{"id":2182,"date":"2010-10-03T17:26:08","date_gmt":"2010-10-03T21:26:08","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2182"},"modified":"2010-10-03T18:23:22","modified_gmt":"2010-10-03T22:23:22","slug":"luxury-fall-dinner-party","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/luxury-fall-dinner-party\/","title":{"rendered":"Luxury Dinner Party! Project Food Blog Challenge #3"},"content":{"rendered":"<br \/>\n<h3>Luxury Fall Dinner Party <\/h3>\n<div class=\"img-left\" style=\"width: 159px;\">\n<script src=\"http:\/\/www.foodbuzz.com\/widgets\/contestant\/296.js\" type=\"text\/javascript\"><\/script><\/p>\n<p class=\"caption\">Project Food Blog Challenge<\/p>\n<\/div>\n<p>Making it through to the third round of the Foodbuzz Project  Food Blog challenge presented by Buick Lacrosse, is both humbling and exciting,  but most importantly an honor to be among the next group of two-hundred food  bloggers participating in the contest. I also want to thank everyone who has  voted for me in each step of the way, your support is amazing, and I hope to  continue to inspire with my contributions.<\/p>\n<div class=\"img-right\" style=\"width: 200px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/FallFlowers_01.jpg\"><img decoding=\"async\" style=\"width: 200px;\" title=\"Feeling Fall in the air\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/FallFlowers_01.jpg\" border=\"0\" alt=\"Feeling Fall in the air\" \/><\/a><\/p>\n<p class=\"caption\">Feeling Fall in the air<\/p>\n<\/div>\n<p>Fall has finally caught up with the season of change here in  our part of the country, temperatures are dropping, leaves are falling, and  clear brisk air is whipping around. With the fall season comes a crop of  seasonal bounty with fruits and vegetables, all which is the inspiration for  the menu I have selected in the luxury dinner party challenge. From acorn  squash, carrots, apples, in the soup, Vermont cheddar and fresh rosemary in the  bread sticks, to pumpkin seeds, goat cheese, artichoke hearts, pears, and  Belgian endive inspiring the entr\u00e9e, and finally, bourbon, sweet potatoes and  walnuts with the dessert. <\/p>\n<p>I will also give you some organizing notes and tips at the  end of the recipes that will help you in planning a similar menu for your home,  some tips are recipe specific, and some are planning tips for multi-tasking in  the kitchen. <\/p>\n<div class=\"img-center\" style=\"width: 400px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/TableSetting_01.jpg\"><img decoding=\"async\" style=\"width: 400px;\" title=\"Monique's beautiful Fall table setting\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/TableSetting_01.jpg\" border=\"0\" alt=\"Monique's beautiful Fall table setting\" \/><\/a><\/p>\n<p class=\"caption\">Monique&#8217;s beautiful Fall table setting<\/p>\n<\/div>\n<p>Monique decorated and set the table and decorations, the lovely Fall table cloth, place mats, napkins and seasonal decorations. When she pulls out the seasonal decorations it is a sure sign that the holidays are just around the corner. Thank you so much Monique for setting up a great dining room!<\/p>\n<div class=\"img-center\" style=\"width: 400px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/FamilyAndFriends.jpg\"><img decoding=\"async\" style=\"width: 400px;\" title=\"Friends and Family at the dinner table\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/FamilyAndFriends.jpg\" border=\"0\" alt=\"Friends and Family at the dinner table\" \/><\/a><\/p>\n<p class=\"caption\">Friends and Family at the dinner table<\/p>\n<\/div>\n<p>So please sit back, relax, and enjoy the Cajun Chef Ryan Luxury  Fall Dinner Party!<\/p>\n<div class=\"img-center\" style=\"width: 400px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/LuxuryFallDinnerMenu.jpg\"><img decoding=\"async\" style=\"width: 400px;\" title=\"Luxury Fall Dinner Party Menu\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/LuxuryFallDinnerMenu.jpg\" border=\"0\" alt=\"Luxury Fall Dinner Party Menu\" \/><\/a><\/p>\n<p class=\"caption\">Luxury Fall Dinner Party <a href=\"http:\/\/cajunchefryan.rymocs.com\/files\/FallMenuChallenge3.pdf\">Menu<\/a>. (PDF, 1pp, 98KB)<\/p>\n<\/div>\n<p>This three course meal actually includes seven separate recipes to complete, so without further ado, I present you with the recipes for  the Luxury Fall Dinner Party.<\/p>\n<hr align=\"center\" \/>\n<p><strong>F<\/strong>or the first course I chose to do a fall soup, Acorn Squash  Soup to be exact, and once dinner was served the comments from the guests  included how they could really taste the fall flavors in the soup, which, our  guest Heather said it reminded her of how fall would taste if it were put into  a bowl. These were such nice comments on this, the first course &#8211; soup. <\/p>\n<p align=\"center\"><strong><font color=\"#FF6600\">Getting Started<\/font><\/strong> <br \/>\n            <strong>Acorn Squash Soup <\/strong><br \/>\n    Roasted acorn squash, carrots, onions,  leeks, Granny Smith apples, and holiday spices blended with cream and served  with Vermont Cheddar Rosemary Bread Sticks<\/p>\n<p><strong>Acorn Squash Soup<\/strong><\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"3\" valign=\"top\"><strong>Ingredients<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3<\/td>\n<td valign=\"top\">Each<\/td>\n<td valign=\"top\">Acorn squash, halved, seeds removed<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Olive oil<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3<\/td>\n<td valign=\"top\">Each<\/td>\n<td valign=\"top\">Carrots, chopped<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Each<\/td>\n<td valign=\"top\">Granny Smith apple, cored and chopped<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Med.<\/td>\n<td valign=\"top\">Onion, chopped<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Med.<\/td>\n<td valign=\"top\">Leek, cleaned and chopped<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Tsp.<\/td>\n<td valign=\"top\">Ginger, ground<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Allspice, ground<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4<\/td>\n<td valign=\"top\">Cups<\/td>\n<td valign=\"top\">Chicken or vegetable stock<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Heavy Cream<\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" valign=\"top\">To taste<\/td>\n<td valign=\"top\">Salt and white pepper<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Parsley, chopped<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">&nbsp;<\/td>\n<td valign=\"top\">&nbsp;<\/td>\n<td valign=\"top\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\" valign=\"top\"><strong>Procedure Steps:<\/strong> Preheat oven 350\u00b0 F.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1.<\/td>\n<td colspan=\"2\" valign=\"top\">\n<div class=\"img-right\" style=\"width: 200px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/AcornSquash_02.jpg\"><img decoding=\"async\" style=\"width: 200px;\" title=\"Acorn Squash cooling on baking sheet.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/AcornSquash_02.jpg\" border=\"0\" alt=\"Acorn Squash cooling on baking sheet.\" \/><\/a><\/div>\n<p>On a baking sheet, place the acorn squash, cut side down, and then add a little water and cover with foil, then roast until soft, about 45 minutes. Allow to cool, and then scoop out the squash flesh and set aside.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2.<\/td>\n<td colspan=\"2\" valign=\"top\">\n<div class=\"img-right\" style=\"width: 200px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/AcornSquash_03.jpg\"><img decoding=\"async\" style=\"width: 200px;\" title=\"Saut\u00e9 the carrot, apple, onion, and leek in the olive oil until soft.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/AcornSquash_03.jpg\" border=\"0\" alt=\"Saut\u00e9 the carrot, apple, onion, and leek in the olive oil until soft.\" \/><\/a><\/div>\n<div class=\"img-right\" style=\"width: 200px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/AcornSquash_04.jpg\"><img decoding=\"async\" style=\"width: 200px;\" title=\"Simmer over low heat for 20 \u2013 30 minutes.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/AcornSquash_04.jpg\" border=\"0\" alt=\"Simmer over low heat for 20 \u2013 30 minutes.\" \/><\/a><\/div>\n<p>In a soup pot, heat olive oil over medium high heat. Saute the carrot, apple, onion, and leek in the olive oil until soft, stirring occasionally, then season with ginger and allspice, and then add the squash and the chicken stock. Bring to a boil while stirring well, and then reduce heat to a simmer over low heat for 20 \u2013 30 minutes, stirring occasionally. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3.<\/td>\n<td colspan=\"2\" valign=\"top\">Remove the pot from the heat and puree with a hand-held immersion blender. Alternatively, in batches, puree in a blender or food processor until smooth and return to the pot.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4.<\/td>\n<td colspan=\"2\" valign=\"top\">Stir in the heavy cream and simmer for another 5 minutes then and keep warm.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">&nbsp;<\/td>\n<td colspan=\"2\" valign=\"top\"><strong>Yield:<\/strong> 8 to 10 servings.<\/td>\n<\/tr>\n<\/table>\n<p><strong>To Serve: <\/strong>Remove the soup pot from the heat and ladle the  soup into bowls, then garnish with fresh chopped parsley and serve with the warm  bread sticks.<\/p>\n<div class=\"img-center\" style=\"width: 480px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/AcornSqashSoup.jpg\"><img decoding=\"async\" style=\"width: 480px;\" title=\"Acorn Squash Soup with Vermont Cheddar Rosemary Bread Sticks\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/AcornSqashSoup.jpg\" border=\"0\" alt=\"Acorn Squash Soup with Vermont Cheddar Rosemary Bread Sticks\" \/><\/a><\/p>\n<p class=\"caption\">Acorn Squash Soup with Vermont Cheddar Rosemary Bread Sticks<\/p>\n<\/div>\n<p><strong>Vermont<\/strong><strong> Cheddar Rosemary Bread Sticks<\/strong> <\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"3\" valign=\"top\"><strong>Ingredients<\/strong> <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1\u00bd<\/td>\n<td valign=\"top\">Cups<\/td>\n<td valign=\"top\">All-purpose flour, unbleached<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Cornmeal<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Baking powder<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Sea salt<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc<\/td>\n<td valign=\"top\">Lb.<\/td>\n<td valign=\"top\">Butter, unsalted (1 stick), cold, diced<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4<\/td>\n<td valign=\"top\">Oz.<\/td>\n<td valign=\"top\">Vermont Cheddar cheese, shredded<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1\u00bd<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Rosemary, fresh, chopped<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Skim milk, non-fat<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Honey<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">&nbsp;<\/td>\n<td valign=\"top\">&nbsp;<\/td>\n<td valign=\"top\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\" valign=\"top\"><strong>Procedure Steps: <\/strong>Preheat oven to 425\u00b0F.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1.<\/td>\n<td colspan=\"2\" valign=\"top\">Stir together the flour, cornmeal, baking powder, and salt<strong><\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2.<\/td>\n<td colspan=\"2\" valign=\"top\">Place the dry ingredients in the bowl of a food processor, then add the cold cut butter, and process until the mixture has the consistency of coarse meal. Turn out the mixture into a large bowl, and then stir in the cheese and rosemary. (<strong>NOTE:<\/strong> If you do not have a food processor cut the butter into the dry mixture using two knives in a crosscut fashion.) <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3.<\/td>\n<td colspan=\"2\" valign=\"top\">Combine the milk and honey in a separate bowl, make a well in the dry ingredients, and then pour the liquid mixture into the flour mixture, stirring with a large spoon until a soft dough forms. Work quickly and do not over mix.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4.<\/td>\n<td colspan=\"2\" valign=\"top\">\n<div class=\"img-right\" style=\"width: 200px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/BreadSticks_01.jpg\"><img decoding=\"async\" style=\"width: 200px;\" title=\"Knead the dough for about ten strokes.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/BreadSticks_01.jpg\" border=\"0\" alt=\"Knead the dough for about ten strokes.\" \/><\/a><\/div>\n<p>On a lightly floured surface, knead the dough for about ten strokes.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">5.<\/td>\n<td colspan=\"2\" valign=\"top\">\n<div class=\"img-right\" style=\"width: 200px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/BreadSticks_02.jpg\"><img decoding=\"async\" style=\"width: 200px;\" title=\"Cut out sticks of dough 1\/2-inch wide.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/BreadSticks_02.jpg\" border=\"0\" alt=\"Cut out sticks of dough 1\/2-inch wide.\" \/><\/a><\/div>\n<p>Using a rolling pin roll out the dough in a rectangle until it is about 1\/2-inch thick. Using a sharp knife, cut out sticks of dough 1\/2-inch wide. Twist them into a spiral and space them about 1\/2-inch apart on two un-greased<em> <\/em>baking sheet pans. Gather up the scraps, gently form into another rectangle, and cut, and then place on the sheet pans.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">6.<\/td>\n<td colspan=\"2\" valign=\"top\">Bake the bread sticks in the preheated 425\u00b0F oven for 15 minutes or until the tops are golden brown. <br \/><strong>Makes about 20 bread sticks.<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\">\n          <strong>TIP: <\/strong>The bread sticks can be prepared, and placed on the sheet pan and covered with plastic wrap and refrigerated up to 4 hours before baking time. When ready to serve, have the pre-heated oven ready and place the sheet pans in the oven about 25 minutes before you are ready serve the soup.\n          <\/td>\n<\/tr>\n<\/table>\n<div class=\"img-center\" style=\"width: 480px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/BreadSticks_03.jpg\"><img decoding=\"async\" style=\"width: 480px;\" title=\"Vermont Cheddar Rosemary Bread Sticks\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/BreadSticks_03.jpg\" border=\"0\" alt=\"Vermont Cheddar Rosemary Bread Sticks\" \/><\/a><\/p>\n<p class=\"caption\">Vermont Cheddar Rosemary Bread Sticks<\/p>\n<\/div>\n<hr align=\"center\" \/>\n<p><strong>F<\/strong>or the second course I chose to do a chicken breast which is encrusted with  pumpkin seeds seasoned with my Cajun spice blend, then saut\u00e9ed in butter and  served with an Artichoke Beurre Blanc sauce, which is one of my variations on  the classic French white wine butter sauce. I also selected to do a side item  of Braised Belgium Endive with Pears. Our guest Tony said that the chicken was  seasoned perfectly, not too spicy, but the subtle hints of Cajun spice added a  really nice touch. Dawn said that the chicken was so moist and tender, and the crunchy  texture of the crust was amazing. And our guest Cherie said \u201cWow, look at  this, the garnish is so nice\u201d when I served her plate. <\/p>\n<p align=\"center\"><strong><font color=\"#FF6600\">The Main Event<\/font><\/strong><br \/>\n  <strong>Pumpkin Seed Crusted Chicken Breasts with Cajun Artichoke Beurre Blanc<\/strong><br \/>\n          Boneless chicken breasts stuffed with goat  cheese, then saut\u00e9ed with a pumpkin seed Cajun spiced crust, and served over  Cajun artichoke hearts in a white wine butter cream sauce<br \/>\n    Served with a side of Braised Belgian Endive and Pears <\/p>\n<div class=\"img-center\" style=\"width: 480px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/PumpkinSeedCrustedChicken.jpg\"><img decoding=\"async\" style=\"width: 480px;\" title=\"Pumpkin Seed Crusted Chicken Breasts with Cajun Artichoke Beurre Blanc\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/PumpkinSeedCrustedChicken.jpg\" border=\"0\" alt=\"Pumpkin Seed Crusted Chicken Breasts with Cajun Artichoke Beurre Blanc\" \/><\/a><\/p>\n<p class=\"caption\">Pumpkin Seed Crusted Chicken Breasts with Cajun Artichoke Beurre Blanc<\/p>\n<\/div>\n<p><strong>Pumpkin Seed Crusted Chicken Breasts<\/strong><\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"3\" valign=\"top\"><strong>Ingredients<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4<\/td>\n<td valign=\"top\">Each<\/td>\n<td valign=\"top\">Boneless chicken breasts<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">8<\/td>\n<td valign=\"top\">Ounces<\/td>\n<td valign=\"top\">Goat cheese, cut into four even pieces<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2<\/td>\n<td valign=\"top\">Cups<\/td>\n<td valign=\"top\">Pumpkin seeds, toasted<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Cajun spice blend<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Thyme, fresh chopped<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Garlic salt<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2<\/td>\n<td valign=\"top\">Large<\/td>\n<td valign=\"top\">Eggs, beaten<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Milk<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2<\/td>\n<td valign=\"top\">Cups<\/td>\n<td valign=\"top\">Flour, seasoned with salt and white pepper<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc <\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Clarified butter<\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" valign=\"top\">To taste<\/td>\n<td valign=\"top\">Salt and white pepper, divided<\/td>\n<\/tr>\n<\/table>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"2\" valign=\"top\"><strong>Procedure Steps<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1.<\/td>\n<td valign=\"top\">Cover the chicken breasts with plastic wrap and flatten slightly with a mallet. Then cut a slit into each chicken breast and stuff them each evenly with two ounces of goat cheese. Season the outside lightly with salt and white pepper and reserve. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2.<\/td>\n<td valign=\"top\">Place toasted and cooled pumpkin seeds in the bowl of a food processor and grind, leaving them a bit chunky, and then add the Cajun spice blend, thyme, and garlic salt. Transfer this to a large bowl. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3.<\/td>\n<td valign=\"top\">Combine the beaten egg with the milk and then transfer this mixture to another large bowl to make the egg wash.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4.<\/td>\n<td valign=\"top\">Combine the flour with the salt and white pepper and into a third large bowl.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">5.<\/td>\n<td valign=\"top\">Take the stuffed and seasoned chicken breasts and dip them first into the flour mixture, then the egg wash mixture, and finally into the pumpkin seeds, shaking off any excess coating, but ensuring an evenly well coated piece of chicken. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">6.<\/td>\n<td valign=\"top\">Saut\u00e9 the coated chicken breasts in the clarified butter for 4-5 minutes on each side or until golden brown. Serve with the Cajun Artichoke Beurre Blanc sauce (see below)<br \/>\n                    <strong>TIP: <\/strong>The chicken breasts can be breaded ahead of time and placed on a parchment paper lined sheet pan, then covered in plastic wrap and refrigerated for up to 1 hour before saut\u00e9ing.<\/td>\n<\/tr>\n<\/table>\n<p><strong>Cajun Artichoke Beurre Blanc<\/strong> <\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"3\" valign=\"top\"><strong>Ingredients<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Lb.<\/td>\n<td valign=\"top\">Butter, softened, divided<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Shallots, minced<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1 \u00bd<\/td>\n<td valign=\"top\">Cups<\/td>\n<td valign=\"top\">Artichoke hearts<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Cajun spice blend<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">White wine<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Lemon juice<\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" valign=\"top\">To taste<\/td>\n<td valign=\"top\">Salt and white pepper<\/td>\n<\/tr>\n<\/table>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"2\" valign=\"top\"><strong>Procedure Steps<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1.<\/td>\n<td valign=\"top\">Cut butter into small cubes and bring to room temperature.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2.<\/td>\n<td valign=\"top\">In the meantime, coat a saut\u00e9 pan with just a little butter and then sweat the shallots until soft, and then add the artichoke hearts and Cajun spice blend and allow the artichokes to soften up for about 3 to 5 minutes.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3.<\/td>\n<td valign=\"top\">Add the white wine and lemon juice and bring to a simmer, then reduce to almost dry, or au sec.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4.<\/td>\n<td valign=\"top\">Remove the pan from the heat and slowly stir in the butter cubes until smooth a smooth and creamy consistency, then season to taste with the salt and white pepper.\n            <\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\"><strong>TIP:<\/strong> This sauce will not keep for long as the butter will solidify within 30 \u2013 40 minutes. To keep the sauce at the proper consistency, you can place it into a double boiler with a lukewarm water bath that is kept at around 76\u00b0 F. or room temperature. <\/td>\n<\/tr>\n<\/table>\n<p><strong>Braised Belgian Endive and Pears <\/strong><\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"3\" valign=\"top\"><strong>Ingredients<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Butter<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Sugar<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4<\/td>\n<td valign=\"top\">Heads<\/td>\n<td valign=\"top\">Belgian endive, brown and damaged leaves removed, halved lengthwise<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Each<\/td>\n<td valign=\"top\">Pear, cored, sliced into 16 segments<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">White wine<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Chicken stock<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Each<\/td>\n<td valign=\"top\">Lemon, juiced<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Thyme leaves, chopped<\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" valign=\"top\">To taste<\/td>\n<td valign=\"top\">Salt and white pepper<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Fresh parsley, chopped<\/td>\n<\/tr>\n<\/table>\n<p>        &nbsp;<\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"2\" valign=\"top\"><strong>Procedure Steps<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1.<\/td>\n<td valign=\"top\">In a large saut\u00e9 pan melt the butter over medium heat. When the butter is melted, sprinkle in the sugar and stir well to dissolve. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2.<\/td>\n<td valign=\"top\">\n<div class=\"img-right\" style=\"width: 200px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/BelgianEndive_01.jpg\"><img decoding=\"async\" style=\"width: 200px;\" title=\"Cook Belgian Endive until golden brown, about 5 minutes.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/BelgianEndive_01.jpg\" border=\"0\" alt=\"Cook Belgian Endive until golden brown, about 5 minutes.\" \/><\/a><\/div>\n<p>Place the endive in the butter-sugar mixture, cut side down. Cook until golden brown, about 5 minutes, lowering the heat if the butter starts to burn. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3.<\/td>\n<td valign=\"top\">\n<div class=\"img-right\" style=\"width: 200px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/BelgianEndive_02.jpg\"><img decoding=\"async\" style=\"width: 200px;\" title=\"Turn the endive back over and add the pear slices.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/BelgianEndive_02.jpg\" border=\"0\" alt=\"Turn the endive back over and add the pear slices.\" \/><\/a><\/div>\n<p>Turn the endives over and brown the other side, about 3 to 5 more minutes. Turn the endive back over and add the pear slices, then add the white wine and cook until reduced by half, about 2 minutes. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4.<\/td>\n<td valign=\"top\">Add the chicken broth, cover and cook until tender and the endives can be easily pierced with a knife, about 15 minutes. If the pan gets too dry, add a tablespoon of water. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">5.<\/td>\n<td valign=\"top\">Uncover and add the lemon juice and thyme and bring to a simmer for 1 minute. Season, to taste, with the salt and pepper. Add the parsley, toss and serve.<\/td>\n<\/tr>\n<\/table>\n<p><strong>TIP:<\/strong> If holding the endives before service, transfer them to a heat-proof dish and cover, then keep in a warm oven at 170\u00b0 F. <\/p>\n<div class=\"img-center\" style=\"width: 480px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/BelgianEndive_03.jpg\"><img decoding=\"async\" style=\"width: 480px;\" title=\"Transfer the braised Belgian endive and pears to a heat-proof dish and cover.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/BelgianEndive_03.jpg\" border=\"0\" alt=\"Transfer the braised Belgian endive and pears to a heat-proof dish and cover.\" \/><\/a><\/p>\n<p class=\"caption\">Transfer the braised Belgian endive and pears to a heat-proof dish and cover.<\/p>\n<\/div>\n<hr align=\"center\" \/>\n<p><strong>T<\/strong>he third and last course is a dessert recipe inspired from a classic  Southern side dish served at many a Thanksgiving and Christmas feast. These  Bourbon Sweet Potato Cupcakes takes it inspiration from a Bourbon Sweet Potato  Casserole that I make every year, and is always a hit, most folks say that it  is so sweet it could be a dessert. Here is the dessert treat inspired from a  holiday classic side dish, Bourbon Sweet Potato Cupcakes.<\/p>\n<div class=\"img-right\" style=\"width: 200px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/RyanDecoratingCupcakes.jpg\"><img decoding=\"async\" style=\"width: 200px;\" title=\"Ryan decorating the cupcakes.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/RyanDecoratingCupcakes.jpg\" border=\"0\" alt=\"Ryan decorating the cupcakes.\" \/><\/a><\/p>\n<p class=\"caption\">Ryan decorating the cupcakes.<\/p>\n<\/div>\n<p>After a short intermission and rest, I went ahead and iced and decorated the cupcakes, I gave Cherie my camera with instructions to snap a few of me icing  and decorating. Once a few more final snaps were taken, we served the final  course, and everyone went silent. Then Tony said that he really liked the way  the bourbon was in the icing and how the explosion of the liquor flavor coated  the entire palate. I decorated the cupcakes with the icing, then topped with some toasted mini-marshmallows, candies walnuts, and praline brittle.<\/p>\n<p align=\"center\"><strong><font color=\"#FF6600\">A Sweet Finish<\/font><\/strong><br \/>\n            <strong>Bourbon Sweet Potato Cupcakes<\/strong><br \/>\n    Sweet potato cupcakes with a Bourbon Cream Cheese Icing<\/p>\n<p><strong>Bourbon Sweet Potato Cupcakes<\/strong><\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"3\" valign=\"top\"><strong>Ingredients<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Un-bleached, All-purpose flour<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Baking powder<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd <\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Cinnamon, ground<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Baking soda<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc <\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Salt<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Butter, un-salted, softened><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00be<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Sugar<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2<\/td>\n<td valign=\"top\">large<\/td>\n<td valign=\"top\">Eggs<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Tbsp<\/td>\n<td valign=\"top\">Bourbon<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Cup<\/td>\n<td valign=\"top\">Sweet potatoes (unsweetened), mashed<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd<\/td>\n<td valign=\"top\">Tsp<\/td>\n<td valign=\"top\">Vanilla extract<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">&nbsp;<\/td>\n<td valign=\"top\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1<\/td>\n<td valign=\"top\">Recipe<\/td>\n<td valign=\"top\">Bourbon Cream Cheese Icing, see below<\/td>\n<\/tr>\n<\/table>\n<p>&nbsp;<\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tr>\n<td colspan=\"2\" valign=\"top\"><strong>Procedure Steps<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1.<\/td>\n<td valign=\"top\">Preheat oven to 350 degrees F. Line twelve 2-1\/2-inch muffin cups with paper bake cups; set cups aside. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2.<\/td>\n<td valign=\"top\">In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside. <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">3.<\/td>\n<td valign=\"top\">In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet    potatoes, Bourbon and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick). <\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4.<\/td>\n<td valign=\"top\">Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly    touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">5.<\/td>\n<td valign=\"top\">Using a pastry bag fitted with a large star tip, pipe the frosting on top of the cupcakes. Or if you do not have cake decorating tools, place Cream Cheese Frosting in large resealable plastic bag. Cut a 1\/4-inch opening in one corner of bag, then pipe frosting    on top of cupcakes. This recipe makes 12 cupcakes. <\/td>\n<\/tr>\n<\/table>\n<div class=\"img-left\" style=\"width: 300px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/SweetPotatoCupcakes_01.jpg\"><img decoding=\"async\" style=\"width: 300px;\" title=\"Bourbon Sweet Potato Cupcakes.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/SweetPotatoCupcakes_01.jpg\" border=\"0\" alt=\"Bourbon Sweet Potato Cupcakes.\" \/><\/a><\/p>\n<p class=\"caption\">Bourbon Sweet Potato Cupcakes<\/p>\n<\/div>\n<p><strong>Bourbon Cream Cheese Icing: <\/strong>In large mixing bowl beat four ounces cream cheese (1\/2 package), softened,  and 1\/3 cup butter, softened, with electric mixer on medium speed for 30  seconds. Add 2 tablespoons bourbon and beat until combined. Beat in 4 cups  powdered sugar, about 1\/2 cup at a time, until smooth and of a good piping consistency. This is enough icing for twelve cupcakes, plus a little left over.<\/p>\n<p>\n          <strong>Make Ahead Tip: <\/strong>Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an  airtight container in refrigerator up to 3 days. <\/p>\n<p><strong>Decorating Tips:<\/strong> For the toasted mini-marshmallows I greased a sheet pan and stood up about 50 or so of them and then browned under the broiler for several minutes, keeping a close eye on them so they would not burn. Once cooled I transferred the toasted mini-marshmallows to a small bowl. For the candied walnuts and brittle, I took about 2 tablespoons of butter and melted it with about 2 tablespoons of sugar then added about 1 cup of walnut pieces and cooked them all down on a high heat, stirring constantly until toasted and a praline-like consistency. Then I poured out the walnuts and sauce onto a sheet pan lined with wax paper. Once cool I transferred the candied walnuts and then broke up the praline brittle into small pieces.<\/p>\n<p><strong>Menu Planning and Meal Preparation Tips<\/strong><\/p>\n<ol>\n<li>Get  all your recipes together and start building your grocery list, some items you  may have on hand and some you will not. List all the ingredients, some will be  found in several recipes, just keep adding the total amounts you will need.  Once you have all the ingredients listed and totaled up the quantities go to  your pantry and kitchen and start crossing out the items you already have on  hand to cover the meal. The items you did not cross out will make up your  grocery list.<\/li>\n<li>For  this meal you can knock out several items in one step by combining steps. For  example, you can roast the acorn squash and bake the cupcakes at the same time  in the 350\u00b0 oven. Typically I will start with making the dessert first for any  meal. Set your oven temp to pre-heat, then while you have your acorn squash  roasting in the oven you can start preparing the cupcake batter recipe, and  start baking them in the oven, you will have knocked out the start of two  recipes using the oven for both. In fact you can roast the acorn squash and  bake the cupcakes several days in advance of the dinner party, this will be a  great jump start when the day of the party arrives. <\/li>\n<li>You  can get all your vegetable chopping done ahead of time also, prep for the soup  can be done a day or so ahead, just be sure to wrap all the items well and  refrigerate. Chopping and storing all the fresh herbs can also be done a day  ahead. Having all your items chopped and ready to go when it comes time to put  together all the recipes will save you a lot of time when putting it all  together.<\/li>\n<\/ol>\n<p>I hope you have enjoyed this post entry as much as we and our guests enjoyed this meal with the Fall Luxury Dinner Party. <br \/>\n          Enjoying a world of cuisine one fork full at a time!<\/p>\n<p>&nbsp;\n    <\/p>\n<div class=\"img-center\" style=\"width: 485px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/SweetPotatoCupcakes_02.jpg\"><img decoding=\"async\" style=\"width: 485px;\" title=\"Monique taking her first bite of the Bourbon Sweet Potato Cupcakes.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/SweetPotatoCupcakes_02.jpg\" border=\"0\" alt=\"Monique taking her first bite of the Bourbon Sweet Potato Cupcakes.\" \/><\/a><\/p>\n<p class=\"caption\">Monique taking her first bite of the Bourbon Sweet Potato Cupcakes<\/p>\n<\/div>\n<p><em>More photos from the evening&#8230;<\/em><\/p>\n<div class=\"img-center\" style=\"width: 485px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/FamilyAndFriends_02.jpg\"><img decoding=\"async\" style=\"width: 485px;\" title=\"Family and friends enjoying the main dish.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/FamilyAndFriends_02.jpg\" border=\"0\" alt=\"Family and friends enjoying the main dish.\" \/><\/a><\/p>\n<p class=\"caption\">Family and friends enjoying the main dish.<\/p>\n<\/div>\n<div class=\"img-center\" style=\"width: 485px;\">\n<a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/Tony.jpg\"><img decoding=\"async\" style=\"width: 485px;\" title=\"Tony relaxing and looking satisfied after the luxury meal.\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/Tony.jpg\" border=\"0\" alt=\"Tony relaxing and looking satisfied after the luxury meal.\" \/><\/a><\/p>\n<p class=\"caption\">Tony relaxing and looking satisfied after the luxury meal.<\/p>\n<\/div>\n<p>Continuing to enjoy a world of cuisine, one fork full at a time!<\/p>\n<p> Bon app\u00e9tit! <br \/>\nCCR<br \/>\n=:~)<\/p>\n<p>\u00a92010 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A luxury fall dinner party with seasonal inspired dishes, enjoying our third Foodbuzz blog challenge with family and friends. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[106,11],"tags":[1369,1366,222,1370,50,1367,1364,135,1368,1372,44,1365,472,1371],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2182"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2182"}],"version-history":[{"count":8,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2182\/revisions"}],"predecessor-version":[{"id":2190,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2182\/revisions\/2190"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2182"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}