Flavorful Fall Wedding Food

Comfort foods and dishes that warm you with delight are perfect for cooler months. With Fall weddings we totally think it is appropriate to put in some festive flavors for your guests to enjoy. This week we are going to share some of our favorite fall course options for weddings, that you can also make at home. Who doesn’t love food?!

Passed Hors D’oeuvres

Sweet Potato Latke with Sour Cream and Fresh Chive

What you will need:

  • 1 Large Sweet Potato - Peeled & Grated
  • 1/2 Onion - Grated
  • 2 Eggs
  • 1/4 Black Pepper
  • 2 Teaspoons Olive Oil
  • 1.2 Teaspoon Salt
  • 1 Cup Applesauce
  • 1 Cup Plain Nonfat Yogurt

Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.

Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.

Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

Apple Turnovers

What you will need:

  • 2 Tablespoons Lemon Juice
  • 4 Cups Water
  • 4 Granny Smith Apples - peeled, cored, and sliced
  • 2 Tablespoons Butter
  • 1 Cup Brown Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water
  • 1 Package Frozen Pugg Pastry Sheets
  • 1 Cup Confectioners Sugar
  • 1 Tablespoon Milk
  • 1 Teaspoon Vanilla Extract

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

Preheat the oven to 400 degrees F (200 degrees C).

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Fall-Themed Entrees

Butternut Squash Ravioli

What you will need:

  • 1 Cup Mashed, Cooked Butternut Squash
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Pinch Cayenne
  • 1/2 Cup Mascarpone Cheese
  • 1 Egg Yolk
  • 1/3 Cup Grated Parmesan Cheese
  • 1 Package Round Wonton Wrappers
  • 2 Tablespoons Butter
  • 1 Garlic Clove
  • Chopped Fresh Sage to Taste

Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.

Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.

Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.

Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

Spiced Pork Tenderloin with Apples

What you will need:

  • 3/8 Teaspoon Salt
  • 1/4 Teaspoon Ground Coriander
  • 1/4 Teaspoon freshly ground black pepper
  • 1/8 Teaspoon ground cinnamon
  • 1/8 Teaspoon ground nutmeg
  • 1 Pound pork tenderloin, trimmed and cut crosswise into 12 pieces
  • Cooking spray
  • 2 Tablespoons butter
  • 2 Cups thinly sliced unpeeled Braeburn or Gala apple
  • 1/3 Cup thinly sliced shallots
  • 1/8 Teaspoon salt
  • 1/4 Cup apple cider
  • 1 Teaspoon fresh thyme leaves

Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.