pancetta wrapped dates w/ pomegranate glaze - we stuffed these with pecans and parmagiana reggiana. I couldn't detect the pecans, so wasted calories there, but the parm cheese was wonderfully nutty. I liked it better than bleu cheese. The glaze was simply pomegranate juice with a little balsamic, boiled down until thickened.
spiced squash & pear soup w/ roasted pears & fennel & pumpkin seeds - this was the Dorie recipe from earlier in the month. I sauteed extra pears and fennel and it made the soup much more enjoyable. It needed the extra texture, I thought.
hummus w/ pita - Thea's specialty and as usual, a big hit.
chinese-style cured salmon - this was from Barbara Tropp's classic, China Moon Cookbook. I wasn't sure how this would go over. First, I didn't care for the smell of the peppercorns. Second, most of my family don't eat raw fish, though they do love lox and gravalax. It was really my daughter pushing for this one because she loved Dorie's "salmon in a jar". I was concerned it would be spicy and she wouldn't like it either. So anxious and fretting, I sliced it and platted it, along with orange pickled carrot coins, pickled ginger and pickled daikon, all from China Moon. It was a hit.
Forward to Saturday - I thought it had been too long to eat the leftover fish raw, so I roasted it for about 15 minutes at 425. I served it on top of mesclun tossed with cilantro, jasmine rice, stir-fried kohlrabi w/ China Moon orange chili oil, and the pickled vegetables. It was so good! I wish I took a picture.
mashed potatoes & cider gravy
bread stuffing - my daughter was a huge help, cutting up the 2 1/2 challah from Whole Foods.
brussels sprouts w/ chestnuts & lemon - roasted until browned and tossed with chopped lemon peel, chestnuts, and a bit of lemon juice. They were just alright. I made sprouts the previous week and got them really crispy, as suggested by Kelly at Langwater Farm. These needed a little longer in a hotter oven.
Winter squash stuffed w/ swiss, cream, bread & bacon; dorie's pumpkin stuffed with everything good. Red courie squash was the best. The carnival s squash was a little less seedy and creamy.
Cranberry-glazed sweet potatoes - this was so good I can't wait to make it again.
mocha mousse with Sichuan peppercorns
tres leches cake - liz
apple pie w/ginger, lemon whole wheat crust - I've been eating this for breakfast every day and finally finished today. Obviously most of it wasn't eaten, but that's ok, more for me!
pecan pie - jill
Vegan pumpkin pie tarts - recommended by my co-worker friend. I baked these in mini-filo tart shells and topped with a little maple sugar and chopped, toasted pecans. I had to re-crisp them up before serving.
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