Menu and Recipes from White Fall Luncheon

A few days ago, I posted about this luncheon that I had for my bridge buddies.  You can see the post if you click here. 

We dined at this pretty table with white paper mache fall vegetables.

I thought you might like the recipes on the menu:

It was such a beautiful day that we started the luncheon outside with the appetizers.

I served Double Cranberry Crostini.  It is the perfect fall dessert and can mostly be done ahead of time.  These recipes will all be printed at the end of the post.



The next course was this Grilled Fig and Arugula Salad.

The Fall Vegetable Risotto was such a hit.  I've made it many times, but I added roasted pumpkin and it was pretty and delish.

This easy recipe made the best and cutest pumpkin spice rolls.

This is what they looked like before they were baked.  I used a pretzle stick for the stem.

Right out of the oven, they were brushed with butter and honey.

Didn't they turn out cute?

This pumpkin roulade is a long-time favorite of our family.  My mother-in-law gave me this recipe years and years ago.  It is really a lot easier than it looks.  If I were a better photographer, you could identify that chocolate acorn garnish!

This is what it looks like when it first goes into the sheet pan.  Notice how it is lined with waxed paper.  You can use parchment, but I think waxed paper gets into the corner easier.

You need to cover a clean dish towel with confectioner's sugar.

Then when it comes out of the oven...

You immediately flip it out onto the towel and peel off the paper.

Flip over the edge of the towel.....

And roll it up tightly.  Cool very thoroughly, even overnight.

When you're ready to fill it, carefully unroll.  You can see how it wants to stay rolled up.  This is good!

 

Spread with the filling.  See....it still wants to be rolled up.  (This is turned around from the previous picture.)  Do not put filling all the way to the edges.

Here it is all rolled up.

Put it on a tray, sprinkle with more confectioner's sugar, and pipe with whipped cream.  These toothpicks will keep the saran wrap from sticking to the cake.  You can make this a day ahead if you like.  Just keep it refrigerated until you serve it.

It was beautiful day with lovely friends.  If you'd like to make the recipes, here they are.

Double Cranberry Crostini



1 recipe of Cranberry-Ginger Chutney               

1/2  t. very finely chopped peeled fresh ginger

1/3 c. dried cranberries (plumped in hot              

1 t. lime juice

2 3-oz. pkg. cream cheese, softened                  

2 T. chopped, toasted pecans

1 16 oz. loaf of French bread, baguette style                           

 (opt: 4 oz. sliced turkey)

Prepare chutney and cool.  Mix cranberries, cream cheese, pecans, ginger and lime juice.  Slice bread diagonally into 1/2"" slices and bake on baking sheet 6-8 min. or until edges just start to brown.  Cool slightly.  Spread with the cream cheese mixture and add turkey on slices. (optional) Then spread with a dollop of chutney.  Makes about 25 appetizers.

 Cranberry-Ginger Chutney

1 1/2 c. fresh cranberries                            

1 1/2 T. peeled, finely chopped fresh ginger

3/4 c. packed brown sugar                                

2 T. cranberry juice

1/3 c. dried apricots, chopped                           

 3/4 t. ground cardamom

1/3 c. raisins                                                     

1/4 t. cayenne pepper

In a med. saucepan, combine all ingredients.  Cook over medium heat, stirring constantly, until sugar is

disolved.  Cook, uncovered, 3-4 minutes more or until cranberries pop, stirring occassionally.  Transfer

to a medium bowl and cool ast least one hour.  Cover and chill up to one week.

                                                                        Pumpkin Yeast Rolls

1 t. pumpkin pie spice                                          1 whole egg

2/3 c. apple cider                                                 1 egg white

1/3 c. warm water                                                2 T. cold water

2 T. soft butter                                                     8 pretzle sticks

Combine hot roll mix, yeast packet from mix and spice in a large bowl.  Stir to mix well.  Combine cider and warm water in a small saucepan.  Heat over medium heat until cider mixture is hot (120 - 130 degrees).  Pour over dry ingredients.  Add butter and whole egg.  Stir until dough pulls away from side of bowl.  Place dough on lightly floured surface and knead until smooth and elastic.  Let rest 5 min.  Cut into 16 equal pieces and roll each piece into a ball.  Comibine egg white and cold water in a small bowl.  Beat lightly with fork until well blended.  Brush egg white mixture evenly onto rolls, covering completely.  With a sharp knife, lightly score surface of each roll to resemble a pumpkin.  Insert a half of a pretzle stick.  Lightly grease a baking sheet and place rolls 2 " apart on sheet.  Cover loosely with a towel.  Let rise in warm place 20-30 min or until doubled in size.  Remove towel.  Preheat oven to 375 and bake 15-20 min or until golden brown.  Brush warm rolls with butter and honey mixture if you wish.

                                                       Grilled Figs and Arugula Salad

The salad is the same as the roasted pear salad that I posted  here.  For this meal, I just substitued the roasted pear with grilled fresh figs.  I used a mixture of romaine, arugula, and spinach for the greens.

                                                               Pumpkin Risotto 

This is a basic risotto recipe with, roasted corn, roasted wild mushrooms, fresh spinach and roasted, cubed pumpkin stirred in. Top with freshly grated Parmesean cheese and chives.  Yum!

                                                                Pumpkin Roulade

                                                               (See photos above)

Cake:

3 eggs                                                        1/2 t. baking powder

3/4 c. sugar                                                1/2 t. soda

1/2 c. canned pumpkin                             1/2 t. cinnamon                                   

1 c. flour                                                     1/4 t. cloves

powdered confectioner's sugar

Beat eggs for 5 min.  Gradually add sugar.  Mix in pumpkin.  Fold in dry ingredients.  Pour into a greased and wax paper lined jelly roll pan.  Bake at 350 for 14-18 min.  Immediately put on a clean linen towel sprinkled with powdered sugar.  Remove paper carefully.  Roll in the towel starting with the long side.  Cool completely.

Filling:

2 c. whipping cream                             1 T. molassas

1 c. sugar                                               1/2 c. coconut

1/2 c. canned pumpkin

Whip cream, adding sugar gradually.  Whip until cream holds its peaks well.  Save half of the cream in another bowl for garnishing.  Gently whip in pumpkin and molassas to remaining cream.  Fold in coconut.,  Unroll cake.  Spread with the pumpkin filling.  Reroll and place on a nice platter.  Pipe sweetened whipped cream to decorate.  Chill thouroughly and slice to serve.