{"id":447,"date":"2015-08-05T17:33:07","date_gmt":"2015-08-05T17:33:07","guid":{"rendered":"http:\/\/localhost:8888\/healthy-aging-magazine\/?p=447"},"modified":"2025-10-24T17:41:35","modified_gmt":"2025-10-24T17:41:35","slug":"fall-recipes-for-entertaining","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/fall-2015\/fall-2015-features\/fall-recipes-for-entertaining\/","title":{"rendered":"Fall Recipes For Entertaining"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text css=””]As the daylight hours shorten and the air becomes crisper, the lure of the kitchen beckons us to return to cooking indoors for friends and family.<\/p>\n

To keep your creative juices flowing, we have five\u00a0terrific cookbooks to inspire you: The Yellow Table: A Celebration of Everyday Gatherings<\/em>, 110 Simple & Seasonal Recipes<\/em> by Anna Watson Carl;\u00a0Let\u2019s Do Brunch<\/em> published by Sterling Epicure;\u00a0The Apple Cookbook, 3rd Edition: 125 Freshly Picked Recipes;\u00a0<\/em>Chowderland<\/em> by Brooke Dojny; and Pocket Pies<\/em> by Pamela Clark.<\/p>\n

Recipes perfect for gatherings<\/h3>\n

The Yellow Table<\/a><\/em> is a gorgeous hardcover book with outstanding food photos and creative recipes perfect for entertaining. You will wow friends and family with Anna Watson Carl\u2019s inventive recipes that are not only eye appealing but easy to prepare.<\/p>\n

The genesis of the book\u2019s title stems from the mustard-colored table that stood center stage in her childhood kitchen. \u201cWe spent hours upon hours talking about life, telling stories, and laughing,\u201d Carl said. \u201cAnd when it wasn\u2019t being used for a meal, the table was covered with art projects, games, homework, or books. It was the center of our home\u2014a place where we felt known and loved.\u201d<\/p>\n

The yellow table traveled with Carl to her various apartments, bearing the dishes served at gatherings of all sizes.<\/p>\n

To kick off your next gathering, try the Citrus Marinated Olives<\/a> and Crudites with Lemon-Parsley Tahini Dip<\/a> as a starter nibble.<\/p>\n

\u201cIf I have zero time to prepare an appetizer, marinated olives are my go-to,\u201d Carl said. \u201cJust add citrus zest, fresh herbs, red pepper flakes, and a splash of sherry vinaigrette to any combination of olives\u2014preferably not jarred!\u2014and you have the perfect no-fuss party bite.\u201d<\/p>\n

The dip is made with tahini, the sesame paste used to make hummus. \u201cI love creating a crudit\u00e9 platter using unexpected vegetables like watermelon radishes, romanesco broccoli, and heirloom carrots\u2014the more colorful, the better!\u201d Carl said. \u201cYou\u2019ll notice that there are not specific amounts for the vegetables in the recipe\u2014just use whatever combination you like.\u201d<\/p>\n

The recipe for Garlicky Shrimp with Tomatoes & White Wine<\/a> was inspired by Carl\u2019s favorite tapas bar in New York, El Quinto Pino. She recommends serving the dish with plenty of couscous and good, crusty bread to soak up the sauce.<\/p>\n

Fall brunch ideas<\/h3>\n

Fall is the perfect time to rejuvenate regular brunches. Why go out when having a leisurely brunch at home is not only more fun but less expensive, too? Sterling Epicure\u2019s Let\u2019s Do Brunch<\/a><\/em> is the perfect idea starter with recipes from Danish pastries, huevos rancheros, pancakes, sandwiches, smoothies and more.<\/p>\n

Here are two that are guaranteed to elicit \u201cwows\u201d from your guests, BLT-Topped Bagels with Hollandaise Sauce<\/a> and Cinnamon Crepes<\/a>.<\/p>\n

Fall is for apples<\/h3>\n

With almost 100 varieties of apples grown in the U.S., the uses are practically endless. What would fall cooking be without the crunchy, sweet and\/or tart fruit that are\u00a0considered a nutritional powerhouse? High in fiber and Vitamin C, apples are\u00a0also a source for vitamin A, calcium, iron, vitamin B-6 and magnesium. One medium apple has just 95 calories.<\/p>\n

From sweet to savory and from breakfast to bedtime, apples take center stage in The Apple Cookbook, 3rd Edition: 125 Freshly Picked Recipes<\/a><\/em> by Olwen Woodier. Here you will find 125 recipes, ranging from traditional favorites to the wildly unexpected.<\/p>\n

\"Photo<\/a>

\u00a0Apple Muffins with Carrot and Coconut, The Apple Cookbook. Photo by Leigh Beisch<\/p><\/div>\n

Apple lovers will delight in Farro with Mushroom, Onion, and Apple; Apple, Sausage, and Cheese Strata; Butternut Squash and Apple Soup; Ground Lamb Kebabs with Apple Mint Raita; Fresh Apple and Mango Smoothie; Almond-Apple Streusel; and dozens of other delicious dishes. The recipes are accompanied by mouthwatering photos and include lots of gluten-free options.<\/p>\n

A delicious wake-up call for weekend guests is the recipe for Apple Muffins with Carrot & Coconut<\/a>. \u201cI frequently eat muffins for breakfast, and those containing coconut are my favorite\u2014to the point where I often throw \u00bd to 1 cup shredded coconut into any muffin recipe I make,\u201d Woddier said.<\/p>\n

\u201cIf I have leftover coconut milk (I use it to cook chicken, seafood, and rice), that also goes into my muffins,\u201d Woodier added. \u201cI prefer low-fat coconut milk because in the full-fat version the cream settles on the top and needs to be blended into the separated liquid. Almond milk would be a good alternative in this recipe, but low-fat dairy milk is fine, too.\u201d<\/p>\n

Calling all Chowderhounds!<\/h3>\n

A fun way to keep your social network going is to do a regular, once a month soup night or an impromptu Friday night potluck. Cookbook author, Brooke Dojny, has lots of mouthwatering ideas in her book, Chowderland: Hearty Soups & Stews with Sides & Salads to Match<\/a><\/em>.<\/p>\n

\"Succatosh.<\/a>

Succatosh Chowder with Tomatoes and Basil from Chowderland: Hearty Soups & Stews with Sides & Salads to Match. PHOTO JOE KELLER Photography\u00a0<\/p><\/div>\n

Chowder is as much an integral part of American culinary history as pumpkin pie and maple syrup. Dojny offers up classic recipes from around the country, which are all perfect ideas for entertaining. Two we especially like are Succotash Chowder with Tomatoes and Basil<\/a> and American Bouillabaisse<\/a>.<\/p>\n

Succotash is a Native American dish made up of stewed beans and corn. \u201cI found a version of succotash chowder in an old New England cookbook,\u201d Dojny said. \u201cIts headnote claiming that the recipe could be traced back more than 250 years in one Maine family. It\u2019s still good today, especially with the addition of a bit of fresh tomato and basil to enliven the brew.\u201d<\/p>\n

Dojny presents\u00a0an American version of the French fish soup, bouillabaisse, using lobsters, mussels and local fish. \u201cBouillabaisse is traditionally served topped with a garlic croute<\/em> that is spread with rouille, a spicy red pepper mayonnaise, but I saw no real reason to go to the trouble of making a homemade may, especially now that we have ready access to sriracha, a Southeast Asia-style sauce, and smoked paprika.\u201d<\/p>\n

Sriracha<\/a> is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, salt and sugar. It is widely available in supermarkets.<\/p>\n

Pick a pocket<\/h3>\n

Finger food is the perfect choice for any party. A unique twist are \u201cpocket pies\u201d that are easy to tote for a pot luck party or fall picnic. Pamela Clark, cookbook author of Pocket Pies: Mini Empanadas, Pasties, Turnovers & More<\/a><\/em> has loads of recipes from savories to sweet. The beautifully photographed cookbook offers endless ideas. We like Chorizo and Potato Galette with Green Olives<\/a>, Smoked Salmon Vol-au-Vents<\/a> followed up by her most perfect Tiramisu<\/a>.<\/p>\n

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