A Harvest Meal for 2014!

Pumpkin Season

Pumpkin Season

Feeling like Fall has arrived via downpours and chills in the air, not to mention the early falling leaves before most trees have even turned colors, we invited a dear friend to join us in a “harvesty” repast!  Sadly, we were so busy catching up that picture opportunities were vastly missed.  As in there are none of the food!!  So this will be largely about the menu and a few pics of the decor!

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I loved shopping for and creating the tablescape.  Assorted Fall Squashes, Pumpkin and mini Pumpkins. Place card holders are home printed, with a picture of last year’s Apple Picking trip, then used orange paperclips to attached them to mini white pumpkins!  A few leaves, glass like pumpkins & acorns, votive candles, skinny tapers in pumpkin candle holders along with Pumpkin Tablecloth, Plaid bordered place mats and coordinated napkins finish the Harvest Look!

 

 

 

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Here’s the Menu

Hors d’oeuvres/Appetizers:

Roasted Beet & Horseradish Hummus w/Herb Crispbreads, Carrot & Cucumber Sticks

Marinated Mozzarella Balls & Cherry Tomato Skewers

Endive Petals with Humboldt Fog & Bacon Crumbles

Radish Canapes with Dry Cured Olive Butter, Mint & Scallions

Salad:

Mixed greens and Radicchio with Roasted Butternut Squash, Toasted Pistachios, Pomegranate Arals with Pomegranate Vinaigrette

Main Course:

Individual Rigatoni Pies w/Lamb Ragu

Garlic Roasted Broccoli w/Parmesan

Dessert:

Caramel Fondue with Sliced Pears & Apples, Pumpkin Biscotti

Toppings: Toasted Pumpkin Seeds, Slivered Almonds, Mini Chocolate Chips and Halloween Sprinkles.

Wines: Louis Jadot Macon-Villages Chardonnay & Castle Rock Caneros Pinot Noir

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Radish Canapes with Dry Cured Olive Butter, Mint & Scallions
Ingredients:
• 16 oil-cured olives — pitted and finely chopped
• 2 scallions — finely chopped, reserving a few for garnish
• 3 tablespoons finely chopped mint
• 4 ounces European style butter
• 1/4 teaspoon ground black pepper
• 24 crostini
• 4 large radishes — thinly sliced
• Sea salt to garnish
Directions
Mix the olives, scallions, mint and butter in a bowl. Season with freshly ground pepper and spread the olive butter onto the Crostini or toasted baguette slices. Layer the two of three radish slices on each baguette slice and garnish with the remaining chopped scallions and sea salt
Enjoy!

Eat Well…Be Well!

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This entry was posted in Chef Jim Menu, Chef Jim Recipe and tagged , . Bookmark the permalink.

2 Responses to A Harvest Meal for 2014!

  1. sallybr says:

    I am guilty of similar crimes, as I hate snapping photos during a fun dinner event. Your menu was perfect, except for the fact that I would love to be a guest too 😉

    Liked by 1 person

    • Chef Jim says:

      Thank you Sally, I know I’m always torn about taking time for pics! Whenever in NY give me a holler, we’ll be happy to make dinner with you as a guest.

      Like

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