A Fall Party Menu

Planning the menu is one of my most favorite parts of hosting, and this year’s Halloween party was no exception.  I often find that I have, as they say, bitten off more than I can chew when it comes to making everything, but somehow I managed a good balance on Saturday, and made a point to choose things that could be made ahead of time, served at room temperature, and easily replenished.

The final menu was not particularly “creepy,” and would work for any Fall party, large or small.

This was the full menu:

Snacks:

Pretzels with honey mustard dip

Warm flatbreads, cut into triangles, with hummus (homemade)

Cheese-its (a personal fave, AND they are orange!)

Toasted pumpkin seeds (homemade; recipe below)

Corn chips with tomatillo salsa (homemade)

Baby carrots with cheese dip (homemade; recipe below)

Main courses and Sides:

Braised kale with fava beans (homemade)

Chopped beet and feta salad (homemade)

Mini pulled pork sandwiches with BBQ sauce (homemade)

Sweet potato and black bean salad (homemade; recipe below)

Desserts:

Halloween candy

Gingerbread cookies (homemade)

Sliced apples dipped in caramel sauce and diced peanuts

Recipes:

Sweet Potato and Black Bean Salad (modified from this recipe)

(2 – 3) sweet potatoes, peeled and cubed

(1) can black beans, drained and rinsed

(1) red onion, diced

(1) lime

(4) tbls olive oil

(1/4) c chopped cilantro

salt and pepper

Pre-heat the oven to 450 degrees. Toss the cubed sweet potatos with (2) tbls olive oil and pinch of salt and pepper. Place in a roasting pan and roast for 45 minutes, or until tender.

Combine black beans, cooled potatoes, red onion, and cilantro in a bowl. Whisk remaining olive oil with the juice of the lime and add to salad. Toss to coat; add salt and pepper to taste.

Toasted Pumpkin Seeds

(2) c pumpkin seeds, cleaned, rinsed, drained, and dried on paper towels

(2) tbls olive oil

(2) tsp kosher salt

(2) tsp curry powder

Combine all ingredients in a bowl and toss to coat evenly. Spread in a thin layer on a cookie sheet and toast on the center rack at 400 degrees, shifting occasionally, until light to medium brown and crispy.

Cheese Dip for Raw Vegetables

(1/2) c creamy feta cheese (not crumbles)

(1/2) c sour cream

(1 – 2) tbls olive oil

(1) tbls dried dill

(1) tsp lime juice

Use a fork to combine the cheese and sour cream in a small bowl. Drizzle in olive oil and stir until creamy. Add more or less oil to achieve desired creaminess. Stir in dill and lime juice. Refrigerate until served.