For starters, I made some fig, pecan and goat cheese tapendade  served with spooky halloween pita crisps as an appetizer. (This dish has now been deemed “Figgy Crack” because once you start eating it, it’s really really hard to stop.) I altered the recipe a bit and used crumbled goat cheese in the mix rather than spreading it on the pitas. For the pita crisps, I used whole wheat pita, used Halloween shaped cookie cutters, then pulled the layers apart. I brushed a little olive oil on each side, placed them smooth side down on a baking sheet and sprinkled them with some coarse salt. I put in a 300 degree oven for a few minutes until crisp. (Keep an eye on them, they quickly burn.)
We had a side Autumn Millet Bake  from Mark Bittman’s cookbook “How to Cook Everything Vegetarian.” This butternut squash, cranberry, pumpkin seed, and millet dish is both beautiful, sweet and savory. I would proudly add this unique side to any Thanksgiving table.
Our host then set the bar high by adapting this pumpkin stuffed with vegetable stew  recipe from epicurious. She adapted some of the vegetables and saved some time by using some pre-made vegetable stock and added the mushrooms and wine to make it a bit heartier. I wish I had a picture of what the pumpkin looked like before it was baked because it was a pale in hue but blossomed into a gorgeous bronze color after baking. The pumpkin cooked perfectly and you could take hunks of the pumpkin from the insides which added a touch of roasted sweetness to the stew.
Our desserts were cupcakes that were devoured so quickly….I didn’t get a picture!
We hope to hold our next potluck in December. I will be hosting and the theme will be Indian cuisine.