October 13, 2024

Mary hosted with a theme of "Chill of an early fall".  The queen of cocktails, Mary, started us off with spiced pear martinis.  So delicious, creative and beautiful with sugar rimmed glasses and cinnamon sticks. 

I brought an appetizer of butternut squash and mushroom tart.  I "tried" to make it healthier by serving on pita rather than buttery puff pastry and the delivery was a fail.  I realized the butter of the puff pastry probably is important to hold the toppings on. The flavors were fall with the squash and fresh rosemary and thyme.

Tonya prepared a fall salad with apples and feta.  I love the flavor combination of sweet (apples and maple syrup) and salty (feta).  I could eat this salad as a main course because it has everything and is very satisfying.

For our side was another great salad, mixed by Carol. This Pioneer Woman three bean salad is the perfect epitome of a 3 bean salad.  I know because I made one recently and it was not good. Three types of beans and a simple vinaigrette is all you need. 

Our main dish was a hearty casserole made healthy with spaghetti squash. Chicken pot pie spaghetti squash casserole was really fantastic. This is a great way to use spaghetti squash and the panko topping makes this taste decadent and sinful. It reheats very well and may even taste better day 2.

Our dessert was cranberry tart with orange whipped cream. In case the whipped cream recipe is behind a paywall it's 1/4 tsp orange zest, 1 tbs powdered sugar, 1 cup heavy cream and 2 tbsp Cointreau.  Mix all.

The tart reminds me of the holidays.  I love cooking with fresh cranberries. The tart is lightly sweet and the whipped cream and candied orange were perfect toppings.