Harvest Dinner Party

October 17, 2023
//
Entertaining, LIFESTYLE

As the season change, it's fun to celebrate the start of a new school year and the changing farmers market produce. This fall, I invited some of our friends from our children's school to come over for a casual dinner before the temperatures dropped too much to sit outside. I decided to base the menu around warm, Mediterranean and Middle Eastern spices, and I made large platters that were easy to share. The night was beautiful; it felt so good to be sitting at a candle lit table with friends that we've come to love so much.

Scroll to read

When we moved to Westport my dream was to have a good group of friends to have dinner parties with...

I love throwing parties. I grew up with parents that entertained all the time, and nothing makes me happier than envisioning my next get together. When I’m planning, I usually begin with a seasonal idea. I brainstorm menu ideas and then I figure out my tablescape. It’s easiest for me if I decide what my overall vision is, including a color palate that matches both the season and the food. Next I choose a tablecloth that will pair well with my menu and color palate. My philosophy for table setting is more is more. The more full your table is, the better it looks. Just be aware of hight. The only tall items that I like to use are candles. Nothing is worse than not being able to talk to someone across the table because the flowers are too high.

harvest menu

Moroccan Apple Cider Spritz & Moroccan Apple Cider Old Fashioneds

Baked Feta with Figs, Pistachios, Honey & Lemon

Crispy Roasted Brussels Sprouts with Harissa Yogurt Dip

Mini Arayes with Herby Zhug Dipping Sauce

Shawarma Chicken Kebabs

Pan Seared Scallops with Chermoula Butter

Heirloom Tomato, Cucumber & Buffalo Mozzarella Salad with Green Olives, Pickled Onion & Sumac Vinaigrette

Crispy Roasted Potatoes with Shallots, Garlic & Labneh-Tzatziki Dressing

Fall Tabouli Salad with Kale, Parsley, Roasted Delicata Squash, Apples & Walnuts

Cheese Bouikos

Almond-Olive Oil Cakes with Crème Fraîche Glaze, Grapes & Figs

Moroccan Apple Cider Spritz & Moroccan Apple Cider Old Fashioned

My husband and I lived in Spain for a little while and I fell in love with Mediterranean and Moorish flavors. This cocktail was inspired by a classic Berber spice blend of allspice, cinnamon, cardamom, cloves, and orange. The nice part about this syrup is that you can make two cocktails out of it, so we made a lighter, more refreshing spritz and a warm, fall flavored old fashioned. For a friend who doesn’t drink I also made a non-alcoholic spritz with just the Berber syrup and sparkling water and she loved it.

To make the Berber syrup put all of the ingredients into a pot, bring to a boil, stirring until the sugar has dissolved, and then turn off the heat. Cover and allow to cool to room temperature. Strain the solids out of the syrup and transfer to a small pitcher or jar. Makes 6 to 8 cocktails

Ingredients:
Berber Syrup:
2 star anise
20 whole cloves
1 teaspoon ground cinnamon
½ teaspoon cardamom
¼ teaspoon allspice
1 large orange, zest removed with a vegetable peeler
1 vanilla bean, cut in half lengthwise
1 cup fresh apple cider, 1 cup sugar, 1 cup water

Moroccan Apple Cider Spritz:
¼ cup Berber syrup
Cava sparkling wine or champagne
Sparkling water – just a splash
Thinly shaved apple slices for garnish (optional)

Moroccan Apple Cider Old Fashioned:
2 oz Berber syrup
4 oz good whiskey
A few dashes of bitters
1 orange peel
Thinly shaved apple slices for garnish (optional)

SHOP THIS POST

Baked Feta with Figs, Honey, Pistachios & Lemon

Serves 4 to 6

I love the combination of sweet fruit and salty cheese, baked until warm and bubbling. This dish is delicious made with fresh figs, but you could use dried figs as well. Or you could substitute another fruit like pears, nectarines, peaches, plums or strawberries. To make this recipe put the feta into a heat proof dish like this cazuela. Drizzle the top with honey, squeeze fresh lemon juice on top, drizzle with olive oil and top with figs and pistachios. Bake at 400°F, covered with foil, for 10 minutes. Uncover and bake for another 5 minutes until bubbling. Serve hot with sliced bread or crackers.

Ingredients:
1 8oz block feta cheese in brine, drained
1 lemon, juiced
About 2 tablespoons honey
4 fresh figs, sliced int wedges, or sub another fruit
¼ cup roughly chopped pistachios
Olive oil

Setting up the buffet, beginning with the Heirloom Tomato, Cucumber & Buffalo Mozzarella Salad with Green Olives, Pickled Onion & Sumac Vinaigrette, served alongside Crispy Roasted Brussels Sprouts with Harissa Yogurt Dip

SHOP THIS POST

I served the meal as a big buffet spread, where guests could easily help themselves and I could relax and enjoy the night. In this image we have the Baked Feta with Figs, Pistachios, Honey & Lemon, the Shawarma Chicken Kebabs, the Heirloom Tomato, Cucumber & Buffalo Mozzarella Salad with Green Olives, Pickled Onion & Sumac Vinaigrette, and the Fall Tabouli Salad with Kale, Parsley, Roasted Delicata Squash, Apples & Walnuts.