Saturday, October 23, 2010

Viva Autumn!

Last night Tony and Raffish joined us for dinner -- since it was pretty much a stag party, I served the lads quaffs of Trader Joe's Hofbrau Bock and pretzel crackers, then segued way into brauts with a choice of three mustards, potato cakes (lacy and brown) baked beans, sauerkraut* and rye garlic toast**. For dessert I passed around small bowls and turned them loose on Mint Chocolate Chip or Cherries Garcia ice cream. This was a dinner the men especially enjoyed -- not a single green vegetable on the table!

*Sauerkraut -- drain a can of sauerkraut, put it in a pot, add a couple of jiggers of gin and about a teaspoon of carraway seeds. Just before you serve it, drop in a pat of butter and stir well.
** Rye garlic toast -- toast slices of rye bread, rub briskly with a clove of garlic, cut in strips and serve with butter.

Tonight the same cast plus Pat and Bob for:

Warm Pumpkin Bread with Pumpkin Cream Cheese or honey-butter

Pork loin roast with my sister's marinade
Sweet and Sour Red Cabbage

Romaine Lettuce with Pear Slices, Bacon, Walnut and Toscana Cheese with Cinnamon, Balsamic dressing.

Dessert is Richie's home-made Pumpkin Pie!

I love fall cooking! The oven does all the work!

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