FÊTE WITH FRIENDS RECIPES
In the premier issue of Michigan Design Center @home magazine, Charles Dunlap of Dunlap Design Group opened his home to readers and friends. Dunlap loves bringing together interesting people, and sharing good food and conversation. Below are the inspired autumnal recipes from his celebration, perfect for fall entertaining. For more about Dunlap and a few fabulous entertaining tips, read Fête with Friends here.

Learn more about Charles Dunlap of Dunlap Design Group.

MARINATED BOCCONCINI

3 Tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 tsp minced fresh rosemary
1/2 tsp red pepper flakes
10 to 12 bocconcini
Salt and freshly ground pepper to taste
1 Tbsp minced fresh flat-leaf parsley

In a medium bowl, combine olive oil, garlic, rosemary, and pepper flakes. Mix well. Add cheese balls and toss until they are covered evenly with the sauce. Add salt and pepper, tossing a few more times. Add the parsley and toss until evenly distributed.
From Dean & DeLuca

SPICED NUTS

6 Tbsp fresh rosemary leaves (minced)
1-2 tsp cayenne pepper
2 Tbsp brown sugar
1 Tbsp coarse salt
3 Tbsp melted butter
1 1/2 cups each of unsalted and shelled cashews, pecans, walnuts, and almonds

Place nuts in 350 degree oven until toasted golden. About ten minutes. Mix together rosemary, cayenne, brown sugar, salt and butter. Toss warm, toasted nuts with the butter mixture.
From Lois Johnson

APEROL SPRITZ

2 oz prosecco
1 1/2 oz Aperol
Splash of seltzer
Orange slice to garnish

Pour over ice and enjoy.

PROSCIUTTO-WRAPPED SHRIMP

16 jumbo shrimp (about one pound) peeled and deveined
1 Tbsp finely chopped garlic
1 1/2 Tbsp finely chopped fresh dill
1/4 tsp freshly ground pepper
8 paper-thin slices prosciutto
Olive oil for brushing shrimp
Metal skewers

In a bowl combine shrimp, garlic, dill, and pepper. Toss the shrimp to coat. Cut the prosciutto slices in half lengthwise. Wrap each shrimp in a half slice of prosciutto, then thread it onto the end of a skewer. Lightly brush the shrimp with olive oil.

Grill the shrimp directly over medium heat, turning once, until just opaque, about four minutes total. Serve warm or at room temperature.
From Weber’s Art of the Grill

GOLDEN PANCAKES WITH PECORINO
Makes 6

1 cup unbleached all purpose flour
1/4 tsp salt
1 large egg
1 1/2 cups (or more) water
6 tsp extra-virgin olive oil
12 Tbsp freshly grated pecorino Romano cheese (about 3 oz)

Sift flour and salt into bowl. Add egg, then gradually whisk in 1 1/2 cups water (batter will be thin). Pour batter through strainer set over measuring cup.

Heat 12-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to skillet; brush over skillet. Pour in 1/3 cup batter, immediately tilting skillet to allow batter to spread over bottom (if batter doesn’t spread easily, thin with more water by teaspoonfuls). Cook until pancake is light golden on bottom, about 2 minutes. Turn pancake over and cook until bottom is light golden, about I minute. Transfer to paper towels. Repeat with remaining batter, adding 1 teaspoon oil to skillet for each pancake and stacking pancakes between paper towels. (Can be made one day ahead. Wrap layers with paper towels in foil and refrigerate. Heat foil packet in 300 degree oven for about 15 minutes.)

Sprinkle 2 tablespoons cheese over each pancake. Sprinkle with pepper. Fold pancakes in half and then in half again, forming triangles. Transfer to plates.
From Bon Appetit, October 2003

PENNE IN COUNTRY RAGU
Makes 6 first-course servings

4 Tbsp extra-virgin olive oil
4 oz Italian sweet sausage, casings removed
2 garlic cloves, minced
1/8 tsp dried crushed red pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 cups finely chopped canned whole Italian-style plum tomatoes
1 cup (or more) low-salt chicken broth
1/2 cup Chianti or other dry red wine
1/2 cup chopped fresh basil
12 oz penne pasta
1 cup freshly grated pecorino Romano cheese

Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; saute until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; saute until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragu thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix ragu, 1/2 cup cheese, and 2 tablespoons oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.

Divide pasta among plates. Serve passing 1/2 cup cheese separately.
From Bon Appetit, October 2003

ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC

3 large fresh fennel bulbs, trimmed, each cut into 8 wedges
2 Tbsp plus 1/4 cup extra-virgin olive oil
10 garlic cloves, peeled
2 Tbsp fennel seeds, coarsely crushed in resealable plastic bag
2 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh marjoram
3/4 tsp salt
1/2 tsp ground black pepper
2 3-lb whole chickens
2 lemons, halved
1 cup dry white wine
1/3 cup low-salt chicken broth

Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then ¾ teaspoon salt and 1/2 teaspoon pepper.

Preheat oven to 450 degrees. Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out; pat dry. Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.

Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with a fork in the thickest part of the thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.
From Bon Appetit, October 2003

CHOCOLATE ALMOND TORTE

1 1/2 cups blanched slivered almonds
1 cup sugar
8 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs, separated
1/2 teaspoon almond extract
1/2 teaspoon grated lemon peel
1/2 cup (1 stick) unsalted butter, melted, cooled
1/4 teaspoon salt
Powdered sugar

Preheat oven to 350 degrees. Butter 10-inch-diameter springform pan with 2 3/4 inch high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.

Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.
From Bon Appetit, May 2002