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Fall Menu for A Splendid Table
September 2002
Sally Schneider's Seasonal Fall Menu for The Splendid Table Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001 by Sally Schneider.
Bruschetta of Wild Mushrooms
There are several methods of toasting the bread, depending on how many people you are serving and whether or not you want to heat up the oven. Brush the olive oil onto the bread rather than drizzling it on, a method that leaves flavor without excess. You could also use a flavored oil, such as rosemary oil, or melted butter. Get the full recipe
Herb-Scented Tuscan Pork Roast
At Peggy Markel's cooking school, La Cucina al Focolore, 18 miles southeast of Florence, a pork roast is boned and seasoned with sage-and-rosemary salt, then place on a rack of the bones, which add flavor to the meat and pan juices. As it roasts, it is basted with white wine, both to build up a caramelized surface and to provide a pan sauce, a technique used for all manner of roasts in Tuscany. My American adaptation of this recipe is to cover the roast with thin slices of pancetta, which give it the juiciness and savor of Italian pork. Get the full recipe
Roasted Winter Squash Puree
Roasted winter squashes also make wonderful purees, an unexpected alternative to mashed potatoes; they have such a fine texture and rich flavor that no additional fat is necessary. You can flavor the puree simply with salt and pepper, or any other sweet spices, like nutmeg, cinnamon, or cloves. Get the full recipe
Rustic Rosemary Apple Tart
This tart relies on one simple dough that's rolled into a rough free-form round. The fruit is piled in the middle, and the edges are folded up around it. This method eliminates much of what can be daunting about making tarts and pies: the time-consuming task of crimping dough into a tart tin or pie plate. Get the full recipe
Copyright 2002 Lynne Rossetto Kasper.
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