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.