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
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
Breakfast at the Cabin for Six
- Fresh Fruit Ambrosia
- Raspberry Orange Sour Cream Muffins
- Herbed Egg Strudel
- Chicken Apple Sausage Sauté
Autumn Harvest Feast for Eight*
- Roast Prime Rib of Pork with Cherry Bourbon Sauce
- Oven-Roasted Fennel, Rainbow of Mini Peppers, and Potatoes
- Plum Crostada (Rustic Free-Form Fruit Tart)
*more recipes for this menu appear in the book
This page created August 2008
