Menu Ideas -- Unnaturally Hot October Dinner
I was planning on making jewish comfort food (brisket, matzoh ball soup, kugel, etc.) to bring to a friend's house this weekend, but it is HOT here in NYC. I'm in desperate need of menu inspiration that's more suitable for the weather but using in-season ingredients (and that can travel and keep for a half hour or so). Thanks!!
You could do a simple zucchini dish or even use raw zucchini/squash - seasonal, not heavy.
For dessert you can do apples but maybe a little lighter by doing apple turnovers in phyllo dough, or an apple compote over ice cream or something like that.
Made this acorn squash casserole over the weekend. It travels well if you put it in a carrier and could be eaten room temperature. Leftovers freeze well:
Bake 2 acorn squash (or nuke in microwave) till soft.
Scoop flesh into large bowl, mash with 1/2 stick (4T) of butter, touch of nutmeg, allspice, cinnamon
Grease large 9X9 pan really well, add squash mixture.
Peel and slice 6-8 tart apples (I like Granny Smith, Cortland, Jonathan), in saucepan toss with 2 T melted butter, 1/3 cup granulated sugar, cook for 10 minutes
Arrange apples over squash puree.
Top casserole with 3 cups crushed cornflakes, 1/2 cup finely chopped pecans (optional) , cinnamon, brown sugar and 3 T melted butter. Bake until crumbs are golden, about 30 min @ 375
Last night, I made the sweet potato/sausage soup from this month's Gourmet. It's available at epicurious. I followed recommendations to use all sweet potatoes, and added paprika. It was lovely. Paired with a salad, it doesn't kill you on a warm night, but it is seasonal.
I understand your predicament. I'm ready for fall and want to braise, braise, braise, but I just don't want to turn my oven on yet!