A HARVEST BANQUET

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RECIPES

Festive Fall
Cheese Ball

Serves 12 as an appetizer

Curry powder and crystallized ginger give an exotic flavor to this cheese ball rolled in fresh cilantro. Prepare it a day or two in advance to allow the flavors to mingle, and serve it on a plate surrounded by crisp pear and apple slices and sesame crackers. Sometimes I spoon Ruby Red Cranberry Relish (see page 30) on top of the cheese ball.

16 ounces extra-sharp cheddar cheese, grated
8 ounces cream cheese, softened
4 tablespoons butter
4 tablespoons chopped crystallized ginger
1 bunch green onions with some green tops, chopped
1 tablespoon hot curry powder
1/4 teaspoon crushed red pepper or more to taste
2 teaspoons paprika
3 tablespoons medium-dry sherry
1 bunch cilantro, finely chopped
Seeds of 1 pomegranate (optional)

Process all the ingredients except the cilantro and pomegranate seeds in a food processor until blended. Turn out onto plastic wrap, cover, and refrigerate overnight. When firm, form into a ball and roll in the chopped cilantro. Stud generously with pomegranate seeds if desired. Serve immediately, or rewrap with plastic wrap and keep in the refrigerator until about 20 minutes before serving.

Fennel-Arugula Salad with Baked
Mushrooms

Serves 12

Warm mushroom caps with blue cheese filling are an elegant and unexpected element in this festive salad. You may prepare the filling, minus the bread crumbs, a day in advance.

12 large mushrooms
1 bunch green onions with some green tops, chopped
2 cloves garlic, minced
2 teaspoons olive oil
1 teaspoon fennel seeds
1 tablespoon minced fresh thyme leaves
6 ounces blue cheese, crumbled
Feathery leaves of 2 bulbs fennel, chopped
1 teaspoon fresh lemon juice
Salt and freshly ground pepper to taste
1/4 cup dry bread crumbs
Olive oil
12 cups mixed crisp greens such as arugula, frisée, escarole, and red romaine
2 bulbs fennel (about 3/4 pounds each), trimmed and chopped
4 tablespoons chopped Italian parsley
4 tablespoons chopped green onions
2 tablespoons fennel leaves
1 tablespoon thyme leaves
1 red bell pepper, seeded and finely chopped

Vinaigrette

6 tablespoons white balsamic or wine ­vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon paprika
1/2 cup extra-virgin olive oil

Wipe the mushrooms with a damp cloth. Remove the stems from the caps and chop coarsely; reserve the caps. Briefly sauté the green onions and garlic in the olive oil, stirring. Add the mushroom stems, fennel seeds, and thyme, and continue to sauté until soft. Remove from the heat and let cool. Stir in the cheese, chopped fennel leaves, lemon juice, salt and pepper, and bread crumbs.

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