Fall Dinner Party
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Fall Dinner Party - Menu
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www.burbsfoodie.com
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Starters:Entrée:
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Endive Boats with Apples and Blue CheeseRoasted Chicken
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1 tablespoon olive oil2 (6-pound) roasting chicken
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2 apples - crunchy4 tablespoons unsalted butter, softened
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1 tablespoon honey8-10 Fresh Thyme Sprigs
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2oz Blue Cheese4-5 Fresh Rosemary Sprigs
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16 Belgian endive leaves (2 heads)4-5 Sage Sprigs
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1/4 cup chopped walnuts, toastedSalt and freshly ground black pepper
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4 cloves garlic
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Bread and Oil1 white onion
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French Baguette3 celery stalks
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Olive Oil1 cup low-sodium chicken broth
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Pinch of Salt and Pepper
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Sides:
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Soup:Roasted Fall Carrots
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Pureed Cauliflower SoupWhole Carrots - Various Sizes with Stems on
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2 small heads cauliflower, cut into florets1⁄2 cup olive oil
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2 tablespoons oil3 tbsp. honey
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salt and pepper to taste3 cloves garlic, thinly sliced
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1 tablespoon oil2 tbsp. freshly chopped thyme
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1 medium white onion2 tbsp. finely chopped rosemary
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2 cloves garlic
Kosher salt and freshly ground black pepper, to taste
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1 teaspoon thyme
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24oz chicken stock Fingerling Potatoes
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16 oz. aged white cheddar5 lb. Bag Fingerling new potatoes
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1 cup cream1⁄2 cup olive oil
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salt and pepper to taste2 tbsp. finely chopped rosemary
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Kosher salt and freshly ground black pepper, to taste
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Salads
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Fall Greens with Spiced Apple DressingDessert
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2 heads frisee, chopped into bite-size piecesApple Pie
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4 cups wild arugulaCrust:
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1 cup candied walnuts2 Cups All Purpose Flour
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2 large HoneyCrisp apples, sliced into thin matchsticks
1 cup vegetable shortening, room temperature
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Dressing2 tablespoons cold water
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¼ cup plus 2 tablespoons apple cider vinegar1 egg, lightly beaten
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2 ½ tablespoons honey1 tsp of vinegar
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2 tablespoons candied walnuts
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¼ teaspoon cinnamonFilling:
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¼ teaspoon black pepper6 Apples (peeled and sliced)
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¼ teaspoon plus a pinch salt3 tbsp all-purpose flour
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• Pinch cumin1/4 cup white sugar
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½ cup plus 2 tablespoons canola oil1/4 cup brown sugar
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1 heaping tsp cinnamon
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1/4 tsp nutmeg
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caramel topping (optional)
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Splash of Bourbon
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Menu
Grocery List
Cooking and Time