A Harvest Night to Remember (Menu)

Roasted Pepper and Artichoke Puffs

Pumpkin, Prosciutto, and Parmesan Lasagne

Warm Mushroom and Arugula Salad

Italian Bread

Ruby Poached Pears

from Cold-Weather Cooking

Pumpkin, Prosciutto, and Parmesan Lasagne

Soothing, unusual, and perfect for a dinner party on the first frosty night in October or for a sophisticated Halloween soiree.

• 1/2 cup (1 stick) unsalted butter
• 6 leeks, trimmed, rinsed well, and minced
• 4 cups canned pumpkin puree
• 1/2 cup dry white wine
• Salt and freshly ground black pepper to taste
• Bechamel Sauce
• 1 1/4pounds lasagne noodles, cooked al dente and drained
• 8 ounces thinly sliced Prosciutto
• 1/4 cup fresh sage leaves, torn into irregular pieces
• 1 1/2 cups freshly grated Parmesan cheese
• 2 cups walnut pieces, lightly toasted

Preheat the oven to 350F. Butter a 15 x 10-inch casserole or baking pan.

Prepare the pumpkin filling: Melt the butter in a large skillet over medium heat. Add the leeks and saute, stirring occasionally, until very tender, about 15 minutes. Stir in the pumpkin and the white wine and cook, stirring constantly 2 minutes. Remove from the heat and season with salt and pepper. Set aside.

To assemble the lasagne, make a layer of the lasagne noodles in the prepared casserole and top with half the sliced prosciutto and one-third of the bechamel. Scatter half the sage leaves evenly over the top. Cover with another layer of noodles, then all the pumpkin filling, 1 cup of the Parmesan, and 1 cup of the walnuts. Make another layer of the lasagne noodles and top with the rest of the prosciutto, another third of the bechamel, and the remaining sage. Make a final layer of noodles and top with the remaining bechamel, walnuts, and Parmesan.

Bake the lasagne in the oven until lightly browned and bubbling, 50 to 60 minutes. Let cool 10 minutes before cutting and serving.

Makes 12 servings

from Cold-Weather Cooking, p. 19-20

Orzo and Roasted Vegetable Salad

• 2 medium eggplants, peeled and cut into 1/2-inch chunks
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 yellow bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 cloves garlic, minced
• 1 to 1 1/4 cups fruity olive oil
• Salt and freshly ground black pepper to taste
• 1 pound orzo, cooked according to package directions and drained
• 1 bunch scallions, trimmed and minced
• 12 ounces feta cheese, crumbled
• 1/2 cup fresh mint leaves, chopped
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup fresh lemon juice

1. Preheat the oven to 375F.

2. Toss the eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup of the olive oil and season with salt and pepper. Roast the vegetables in the oven, stirring occasionally, until soft and lightly blistered, about 45 minutes.

3. In a large mixing bowl combine the cooked orzo with the roasted vegetables. Stir in the scallions, feta, mint, and pine nuts. Dress the salad with the lemon juice and enough of the remaining oil to moisten thoroughly. Taste and adjust the seasonings. Transfer to an attractive bowl and serve slightly warm or at room temperature.

Makes 8 to 10 servings

from Cold Weather Cooking

Mulled Red Wine

• 3 cinnamon sticks, 3 inches each
• 10 whole cloves
• 10 black peppercorns
• 1 teaspoon (about 25) allspice berries
• 2 bottles medium- or full-bodied red wine, such as Cabernet, Pinot Noir, or Zinfandel
• 4 strips zest from 1 orange, removed with vegetable peeler, each strip about 2 inches long by 1/2 inch wide, cleaned of any white pith
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 to 4 tablespoons brandy

1. Toast cinnamon sticks, cloves, peppercorns, and allspice in medium heavy-bottomed nonreactive saucepan over medium-high heat until fragrant, about 2 minutes. Add wine, orange zest, and 1/2 cup sugar; cover partially and bring to simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer 1 hour until wine is infused; do not boil.

2. Strain wine through fine-mesh strainer; return wine to saucepan and discard spices and orange zest. Stir 2 tablespoons brandy into wine; taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Ladle wine into small mugs; serve immediately.

The flavor of the mulled wine deteriorates if it is simmered for longer than one hour. It is best served immediately after mulling but will keep fairly hot off the heat, covered, for about 30 minutes. Leftover mulled wine can be reheated in the microwave or in a saucepan on the stovetop.

from Cooks Illustrated

Yield: Makes about 1 1/2 quarts (8 servings)

Lamb Sausage Hors d'Oeuvres with Cranberry Chutney

• 1 cup cranberries
• 1/4 seedless orange, cut into chunks
• 1/2 cup sugar
• 1/4 cup orange juice (juice of 1 medium orange)
• 1 tablespoon Balsamic vinegar
• 1 tablespoon chopped fresh thyme, plus sprigs for garnish (optional)
• 1/2 teaspoon dried hot pepper flakes
• 1 pound garlic-flavored lamb sausages or other flavorful fresh sausages
• 1/2 cup red wine
• 1 tablespoon olive oil

1. Pulse the cranberries and orange chunks in a food processor until coarsely chopped.

2. Combine the cranberry mixture with the sugar and orange juice in a medium-size saucepan. Bring to a boil, stirring, and cook over medium heat until the mixture is thickened, about 10 minutes.

3. Remove from the heat and stir in the vinegar, thyme, and pepper flakes. Transfer to a covered container and refrigerate for at least 1 hour to blend flavors, or for up to 4 days. Bring to room temperature before serving.

4. Prick the sausages with a fork in a couple of places and put them, along with the wine and olive oil, in a large skillet. Cover, bring to a boil, and simmer over medium-low heat, turning once, for 5 minutes. Uncover and cook briskly over high heat until the liquid evaporates. Reduce heat to medium and cook, turning several times, until the sausages are browned on the outside and cooked within, about 8 minutes. (Alternatively, you can simmer the sausages in the liquid and then finish them on the grill.)

5. Cut the sausages into 1/2-inch slices, impale each slice on a toothpick, and pass with the cranberry chutney. Garnish with thyme sprigs, if desired.

from Dishing Up Maine

Yield: 8 servings

Broccoli Cole Slaw

• 2 bags (3-ounce) Ramen Noodle Soup, Oriental flavor
• 1/4 stick butter
• 1/4 cup slivered almonds
• 2 bags (12-ounce) bags broccoli cole slaw
• 1/4 cup sunflower seeds
• Chopped green onions, for garnish
• additional veggies such as Sugar Snap peas, carrots, bell pepper (optional)
• mandarin oranges or dried cranberries (optional)

Dressing Mix:

• 1/2 cup canola oil
• 1/4 cup brown or white sugar
• 1/4 cup apple cider vinegar
• 1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

from Paula's Home Cooking via The Food Network

Sweet and Salty Nuts 'n' Cranberries

• 20 ounces whole almonds
• 3 tablespoons butter, melted
• 2 teaspoons sugar
• 1 teaspoon mixed pepper seasoning, such as a Cajun blend (or: 1/2 teaspoon black pepper and 1/4 teaspoon each cayenne and white pepper)
• 1 teaspoon coarse salt
• 8 ounces dried sweetened cranberries

1. Preheat the over to 350F.

2. On a large, rimmed baking sheet, toss together the almonds, butter, sugar, and pepper and spread in an even layer. Roast in the over, stirring several times, until the nuts are one shade darker, about 25 minutes. Remove from the oven and sprinkle with the salt.

3. When the nuts are cool, toss them in a large bowl with the cranberries.

4. Store in airtight containers for about a week at room temperature, or freeze for up to 3 weeks.

from Dishing Up Maine

Yield: 4 cups (about 16 servings)

Chicks in Blankets

• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
• 3 tablespoons (about) whole grain Dijon mustard
• 4 fully cooked chicken and apple sausages or chicken andouille sausages (about 12 ounces), each link cut crosswise into 8 rounds
• 1 large egg
• 2 teaspoons milk

Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. Do ahead Can be made 8 hours ahead. Cover and refrigerate.

Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm.

Makes 32.

Wassail Punch

• 2 quarts apple cider
• 2 cups orange juice
• 1/2 cup lemon juice
• 12 whole cloves
• 4 cinnamon sticks
• 1 pinch ground ginger
• 1 pinch ground nutmeg

In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.

Yield: 12 servings

Prosecco Sangria

In a pitcher, combine 1 peach, 1 nectarine, and 3 apricots, all pitted and cut into wedges. Stir in 5 ounces peach brandy; let sit at least 1 hour. Stir in 1 750-ml bottle chilled Prosecco (Italian sparkling wine) and 1 cup peach nectar. Add superfine sugar, if desired. Serve chilled.

Makes about 2 quarts.

from Martha Stewart Living

Champagne Punch

• 6 tablespoons grenadine
• 6 tablespoons Cointreau
• 1/4 cup brandy
• 1 bottle (750 ml) champagne
• Raspberries, apples, or other seasonal fruit

Fill a small ice bucket halfway with ice. Pour grenadine, Cointreau, brandy, and champagne over ice. Stir gently, and ladle punch into 4 wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season.

from Martha Stewart Living

Yield: 4 servings

Cranberry Sparkler

• 1/4 cup red sanding sugar
• 2 cups cranberry juice, chilled
• 2 cups sparkling apple cider, chilled

1. Spread sanding sugar on a plate. Soak two paper towels with cold water; place on another plate. Press the rim of each serving glass on paper towels and then into sugar.

2. Fill each glass with 1/2 cup cranberry juice and about 1/2 cup sparkling cider. Serve immediately.

from Martha Stewart Living

Yield: 4 8-oz servings servings

Baked Brie with Fruit

• apples and pears
• 9" wheel of brie or camenbert
• olive oil
• frozen blueberries
• crackers

Core, and cut some apples and pears into slim wedges (for 20 people, maybe 3 or 4 of each fruit). Sprinkle with brown sugar, dot with butter. Cover and bake until halfway soft and caramelly.

Brush a wheel of brie or camenbert with a bit of olive oil. Put it in the oven with the apples and pears and bake until it's soft and collapsing.

While the brie bakes, throw some frozen unsweetened blueberries and a wee bit of water into a pan on medium heat. Stir occasionally until it makes a sauce. (For a 9-inch cheese wheel, maybe 1 cup of berries and a tablespoon of water). (The berries will leak water when they defrost, so don't add too much water off the bat.)

Carefully center the melty brie on a plate.

Arrange the warm apples and pears around it.

Pour hot blueberry sauce on top of the cheese.

Serve with crackers and lots of knives.

from Ask Metafilter

Original Chex Party Mix

• 6 tablespoons butter or margarine
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 cups Corn Chex cereal
• 3 cups Rice Chex cereal
• 3 cups Wheat Chex cereal
• 1 cup mixed nuts
• 1 cup bite-size pretzels
• 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

1. Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.

2. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Cucumber, Ginger, and Sake Sangria

• 1 large (1-lb) seedless cucumber (usually plastic-wrapped)
• 2 cups water
• 2/3 cup sugar
• 1 tablespoon finely grated peeled fresh ginger
• 2 tablespoons fresh lemon juice, or to taste
• 1 (720-ml) bottle chilled dry sake
• 2 tablespoons finely chopped crystallized ginger (optional)

Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise.

Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.

Makes 8 to 10 drinks.

from Gourmet, July 2005 via Epicurious

Panzanella

• 3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
• 2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
• 3/4 cup sliced unwaxed cucumber
• 1/2 cup sliced red onion
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

Serves 4 to 6.

Gourmet, August 1993

Seafood Lasagna with Tomato and Bechamel

FRESH TOMATO SAUCE

• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 cups seeded and diced plum tomatoes (7-8 tomatoes) or drained chopped canned tomatoes
• 3/4 cup dry white wine
• 1/2 teaspoon dried red pepper flakes
• 3 scallions, thinly sliced
• 2 tablespoons slivered fresh basil
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

SEAFOOD FILLING

• 2 tablespoons butter
• 1 pound bay scallops or quartered sea scallops
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 cup dry white wine
• 3/4 pound haddock or other white fish such as cod or pollock fillets, cut into 1-inch chunks
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

BECHAMEL SAUCE

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/2 cups heavy or whipping cream
• 1/2 cup reserved seafood cooking juices
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1 pound fresh pasta sheets or 9 ounces dried "no-boil" lasagna noodles
• 1/2 cup grated Parmesan cheese (2 ounces)

1. To make the fresh tomato sauce, melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring for 1 minute. Add the tomatoes, wine, and red pepper flakes. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the tomatoes give off their liquid and the sauce begins to reduce, about 10 minutes. Stir in the scallions, basil, tarragon, sugar, salt and pepper and simmer for 2 minutes. If the consistency is too thick -- it should be pourable-- add 1/2 cup water.

2. To make the seafood filling, melt the butter in a large skillet over medium heat. Add the scallops and shrimp and cook, stirring often, until the shrimp begin to turn pink, about 1 minute. Add the wine, bring to a boil, and cook 1 minute. Add the fish, tarragon, thyme, salt and pepper, and continue to cook, stirring gently, just until the seafood is opaque, 3 to 5 minutes. Remove the seafood witha slotted spoon and transfer to a bowl. Reserve the liquid remaining to use in the bechamel. You should have about 1/2 cup; add water, if necessary, to make up the difference.

3. To make the bechamel, melt the butter in a medium-sized saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Gradually whisk in the cream, bring to a boil, and cook, whisking, for 2 minutes. Whisk in the reserved seafood juices and season with salt, pepper, and nutmeg.

4. Grease a 3- to 4-quart baking dish, such as a 14x10-inch lasagna pan, with butter, Preheat the oven to 375.

5. Spoon about one-third of the tomato sauce into the prepared dish, spreading to coat the bottom. Make a layer of one-third of the pasta sheets, then half the seafood, then one-third of the bechamel, spreading each layer evenly. Make a second layer of each, then finish with the last third of the pasta and bechamel. Spread the remaining tomato sauce on top and sprinkle with parmesan.

6. Bake, uncovered, until the cheese is golden and the filling is bubbling and tender, 35 to 40 minutes. If the lasagna has been refrigerated, bake covered with foil, for 25 minutes, then uncover and bake until heated through, 20 to 30 minutes. Let rest for about 15 minutes before cutting into squares.

Serve with Lamb Sausage Hors d'Oeuvres with Cranberry Chutney, a spinach salad, seeded Italian bread, Orange Creme Brulee

from Dishing Up Maine

8 servings

Simplified Cassoulet with Pork and Kielbasa

• 1 cup kosher salt
• 1 cup sugar
• 10 bone-in chicken thighs (about 3 1/2 pounds), skin removed
• 6 slices good-quality white sandwich bread, cut into 1/2-inch dice (about 3 cups)
• 3 tablespoons unsalted butter, melted
• 4 slices bacon (about 4 ounces)
• 1 pound dried flageolet or great Northern beans, picked over and rinsed
• 1 medium onion, peeled and left whole, plus 1 small onion, chopped
• 4 medium garlic cloves, 2 peeled and left whole, 2 peeled and minced
• Vegetable oil
• 1 pound boneless blade-end pork loin roast, trimmed of excess fat and silver skin and cut into 1-inch pieces
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh thyme leaves
• 1 bay leaf
• 1/2 teaspoon ground cloves
• Ground black pepper
• 1 1/2 cups chicken stock or canned low-sodium chicken broth
• 1 cup dry white wine
• 1/2 pound Kielbasa, halved lengthwise and cut into 1/2-inch slices

1. Brining the chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use.

2. Preparing the topping: While chicken is brining, adjust oven rack to upper-middle position; heat oven to 400 degrees. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside.

3. In heavy-bottomed, 8-quart Dutch oven, cook bacon slices over medium heat until just beginning to crisp and most fat has rendered, 5 to 6 minutes. Leaving bacon slices in pan, pour off bacon grease into heatproof measuring cup and reserve. Return pan to heat; add beans, 10 cups water, whole onion, and whole garlic cloves to pan with bacon. Bring to boil over medium-high heat; reduce heat to low, cover partially, and simmer, stirring occasionally, until beans are partially cooked and almost tender, 40 to 50 minutes. Reserving 1¬Ω cups cooking liquid, drain beans. Discard onion, garlic, and bacon.

3. Add vegetable oil to reserved bacon grease to equal ¼ cup. In now-empty Dutch oven, heat bacon grease and vegetable oil over medium-high heat until shimmering. Add half of chicken thighs, fleshy-side down; cook until lightly browned, 3 to 4 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside. Drain off all but 2 tablespoons fat from pot. Return pot to medium heat; add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes. Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves, and pepper to taste; cook until fragrant, about 1 minute. Stir in chicken stock, wine, and 1 cup of reserved bean cooking liquid; increase heat to medium-high and bring to boil, scraping up browned bits off bottom of pot with wooden spoon. Add chicken and beans; if liquid does not fully cover chicken and beans, add remaining ½ cup reserved bean cooking liquid. Reduce heat to low, cover, and simmer until chicken is cooked through and beans are tender, about 40 minutes.

4. Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees. Off heat, gently stir in Kielbasa and sprinkle surface with bread crumbs. Bake uncovered until topping is golden brown, about 10 minutes. Let rest 10 minutes and serve.

8 servings

Prosciutto-Wrapped Figs with Gorgonzola and Walnuts

• 9 large fresh black Mission figs, stemmed, halved
• 18 1x5-inch thin strips proscuitto (about 3 ounces)
• 3 tablespoons Gorgonzola cheese
• 18 large walnut pieces, toasted

Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 proscuitto strip; place on prepared sheet. Broil until proscuitto chars slightly on edges, about 11/2 minutes. Turn figs; broil about 11/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.

VARIATION: warm balsamic reduction drizzled over the top of the figs: melt sugar, add butter, chicken stock and balsamic vinegar; reduce. Delicious!

If fresh figs aren't available, dried black Mission figs can be substituted here; look for ones that are soft and moist.

Serve with Pinot Grigio.

18 hors d'oeuvres servings

Chunky Guacamole with Bacon and Tomato

• 3 medium-sized, ripe Haas avocados
• 3 large scallions, sliced thin
• 1 medium garlic clove, minced
• 1 small jalapeno chile, minced
• 1/4 cup minced fresh cilantro leaves
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin (optional)
• 2 tablespoons juice from 1 lime
• 6 slices cooked, drained, and crumbled bacon
• half a medium tomato, seeded and diced small

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with scallions, garlic, jalapeno, cilantro, salt, and cumin (if using) with tines of a fork until just combined.

2. Halve and pit remaining two avocados, and cut into 1/2-in grid in the skins. Gently scoop out avocado into bowl with mashed avocado mixture.

3. Sprinkle lime juice over diced avocado and add bacon and tomato. Mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving)

Yield: 2 1/2 - 3 cups