Let’s Gather for a Cozy Fall Supper
Dig into a little Frenchified menu with Apple and Radicchio Salad, Easy Cassoulet and Roasted Pears in Salted Caramel
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I’m not going to lie. The transition from summer to fall has thrown me for a loop this year. It’s probably the light. Even the anticipation of the end of Daylight Savings Time and the onset of S.A.D. makes me actually sad.
If you’re feeling it, or if the election that is looming and the storms that are storming have made you feel just a wee bit down, here’s an idea. Invite some friends over. And feed them.
Once you’ve extended the invitation, you’re on the hook. Planning, shopping, cooking. They’re worthy distractions to lift you out of a funk. You’ve got friends! People who will come to your house, drink your wine, tell you some jokes, and gobble up your supper. Let’s spread some love. It’s life as we live it.
Yesterday, I found a slip of paper on the pavement outside our house. The Universe heard me and answered back.
Joy and woe are woven fine.
Under every grief and pine
Runs a joy with silken twine.
It is right it should be so
We were made for joy and woe.
-William Blake
It’s almost creepy, except that it isn’t. Right there, on the pavement! An actual message just when I needed to see it. The Inevitable Duality of Life explained. Maybe we can celebrate that. With friends. And a meal that makes us feel joyful and well cared for.
I started thinking about this menu for a little Octobre Fete, French style. I did get a bit off track, but I think it’s in the spirit of a French meal, except it’s a lot less formal and there’s a little shortcutting involved. Almost everything can be made ahead. And don’t forget, Le Quart d’Heure de Politesse: No self-respecting French guest arrives on time, so I’m told. Fifteen minutes is traditional, thirty minutes is considered rude unless you alert the host. While the guests mingle in the living room upon their arrival, serve them an aperitif and a light nibble=Le Quart d’Heure de Politesse.
All these recipes are great on their own, but I like the idea of putting a meal together that’s not going to stress me too much.
Le Menu
Cranberry French 75 or Cranberry Kir Royale
Nibbles (Roasted Nuts, Olives or Parmesan Crisps)
Apple and Radicchio Salad
Cassoulet
Oven Roasted Pears in Salted Caramel Sauce
Cranberry French 75 Recipe
1 ounce (2 tablespoons) gin
1/2 ounce (1 tablespoon) fresh lemon juice
1/2 ounce (1 tablespoon) cranberry syrup (see below)
2 ounces (4 tablespoons) chilled champagne
Lemon twist
1 In a cocktail shaker filled with ice, shake the gin, lemon juice, and cranberry syrup.
2 Strain into a chilled champagne flute. Top with the champagne and garnish it with a lemon twist.
Cranberry Kir Royale
Pour 1 to 2 teaspoons cranberry syrup into each glass. Top with chilled champagne.
Homemade Cranberry Syrup (you can also buy it)
Makes 1 1/2 cups
1 1/4 cups sugar
1 1/4 cups water
2 cups (8 ounces) fresh or frozen cranberries
1 In a saucepan over medium heat, bring the sugar and water to a boil, stirring to dissolve the sugar. Add the cranberries and simmer for 10 minutes, or until the cranberries soften and pop. Cool to warm room temperature.
2 Set a fine-meshed strainer over a bowl and strain. Discard the cranberries. Transfer the syrup to a jar and store in the refrigerator. Cranberry syrup should keep for about 3 weeks in the refrigerator.
Because it’s October, there must be apples. I like their sweet crispness in a salad with spicy arugula, slightly bitter radicchio, and crunchy lettuces such as romaine or little gems. The salad is a last-minute assembly deal with a mustard vinaigrette that you can make ahead. If that’s your usual dressing and you want to change it up, check out Emily Nunn’s ideas on her latest post. Whatever Emily writes about you know will be interesting! This salad has Parmesan Crisps for a garnish, but you could make them and serve them with the aperitif and skip putting them in the salad.
Apple and Radicchio Salad with Parmesan Crisps
Serves 6
PARMESAN CRISPS
Makes 12 | Prep time: 5 minutes | Bake time: 8 minutes
3/4 cup (12 tablespoons) finely grated Parmesan
1. Heat the oven to 375 degrees. Line 2 baking sheets with parchment.
2. On each of the baking sheets, make 6 1-tablespoon-size mounds that are about 2 inches apart. With your fingers, pat them to spread to 3 inches wide. Bake for 7 to 8 minutes, or until golden brown.
3. Remove from the oven and let rest for 2 minutes. With a spatula, transfer while warm to a wire rack to cool completely. Serve with the salad.
MUSTARD VINAIGRETTE
2 tablespoons sherry vinegar
1 teaspoon honey
1 rounded teaspoon Dijon mustard
Pinch of salt and pepper
1/2 cup olive oil
1. In a small bowl, whisk together vinegar, mustard, honey, salt and pepper.
2. Gradually whisk in the oil.
SALAD
3 large handfuls (3 ounces) baby arugula
1 small head radicchio, torn into large pieces
2 large handfuls of crisp lettuce such as baby romaine or little gem, torn
4 sprigs mint, leaves torn into pieces
2 Granny Smith or Honeycrisp apples, cored and sliced 1/8-inch thick
1. In a salad bowl, combine the arugula, radicchio, crisp lettuce, radicchio, mint leaves and apples.
2. Toss with vinaigrette to taste. Top with crisps and serve.
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