This week’s Sunday Supper features some of the best of both late summer and early autumn harvests. This is my favourite time of year to cook as nearly everything is ripe for the picking! We’re starting with a roasted grape and goat cheese bruschetta that your guests can assemble themselves and serving that with a pretty mason jar of spiked apple cider. If the weather feels a little chilly the cider can be served warm.
Once we’re sitting at the table we’ll begin with a creamy white bean, chicken and corn chowder that’s topped with crispy bacon and pretty micro greens. The main course will feature some pumpkin ricotta gnocchi (that just so happens to be gluten free) with chewy pancetta and sautéed radicchio and a gorgeous kale and grilled peach salad.
For dessert we’re going to set a decadent pumpkin pie brownie down on the table, served hot out of the oven in a skillet with a tub of vanilla ice cream on the side.
Roasted Grape and Goat Cheese Bruschetta :: by A Bubbly Life :: I’ve made these a few times at my supper club and each time they’ve been a huge hit. The softened grapes become extra sweet and are oh so delicious with the tangy, creamy goat cheese and the crunchy crostini. I like to drizzle a little reduced balsamic over top. I’ve also used blue cheese instead of the goat before and that worked great too.
Falladay Spiked Apple Cider :: by Nerds and Nomsense :: What I love about this adult apple cider is that it can be served hot or cold which makes it perfect for this transition from summer to fall. To make an apple garnish with a star in the centre simply turn an apple on its side and cut it into rounds; there will be a pretty star in the centre if you cut it this way.
White Bean and Chicken Corn Chowder :: by Cooking and Beer :: Soup is one of my favourite ways to start a meal. The sweet corn and crunchy bacon are perfect compliments to this creamy chowder. If micro greens are hard to find substitute some pea shoots, baby arugula or even a little Italian parsley.
Gluten Free Pumpkin Ricotta Gnocchi :: by The Bonjon Gourmet :: If you haven’t had skillet fried gnocchi yet, you haven’t lived. Seriously, there’s no better way to eat these tasty little nuggets. You can either plate the gnocchi or serve it in a large dish and let everyone pass it around the table, family style.
Grilled Kale and Grilled Peach Salad :: by The Weiser Kitchen :: Grilled peaches are one of the best ways to enjoy the last of the season’s sweet fruit. Their flavour becomes so much richer and savoury while still keeping the sweetness. Make sure to start out with peaches that are firm but ripe. If you buy them a little under ripe a few days early you can keep them on your counter till they ripen. If they ripen too soon just pop them into your fridge to keep them from becoming too ripe.
Pumpkin Pie Skillet Brownie :: by The Cookie Rookie :: Putting a warm skillet full of just out of the oven dessert down on the table makes me happy. And based on the reactions from my guests I’m not the only one who likes digging into just baked brownies!
Tips for this Sunday’s Supper:
- Make your life a little easier … plan to serve the appetizer on a platter and let your guests assemble the goat cheese and roasted grapes on some crackers. 20 minutes before your guests arrive pop the grapes into the oven, take the goat cheese out of the fridge and place the crackers on a plate. When the grapes have finished cooking toss them with some rosemary.
- Combine all the spiked cider ingredients – except the ice! – in a large mason jar and keep it in the fridge until your guest come. Just before serving it add some ice to the mason jar and give it a good shake. You can add the ingredients to the mason jar as early as Sunday morning.
- Soups are great for dinner parties cause they can be made far in advance and reheated just before serving. You can easily make this soup 2-3 days in advance and keep it in the fridge until just before dinner. Once you put the soup on the stove to reheat you can chop some bacon and fry it in a pan so it will be done about the same time the soup is warm.
- You can start the gnocchi Sunday afternoon. Make the gnocchi according to the recipe directions, boil the gnocchi then lay it in a single layer on a parchment lined baking tray. Cover it and keep it in your fridge until you are ready to move on with the remainder of the recipe. Note: make sure to boil the gnocchi if you plan to set it aside for a few hours before you finish cooking it! If you don’t it will turn to a big pile of mush. Trust me, I know from experience. 🙁
- Or … make the gnocchi dough and enlist the help of your dinner guests to roll, cut and shape the tasty little morsels.
- You can prep the brownies as early as Saturday evening and keep them covered in your fridge (ready to go in the skillet) until you sit down for dinner. Remove the skillet from the fridge and let it come to room temperature before you pop it in the oven.
Note: There’s no need to start preparing for your Sunday suppers days in advance unless, well, you need to. The menu is planned so that, if you start in the morning and work at a leisurely pace, you’ll be able to have everything ready by dinner time. If you know you have errands to run on Sunday, or you’ll simply feel more prepared and less stressed, then by all means prep some of the dishes ahead of time. The tips section above will give you an idea of what can be prepared ahead of time and how far in advance a dish can be made.
If you make this Late Summer Feast for Sunday Supper, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.