November is a time of giving thanks, which, for some reason, translates to eating like the apocalypse is approaching. In keeping with that theme, I had a few close friends over to celebrate the season. Try out this menu on your freeloaders guests and let the spirit of giving loosen their belt buckles.
Menu:
- Assorted Cheeses, Olives and Salumi
- Baked Brie in Phyllo Dough with Shitake Mushrooms
- Hickory-Bacon and Roasted-Corn Gougeres (epicurious.com)
- Carmelized Onions and Blue Cheese Puff Pastry Squares
- Andouille and Mussel Cajun Gumbo
- Sage and Honey Skillet Cornbread (epicurious.com)
- Apple Tart Tatin
- Pumpkin Mascarpone Bites with Marshmallow Meringues
(Cooking credit: Rachel. For these treats, she used the filling from the pumpkin pie recipe with the crust from the marshmallow meringue recipe. Rachel baked the pumpkin pie in a 1″ thick layer in a rectangular cake pan. After it cooled, she used a 1.5″ biscuit cutter to form the “bites”. She baked the meringues separately at 350 for 15 minutes, and placed the cool meringues on top of the pumpkin rounds.)
I really like the atmosphere a table full of good food creates! Just the look at it makes me happy! It reminds people that they should be grateful for what they have! And it also makes you hungry!
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