the appetizer:

Small Parties by Marguerite Henderson, features full menus, like Breakfast at the Cabin for Six with a recipe for Herbed Egg Strudel and Autumn Harvest Feast for Eight with a recipe for Roast Prime Rib of Pork with Cherry Bourbon Sauce.



Oven-Roasted Fennel,
Rainbow of Mini Peppers, and Potatoes

Oven-Roasted Fennel, Rainbow of Mini Peppers, and Potatoes

Serves 8


This perfect accompaniment to pork features the autumnal colors of the peppers with fresh fennel and dried fennel seed to marry with the pork.

  • 1 bulb fresh fennel, thinly sliced,
         fronds removed and reserved
  • 1 pound rainbow mini peppers (if not available,
         cut 1 red, 1 yellow, and 1 orange bell pepper
         into 1-inch-wide strips)
  • 3 pounds new red potatoes, cut into quarters
  • 1 large red onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, slivered
  • 1 teaspoon fennel seed
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Combine all ingredients in a medium-sized bowl and toss to coat evenly with oil. Place in a single layer on a baking sheet. This can be prepared ahead up to this point.

Bake in a 375° F oven for 20 to 25 minutes, until potatoes are tender and peppers are cooked through. Serve with chopped fresh fennel fronds on top as garnish.

  • from:
    Small Parties
    More Than 100 Recipes for Intimate Gatherings
  • by Marguerite Henderson
  • Gibbs Smith, 2008
  • Paperback; $19.95
  • ISBN-10: 1423602463
  • ISBN-13: 978-1-4236-0246-0
  • Recipe reprinted by permission.

Buy Small Parties


Small Parties

*more recipes for this menu appear in the book


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