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!

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A tip from Sue!

If rushed, prepare your ingredients in advance.

If you know you’ll be rushed at cooking time, pre-measure out as many of the ingredients as you can, and arrange them by the cooking order of the recipe.

If it’s going to be more than several minutes before you actually start making the dinner, be sure to cover the perishable ingredients with plastic wrap or place in containers and put them back in the refrigerator to hold until you are ready.