This pretty menu is the perfect excuse to spend an elegant evening with friends.
Amy Richardson shares all the details on this party for six.
An Autumn Evening in Vermont: Recipes
Honey Cider, Vermont Cheddar Cheese Fondue*
Fruit:
Small apples, Honey Crisp, Gala, Granny Smith, or other firm apples, sliced
Small pears, Red, Anjou, and Bartlett, sliced
Seedless, Black, Red, and Green Grapes
Meat:
Honey Maple Ham, in pieces
Chicken Apple sausages, warmed and sliced
Assorted Artisan Breads:
Sweet Potato and Pecan, Rosemary Olive Oil, cut into pieces and lightly toasted. Tear away french baguettes.
Drinks:
Sparkling Spiced Cider, R.W. Knudsen
Desserts:
Maple Sugar Pastry Straws*
Dark Chocolate, Sea Salt Caramel, Creme Brûlée!*
Apple Pie Spice, White Chocolate Pizzelle Cookies*
*Additional recipes can be found on Amy’s website www.greattastebuds.wordpress.com.
Product Info
Swissmar Lausanne Copper Fondue Pot:
Crate and Barrel: $120.00
m.crateandbarrel.com
Bed Bath and Beyond:
Click here to find it at Bed Bath and Beyond.
Marble slabs and tile:
Contempo SLC
3732 South 300 West
Salt Lake City, UT
84115
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