Fall feast - dinner menu preparation schedule

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Measure Ingredient


Even the quickest dinners need a certain amount of organization! In this case you'll have to cheat a little, making the meringue [Fall Feast - Pavlova} a day or two ahead of time.

Keep it in a cool place, but not in the fridge, since refrigeration makes the meringue sticky.

The remainder of the mean can be prepared in under one hour.

First dice the vegetables for the chowder and get the soup cooking.

Then dice the vegetables for the pork dish, saut the pork and vegetables and place them in the oven, as directed.

While the meat cooks, prepare the homestyle potatoes.

Finish by garnishing the dessert.

The pork and the potatoes will be ready at the same time, so keep them warm while you finish the sauce for the pork. The soup and potatoes reheat well, but the pork is best served as soon as it is cooked.


A cocktail to start the proceedings: Keglevish [sweetened lemon vodka] mixed with cranberry juice and topped up with soda, or a glass of semi-dry Riesling.

First course [soup]: Chardonnay, California Fetzer Sundial, Australian Koonunga Hill, Sauvignon Blanc, or Belgian lambic beer.

Main Course [Pork]: Chardonnay, Pinot Noir - California Calera Central Coast, or Burgundy - Latour Pinot Noir, or Beaujolais.

Dessert [Meringue]: Suaternes, Fontanafredda Asti with coffee: Calvados VSOP - a French apple brandy.

Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman Fall Feast menu: [recipe names as uploaded] Fall Feast - Corn Chowder Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast - Pavlova [-=PAM=-] PA_Meadows@...

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