On a cool Autumn evening, gathering some friends together for a potluck dinner can result in a gratifying feast. Sharing warm delectable fare like slow cooked pot roast, butternut squash soup and baked brie in apricot sauce is a pleasant way to bask in the season. With a little time and planning, a major dish such as chicken potpie can be accomplished. Here’s how it’s done.
Quick Potluck Dishes
Baked Brie in Apricot Sauce
1 block of Brie cheese 2/3 cup of apricot jam or preserves 1/2 cup of pecan pieces 1 loaf of Ciabatta bread
Place the Brie cheese in a small baking dish or pie plate. Spoon the apricot jam or preserves over the top. Sprinkle with pecan pieces. Bake for 10 minutes at 350 degrees until cheese starts to melt. Serve with 1/2 inch slices of crusty Ciabatta bread.
Bruschetta with Goat Cheese & Figs
6 - 8 oz of goat cheese 1 cup of fig jam 1 baguette loaf
Slice baguette into 1/2 inch slices. Place slices on a cookie sheet and toast in the oven at 400 degrees for five minutes on each side. When baguette slices are cool, spread a dollop of goat cheese on each piece. Top with a teaspoon of fig jam.
Slow Cooked Pot Roast
Slow Cooked Pot Roast is a traditional potluck favorite. Preparation is easy, but the cooking time is long, so plan on having the ingredients in the crockpot about 10 hours before the party.
8 small red potatoes 4 carrots, cut into rounds 6 cloves of garlic, peeled 3 1/2 pound chuck roast 1/4 cup water 1/4 cup red wine (or beef broth) 5 sprigs fresh rosemary 3 sprigs fresh thyme 1 tsp Italian seasoning Salt & Pepper to taste
In a slow cooker, place in potatoes, carrots, and garlic. Place roast on top and season with salt, pepper, and Italian seasoning. Pour water and red wine over the roast. Add rosemary and thyme. Place the lid on and cook on low for 9 hours.
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a warm and satisfying dish that utilizes a popular fall staple. This version incorporates sage and a pinch of nutmeg into the soup giving it an even more intense flavor.
Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food. A warm buttery crust tops this savory dish full of potatoes, carrots and peas. This recipe will take some effort, but it is worth the extra time it takes to make it.
1 medium yellow onion, chopped 3 carrots, sliced into 1/4 inch rounds 2 celery stalks, sliced into 1/4 inch pieces 2/3 cup frozen peas 2 red potatoes, peeled & diced 1 Tablespoon fresh parsley, chopped 1 1/2 cups cooked chicken breast, chopped 4 Tablespoons flour 2 Tablespoons butter 4 cups chicken broth or stock 1 prepared pie crust, top & bottom 1 egg, lightly beaten
Preheat oven to 350 degrees. In a large deep skillet, melt 2 Tablespoons of butter over medium heat. Cook celery, carrot and onion until soft, about 3 minutes. Mix in 4 Tablespoons of flour to coat the vegetables, cook for 2 minutes. Pour in chicken broth and when simmering, add the red potatoes and cook until tender. Mix in parsley, peas and chicken and then pour into a deep dish pie pan lined with the bottom prepared pie crust. Place top of prepared pie crust over the filling to cover and pinch the lower and upper pie crust dough together to seal it all in. Make an X in the center of the pie crust with a butter knife, then brush the pie crust dough with the egg. Bake for 35 minutes or until crust is golden.