Hello fall and all the amazing flavors that come with it! From cider to pumpkin to Octoberfest, this menu is a perfect way to enjoy your favorite fall flavors.
Falling for Food Menu
Appetizer: Bauhaus Schwandtoberfest and Cheddar Dip
Entree: Sage, Dijon, and Soy-Marinated Pork Tenderloin with Pistachio Couscous
Dessert: Pumpkin Bar
Drink: Hallo-wine Sangria
- 8 ounces cream cheese, softened
- 2 and ½ cups sharp cheddar cheese, grated
- 1 teaspoon brown spicy mustard
- 2 tablespoons whole cream
- ¼ cup Bauhaus
- 2 or 3 scallions, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons parsley, chopped
- Sea salt and pepper, to taste
- Pretzels and crackers
- celery and carrots
- In a blender or food processor, combine the cream cheese, cheddar, mustard, and cream. Pulse until smooth.
- With the food processor running, slowly pour the Bahaus down the feeder and blend until combined.
- Add the scallions, garlic, parsley, and salt and pepper (to taste). Blend until thoroughly mixed.
- Transfer to a bowl, cover, and chill at least one hour prior to serving.
- For the Pork:
- 1 package of pork tenderloins (two small tenderloins in the package)
- 1 shallot, minced
- 4 garlic cloves, minced
- ¼ cup soy sauce
- 2 Tbls. Dijon mustard
- 2 Tbls. honey
- 2 Tbls. orange juice
- 1 Tbls. fresh sage, chopped
- 1 tsp. each salt and pepper
- ½ tsp. red pepper flakes, optional
- 3 Tbls. olive oil
- For the Couscous:
- 1 box Israeli couscous, cooked according to directions.
- 2 Tbls. parsley
- 2 Tbls. olive oil
- 1 tsp. each salt and pepper
- ¼ cup pistachios, chopped
- Cook the couscous according to package directions. Add parsley, olive oil, salt and pepper, and pistachios. Stir to incorporate. Taste and adjust for seasonings. Cover and keep warm.
- Preheat oven to 350º. Spray an 11” x 17” baking dish with cooking spray.
- Using a knife poke several holes in the tenderloins about a half-inch deep so marinade can penetrate.
- In a small bowl whisk together the shallots, garlic, soy sauce, mustard, honey, juice, sage, salt and pepper, and olive oil.
- Pour the marinade over the tenderloins.
- Bake uncovered for 45 minutes basting every 10-15 minutes.
- Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
- Thinly slice the tenderloins and transfer to a serving dish.
- Drizzle the marinade from the pan over the sliced pork medallions.
- For the Bars:
- 2 cups flour
- 2 cups canned pumpkin
- 4 eggs
- 1 cup canola oil
- 2 cups sugar
- 2 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- For the Cream Cheese Frosting:
- 8 ounce package cream cheese
- 6 Tbls. butter, softened
- 2¼ cups powedered sugar
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees. Combine all ingredients for bars. Pour into 9x 13 pan. Bake for 35-38 minutes until a toothpick comes out clean. Let pumpkin bars cool. To make frosting, combine cream cheese and butter. Beat for 3-5 minutes. Add the vanilla and powdered sugar. Mix until frosting is thoroughly combined. Frost bars and chill for 30 minutes. Serve.
- ½ cup water
- ½ cup granulated sugar
- ¼ tsp. nutmeg
- 1 bottle of Red wine
- 2 cups apple cider
- 1 apple, chopped
- 1 pear, chopped
- 1 orange, sliced
- 3 cinnamon sticks
- To make the simple syrup, In a small saucepan, whisk together the water, sugar, and nutmeg. Bring to a boil and boil for 2-3 minutes or until the sugar has dissolved. Remove from the heat and cool.
- Place the chopped apple and pear in a large pitcher along with simple syrup, red wine, apple cider, and cinnamon sticks.
- Stir well and refrigerate overnight or for several hours.
- When ready to serve place sliced orange around rim of the glass.