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 | edit source]

Mushroom Caps Stuffed with Bacon and Cheese

Soup[edit | edit source]

Mushroom Soup

Corn Chowder

Salad[edit | edit source]

Tarbes Salad

Broccoli Salad

Main Course[edit | edit source]

Honey Apple Glazed Pork Roast

Classic Pot Roast

Roast Beef, an elaborate and detailed recipe

Corned Beef

Starch[edit | edit source]

Roasted Redskin Potatoes

Lima Beans in Dijon Mustard Sauce

Vegetables[edit | edit source]

Boiled Cabbage with Caraway

Brussels Sprouts

Acorn Squash with Orange Marmalade

Dessert[edit | edit source]

Pecan Pie

Accompaniments[edit | edit source]

Beverage[edit | edit source]

Red Wine

Iced Tea

Bread[edit | edit source]

A sturdy, chewy bread from the store

Yorkshire Pudding

Corn Bread

Sauces, Condiments, Miscellaneous[edit | edit source]

Mushroom Sauce

Horseradish Sauce

Serving Suggestions, Notes for the Cook:[edit | edit source]

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.