Fall dinner party menu suggestions?

Question

I'm having 10 ladies over for dinner in late October. I would like to serve a "fall" meal, but not super difficult-and preferably could be made ahead (at least partially). Any ideas?

Answer 1

I really like Beef Bourguignonne (sp?). It is really comforting and hearty and can be made ahead and reheated. Here is a link to Ina Garten's recipe using Filet of Beef. The rest of her menu looks really tasty too. She made a zucchini gratin and a plum tart to go with it. In this episode she made everything ahead of time and sent to a friend who was having a dinner party so it might just be perfect for you. Here is the link: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33340,00.html
Hope your party is wonderful.

Answer 2

I had a friend who did this very thing. I think it makes a lot of sense. I know a lot of people want to have the big formal reception but really it's about being with friends and family and having a good time, not about being in a fancy place. Plus, most people don't even like the dry chicken or bad prime rib they serve at wedding dinners anyway. Why go into a ton of debt for one little party, why not have a fun backyard party and save the money for your house or something. You could just do ordereves and set them out on tables. If you wanted to have food you could even have it catered through a local restaurant or even a browns chicken or something like that, it would still be much cheaper than at a reception hall. As for alcohol...get a few kegs, a few buckets of different bottled beers, and a bunch of bottles of hard liquor and set them all out on a table. If you wanted a bartender I'm sure you have a nephew or cousin or something who wouldn't mind manning the bar and mixing some drinks. Hopefully you have a great time. Definatley go with the tents incase it rains. My friends party was a blast and everyone loved it. If you have any questions about anyting she did shoot me an e-mail and ask.

Answer 3

Here's a menu I served not long ago:

Pork Roast with a white wine/dijon reduction

(on outside of 2 -3 lbs roast, rub a mixture of 1 T kosher salt, 1/2 tsp fresh ground pepper, and 2 T rubbed sage. Place in 375 degree oven and add 1/2 cup wine or water to pan. Do not cover. Bake for approximately 1 1/2 hours, basting every 30 minutes. Remove roast from pan and place on serving platter. Deglaze remaining bits from pan with 1/2 cup white wine. Stir in 1 T dijon mustard and simmer to thicken. Spoon over sliced pork and serve.

Roasted Potatoes and Veges:

In baking dish place yellow onion (cut into chunks), carrots, potatoes, zuchinni, and chunked portabello mushrooms. Drizzle with olive oil and sprinkle with kosher salt and fresh ground pepper. Toss to make sure that all pieces are coated. Add salt and pepper to taste. Add 2 T fresh thyme and bake in oven for 45 minutes, turning once after 30 minutes to allow carmelization on both sides.

Rustic Apple Pie with Vanilla Bean Ice Cream:

Purchase puff pastry or pie crust sheets and roll to a 1/4 inch thickness. Place in pie plate and spoon in a mixture of Apple Pie filling that has been mixed with cinnamon, brown sugar, and chopped pecans. Top with pats of butter. Fold crust over top, leaving the center exposed. Sprinkle generously with baking sugar and bake until crust is golden and pie is bubbling.

Serve this meal with some great Pinot Grigio or White Burgandy, Chardonnay, or Sauvignon Blanc. Add some great music and a nice fire in the fireplace and you'll have a lovely evening!

Answer 4

Hearty soups make good fall meals. Heat a large pot and put in about 2 TBSP olive oil and 1 TBSP butter. Brown one inch cubes of beef stew meat, about 1 minute per side. Remove the meat and cook an onion chopped coarsely along with two stalks celery and two carrots all chopped about the same size. Cook for about 10 minutes. You may add another TBSP of olive oil if needed. When veggies are beginning to get tender, add a bag of frozen mixed vegetables, a small head of cabbage cut into 1 inch pieces, and 3 cans beef broth from the store, along with the beef cubes. Also add a can of tomato soup and dilute with another can of water to clean out all the cans. Do ahead to this point and refrigerate until 2 hours before serving. Add a cup of red wine (same as what you will drink with dinner) and a can of red kidney beans, drained (or soak about 1 cup of beans in 6 quarts of water for about 12 hours, drain and add them. Bring to a good rolling boil and then turn down to simmer. After about 40 minutes of cooking, add the following seasonings: 1 TBSP salt and 1 tsp each of white pepper, black pepper, garlic powder and Mrs. Dash Original mixture. 1/2 hour before serving, add a cup of soup pasta (I use Orzo) and allow to cookk through. Serve this hearty soup with hunks of crusty bread or homemade croutons, a green salad with a tangy vinegarette and top it off with a hot apple crisp and real whipped cream or ala mode. Good luck and enjoy!

Answer 5

you could make
Shrimp Scampi INGREDIENTS:
2 pounds large uncooked shrimp, shelled and deveined*
1/2 cup butter
1 teaspoon salt
6 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
lemon wedges
PREPARATION:
Directions for Shrimp Scampi
*Leave shell on tail section, if desired. Preheat oven to 400°. Melt butter in a 13x9x2-inch baking pan in oven. To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well. Arrange shrimp scampi in baking pan in a single layer. Bake, uncovered, for 5 minutes. Turn shrimp; sprinkle with lemon zest, lemon juice, and the rest of the parsley. Bake shrimp scampi for 8 to 10 minutes, or until just done. Arrange shrimp scampi on hot serving platter; pour garlic butter from pan over the shrimp and garnish with several lemon wedges. Shrimp scampi serves 4 to 6.
..........................................................................

Roasted Asparagus INGREDIENTS:
1 lb. asparagus
2 Tbsp. olive oil
1/2 tsp. salt
PREPARATION:
Clean asparagus, and take each stalk in your hands. Bend the stalk, and the asparagus will naturally snap at the point where it becomes tough. Place the tips on a heavy baking pan and toss with the olive oil.
Roast at 425 degrees for 5-10 minutes, until asparagus is tender and begins to brown. Serves 4
.......................................................................

Applesauce Pudding
Ingredients
1 jar Applesauce
1 box Graham crackers

Preparation
Line an 8x8 baking dish with graham crackers being sure to break some up to fill in around edges. Add a layer of applesauce. Repeat with applesauce being your top layer. Cover and let sit in refrigerator overnight. Cut into squares and serve very cold. Can use variations of no sugar added applesauce, lowfat graham crackers, applesauce/fruit blends, etc

Answer 6

Fall, how about in season veggies roasted on the fire? My mom has been working on recipes for curcurbits, (pumpkin, or other edible squash), Halved, scooped out and roasted on the grill until soft, filled with your favorite savory soup and served with a fab bread...

Answer 7

Hmm well think about the colours you're dealing with, reds and browns, how about to start a salad, carrots, chedder, pecan nuts, walnuts and apple, with dressings that suite them. Main how about roast lamb, rare for the red, brown gravy, orange carrots, potatoes and mint sauce. And to finish it'd have to be apple pie :-)

Answer 8

check out www.williams-sonoma.com
they have a really good recipies section with cooking tips too, and pictures of what the food is supposed to look like.