Leslie went all out for October's Halloween Bunko! She had some amazing hand-carved pumpkins, creepy pictures that followed you around the room, and we played by candlelight :) Everyone came dressed up, and we all had fun!
She also made a fabulous fall meal. Here are the recipes you've been waiting for!
Pumpkin Fruit Dip: Click here.
Tri-Tip Roast
The meat is the marinated tri-tip roast from Dick Howards. I cooked it at 450 for 10-12 minutes then turned it down to 325 for about 30 min. For medium rare, you want the meat thermometer to read 130 degrees. Then take it out and let it sit for about 10 minutes..the temp will rise 10 degrees.
Roasted Autumn Vegetables with Olive Relish
1 1/2 lbs medium carrots (around 8)
1 1/2 lbs medium parsnips (around 6)
8 shallots. If large, then halve
1/4 cup extra virgin olive oil
salt and pepper to taste
Olive-Herb Relish (recipe follows)
You can peel the carrots and parsnips. I didn't. I washed them and cut them to all the same size. Preheat oven to 450 degrees with the racks in the upper and lower thirds. In a large bowl, toss all vegetables with olive oil and season with salt and pepper. Divide mixture between two rimmed cookie sheets in single layer. Roast, turning sheets from front to back twice during cooking time and rotating from top to bottom once, until vegetables are golden brown and tender about, 35 minutes. Remove shallots if they cook too quickly. Transfer hot vegetables to a bowl and toss with Olive Relish and serve.
Olive Herb Relish
20 green olives, pitted and coarsely chopped (I used Fred Meyer brand with pimentos)
1 cup coarsely chopped fresh parsley
1/2 cup extra virgin olive oil
2 TB white wine vinegar
salt and pepper to taste
2 TB coarsely chopped fresh mint (I did not use this in the veggies we had that night- it sounded weird to me)
Mix all ingredients EXCEPT mint. Put in air tight container. Can be refrigerated up to a week ( I made mine that morning and let the flavors meld.) Bring to room temp and stir in mint right before tossing in autumn vegetables. Again I did not put mint in the relish..it sounded weird..if someone does let me know how it tastes.
Cheesy Garlic Dip
2 tsps O Taste and See "Simply Garlic Pesto" (You find this in the produce section at Sherms, by the garlic. Get the green pesto. The white stuff is pesto with monterey jack cheese in it. This is the secret to the amazing flavor of this dip.)
1 cup sour cream
1 cup mayonnaise
2 cups grated white cheddar (You can use any cheese really, but the white cheddar gives the best flavor in my opinion.)
In saucepan mix sour cream, mayo and Simply Garlic Pesto until heated through and smooth. Add grated cheese until smooth. Serve with bread (Warm torn french bread is amazing!), toasted baguettes, crackers, veggies, potatoes..pretty much anything, I toasted baguettes one time, added a thinly sliced piece of steak and drizzled the cheese sauce on top..yum! Also the pesto is really great to use in anything you want garlicky. Spaghetti sauce, in butter for garlic bread, etc.
Rich Chocolate Tart
1 1/2 cups of crushed guingersnaps
6 tbs butter
3 Tbs powdered sugar
1 1/4 cups heavy cream
15 oz bittersweet chocolate (can also use semi-sweet. I used bittersweet)
1 tsp vanilla extract
Preheat oven to 350 degrees. Stir first three ingredients. firmly press on bottom and sides of 9 inch tart pan (I used spring form) Bake 8-9 minutes or until fragrant. Cool on wire rack (in pan) for 30 minutes. Bring cream to a boil over medium high heat. Process chocolate in food processor or blender till finely ground. With Processor running, pour hot cream and vanilla down the food chute in steady stream till smooth. Scrape sides as needed. Pour mixture into cooled crust. Chilled, uncovered, 3 hours. Garnish if desired.
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