With the weather getting cooler in many parts of the country, we may find ourselves entertaining friends for dinner rather than hosting casual, warm weather BBQs. There are so many good choices in the fall for your menu that it is difficult to know where to begin. Chicken is always a good choice but for a dinner party, the chicken recipe should be something a little different; something your guests may not have had before – just to keep things interesting. Choose vegetables in season, a side of potatoes, noodles or rice and a great appetizer.
Please find below one of my fall dinner party menu suggestions and the recipes to go with it.
Entertaining Menu
Antipasto Stromboli
Wine: Pinot Grigio or Prosecco
Vinegar Braised Chicken with Pappardelle Noodles
Olive Oil Braised Broccoli Rabe
Wine: Barbera from Emilia-Romagna or a Chianti from Tuscany
Chocolate Hazelnut Biscotti and Cherry Pistachio Biscotti
Fresh Fruit
Espresso
First Course
Antipasto Stromboli
Ingredients
- 2 (one pound) pizza dough balls, at room temperature
- Olive oil
- 1/4 pound thinly sliced Genoa Salami
- 1/4 Pound thinly sliced Pepperoni
- 1/2 pound thinly sliced Provolone Cheese
- 1/2 cup sliced pickled cherry peppers
- 1 egg lightly beaten with 1 tablespoon water
Directions
Preheat oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle. Brush the dough lightly with olive oil.
Use half the meat, cheese and peppers, and cover the dough, leaving a 1/2 inch border.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Complete the other roll in the same manner.
Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
Second Course
Vinegar-Braised Chicken
Ingredients
- 8-10 pieces of chicken – combination of bone-in breasts cut in half if large and thighs (skin on or off; your choice)
- Salt and pepper
- Flour
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 bunch scallions (green onions), sliced thin
- 2 cups low-sodium chicken broth
- 1/2 cup white wine vinegar
- 2 bay leaves
- 2 tablespoons chopped parsley
- 1/2 cup sour cream
- 8 oz pappardelle noodles
Directions
Preheat the oven to 425°F and position a rack in the upper third.
Coat the chicken in flour and season generously with salt and pepper.
In a Dutch Oven or large ovenproof skillet heat half of the butter and half of the oil. Add half the chicken, skin side up, and cook over high heat until browned, about 5 minutes. Turn and cook the chicken for 1 minute. Remove to a large platter. Repeat with the remaining butter, oil and chicken. When brown place on the platter with the first batch of chicken.
Add the scallions and garlic to the skillet and cook until the onions begin to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper.
Place the chicken on top, skin side up and roast for about 25 minutes, until it is cooked through.
Bring a large pot of salted water to a boil. Add the pappardelle and cook until the al dente stage. Drain. Place the noodles on a large serving platter.
Place the Dutch Oven on top of the the stove and transfer the chicken with a slotted spoon to the platter with the noodles, arranging the chicken attractively over the noodles.
Bring the mixture in the pot to a boil over high heat and cook until the liquid is reduced by half, about 5 minutes. Add a little of the sauce to the sour cream, mix well and whisk the sour cream into the mixture in the pot. Simmer until the sauce is hot and slightly thickened, about 2 minutes. Do not boil or the sour cream will curdle. Season with salt and pepper. Pour the sauce over the chicken and serve.
Olive-Oil-Braised Broccoli Rabe
Look for broccoli rabe with vibrant green leaves and plump stems.
Serves 8
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 6 medium garlic cloves, crushed and peeled
- 2 bunches (1 1/4 pounds each) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
- 1 tablespoon julienned lemon zest, plus fresh lemon juice for serving
- Coarse salt
- Freshly ground pepper
- 2 cups homemade or store-bought low-sodium chicken stock
Directions
Heat the oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
Add the broccoli rabe, zest and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add the stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice.
Dessert Course
Cherry Pistachio Biscotti
Makes about 36 biscotti
Ingredients
- 1 1/2 cups unsalted pistachio nuts
- 1 cup dried tart cherries
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
- 2 tablespoons pure vanilla extract
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.
Place pistachios in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool.
In a large bowl, mix toasted pistachios, cherries, sugars, baking powder and flour.
In a small bowl, whisk eggs and vanilla extract until well blended. Add to the flour mixture. Stir a few times.
Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.
On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush the loaves all over with 1 lightly beaten egg.
Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.
Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.
Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.
Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.
Chocolate Hazelnut Biscotti
Makes about 36 biscotti (3/4-inch-wide cookies)
Ingredients
- 1 1/2 cups toasted hazelnuts, chopped
- 1/2 cup mini chocolate chips
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon ground cinnamon
- 3 tablespoons espresso powder
- 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
- 2 tablespoons coffee liqueur
Directions
Position the rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.
Place hazelnuts in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool. Chop the nuts into large pieces.
In a large bowl, mix toasted hazelnuts, chocolate chips, sugars, baking powder, cocoa, flour, cinnamon and espresso powder.
In a small bowl, whisk eggs and coffee liqueur. Add to the flour mixture. Stir a few times.
Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.
On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush loaves all over with 1 lightly beaten egg.
Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.
Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.
Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.
Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.
hocuspocus13
Reblogged this on hocuspocus13 and commented:
jinxx💜xoxo
ohiocook
Reblogged this on My Meals are on Wheels.
Heidi Medina
Wow, this looks good. I keep forgetting Thanksgiving is coming up until I see your recipes. We’re in Portugal, so going to have to get on to planning one for ourselves. I’m adding these to the possible considerations 🙂
Jovina Coughlin
Thanks Heidi. You may have to find an international store where you are to get some of the ingredients for your favorite Thanksgiving dishes. Hopefully, you can find most of what you like. Have fun in Portugal.
karenpavone
Yum! I’d be honored to have a seat at your holiday table 🙂
Jovina Coughlin
And you would be very welcomed.
lulu
I so enjoy the foods you prepare and appreciate that you share so many recipes, several of which I have tried successfully.
Jovina Coughlin
Oh thank you so much Lulu. I truly appreciate that you tried some of my recipes and you liked them. Thank you for letting me know.
nancyruth
I’ll have to remember to try that chicken recipe. Looks and sounds delicious!
Splendid Recipes
Those Biscotti’s look good. I have made these before. Will give these two a try.
rhutcheson28
The sour cream sauce for the Vinegar-Braised Chicken recipe is really good.
Jovina Coughlin
Thank you for letting me know Rex. I made this dish again for us over the weekend. We really like it.