My incredibly talented girlfriends and I started a Supper Club – we meet once per month, each time at a different members’ house. We break out the good serving wear and entertaining pieces to enjoy a delicious home-cooked four-course meal. Our goal is to try out and share new recipes, expand our cooking skills and do it all among friends (and lots of wine).
I hosted November, and we tried a few delish fall recipes that are just too yummy to keep to ourselves. And the best part is, that although we’re trying to get out of our comfort zone in trying out some tougher recipes, these are all totally doable!
Here they are… ENJOY!
Warm Spinach Artichoke Dip
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 4 ounces fat-free cream cheese
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1 tablespoon spicy brown mustard
- 1 teaspoon minced garlic
- 3/4 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- In a large saucepan, combine the first eight ingredients.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 7-8 minutes or until cheese is melted, stirring occasionally.
- Serve warm with sliced veggies or pita bread.
Apple, Pecan & Endive Salad
- 1/3 cup pecans, coarsely chopped
- 2 teaspoons grainy mustard
- 1 teaspoon honey
- 1 shallot, minced
- 3 tablespoons cider vinegar
- 1/4 cup extra-virgin olive oil
- Coarse salt and ground pepper
- 2 red apples, quartered, cored, and each quarter cut into 8 wedges
- 3 ounces baby arugula, washed and dried (6 cups)
- 1 Belgian endive, leaves separated, washed and dried
- 1/4 cup fresh mint leaves, coarsely chopped
- 2 ounces soft goat cheese, crumbled
- In a small skillet over medium heat, toast pecans, stirring frequently until crisp and fragrant, about 5 minutes.
- In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
- Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and pecans over the top.
- 4 boneless, skinless chicken breast halves
- 1/2 teaspoon paprika
- 1/3 cup butter, divided
- 2 medium zucchini, julienned
- 4 small carrots, julienned
- 4 large mushrooms, sliced
- 2 tablespoons minced fresh tarragon
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
- Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350 degrees F for 30-35 minutes or until chicken juices run clear and vegetables are tender.
Sautéed Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed
- 3 tablespoons olive oil
- 1 large shallot, finely chopped
- kosher salt and black pepper
- 2 tablespoons white wine vinegar
- 1 tablespoon poppy seeds
- In a food processor fitted with the slicing disk, slice the Brussels sprouts.
- In a large skillet, heat the oil over medium-high heat. Add the shallot and cook, stirring often, until beginning to soften, 2 to 3 minutes.
- Add the Brussels sprouts, 1½ teaspoons salt, and ½ teaspoon pepper to the skillet and cook, tossing often, until the Brussels sprouts are tender, 4 to 6 minutes. Remove from heat and stir in the vinegar and poppy seeds.
Pumpkin Crunch Bars
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
- 1 (15-ounce) can pumpkin puree (not pie mix)
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar, divided
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon, divided
- 1/8 teaspoon table salt
- 1 1/2 cups roughly chopped pecans
- 1/4 cup all-purpose flour
- Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8 inch baking dish with butter and set aside.
- Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
- Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the
filling is set in the center, about 55 to 60 minutes. Remove to a rack to cool
to room temperature. Serve with ice cream of top with whipped cream.