As September brings vibrant colors and cooling air over Central Oregon, it’s time once again to plan fall gatherings with friends and family to celebrate the beauty of Autumn.
Early fall dinner parties are a great way to bring people together during a season when warm and comforting flavors are welcomed. Whether it’s gathering indoors around a football game or outdoors by a roaring fire, fall is a time to share hearty soups, slow cooked recipes, roasted vegetables and homemade baked goods.
To set the theme for an Autumn dinner party, decorative leaves, pumpkins and candlelight create a cozy and inviting atmosphere that encourages relaxation and conversation. An evening with appetizers, a thoughtfully prepared dinner and desserts is a perfect way to kick off the season and create lasting memories.
To start off the event, dazzle your guests with a delicious grazing table, a great way to gather around a bountiful blend of charcuterie, veggies, fruits and seasonal treats. For the main course, baked salmon or roasted pork chops with an apple chutney glaze, accompanied with mushroom risotto and seasonal roasted vegetables is a perfect Autumn main course. Don’t forget to finish off the fall meal with an Oregon berry cobbler or pie. Central Oregon dinners always pair well with local wines from Willamette Valley or beers from one of our many local breweries.
Grazing Table Ideas:
- Cheeses: cheddar, brie, gouda, goat cheese, blue cheese, mozzarella balls
- Cured meats: salami, prosciutto, pepperoni, chorizo, ham
- Artisan crackers, breadsticks, sliced baguette, pita chips, crostini
- Fresh fruits: grapes, apple slices, pear slices, figs, berries
- Dried fruits: apricots, dates, cranberries
- Vegetables: cherry tomatoes, carrots, celery, bell pepper strips, snap peas
- Dips and spreads: hummus, spinach dip, ranch, tzatziki, pesto, pumpkin dip
- Nuts: almonds, cashews, pistachios, pecans, hazelnuts
- Olives and pickles: mixed olives, cornichons, pickled onions, stuffed peppers
- Sweet treats: chocolate, macarons, brownies, mini cookies
- Savory bites: stuffed mini peppers, deviled eggs, caprese skewers, mini quiches
- Garnishes: fresh herbs like rosemary, thyme, edible flowers, jams, and fresh honey
Mushroom Risotto
Ingredients:
- 1-ounce dried porcini or chanterelle mushrooms
- 1 ½ cups hot water
- 4 teaspoons extra-virgin olive oil
- 1 medium leek
- 1 cup short-grain brown rice
- 2 cloves garlic
- 1 tablespoon chopped fresh thyme
- ½ cup dry white wine or cooking wine
- 3 cups reduced-sodium chicken broth
- 4 ounces cremini
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt
- Freshly ground pepper
Instructions:
Preheat oven to 425 degrees. Combine mushrooms and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Fine chop the mushrooms. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add leek and mushrooms and cook until tender. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated. Add broth and the reserved mushroom liquid and bring it to a boil. Turn down to medium, cover and put in oven. Bake until the rice is tender but creamy, 40 to 50 minutes. While baking, heat the remaining 2 teaspoons oil in a skillet over medium-high heat. Add cremini and cook until tender and browned, 5 to 7 minutes. When risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle remaining parsley on top and keep warm until served.
Succulent Pork Chops with Apple Chutney
Ingredients:
- 2 bone-in rib pork chops, 1- 1.5 inches thick (or bone-in or boneless pork loin chops)
- 2 teaspoons canola or vegetable oil for pan frying
- ½ teaspoon each, kosher salt and ground coriander
- ¼ teaspoon each, pepper, garlic powder, chili powder
For Apple Chutney Recipe:
- 1 tablespoon butter
- 2 cups apples, diced ¼ - ½ inch, skins on (about 2 medium-large apples)
- 2 tablespoons dried cranberries
- 1 ½ tablespoons brown sugar or maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon Dijon mustard
- ¼ cup juices of sous vide water
- pinch of nutmeg or cinnamon
- salt and pepper, to taste
Instructions:
Heat sous vide water to desired temperature: (Hint: 140-142 degrees for slightly pink, tender, moist and juicy.) Season chops generously with salt, pepper, coriander, garlic powder and chili powder. Cook for 1.5 hours minimum and 4 hours maximum. Remove pork chops from bag and pat dry well with paper towels. Reserve ¼ cup juices from bag for chutney if desired. While pork chops are cooking, heat a skillet or pan to medium-high heat and melt the butter. Add apples and sauté for 3-4 minutes until it starts to brown. Add rest of chutney ingredients. Bring to boil, stirring. Reduce heat and simmer for 5-6 minutes until apples are tender. Sear pork chops and serve. To pan-fry: Heat heavy skillet or cast-iron pan to medium-high heat (8/10). Add oil and heat to almost smoking. Sear chops for 45 seconds – 1 minute per side (include fat edge). To grill: Heat grill to high. Spray chops with oil. Grill on all sides for about 1 ½ minutes total. Transfer pork chops to a plate and spoon over apple chutney. Serve immediately for best flavor.
Recipe Notes:
- Best apples to use for chutney: Empire, Honeycrisp, Granny Smith or Golden Delicious.
- Seasonings: Use desired seasonings for the pork chops including a store-bought mixed dry rub.
Marionberry Cobbler
Topping Ingredients:
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
Filling Ingredients:
- 3 pints fresh marionberries
- 1 cup of sugar
- 2 tablespoons cornstarch
- 1⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon nutmeg or cinnamon
- 2 tablespoons lemon juice
- 2 tablespoons butter
Directions:
Preheat oven to 350 degrees. To make the topping, cream the butter and sugar until light and fluffy. Add the flour, baking powder, salt and milk, mixing just until combined. To make filling, gently toss the marionberries with sugar, cornstarch, nutmeg and/or cinnamon, and lemon juice. Pour the berry mixture into a baking dish and dot with the butter pieces. Drop spoonfuls of the topping over the berry mixture, leaving some berries exposed. Bake for about 40 minutes, or until the topping is golden brown and filling is bubbly. Serve warm with vanilla ice cream and a cup of coffee.