Sample Festive Fall Flavors Menu
As you probably read in our blog, or possibly even learned while visiting us at the Monmouth Beach Welcome Back Fall Street Fair, we created this sample menu just for you!
We wanted to give you a sense of how we can help with menu planning, and in this case we stuck to using fall ingredients that you may have an abundance of, if you've recently done some apple and pumpkin picking.
You've already seen the beverage and the dessert on the blog and/or on the back of the handout, now we'd like to share with you a few more tasty recipes for you to try!
Appetizer: Chicken Salad Bites
These are super simple and delicious, but the best part is, you can take a little help from the store, and still have an elegant little appetizer to serve your friends and family
Ingredients:
Apples
Chicken salad
Candied pecan or walnuts
Directions:
Based on the number of guests you will be serving, you can easily make as few or as many of these as you need. First, you'll need chicken salad. There are many great recipes out there, but if if you're short on time, we highly recommend picking some up your favorite store. If you are local, we HIGHLY recommend the "Broomstick Hilda" for a yummy and healthy chicken salad you won't soon forget. A little goes a long way, so if you have a smaller gathering, 1/2 a pound should be plenty, but if you have a bigger group or know that you plan to do a lot of snacking before you serve them, order a pound!
Ok, so to get started, slice your apples from both sides of the core to get full rounds without any seeds or core (don't waste the remaining apple on the sides though. Slice those up and use them for your dessert apple pizza). If you won't be serving these right away, rinse the apple slices in some water with lemon juice and you won't have to worry about them oxidizing and turning brown. Blot them dry with a paper towel, and arrange on a serving tray. Place a dollop of chicken salad on each slice, and top with a candied pecan or walnut.
That's it! It's that easy, and they are so addictive!
Salad: Shredded Brussels Sprouts Salad
These are super simple and delicious, but the best part is, you can take a little help from the store, and still have an elegant little appetizer to serve your friends and family
Ingredients:
1 lb bulk sweet Italian sausage
Directions:
Based on
These are super simple and delicious, but the best part is, you can take a little help from the store, and still have an elegant little appetizer to serve your friends and family
Ingredients:
1 lb bulk sweet Italian sausage
Directions:
Based on
Entree: Pasta with Pumpkin and Sausage
This is one of my favorite go to fall recipes! It's creamy, and comforting, and is perfect for a cool fall night. What's even better, is that you can make it in about 30 min. I would love to say that we came up with it, but I actually learned this one from Rachel Ray quite a few years back, and have been making it ever since! Yummo!
Ingredients:
2 Tbsp extra-virgin olive oil
1 lb bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup heavy cream
1/8 tsp ground cinnamon
1/2 tsp ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 lb penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Directions:
Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
This is one of my favorite go to fall recipes! It's creamy, and comforting, and is perfect for a cool fall night. What's even better, is that you can make it in about 30 min. I would love to say that we came up with it, but I actually learned this one from Rachel Ray quite a few years back, and have been making it ever since! Yummo!
Ingredients:
2 Tbsp extra-virgin olive oil
1 lb bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup heavy cream
1/8 tsp ground cinnamon
1/2 tsp ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 lb penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Directions:
Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.