Throwing a dinner party for last-minute guests? Forget the hurry and the worry. This elegant meal comes together in under an hour — guaranteed!
6:00 Preheat oven to 400F. Make shallot butter and refrigerate.
6:05 Start cappuccino cakes and bake. Prep mushrooms and salad dressing.
6:25 Remove cakes from oven. Increase temperature to 425F. Drizzle cakes with liqueur.
6:30 Bake mushrooms. Prep and cook fennel cakes.
6:45 Remove mushrooms from oven. Top fennel with smoked salmon.
6:50 Cook veal and pappardelle. Assemble mushroom salad.
Crispy fennel cakes with smoked salmon
Serve these savoury cakes with fennel fronds and thinly sliced radishes.
Warm mushroom-arugula salad
Peppery arugula and baked, golden mushrooms give salad a makeover for fall. Top with shaved parmesan, and serve.
Roasted veal chops with shallot butter & pappardelle
This Italian-inspired meal with creamy sauce and buttery pasta will be a new family-favourite.
Cappuccino pudding cakes
No espresso maker? Serve these one-cup puddings after dinner instead!
Bachelder chardonnay, Niagara Peninsula VQA, Ontario, $30.
Jovly Cabernet Franc, Chinon, Loire Valley, FRance, $13.