A Festive Fall Dinner

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Fall is a fantastic time for entertaining. The mood is festive and people have settled into their routines and are looking for some fun! I get so inspired by the colors and smells of fall! I like to keep things spicy and interesting in the kitchen. Hot Mulled Cider is a great way to start the evening and I found these fantastic mugs from Anthropologie that would be cute to serve it in.

For appetizers, I’ll be serving Jalapeño Poppers topped with a spicy Horseradish Sauce. I’ll also be setting out a tray from Dan and Deluca with pistachios and a cranberry nut mix. For the entree, I’ll be serving Bumblebee Stew, a recipe I adapted from a favorite lunch spot. With it, I am making Green Chili Corn Muffins. I am obsessed with these tulip patisserie liners, which really elevate the look.

For dessert, I am serving a Pumpkin Chocolate Chip Bundt cake, which is decadent with dark chocolate chips! I’ll pair that with Jacques Torres’ Wicked Hot Chocolate, a spicy treat! Yum! Cheers to a wonderful fall!

Invitation / Oscar de la Renta for Paperless Post / www.paperlesspost.com / 4 “coins” online

Star Anise / Spice and Tea / www.spiceandtea.com / $4.89

Wreath / Williams Sonoma / www.williamssonoma.com / $99.95

Saga Mug / Anthropologie / www.anthropologie.com / $12 each

Deluxe Nut Tray / Dean and Deluca / www.deanandeluca.com / $55

Soup Crock / World Market / www.worldmarket.com / $12 for 2

Measuring Spoons / Anthropologie / www.anthropologie.com / $20

Mulling Spices / Williams Sonoma / www.williamssonoma.com / $11.95

Tulip Muffin Liners / Web Restaurant Store / www.webrestaurantstore.com / $19.99 for 250

Serving Bowl / Pottery Barn / www.potterybarn.com / $12.50

Cinnamon Sticks / Dean and Deluca / www.deanandeluca.com / $4

Flatware / Williams Sonoma / www.williamssonoma.com / $89.95

Wicked Hot Chocolate / Jacques Torres / www.mrchocolate.com / $20

Hot Mulled Cider

Serving Size: 16

Ingredients:

1 gallon of apple cider (Locally, Huber’s is my favorite.)

2 cups of spiced rum

2 tablespoons of mulling spices

cinnamon sticks and star anise for garnish

Instructions:

Simmer all ingredients on low until fragrant and warm.

Serve in mugs garnished with a cinnamon stick and star anise.

Jalapeño Poppers with Horseradish Sauce

Serving Size: 12

Ingredients:

24 fresh whole jalapeños

1 cup of extra sharp cheddar

1 cup of panko bread crumbs

4 eggs, beaten

1 teaspoon of chili powder

½ teaspoon of salt

1 clove of garlic, crushed

Instructions:

Core the jalapeños, remove all of the seeds, and cut them in half.

Roast the peppers in the oven at 350 degrees, until they are lightly charred and tender.

Arrange the peppers on a baking sheet lined with parchment paper.

In a medium bowl beat the eggs and add the cheese, breadcrumbs, garlic, and seasonings.

Place a small spoonful of the mixture in each pepper half.

Bake the peppers at 350 degrees until the tops are golden and crisp, about 10-12 minutes.

Horseradish Sauce

Serving Size: 12

Ingredients:

1 cup sour cream

1/2 cup mayonnaise

1/4 cup prepared horseradish

1 teaspoon chili powder

1 teaspoon salt

Instructions:

In a small bowl, whisk all of the ingredients together.

Chill the sauce until serving.

Bumblebee Stew

Serving Size: 12

Ingredients:

4 cans of black beans, drained and rinsed

4 large tomatoes, chopped

2 yellow onions, chopped

4 cloves of garlic, chopped

8 ears of sweet corn

1 stick of butter

1 cup of Mark’s Feed Store Original BBQ Sauce (any spicy, less sweet bbq sauce would work)

¼ cup of tomato paste

¼ cup of sugar in the raw

½ teaspoon of cayenne pepper

1 teaspoon of chili powder

6 cups of rice, cooked

2 green onions, finely chopped

Instructions:

Cut the corn from the cobs over a wide bowl.

In a shallow, wide skillet melt one stick of butter.

Add two cloves of chopped garlic and the chopped yellow onions.

Cook until the onions are translucent.

Add the corn and tomatoes and cook until both are tender.

Add the black beans, tomato paste, bbq sauce, sugar, and spices.

Simmer on low for 30 minutes, stirring frequently.

Serve over cooked rice and garnish with green onions.

Green Chili Cheddar Corn Muffins

Serving Size: 24 Muffins

Ingredients:

4 tablespoons of butter

2 cups of flour

2 cups of cornmeal

1 cup of extra sharp cheddar cheese shredded

1 cup of buttermilk

½ cup of canola oil

4 eggs

2 teaspoons of salt

2 tablespoons of baking powder

1 small can of chopped green chilis, drained

¼ cup of agave nectar

Instructions:

In a small pan, melt the butter.

In a large bowl, combine all of the remaining ingredients and stir until it has a consistent texture.

Stir in the melted butter.

Line 2 muffin trays with tulip muffin liners.

Fill the liners half full.

Bake the muffins at 350 degrees for 15 minutes.

Serve with butter.

Chocolate Chip Pumpkin Bundt Cake

Serving Size: 12 Slices

For the Cake:

Ingredients:

3 cups of flour

3 cups of sugar

1 15-ounce can of pumpkin

4 eggs

½ cup of canola oil

½ cup of water

1 teaspoon each of ground cinnamon, ground nutmeg, ground cloves, and ground allspice

2 teaspoons of baking powder

2 teaspoons of salt

10-ounce bag of Ghirardelli 60% cacao bittersweet baking chips

Instructions:

Beat the eggs.

Add all of the ingredients and mix until there are no lumps.

Pour the batter into a Bundt pan that has been coated with cooking spray.

Bake the cake at 350 degrees for 25-30 minutes.

Cool the cake completely on a rack.

For the Glaze:

Ingredients:

1 ½ cups of powdered sugar

2 ½ tablespoons of milk

¼ teaspoon of vanilla

¼ teaspoon of salt

1 teaspoon of melted butter

Instructions:

Whisk all of the ingredients until even consistency.

Drizzle over cooled cake.