86 the Cocktail Weiners

If your idea of an office potluck conjures up images of pistachio jello salad and crockpot sloppy joes, you haven’t seen what an INspired group of foodies can whip up for lunch!

With the change of seasons, and a hankering for some good fall comfort food, we organized a Harvest Potluck. Lori and Amy were in charge of the main dish, Mindy brought the dessert, and the rest of us brought salads, breads and sides. Here’s what was on the menu (check out a couple of these recipes below!):

• Prosciutto-wrapped apple chicken with cider-mustard sauce
• Roquefort pear salad
• Cauliflower couscous au gratin
• Twice-baked potatoes
• Sweet corn bread
• Dinner rolls
• Hot spiced apple cider
• Pumpkin bars with cream cheese icing

By the time we were finished, our only unmet craving was for a good, long nap!

Cauliflower Couscous au Gratin

• Butter, for baking dish
• 1 cup Israeli (large grain) couscous
• 1 head (about 3 lbs) cauliflower, leaves and core discarded
• 2 cups (8 oz) grated gruyere or sharp white cheddar
• 3/4 cup heavy cream
• 1/3 cup low-sodium chicken broth
• 2 tsp chopped fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper

1. Heat oven to 375 degrees. Butter a 1-1/2-to 2-quart baking dish and set aside. In a skillet, toast couscous over medium-high heat, stirring often, until golden brown, about 4 min. Transfer to prepared dish, spreading evenly.
2. Cut cauliflower into small florets. Place in a large microwave-safe bowl and cover. Microwave on high 10 min. Add 1-1/2 cups cheese, the cream, broth, thyme, salt and pepper; toss until combined well. Spread out over couscous in baking dish and top with remaining 1/2 cup cheese.
3. Bake until golden brown and bubbly and cauliflower is slightly caramelized, 40 to 45 min. Makes 8 to 10 servings.

- adapted from Ladies Home Journal magazine

Sweet Cornbread

• 1 1/4 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1 egg, beaten
• 1/4 cup honey
• 1 cup low-fat sour cream
• 1/3 cup milk
• 1/4 cup butter, melted

1. Combine dry ingredients in a large bowl. In another bowl stir together the vanilla, egg, sour cream, honey, milk and melted butter.
2. Mix with dry ingredients until you have a thick, even batter. Pour into a greased 8-in. square pan.
3. Bake at 400 degrees for about 20-25 minutes.

- adapted from Taste of Home cookbook