Festive Fall Dinner Party

We had such a fun weekend last weekend! It got off to a great start on Friday night with our newly married friends Angela and Tushar, who came over for dinner. Rich went to grad school at MIT with Angela and we have loved living close by her this year! They have had a busy few months getting married, moving in together and traveling to Seattle and Taipei so we look forward to seeing more of them when their travel schedule lightens.
I planned a festive fall themed menu for our dinner and it came out quite delicious if I say so myself! I made drunken pumpkin chili, pumpkin cornbread with honey pecan butter, salad with apple, pecans and blue cheese, and honeycrisp apple sangria, and we had mini cupcakes from Sprinkles Cupcakes for dessert.

I was going to have shredded cheese and cut-up avocado as sides for the chili, but that day I discovered the cheese was moldy and the avocado wasn't ripe yet, so no dice on those. We did have sour cream on the side at least.

I made the chili on Thursday so it had a whole day for the flavors to meld in the fridge and I thought it came out quite good. I threw in all kinds of ingredients; I'm not sure if I can remember everything that went into it!  Chili is always a smorgasbord of all the fresh vegetables, grains and legumes I have handy. I chopped an onion, a bell pepper, a tomato, three carrots, and half a large sweet potato, and started sauteing those. I added two cans of chickpeas, two cans of black beans, the remainder of a bag of quinoa, some oat bran, a can of pumpkin puree, an Oktoberfest beer, a jar of tomato sauce, some Tofurky kielbasa, and some water for the quinoa and oat bran to soak up. For spices I added chili powder, cumin, coriander, oregano, garlic powder, salt and pepper. I'm sure there were more ingredients but that's all I remember now! After a few hours simmering on the stove it smelled warm and inviting.

I failed to take a picture of the chili - this one is from Sweet Pea's Kitchen. It looked kind of like this.

While the chili simmered I also made the honey pecan butter (which is just honey, butter, and pecans blended together in a blender or food processor) and the salad dressing, which was inspired by the best salad I shared a while back.

¼ cup vinegar (any type) - I used apple cider vinegar
½ cup chopped parsley  - I used half parsley and half basil
¼ cup red onion/shallot, chopped
2 cloves garlic
1/3 cup sugar - I used some agave nectar, less than 1/3 cup
½ cup oil
½ tsp. oregano
Salt & pepper to taste

It's also just all thrown in the blender. My blender got a workout on Thursday. 

On Friday, I made the pumpkin cornbread. I don't bake very often and I hate the mess of flour, so I decided to try grinding oats in the blender to make oat flour instead of using all-purpose flour for a healthier twist. It was a success!  I can't wait to try making all kinds of whole grain flours this way. It was super easy, and I didn't have to buy flour! I used this recipe from sweet pea's kitchen and I would definitely make it again. It was easy to throw together, pretty healthy and TASTY with the honey pecan butter. Although, to be totally honest, that honey pecan butter makes EVERYTHING you put it on taste amazing. My friend Lindsey introduced me to that idea a few years ago and I have been keeping it in my back pocket ever since. 

honey pecan butter

pumpkin cornbread - picture by Sweet Pea's Kitchen

I also made the sangria, and rimmed the glasses with cinnamon and sugar. My favorite party trick! Rimming glasses is so easy and really takes the fancy factor up a notch. I used this recipe from Sally's Baking Addiction and of course modified it to match what I had since I did not have brandy. Instead I added some triple sec and cranberry vodka. 

We had a blast catching up with Angela and Tushar, and hearing stories about boarding school days and learning Chinese growing up. Always a great time! 

We had the red velvet and caramel apple mini cupcakes... mmmm