Last 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:
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
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
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.
These easy to make crostini are an elevated, bite-sized play on Italian sausage sandwiches. They are ideal for a Superbowl spread or as a starter for your next casual get together. Make a few without sausage – your vegetarian guests will thank you.
This hearty butternut squash soup appeared in my first cooking and entertaining feature for Sheridan Road Magazine. Created for a relaxed fireside gathering, it was served in my great grandmother’s espresso cups (shown below) as a starter. I like it best, though, ladled into big bowls and served piping hot alongside a loaf of crusty bread. Continue reading
Five weeks ago exactly, we dropped our fourteen-year-old daughter off to board at a fine arts high school where she is majoring in ballet. My heart aches when I think of how much I miss her, but the pure joy in her voice every time we speak says it all. She’s in the right place. Continue reading
Autumn is finally on its way. Even the most ardent warm weather fans can’t help delighting in the low-slung sun and crisp evening air, not to mention the riot of color waving from the treetops. Continue reading
The upside of feeling tied to the house during the kitchen renovation – time spent in the garden! Tending to it diligently along with cooperative weather have the vegetables off to a great start and the herbs in plentiful abundance. Continue reading
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
These wholesome, honey-kissed granola bars have become a favorite of my daughter Hannah and her tight-knit crew of friends. In fact, one has been patiently waiting for me to post this recipe (Julia, this is for you!). Perfect as an anytime snack or crumbled over yogurt for breakfast, they are leaps and bounds better than the store bought version, and a fraction of the price. Continue reading
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