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2018 08 17

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Life of the Party - A Fall Dinner Party - by Elizabeth Morse

posted: Aug. 17, 2018

A Fall Dinner Party

Looking forward to entertaining this Fall? Not sure where to begin in planning? Check out this no-fail guide for a bonfire party, complete with recipes, décor inspiration and sweets.

Start with a date and invite your guests. Consider sending paper invitations to set the mood for your event. You could include details for time and place and let friends know what to expect by using a line like "Wear your favorite sweater & cozy up to the fire with us!"

On the evening of your party, let guests arrive and see a pretty fall wreath or a pile of gourds on your porch! Have your fire going and set your outdoor area with a nice tablecloth and all the trimmings before company arrives. Your stuff doesn't have to be fancy, or even match. The effort will show if you're using china and glassware (not the paper and plastic stuff). You can place a few pumpkins on your table to serve as your centerpiece. Fill in with colored leaves and some small branches. Maybe some acorns if you have them. Set place cards at each place! Small matchboxes with a little name tag attached are simple, inexpensive and clever.

What stands out for dinner is everyone's fall favorite: Chili. (my favorite recipe below!) Piping hot, with all the fixins'. Offer sides of sour cream, hot sauce, jalapeño peppers, onions and cheese. I also love to serve cornbread when I make chili. It seems to be a perfect match. For dessert, S'mores over the fire. Have platters of graham crackers, marshmallows and chocolate bars and set out and don't forget plenty of roasting sticks. I love the ease of this sort of party. It can still be pretty and festive, but the food can be made in advance so you aren't in the kitchen the whole evening. Enjoy yourself!

PRO TIP: Take it up a notch by serving hot cocoa or mulled cider after dinner.

Get Fired up Chili

Serves 8

2 pounds ground beef

1 white onion, chopped

3 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon Kosher salt

2 teaspoons ground cumin

1 teaspoon cinnamon

1 teaspoon dried oregano

½ teaspoon cayenne pepper

3 cans (15.5oz) of beans (one each of black beans, dark red kidney beans & great Northern beans)

1 small can (4 oz) of jalapeños, roughly chopped

1 can (28 oz) diced tomatoes

1 small can (6 oz) tomato paste

½ teaspoon Tabasco sauce

1 bottle dark beer (think Guinness, Newcastle, Bell's Best Brown)

Brown ground beef in a stock pot over medium-high heat. Be sure it is browned through and nicely crumbled.

Add the onion, garlic, chili powder, cinnamon, cumin, oregano, cayenne and tobacco. Continue cooking & stirring until the onions have softened and are translucent, about 5 minutes.

Add the black beans, kidney beans & great Northern beans. Juice and all. Likewise, the tomatoes, tomato paste, jalapenos and beer.

Simmer, uncovered on medium-low for about half an hour. You can remove from heat and refrigerate until ready to reheat and serve OR you can simmer on low until ready to serve if you've prepared it that day.

Sweet Buttermilk Cornbread

Serves 12

1 stick of unsalted butter, melted, but cooled

1 cup all-purpose flour

1 cup cornmeal

½ cup dark brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

pinch of Kosher salt

1 cup buttermilk

1/8 cup of honey

2 large eggs

Preheat oven to 400 degrees and lightly grease a muffin pan (you're going to make 12 muffins).

In a large bowl or stand mixer, combine flour, cornmeal, sugar, baking soda and salt.

Pour in the buttermilk, honey and eggs and butter. Mix until just combined.

Add even amounts of batter to your muffin tin and bake for about 12-15 minutes. Serve warm!

PRO TIP: If you don't have buttermilk, you can make your own substitute! Add 1 tablespoon of white vinegar OR fresh lemon juice to a cup of milk (whole, skim or 2%) and let it sit for 5-8 minutes before using.

If you host a fall party and use my recipes, send me a photo! I'd love to include you on my blog. Happy fall, y'all!

Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com

elizabeth@broadripplegazette.com

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