THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Sunday, September 10, 1995 TAG: 9509060111
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 44 lines
FALL IS just around the corner.
If you haven't caught wind of it in the crisp night air, witnessed it in the abundance of promotions for new television series, or detected it in the drop of Oceanfront auto traffic, perhaps you've seen it at the market.
The supermarket, that is, where pears, mangoes, chard, rapini and other distinctly fall foods are making their debut.
We've designed hearty menu to salute the season. It features Little Meat Bundles, made with veal or pork and a hint of Italian sausage. The bundles are rolled and braised in a light tomato and basil sauce with a little white wine.
Start with a refreshing appetizer of Baked Bay Scallops With Shallots and Citrus. Then serve the Bundles with a Polenta Torta layered with ricotta and basil pesto, and a side dish of a braised or sauteed fall greens.
For your salad, try pears and goat cheese wrapped in shredded phyllo and served on a bed of baby greens. Top with a walnut sherry vinaigrette. This salad is so refreshing and light, I sometimes serve it after the entree.
End the meal here, or spoil your family or guests with a nostalgic and delicious Chocolate Bread Pudding With Bourbon-Pecan Sauce.
This menu is easy to follow, and can be partially made ahead. You'll find some additional preparation tips inside, with the recipes.
Then, sit back and enjoy your accomplishment and the start of a new season. ILLUSTRATION: Color photo
LAWRENCE JACKSON/Staff
Dishes from Pier 1 Imports, Portsmouth
You'll find that Baked Bay Scallops With Shallots and Citrus is a
wonderfully refreshing appetizer that blends local seafood with a
fresh, fruity taste.
by CNB