Menu: A Harvest Feast For Friends

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* Exported from MasterCook *

 

Menu: A Harvest Feast For Friends

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 155

Serving Size : 8 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

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Sweet Potato Biscuits

Creamy Mushroom Soup

Jerusalem Artichoke Salad with Greens and

- Herbs

Cranberry Chutney

Butternut Squash with Whole Wheat Wild

- Rice and Onion Stuffing

Wine and Homey-glazed Brussels Sprouts

Pear and Apple Crumble

 

8 servings. Contains no eggs or dairy products.

 

Additions to the menu. This is a large and hearty meal that can be started

with the soup shortly after the guests arrive. However, if you expect

early guests or would like to ease into the meal, you may want to have some

appetizers on hand that won't add much work to your cooking schedule. Put

out a dish of mixed nuts and dried fruits, a bowl of fresh pears, and some

good whole-grain crackers.

 

Though Thanksgiving is traditionally a family event, families are rather

scattered in today's world, and it's not always possible to gather when

we'd like, But rather than miss out on this holiday why not get a group of

good friends together to celebrate the autumn bounty?

 

The dishes in this menu are geared to more " adult " tastes than those in the

Family Thanksgiving Menu. What that means is that you'll find favorite

Thanksgiving foods prepared with a twist - a savory stuffing studded with

wild rice and nestled in butternut squash, for instance; Brussels sprouts

glazed with wine; a spicy cranberry chutney rather than the usual sweet sauce.

 

While a veritable cornucopia of late fall produce, this bounteous menu is

free of eggs and dairy products. Vegans as well as those on lactose-free

and reduced cholesterol diets can sample everything from soup to nuts,

literally without adapting

 

SUGGESTED TIMETABLE.

 

A DAY AHEAD:

 

• Cook or microwave a sweet potato until well done. When cool enough to

handle, peel and mash, then proceed with the recipe for the dough for Sweet

Potato Biscuits. Wrap tightly in a plastic bag and refrigerate overnight.

 

• Make the Cranberry Chutney. Cool and refrigerate in a covered container.

 

• Make the stuffing portion of Butternut Squash with Whole Wheat, Wild

Rice, and Onion Stuffing. When done, cover, cool to room temperature, and

refrigerate overnight.

 

THE SAME DAY MORNING:

 

• Make the Creamy Mushroom Soup. When done, leave at room temperature, off

the heat.

 

• Trim and prepare the Brussels sprouts as directed in the recipe for Wine

and Honey-glazed Brussels Sprouts. Place in a deep, heavy saucepan, cover

and leave at room temperature until later.

 

STARTING 2 1/2 HOURS BEFORE SERVING:

 

• Take the chutney out of the refrigerator

 

• Make the Jerusalem Artichoke Salad. Refrigerate and stir occasionally

 

• Bake or microwave the butternut squash for Butternut Squash with Whole

Wheat, Wild Rice, and Onion Stuffing. When cool enough to handle, stuff as

directed in the recipe (if the stuffing seems dry at all, moisten with a

bit of additional juice or water). Cover loosely with plastic wrap and set

aside until time to bake.

 

STARTING 1 1/4 HOURS BEFORE:

 

• Make the Pear and Apple Crumble. Cover with plastic wrap and set aside

until time to bake.

 

• Finish making the Wine and Honey-glazed Brussels Sprouts. Cover and keep

warm until needed. Heat through if necessary before serving.

 

• Bake the Sweet Potato Biscuits.

 

• Warm the soup.

 

DURING THE MEAL:

 

• Turn the oven temperature down to 350 degrees. While guests eat the soup

and salad, bake the stuffed squash and the dessert.

 

• Warm the Brussels sprouts if necessary

 

 

 

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