|
|1/2 teaspoon(s)||Mexican hot sauce, such as Cholula|
- Beat the butter, syrup, and hot sauce together until combined. Transfer to a parchment paper-lined baking pan and cover with another sheet of parchment paper. Press, using a rolling pin to pack the butter to 1/2-inch-thick slab. Chill for 30 minutes. Remove top sheet of parchment paper and cut butter into pats.
|3/4 cup(s)||balsamic vinegar|
|1/2 cup(s)||olive oil|
|6 tablespoon(s)||brown sugar|
|1/4 teaspoon(s)||ground black pepper|
|1 pound(s)||red leaf or butter lettuce|
|32 large||dark seedless grapes, halved|
|1 large||red onion, sliced into thin rings|
|1/2 cup(s)||crumbled blue cheese|
|4||ripe red pears, cored and sliced 1/2-inch thick|
|1 cup(s)||Spiced Pecans, see directions for link to recipe|
- Prepare Spiced Pecans.
- Combine vinegar, oil, brown sugar, salt and pepper in a small saucepan over medium heat and stir until sugar is dissolved. Tear lettuce into 1-inch pieces. Wash and drain in a salad spinner. Divide evenly on 8 plates. Evenly divide and sprinkle pomegranate seeds, grape halves, red onion, cheese, pears, and pecans on each plate. Drizzle vinaigrette on each and sprinkle with orange zest. Serve immediately.
Dessert time is a great time to gather around the fire in the living room and enjoy good conversation. Try this great recipe for cranberry apple crisp to share with your guests.
|4 large||green apples, peeled, cored, and sliced 1/2 inch|
|1 cup(s)||fresh cranberries|
|3/4 cup(s)||brown sugar|
|1/2 cup(s)||rolled oats|
|3/4 teaspoon(s)||ground cinnamon|
|3/4 teaspoon(s)||ground nutmeg|
|1/3 cup(s)||butter, softened|
- Heat oven to 375 degrees F.
- Lightly coat an 8-inch-square baking pan with butter. Add apples and cranberries to the pan. Combine the sugar, flour, oats, cinnamon, nutmeg, and softened butter in a bowl. Sprinkle over the fruit and bake until golden brown–about 30 minutes.
- Serve hot with ice cream or cold with whipped cream.
Top off the meal with a festive table setting. This is and idea from Susan Branch to decorate your table with a touch of Fall.
These are great ideas for an autumn dinner to enjoy with friends and family. Tell us about some Fall recipes that you enjoy or if you have tried any of these!