Cook today – have fun tomorrow!
Tomorrow is THE HUNT – the quintessential social event in the Somerset Hills of the Autumn Season. In honor of this beautiful day today and in hopes of a carbon-copy (does anyone know what this means anymore?) for tomorrow, I threw together a little sample menu to inspire you. This is just in case you haven’t already planned out your food and drink. If you are not going to the HUNT, you can always use this for any tailgate:
Table Setup: Galvanized Tub filled with Ice – 6 bottles prosecco or wines of your choice; San Pellegrino
A Selection of Pumpkins and Gourds, Mums and Cabbages arranged on the table or in urns or cornucopias – I’m not for the candelabras
Your best autumn-toned quilt or plaid blanket for the tablecloth
Dishes, Silverware, Wine glasses, Napkins of your choice
MENU: – I think this is a good, varied, and definitely hearty menu to keep you standing throughout the day!
Note: you will need to adjust quantities depending on how many guests you are having
- Ina Garten’s Chipolte and Rosemary Roasted Nuts – http://www.foodnetwork.com/recipes/ina-garten/chipotle-al nd-rosemary-roasted-nuts-recipe2/index.html (at least 2 batches)
- Ina Garten’s Stilton and Walnut Shortbreads – http://www.foodnetwork.com/recipes/ina-garten/blue-cheese-and-walnut-crackers-recipe/index.html (at least 2 recipes)
- If you have a fire or hot plate: Ina Garten’s Baked Fontina – From the Red Cat – http://www.foodnetwork.com/recipes/ina-garten/baked-fontina-recipe/index.html – yum
- The Autumn Fruit and Cheese Tray – If you have a Wine Barrel Top with handles, this is ideal: Cover with lemon leaves or whatever you have available (Hydrangea will do); add cheeses of your choice, crackers and large bunches of grapes and figs, cut into quarters – If you like, dollop a little goat cheese on the figs, drizzle lightly with a good honey and sprinkle with fresh cracked black pepper; this is a variation of my Peaches with Goat Cheese Appetizer; if you don’t have the tray, any will do – see if you can find a wicker cornucopia from your local florist to use as a prop
- My Turkey Chili – Very Earthy, Spicy and Satisfying (will absorb all the alcohol, too) see: http://www.kitchen-inspirational.com/2012/09/26/my-new-turkey-chili/
- Autumn Salad – http://www.foodnetwork.com/recipes/tyler-florence/fall-salad-recipe/index.html
- Lydia Bastianich’s Muffeletta – http://lidiasitaly.com/recipes/detail/972 go ahead and experiment with a few different ones – one for vegetarians one for non
- My Banana-Cornmeal Bundt Cake with Rum-Soaked Cherries – recipe follows
- The Katherine Hepburn Brownies – http://www.epicurious.com/recipes/food/views/Katharine-Hepburns-Brownies-106559
- Ice-Cold Prosecco with Pomegranate Seeds – you can purchase the Pomegranate Seeds at the grocery store
- Hot Spiked Cider with Rum: http://www.foodnetwork.com/recipes/emeril-lagasse/hot-apple-cider-with-rum-recipe/index.html
- Basket of Pears – for those who don’t want cake or brownies, offer a beautiful basket of multi-color pears – this will be a decorative showpiece as well as a dessert option
THE BANANA-CORNMEAL BUNDT CAKE WITH RUM-SOAKED CHERRIES – adapted from Dorie Greenspan
2 1/3 cups all purpose flour
1/2 cup stone ground organic cornmeal
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
zest of one lemon
2 cups sugar
2 sticks unsalted butter at room temperature
4 overripe bananas mashed -1 3/4 cups
2 eggs
1 cup nonfat greek yogurt
2 tsp vanilla extract
1 cup dried cherries soaked in dark rum, drained
Preheat oven to 350F. Generously! butter a 12 cup bundt pan. Set aside.
Whisk together flour, cornmeal, baking soda, baking powder, salt and lemon zest in a medium bowl. Set aside. Mash bananas and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat butter on medium speed until smooth. Add the sugar and beat until light and fluffy, 3 minutes. Add vanilla and eggs, one at a time, beating for one minute after each addition and scraping down sides of bowl and beater after each addition.
Add bananas on low speed and blend. On low speed add 1/2 of the dry mixture, mix to blend, add the yogurt and blend. Add the remaining dry ingredients and blend just until the flour disappears – not not overmix. Drain the cherries and add into the batter with a rubber spatula, mixing just until evenly disbursed.
If your bundt pan does not look heavily buttered, butter again. Pour batter into the pan, smooth and bake cake for 60 minutes, turning after 30, until a tester inserted into middle comes out clean. Cool on wire rack for 10 minutes. Invert onto a cooling rack and cool completely. When cool, dust with confectioner’s sugar. You can glaze this cake if you’d like, but I prefer it plain or with a dollop of Rum-Whipped Cream.
These are all favorite recipes of mine. Of course, these are just some ideas to get your juices flowing – this can all be done today and be ready to go tomorrow. Wishing you all a wonderful and safe day tomorrow at the Hunt!