Tonight we participated in a Progressive Dinner sponsored by the Young Professinals of Ames.  Four households signed up to create a ‘course’ – although every course was supposed to be heavy appetizers and a beverage.    All of the dishes were supposed to be inspired by a specific fall ingredient.  The first course was cranberry inspired, second was apples, we had nuts and the final course was pumpkin inspired.  Here’s what we created (and by we, I mean I helped come up with ideas and Aaron did 90% of the cooking.)

Rosemary and Garlic Roasted Mixed Nuts

Almond Crusted Shrimp Risotto Balls

Pecan Crusted Pork Tenderloing w/ Apricot Almond Quinoa and a Peach Chutney

S’Mores Crepes w/ Nutella, Candied Hazelnuts, Marshmallow Creme and Graham Cracker Crumbs

Peanut Butter Hot Chocolate w/ a Peanut Brittle Swizzle

It was a fun experience, although it was a bit of a challenge to squeeze close to 2 dozen people in our house.  Most of them didn’t have a place to sit, which is really okay since they were dashing after they dined.  Next time I think I’d prefer to be on the eating only end – not the ‘cleaning my house, preparing food and enteraining my daugher while everyone else eats’ end.

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