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| The pinwheels are on the white tray in the middle. |
Gruyere and Prosciutto Pinwheels (recipe follows)
Gruyere Pinwheels
Veggie cups with low fat ranch dip
Bruschetta Cheeseball "Pumpkin" with assorted crackers
Gruyere and Prosciutto Pinwheels
1 box puff pastry, thawed
1/4 cup dijon mustard
2 tbsp. fresh thyme leaves
1 cup grated Gruyere cheese
6 thin slices of prosciutto (3 per sheet of puff pastry)
salt and pepper
Lay out sheet of puff pastry, spread 1/4 of mustard over the puff pastry (or less, if desired), sprinkle salt and pepper over the mustard, sprinkle 1/2 of the grated cheese and thyme, top with 3 slices of prosciutto. Roll up and wrap in plastic wrap. Keep in freezer (can be frozen 3 months in advance). When you are ready to bake them: remove rolls 30 minutes before baking (keep wrapped), preheat oven to 375 degrees, cover a baking sheet with parchment paper, slice each roll into 1/4 inch slices. Place on baking sheet and bake for 20-25 minutes until browned. Serve warm or at room temperature. Leave the prosciutto out for a vegetarian option.
Main Course - all of these recipes are based off of one of Rachael Ray's "Five in a Day" meal plans. The Chutney is her exact recipe that can be found here.
Fall Spiced Roasted Shoulder of Pork (recipe follows)
Citrus Scented Mashed Sweet Potatoes (recipe follows)
Spicy Apple Chutney (recipe on the link above)
Fall Spinach Salad
Balsamic glazed, Fall roasted vegetables
Fall Spiced Roasted Shoulder of Pork - this roast must be prepped the night before and will need room to sit unwrapped in your fridge. It takes 6 hours to cook, so plan ahead.
1 pork shoulder roast (1/2 lb. per person being served)
1 cup sea or kosher salt
1 cup dark brown sugar
2 tbsp. dried fennel seed
2 tbsp. dried thyme
1 bunch fresh thyme (optional)
1 cup white wine or water
Night before: remove roast form the package, dry, and set on a baking sheet with a lip. With a sharp knife, cut shallow lines across the top, fatty part of the roast, do again in the other direction. Mix together the salt and brown sugar. Place the roast, uncovered in the fridge overnight.
The morning of: Preheat the oven to 325 degrees. Remove the roast from the fridge, wipe off any excess sugar and salt. Place the roast in a large roasting pan, on a rack if possible. Rub on the fennel seed and thyme. Pour wine or water in the bottom of the roasting pan. Roast for 6 hours at 325. Check the roast after 3 hrs, if it is too brown, cover with foil. After 3 hours, baste the roast every 30-45 minutes, if possible.
To serve: Remove the roast, cover and let rest for 30 minutes. Slice and serve with pan drippings.
Citrus Scented Mashed Sweet Potatoes
6 large sweet potatoes (yams)
1/2 stick butter
1/2 cup veggie or chicken broth
1/2 tbsp. orange zest
juice from 1 orange
salt and pepper
Peel and cut sweet potatoes into 1 inch cubes. Place in a large pan with cold water. Bring to a boil and cook until a fork can pierce the cubes. Drain and place back into the pan. Put butter, broth, S&P, zest from orange, and juice from orange in the potatoes. Mash with a potato masher until they are creamy and lump free.
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