Cookbook:Autumn, Earthy Menu

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Cookbook | Recipes | Ingredients


Autumn, Earthy Menu

This is not intended to be an exact menu for a particular meal, but rather a menu of items of a particular theme from which the cook may choose.

The theme is fall or autumn and earthy flavors (and an effort to distinguish this from a winter menu).

The oven will be turned on, so we're going to use it...

Appetizer[edit]

Mushroom Caps Stuffed with Bacon and Cheese

Soup[edit]

Mushroom Soup

Corn Chowder

Salad[edit]

Tarbes Salad

Broccoli Salad

Main Course[edit]

Honey Apple Glazed Pork Roast

Classic Pot Roast

Roast Beef, an elaborate and detailed recipe

Corned Beef

Starch[edit]

Roasted Redskin Potatoes

Lima Beans in Dijon Mustard Sauce

Vegetables[edit]

Boiled Cabbage with Caraway

Brussels Sprouts

Acorn Squash with Orange Marmalade

Dessert[edit]

Pecan Pie

Accompaniments[edit]

Beverage[edit]

Red Wine

Iced Tea

Bread[edit]

A sturdy, chewy bread from the store

Yorkshire Pudding

Corn Bread

Sauces, Condiments, Miscellaneous[edit]

Mushroom Sauce

Horseradish Sauce

Serving Suggestions, Notes for the Cook:[edit]

The challenge is to keep this 'Fall' and not venture too much into 'Winter'. Needless to say, it is 'Western' and 'Northern' in feel.

Keep in the back of your mind the things that you would have on hand (prior to refrigeration and canning) at your location during Fall, and branch out from there.