Updated 2011-11-06 21:28:41 ID=656:1

© 2011 The Romantic Table
©2011 The Romantic Table 2011-10-31 20:54:24:309
©2011 The Romantic Table

This Venison Ragu recipe is based on one that is used in Emilia-Romagna Italy for game.

November - Harvests are in and it's time to celebrate with family and friends


Finally Fall has arrived and brought with it some cooler weather. Now it's time to kick-up the heat on our stoves and ovens and get ready to make some enjoyable recipes to share.

The weather is starting to get crisp outside and this weather gets most of us thinking of our old favorite holiday recipes that we've shared around the dinner tables through the years with friends and family.

©2011 The Romantic Table, Grilled Zucchini, Pomegranate and Feta cheese 2011-10-31 20:56:12:310
©2011 The Romantic Table

Grilled Zucchini, Pomegranate and Feta cheese that uses our own recipe for Pomegranate Vinaigrette
We want to share with you some of our new-takes on old recipes and have fun making them.

Our first recipe is a wonderful recipe for cooking game--in particular venison. I know probably a lot of you turn up your noses at using game due to its tendency to taste "gamey."--Or you don't believe in killing as a sport. But first of all, our recipe uses such unusual ingredients that enhance the flavors so well, that no one would ever guess that you're not using meat from the grocer. And secondly, we use farmed venison. I used to suffer from "Bambi-itis" and be an apologist for the deer...UNTIL for three years in a row, a wild herd of over thirty deer devastated all of our expensive -and hard work to put in- landscaping! I still wouldn't want to personally kill any animal to eat --but this recipe really IS unusual and is one of my favorites.

The Venison Ragu with Soft Polenta recipe is based on one that is used in Emilia-Romagna Italy for game. It uses cloves, cinnamon and brandy along with a basic trito of onion, carrot and garlic with red wine such as a Nebbiolo marries the flavors to make this one dynamic knock-out flavor-full recipe to remember!

©2011 The Romantic Table, Brussels Sprouts Almondine 2011-10-31 21:00:45:311
©2011 The Romantic Table

Brussels Sprouts Almondine with slivered almonds, garlic and coarse bread crumbs
We have two side dishes for you to try for over the holidays. One is a Zucchini recipe, Grilled Zucchini with Pomegranate and Feta cheese that uses our own recipe for Pomegranate Vinaigrette. Its delicious and can be used as a salad or as an appetizer.

Our other side is a Brussels Sprouts Almondine, using lightly blanched Brussels sprouts that's cooked in almond oil with slivered almonds, garlic and coarse bread crumbs. It's SO good and it could almost be an entire meal for a vegan!

©2011 The Romantic Table, Spaghetti with Pepperoni and Mushroom Sauce 2011-10-31 21:06:48:312
©2011 The Romantic Table

Spaghetti with Pepperoni and Mushroom Sauce is a "quickie" when you're in a hurry, and need a delicious non-complicated recipe that can feed a gang.
The pasta entree this month is another "quickie" one for when you're in a hurry, need a delicious non-complicated recipe that can feed the gang: Spaghetti with Pepperoni and Mushrooms Sauce . The only ingredients you need are mushrooms, pepperoni, canned tomatoes and Spaghetti. It's almost foolproof in it's ability to satisfy and make, and it makes a lot while sticking to the budget.

Our last recipe, is one you might already have tried and is an old favorite of ours Festive Dressing with Apples, Raisins, and Mushrooms. This recipe uses Golden Delicious apples, Golden raisins and Mushrooms.It is a recipe I've been using at least a couple of times a year for decades. Every one LOVES it and my vegetarian niece says it's almost a whole meal in itself. In MY opinion, this is my all-time favorite recipe for the holidays. This dressing means "celebration!"

So there you have it, five new recipes to try out over the next several weeks. Plan ahead and have your family and friends pitch in with the fixings. It will mean more to ALL of you when you do!




Latest Article Posts

Summer to Fall Transition Meals

2013-09-16 18:21:43
© 2013 The Romantic Table


Cooler Rainy-Season Recipes to Savor for Generations

2013-01-02 00:40:22
© 2012 The Romantic Table


The Cooler Weather of October is Here, for Some Fun Fall Recipes!

2012-10-30 19:52:35
© 2012 The Romantic Table


A Hot September Brings a Hastened Grape Harvest and A Need for Easy Refreshing Recipes

2012-09-24 00:07:29
© 2012 The Romantic Table


Some cooling recipes for the unbearably hot summer weather of August

2012-08-13 22:02:45
© 2012 The Romantic Table


Creative Recipes for July's Hot Weather

2012-07-26 23:01:53
© 2012 The Romantic Table


Junes Recipes Turn Some Old Favorites into New Twists for your Year-round Repertoire

2012-06-26 18:47:49
© 2012 The Romantic Table


Glorious May is Here with Some Great Breakout Recipes

2012-05-19 19:35:20
© 2012 The Romantic Table


April's Recipes: A Time for Transitioning and Gearing up for Spring and Summer

2012-04-28 02:07:15
© 2012 The Romantic Table


Our March recipes will Prepare us for a Celebratory Easter

2012-03-10 22:01:00
© 2012 The Romantic Table


Past News and Article Archive Directory

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max