The week before Thanksgiving my husband and I hosted our annual dinner for his freshman class at Amherst College. This year along with worrying about getting food cooked for fifteen, I was also concerned about the weather. Forecasters were predicting a hearty snowfall for the night of our party. Since we live two miles from campus, we were keeping our fingers crossed that the storm would start later than expected.
Luck went our way with the students arriving around 6, and no snow in sight. For appetizers I had set out a wheel of Camembert, halved and stuffed with chopped Medjool dates, dried apricots, and toasted walnuts, all scented with orange zest. Toasted baguettes slices and apple wedges made fine canvases for the stuffed cheese. A big dish of rigatoni baked with a spicy tomato sauce, a salad of mixed greens and shaved fennel tossed with lemon and olive oil, and a basket of warm artisan breads followed. Still, no snow.
But when the desserts–pumpkin brownies served with vanilla ice cream and caramel Continue reading