Is it possible to create a dinner party menu that has the complex flavors of fall but is easy on the host? Three genius FOF caterers took on the challenge. Here, they share a make-ahead autumn feast guaranteed to leave your guests singing for seconds.
“The cocktail is a great fall go-to – It showcases the best of the fall season, pear and honey with a touch of effervescence.”
{click here for the recipe!}
Sweet Potato and Green Apple Soup
FOF caterer Abigail Kirsch of
Abigail Kirsch Catering
“The soup is made from familiar ingredients, but used in a unique way. People like a new twist on a familiar flavor. It’s also vegetarian-friendly and has a lot of visual appeal with bright harvest colors.”
{click here for the recipe!}
Autumn Moroccan Chicken Beestaya
FOF caterer Alison Mesrop of Alison Mesrop Catering
“It’s a good party dish because you can make it entirely in advance and it can sit out for a long time on a buffet, it retains heat well. It makes for good conversation because people can’t quite pinpoint the flavors. They are warm and interesting; a balance of sweet and savory and a tiny bit of heat that is universally appealing. It also makes wonderful centerpiece for a meal accessorized with couscous, roasted veggies or several fresh salads.”
{click here for the recipe!}
Pear Tarte Tartin
“It’s a great fall dessert. It’s seasonal, colorful and pears tend to be a little unappreciated. The cranberries are a wonderful tart contrast to the sweet pears. We find that this dessert can add an elegant finish to any meal.”
{click here for the recipe!}
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Glad you’re trying out the pear tarte tatin! I’m sure it will be wonderful…
What a glorious meal! I’m trying the pear tarte tatin tonight.
Absolutely delicious – one of my favorite ethnic recipes.
I emailed a fneird today to tell her about your new blog. She has your If-Then chart and I thought she would be excited to know what your ministry is up to. God bless you as you seek to strengthen families!dana