Sip and Nibble | Recipes from Lake Forest Bookstore Event

fullsizeoutput_763Last Thursday evening, I was delighted to share a few of my favorite recipes and tips for an autumn cocktail party at the Lake Forest Book Store’s fletcher + fork pop-up event. Guests sipped Fletcher’s Harvest cocktails and nibbled on hors d’oeuvres I’d prepared while we chatted about all things entertaining. The menu, below:

Cocktail
Fletcher’s Harvest

Hors d’oeuvres
Parmesan Polenta Stacks with Oven Dried Tomatoes
Braised Hoisin Short Rib Crostini with Kimchi Blue Cheese Remoulade
Roasted Rosemary Shrimp with Creamy Lemon Garlic Dipping Sauce
Chocolate Hazelnut Tassies
Spiced Pear Cakelets

Party Favor
S’Mores Cookies

Thank you to all who attended! I loved your questions and look forward to your visits here at fletcher + fork. As promised, I am sharing the recipes here. Seven recipes in one post would leave you scrolling for miles, so you’ll find two in today’s post and the remaining over the following weeks.

The cocktail, below, works beautifully for Thanksgiving, and was created for serving with or without alcohol so all will feel festive and included.  Continue reading

Nibble | Moroccan-Spiced Roasted Carrot Hummus with Toasted Almond and Carrot Top Gremolata

Did you burst out of the gates with a new-year-new-you attitude on New Year’s Day? Full disclosure: I’ve lost my resolve as January comes to a close. Our family just returned from a ski trip to Telluride where we indulged in everything from an in-room dinner of beef short ribs over mushroom risotto to a mountain top lunch of cassoulet (seen below) at Bon Vivant. ‘Dry January’ came to a screeching halt as well, but I digress.

Continue reading

Entertain | Apricot Glazed Spring Lamb Chops

DSC_0900

Lamb chops are a favorite spring starter or main for me when entertaining. They are elegant yet simple – who doesn’t want that? But you don’t have to wait for a party! These are so easy to put together, you can have them on the table for a weeknight dinner in less than half an hour. I created this recipe for the March issue of Sheridan Road magazine, thinking they would be perfect for an Easter celebration. Continue reading

Bread Plate | Blackberry Quick Jam and Sam Beall’s Skillet Corn Bread

DSC_0068

Sam Beall, the adored California Culinary Academy and French Laundry trained proprietor of Blackberry Farm, died tragically in a skiing accident on February 25th. The 39-year-old father of five was a true visionary, turning his parents’ Walland, Tennessee farm into a world class inn and culinary destination, gathering three James Beard Awards and the designation of Best Hotel for Food Lovers by Bon Appetit magazine along the way. Beall’s cookbooks and his rustic, loving approach to food has provided great inspiration for me over the years. Continue reading