Camembert Baked in a Wooden Box, Honey-Glazed Walnuts, Apple and Pear Slices
Claire and Liz, great helpers at the party!
Rigatoni with Spicy Tomato Sauce
Students around the table.
Choosing dessert.
Orange cupcakes, molasses cake squares, and apple and dried cherry crumble
Two weeks ago, my husband and I hosted our annual dinner for his freshman class at Amherst College. Typically we have this party earlier in the fall, but this year because of scheduling issues, we planned it for the night before Thanksgiving break. That was my cue to choose a menu to usher in the holidays.
We began with roasted grape and goat cheese toasts and warm Camembert baked in a wooden box. These were followed by rigatoni with a spicy tomato sauce, a salad of mixed greens and shaved fennel, and a basket of assorted breads. Three desserts–spiced molasses cake squares, orange cupcakes with white chocolate frosting, and an apple and cherry crumble–ended the meal.
The students ate with adolescent abandon, returning for seconds and even thirds of every course. No dish, though, seemed to disappear as quickly as the Warm Camembert Baked In a Box with Honey-glazed Walnuts. I made two to serve with sliced apples and pears, and watched as our young guests dipped the fruit into the warm, meltingly smooth cheese without so much as a pause.
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It was the easiest dish I prepared that evening. I removed the paper wrapping encasing the Continue reading →
