Have a Delicious Halloween With These Dinner Ideas for the Season

Leaves are falling, there's a chilly bite to the air, winter is right around the corner, but what I appreciate most about autumn is the food! When the temperature cools down, people tend to gather in the kitchen for a hot stove and a warm meal. If you're planning the perfect autumn feast, to impress your guests at Thanksgiving or Halloween time, here's a few October favorites for you to enjoy:

Pan-Seared Sage and Prosciutto Wrapped Pork Loin (serves 4)

You'll need:
4 6oz slices pork loin
4 large sage leaves
4 slices prosciutto
1 cup flour
olive oil
toothpicks
salt and pepper to taste

Wrap each pork loin with a sage leaf and a slice of prosciutto (in that order.) Secure with a toothpick. In a large mixing bowl, stir together flour and seasonings. Roll pork loins in flour mixture until they are sufficiently coated on all sides. In a sauté pan over high heat, drizzle olive oil and sear each pork loin on both sides until flour is browned. Finish cooking in 400 degree oven for approximately 15-20 minutes or until internal temperature is 180.

Whole Grain Mustard Sauce (great with pork, chicken, or anything.)

You'll need:
½ cup whole grain mustard
1 qt heavy whipping cream
3 cups beef stock
½ cup blonde rue
salt and pepper
rosemary

In medium saucepan over high heat, reduce cream by half, stirring periodically. Add salt, pepper, and rosemary while boiling. Add beef stock, bring to a boil, and reduce by a quarter. Add mustard and rue until you have a gravy consistency.

Sweet Potato Hash (serves 4-6)

You'll need:
2 yams diced
½ red onion diced
1 red bell pepper diced
1-2 sprigs fresh rosemary finely chopped
2 tsp salt
1 tsp pepper
olive oil

Dice ingredients small. Toss all ingredients with olive oil in a large mixing bowl. Spread on cookie sheet and roast in 400 degree oven until tender and browned approximately 20-30 minutes. Stir periodically.

Just Acorn Squash (serves 4-6)

You'll need:
1 large acorn squash
salt and pepper
olive oil

Cut squash into large slices. Place on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Roast in a 400 degree oven until skin is crispy and begins to peel away.
*Too many people cook their acorn squash packed with brown sugar... But I've found it has a sweetness all by itself and the brown sugar just masks its natural rich and buttery flavor. Try it without the sugar!

Jack-o-Lantern Soup (serves 4-6)

You'll need:
1/4^th pumpkin peeled and diced
1 cup brown sugar
1 tbsp Kosher salt
1 tbsp black pepper
2 tsp each: nutmeg, cinnamon, and allspice
1 stick softened butter
4 cups chicken stock
2 ½ cups heavy whipping cream

In large mixing bowl, toss all ingredients (except chicken stock and cream!) together. Pour onto cookie sheet. Roast in 400 degree oven until pumpkin is tender and sugar is melted. In a large saucepot bring chicken stock and cream to boil. Add everything. Cover and reduce heat to simmer for 15-20 minutes. (Keep checking that there is enough liquid in the pot, add more cream and chicken stock if liquid gets low.) Finally, puree the soup in a food processor (should be of thick consistency) and serve hot.

Apple and Walnut Stuffed Quail (appetizer, serves 4)

You'll need:
4 quails
1 ½ cups chopped walnuts
½ yellow onion diced
2 cored and diced golden delicious apples
4 minced sage leaves
1 sprig rosemary
salt and pepper
1 tbsp minced parsley
3 sprigs thyme (stripped leaves)
olive oil

Toss apples, walnuts, onion, herbs and spices with olive oil, drizzled, in a large mixing bowl. Sautee until apples and onions are tender. Drain juice. Stuff mixture into quails. In a sauté pan over high heat with olive oil, pan sear quails on all sides until skin is browned. Finish in 350 degree oven, approximately 15 minutes or until internal temperature is 160.

All recipes created by my husband, Jack Benson-- a chef with over 15 years experience in the culinary arts.