When the weather gets cooler and the leaves turn to bright, vibrant colors, I always love to entertain friends.
Start off with a simple, but tasty first course, like a Butternut Squash Soup, followed by A Hearty Stew.
Mussels fit the bill to a “T”. Mussels, as an entree, are fast and easy to prepare and delicious to eat.
Toast points are perfect to sop up all of the delicious juices from the mussels, too.
Add a side salad for roughage.
Then, finish off your fabulous party with Fresh Peaches and Mascarpone Cheese.
Nothing sets the mood for a festive evening like setting an attractive tablescape. Use a paprika cloth and cover the center of your table with autumnal leaves and warm candlelight.
Everything to make your dining room glow and you look like a Culinary Star!
Menu
Serves 6 Guests
Healthy Butternut Squash Soup
Steamed Mussels with Fennel
Toast Points
Salad of your choice*
Fresh Peaches with
Mascarpone Cheese
*Recipe not given
Butternut Squash Soup
3 onions, coarsely chopped
Pam or spray oil of choice
3 cups ALREADY PEELED
AND CHOPPPED Butternut
Squash (available in the
produce section of the
supermarket)
2 cups nonfat chicken stock
Pepper, to taste
Parsley (optional)
1. In a large pot, saute onions, until translucent. Add squash and saute until soft. Add chicken stock. Cook for 15 minutes.
2. Puree soup in a Cuisinart, fitted with a steel blade. Pour into soup plates and garnish with a parsley leaf. Serve hot.
Stewed Mussels with Fennel
4 lbs. bag of cultivated mussels
(available at your fish store or
seafood section of the market)
4 tbsps. butter
1/8 cup olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
1 fennel bulb, halved and thinly
sliced
fennel fronds reserved
1 1/2 cups dry, white wine
1/2 cup water
2 tbsps. lemon juice
10 springs of fresh thyme
1. Wash mussels.
2. Melt the butter and olive oil in a large saucepan. Add onion and garlic and saute until soft.
Add sliced fennel, wine, water, lemon juice and thyme. Bring to a boil.
3. Cook for 10 minutes. Add mussels. Cover and simmer for 5 minutes.
4. When serving, sprinkle with fennel fronds.
Toast Points
1 French Baguette
Olives Oil Spray
1. Preheat oven to 400 degrees.
2. Cut Baguette into 1/2-inch pieces on the drastic diagonal. Place baguette slices on a Silpat-lined baking sheet. Spray with olive oil.
3. Bake until golden brown. Cool slightly and serve with mussels.
Fresh Peaches with Mascarpone Cheese
3 peaches, pitted and cut in half
3/4 cup mascarpone cheese
1/4 cup walnuts, chopped
6 tbsps. maple syrup
1. Mix mascarpone cheese and chopped walnut together.
2. Broil the peaches until lightly browned.
3. Drizzle with maple syrup and fill the center with cheese.
Alexandra Troy is president and owner of Culinary Architect Catering, a 33 year old Greenvale-based company,specializing in private, corporate and promotional parties. Articles by her and about her have appeared in Vogue, New York Magazine, The New Yorker and Newsday. She lives in Manhasset with her husband and son.
