Flavors Of Fall Wine Dinner Recipe
Recipe information
Make Flavors Of Fall Wine Dinner in just 3h . Enjoy a carefully curated five-course meal perfectly paired with wines from Justin Vineyards and Winery. $135/ticket.
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Ingredients
First Course - Butternut Squash Soup
Second Course - Arugula Salad with Pears and Walnuts
Third Course - Herb-Crusted Pork Tenderloin
Fourth Course - Maple Glazed Brussels Sprouts
Fifth Course - Pumpkin Cheesecake
First Course - Butternut Squash Soup
1. Prepare the Soup Base
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
2. Cook the Squash
Add the cubed butternut squash to the pot, stirring to combine. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the squash is tender.
3. Blend the Soup
Using an immersion blender, blend the soup until smooth. Stir in heavy cream, salt, and black pepper. Adjust seasoning to taste.
Second Course - Arugula Salad with Pears and Walnuts
5. Prepare the Salad Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
6. Assemble the Salad
In a large salad bowl, combine arugula, sliced pears, chopped walnuts, and crumbled feta cheese.
7. Dress the Salad
Drizzle the dressing over the salad and toss gently to combine.
8. Serve
Serve immediately, allowing the flavors to meld.
Third Course - Herb-Crusted Pork Tenderloin
9. Preheat the Oven
Preheat your oven to 425°F (220°C).
10. Season the Pork
In a small bowl, mix together Dijon mustard, rosemary, thyme, garlic powder, salt, and black pepper. Rub this mixture all over the pork tenderloin.
11. Sear the Pork
In a skillet, heat olive oil over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side.
12. Roast the Pork
Transfer the seared pork to a baking dish and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
13. Rest and Slice
Remove from the oven and let rest for 5-10 minutes before slicing.
Fourth Course - Maple Glazed Brussels Sprouts
14. Preheat the Oven
Preheat your oven to 400°F (200°C).
15. Prepare the Brussels Sprouts
In a large bowl, toss halved Brussels sprouts with olive oil, maple syrup, salt, and black pepper until well coated.
16. Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and caramelized.
17. Serve
Serve hot as a side dish.
Fifth Course - Pumpkin Cheesecake
18. Prepare the Crust
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan.
19. Mix the Filling
In a large mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Mix until fully combined.
20. Pour and Bake
Pour the filling over the prepared crust and smooth out the top. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is set.
21. Cool and Serve
Allow the cheesecake to cool before removing it from the springform pan. Chill in the refrigerator for at least 4 hours before serving.
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