Need Suggestions: Salad & Dessert to go with Beef Brisquet/Mash Potatoes

[Deanna]

Invited myself to Mother's for dinner tomorrow...she will cook a beef brisquet, mashed potatoes, gravy, and a vegetable.

I'm supposed to bring a salad and dessert.

Looking for suggestions: Would like to do something with an "Autumn" theme, I suppose. The Spinach/Pear salad looked rather tasty, but don't know if I can get a pear ripe enough at the supermarket today!

What would YOU bring?

[tracey67]

Deanna - I posted the Spinach Pear salad and you don't need to worry about finding a super-ripe pear. When I made this, I bought the pear the same day that I made the salad. Just look for the ripest one you can find -- it's actually okay if the pear is a little crunchy because it adds another layer of contrast in texture to the dish. And if you do make it, be sure to use the curried cashews - they really transport this dish from just a "nice" salad to something more special and unusual.

As for dessert, how about an apple crisp of some sort? Or maybe a sweet quick bread (like the maple-walnut bread or a pumpkin bread).

have fun with mom!

tracey

[Deanna]

Thanks, tracey, for the comments. I'm still considering my options. I'm quite surprised at the lack of input on this thread; I see there is/has been a lot of traffic on the board this morning!

Perhaps I'll give it a bit longer, maybe some of the other regulars will show up; they always have great suggestions. But I need to get off the computer and get to the grocery store!

So far, the spinach pear salad is number one in the running, but the ripeness of the pear still concerns me.

Came across this recipe on a website somewhere out there in cyberspace...doesn't this one sound good?

Organic Baby Greens with Apple, Toasted Walnuts, Scallions and Honey Mustard Vinaigrette
Serves 6-8

For salad:
6 to 8 ounces baby greens, rinsed and dried
2 tart apples, cored and cut up
1 cup toasted walnut pieces

For Dressing:
2 tablespoon extra virgin olive oil
1 tablespoon minced fresh garlic
1 cup minced scallions, (use 1/3 of the greens)
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoon honey
1/3 cup safflower oil
1 teaspoon fresh minced oregano
salt and pepper to taste

[Denise]

Hi Deanna!
Hope I'm not too late for you! I would do the apple fennel salad from OCT. Its very simple and has gotten rave reviews when I've served it.
For dessert I'd take the apple cinnamon cake, the blueberry lemon pound cake, or the honeyed mangos over ice cream (Superfast suppers).
Have a great dinner!

[Deanna]

No, no, Denise! Not too late! It's so hard to get AWAY from this darn computer and actually GET SOMETHING DONE!

The apple-fennel salad, huh? Don't have that recipe but bet I can find the Oct. issue at the grocery store? Or is Nov. on the stands...

[Terrytx]

For dessert I'd do one of the crisps that the people on this board have been raving about.

[Mamasue]

Deanna,

I am having for dinner tonight something that I enjoy and that will be a nice mixed green salad with sliced pears, walnuts, raisins, and some goat cheese sprinkled on top. I picked up some mission figs today and may halve a couple to top the salad. As far as the dressing goes, it will be just a basic vinegarette. I also couldn't resist (after having a sampling) the Potato Leek Focaccia bread on the shelf. A slice or two of the focaccia will be the perfect compliment to my dinner this evening. Oh, and DH, well he is having a sausage cacciatore (already cooked ) with egg noodles. Dinner will be real easy tonight because I am spending the afternoon watching the cooking shows and starting my Christmas baking.

The Apple Bundt Cake below is delish but not too low in fat. The apple crisp recipe is my mother's which is simple and basic.t


* Exported from MasterCook *

Apple Bundt Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Apple

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium Golden Delicious -- peeled, cut into 1/3 inch pieces
5 tablespoons sugar
2 1/2 cups sugar
2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1/4 cup orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Mix apple pieces, 5 ablespoons sugar and ground cinnamon in medium bowl. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared Bundt pan. Top with half of apple mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then batter.

Bake cake until top is brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes. Run
knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 45 minutes. Dust with powdered sugar. Serve slightly warm or at room temperature.


Source:
"Bon Appétit, December 1999, Amanda
Denton, Barre, VT"

Notes from Sue: (2/20/2000) This cake is easy to make, moist and delicious! A nice coffee cake. I used a tube cake pan and it worked out well.


* Exported from MasterCook *

Mom's Apple Crisp

Recipe By : Mom's (Mamasue) Apple Crisp
Serving Size : 0 Preparation Time :0:00
Categories : Apple Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 apples, peeled -- cored and sliced
1/4 cup water
2 teaspoons cinnamon
dash nutmeg
3/4 cup sugar
3/4 cup flour
6 tablespoons butter

Arrange sliced apples in 8 x 8 x 2 square baking dish. Add water, cinnamon and nutmeg and toss until coated.

Make crumb mixture: In medium bowl add flour, sugar and cut in butter (like preparing pie crust) until butter pieces are pea size. Sprinkle crumb mixture over apples. Bake uncovered at 425F for 30 to 40 minutes or until crumb mixture is brown.

[Deanna]

Thanks, everyone!