This week, like last, we're slurping up every last bit of summer's deliciousness while welcoming fall with open arms (and mouths).
We're starting out this Sunday Supper by sharing the last of the season's peaches with our guests, grilling them and serving them on top of crostini with a little creamy burrata. A little earthy rosemary adds a twist to the classic bourbon sour and sets the mood for a sexy event.
Once our guests are seated they'll be treated to a down to earth, fall-inspired, farro risotto full of local and in-season porcini and morel mushrooms.
The main course will see a perfectly roasted salmon set down on a large platter at the table and topped with spicy chorizo and roasted tomatoes. We'll plate the salmon on a bed of arugula and let everyone pass the platter around the table. A gorgeous arugula salad with creamy squash, crunchy pomegranate seeds and feta is as likely as the salmon to be the star of the show.
Warm, delicious (and adorable!) apple fritter bites will be served on a long narrow platter in the middle of the table, with a little glaze on the side should anyone want some extra sweetness.
Grilled Peach Bruschetta :: by Le Petit Chef :: Grilling peaches changes their flavour dramatically; while they maintain their sweetness they develop the most beautiful smokiness. Pairing them with creamy burrata is an ideal way to enjoy the season's last remaining peaches. If you have trouble finding burrata you can try using fior de latte or ricotta instead.
Bourbon Cocktail with Rosemary and Citrus :: by The Lovely :: Bourbon never lasts long in my liquor cabinet, and with this new twist on the classic bourbon sour (my fav!) I have a feeling it will be disappearing faster than ever. The rosemary adds a decidedly earthy note that makes it ideal for fall. I love my cocktails boozy and actually prefer this one with just the tiniest splash of soda on top, but it's easy to adjust the booziness by adding more or less soda depending on your guests' preferences. You could even serve the soda in little shot glasses on the side and have your guests add their own.
Slow Cooker Chicken and Mushroom Farro Risotto :: by Fearless Homemaker :: This risotto makes a great starter as it can be popped in the slow cooker in the morning and can be forgotten about until you're ready to serve it. If you haven't had farro before it is a little like brown rice; I love it! If farro is hard to find both kamut and wheat berries are very similar grains and could be used instead. This is a great time of year to swap the criminis for some local, in-season mushrooms.
Roasted Salmon with Sautéed Tomatoes and Chorizo :: by In Sock Monkey Slippers :: Salmon is a sturdy fish that pairs well with strong flavours like chorizo and roasted tomatoes. Make sure to buy wild and sustainably harvested salmon, not only is it so important for the future of our delicious salmon but the flavour and texture is so much better too.
The most important thing to be aware of when cooking salmon is to not overcook it. I use an instant read thermometer as I find it is the most reliable way to know if fish is cooked and to prevent it from overcooking. Safe cooking temperature for fish is 140 degrees Fahrenheit. I like to take my salmon out of the oven once it reaches 138 degrees as it will raise a couple degrees still once you remove it from the oven.
Roasted Delicata Squash, Pomegranate and Arugula Salad :: By Cookie + Kate :: This gorgeous salad is the idea side for the roasted salmon. Creamy squash, tart and crunchy pomegranate seeds, salty feta and spicy arugula scream, “This is the perfect salad!”
Apple Fritter Bites :: by Brittany of Pomelo and contributor to Say Yes :: I can't wait to see the look of people's faces when they see these tasty apple fritters covered in sweet glaze. I think I'll serve these with a little dish of extra glaze on the side so that guests who like their desserts extra sweet (me!) can double dip their fritters.
To simplify your life you can make these before your guests arrive then pop them in the oven for a few minutes to re-crisp and heat them just before they're served.
Tips for this Sunday's supper:
- When prepping the bruschetta you can make the crostini (the crunchy slices of baguette) the day before. Let it cool then store it in an airtight container until you are ready to use them.
- The bourbon cocktail is a breeze to put together; a bonus when you're throwing a dinner party. You can squeeze the lemons in the afternoon and put the juice in your fridge until you are ready to use it. Shortly before your guests arrive you can muddle the rosemary in a mortar and pestle and set it aside until you are ready to add it to the cocktail shaker.
- The farro risotto will be your best friend of the dinner as you will make it in the morning and put it out of your mind until you serve it. No tips needed for this one!
- Wash, prep and lay the salmon on the prepared baking sheet anytime during your day. Wrap it in plastic wrap and keep it in your fridge until about 20 minutes before you put it in the oven. If you want to be extra organized you can chop the chorizo and tomatoes and keep them both in the fridge until you are ready to sauté them. You can add the salmon to the oven when the squash is about 10 minutes from being done (i.e. after 20 minutes).
- The salad can be largely prepped up to a day in advance: seed the pomegranate, make the salad dressing and toast the pumpkin seeds (or buy them toasted). During the day cut up the squash and lay it on the prepared baking sheet, cover it in foil and store it in your fridge until you are ready to bake it.
- You have 2 options for prepping the apple fritter bites. You can either prepare the batter and keep it in your fridge until you finish dinner. When you are almost ready for dessert you can take the batter out of the fridge, heat the oil then fry the fritters. The other option is to fry the fritters before the dinner then warm them gently in the oven before you serve them. The second option is how I'm going to make them as Brittany says the flavour of the fritters improves after about 30 minutes.
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 Roast Salmon Feast, 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.