Fall Entertaining Menu       

Caterer and cook book author, Susan Ritts, shares a few recipes that make for some good fall entertaining.  Click here for more on Susan.

APPLE CHEESE CROSTINI
SERVES 12-15

A very tasty combination of salty and sweet. You will want to eat ALL of these.

Ingredients:

-1 loaf Italian bread, sliced into 3/4 inch slices
– Butter
– Apple slices (preferably Honey Crisp apples – they are by FAR the best)
– Slices of Monterey Jack cheese (one for each slice of bread)
– Salt. CGD Seasoned salts are perfect for this. The flavors allow you to custom make each crostini for personal tastes:)

Preheat oven to low broil. Butter both sides of Italian bread. Heat large frying pan and grill BOTH sides of the Italian bread until light brown. Remove from pan and put each grilled piece of bread on a cookie sheet. Salt each piece of grilled bread with plain sea salt or flavored CGD Salts. Cover bread with apple slices and put piece of cheese on top of the apple. Salt the top of apple/cheese crostini. Place under broiler until cheese is melted and bubbly (3-4 minutes or longer). Serve and enjoy!!!

So easy and soooo good!!!

 

CORN/CRAB CHOWDER
Serves 8

The chefs at The Tarpon Lodge on Pine Island, FL were gracious enough to share this fantastic recipe with me. I made a few changes – using half & half and skim milk instead of heavy cream (gotta fit into my bathing suit) and I doubled the amount of crab meat…of course.

Ingredients:

– 1 white or yellow onion, chopped
– 3 celery stalks, chopped
– 2 large cans white lump crab meat
-1 teaspoon thyme
– 3/4 cup sherry (not cooking sherry, but real sherry), extra to top soup cups
– 1/2 gallon skim milk
– 4 cups half & half
– 2 cans corn – or 5 ears fresh corn, uncooked
– 3 tablespoons butter
– 3 tablespoons all purpose flour

In a large frying pan over medium heat, sauté onions and celery in butter until soft and translucent, about 6-7 minutes. Set aside. In deep soup pot, combine sherry, milk, half & half, corn and thyme. Salt & pepper to taste. Add crab meat and sautéed celery and onion. Heat until boiling, then reduce heat to medium. In frying pan used to sauté onions, melt 3 tablespoons butter and add flour. Mix to form a roux (a thickening agent for soup), adding butter and/or flour as needed. Add roux to pot. Continue cooking over medium heat for about 15 minutes. When ready to serve, fill soup bowls and drizzle a small amount of sherry on top of chowder (or a lot depending on what kind of day you’re having). LOVE this chowder!!

 

AUTUMN COCKTAIL

Apple Cider/Bourbon

Fill a glass 3/4 to top with chilled fresh apple cider (again, I use Honey Crisp apple cider). Add 1 shot or more (to taste) of bourbon. Mix well and pour over ice. Garish with apple slices. Enjoy!!

Other option – heat apple cider and add bourbon….more of a mulled autumn cider.

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