Fall Entertaining Recipes

If I had to choose one season that I love to entertain the most in, it would hands down be fall! Between the cooler temps, the vibrant colors of the changing leaves, candlelit evenings, outdoor amber fires and the golden hue of the setting sun, the fall season is all quite magical! And with all things fall as your background, outdoor fall gatherings seem to illicit more intimate and cozy settings then any other season during the year!

The fall season also invites cozy comfort food recipes. And because comfort food often involves a slow cooker, dutch oven or roasting pan, these fall recipes tend to be easy to prepare and mostly hands free. Which allows you, the host, to enjoy your company and your surroundings without scrambling in the kitchen to get dinner on the table!

The fall dinners I am sharing are easy to prepare whether it be for entertaining a crowd or simply making for your own family on a Sunday night. Recipes that are warm, comforting and bring out the best of what the season has to offer.

Fall Entertaining Recipes

Butternut Squash and Carmelized Onion Galette

It sounds way more fancy and complicated then it is (but everyone will think its not)! This is a lovely light dinner or appetizer easily paired with a cheese board and a simple salad.

Ingredients:

• store bought pie crust (I always use Pillsbury)
• 1 small butternut squash (about one pound)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, halved and thinly sliced in half-moons
• 1 teaspoon salt
• Pinch of sugar
• 1/4 teaspoon cayenne, or to taste
• 3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
• 1 1/2 teaspoons chopped fresh sage leaves

Directions:

1. Prepare squash: Preheat oven to 375 degrees. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

2. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

3.. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

4.. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

5. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

Source: Smitten Kitchen

Old Fashion Beef Stew

This classic French beef stew, otherwise known as Beef Bourguignon, is the ultimate in sophisticated comfort food. While it involves a little more prep work to get underway, all of that is done well in advance of your guests arriving!

Ingredients: 

• 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1-1/2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 2 cups dry red wine
• Two cups beef broth
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Directions:

Step 1.

Preheat the oven to 325°F and set a rack in the lower middle position.

Step 2.

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

Step 3.

Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

Step 4.

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Remove the bay leaf and discard. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead.  Reheat, covered, over medium heat or in a 350°F oven.

Serve over rice, mashed potatoes or polenta and garnish with fresh parsley, if desired

Source: Once Upon a Chef