“Heather and I discussed how her birthday had come and gone because we were so busy,” Liu says. “We decided to not get hung up on the date and make time to throw a fall equinox party to usher in the new season and see friends whom we hadn’t seen forever.” True to the saying “everything’s bigger in Texas,” the four-course menu featured fall delectables, including fried oyster hors d’oeuvres, butternut squash soup, a two-part entrée of lamb and stuffed quail, and pear bread pudding topped with bourbon sauce. Even so, preparing this meal is a lot for one person to attempt on their own. You might consider hosting some of your favorite foodies for a leisurely dinner that everyone cooks together. Get as much advance work done as possible, and then make the final prep part of the party.

Fried Oysters with Apricot MustardSweet Potato Hash Browns with Chive Sour CreamButternut Squash Soup with Seared ScallopStuffed Quail with Mushroom RisottoRoasted Lamb Loin with Johnny Cakes and Collard Greens; Foie Gras CreamPear Bread Pudding

Shopping List

We’ve organized a shopping list to make shopping for this party menu easier. Package sizes are included, so you have enough for duplicated recipe ingredients. Check your pantry for these necessary items before shopping: Note: Unless specified, when we call for “butter,” we mean the unsalted variety. When we call for “eggs,” we suggest large eggs unless specified. When we call for “brown sugar,” we call for light brown sugar.

Sugar (about 2 cups)Brown sugar (about 1-1/2 cups)Cornmeal (need 1-1/2 cups)Cornstarch (need 1/4 cup)All-purpose flour (need 3/4 cup)Baking powder (need 1 teaspoon; check expiration date)Salt (for seasoning + about 2-1/4 tablespoons)Kosher salt (need 1/2 teaspoon)Freshly ground pepper (for seasoning and + 1 teaspoon)Ground cinnamon (need 2-1/4 teaspoons)Crushed red pepper (need 1 tablespoon)Vanilla (need 1 teaspoon)Olive oil (need 4 tablespoons)Vegetable oil (at least 3-1/2 cups)Light corn syrup (need 3 tablespoons)Butter (need 2 sticks plus + 1 tablespoon)Eggs (need 10)Dijon-style mustard (need 2 tablespoons)White vinegar (need 1/2 cup)

Order online at least two weeks before event

12 half-boneless whole quail frozen (Please note, quail are shipped in packages of four, so you will need to order 12 to cover the ten quail that the recipe calls for. See recipe for our recommended source.)

Specialty grocery store

Champagne vinegar (need 1/2 cup) 1 (4- to 5-ounce) container salmon roe (Note: As with most caviar products, cost is often a determination of quality. For this hors d’oeuvre, a medium-priced brand should be your option, but avoid the less expensive brands.) 1 package Arborio rice (at least 16 ounces, need 2 cups) 2 packages microgreens 5 ounces foie gras (You may need to preorder or order online)

Produce

2 (10-ounce) sweet potatoes3 (1-pound) butternut squash1 pound mixed mushrooms, such as cremini, shiitake, and button4 bunches collard greens2 large Granny Smith apples2 Anjou or red pears, about 8 ounces each10 fresh figs (Dried figs are an option if figs are out of season.)1 large onion + 1 medium onion2 shallots1 bunch green onions1 head garlic1 bunch chive

Grocery

3 (32-ounce) containers chicken broth (need 9 cups)Pumpkin seeds (pepitas), at least 1/2 cup or 4 ounces1 (15-ounce) can whole-kernel corn

Baking aisle

1 (6-ounce) package dried apricots1 (4-ounce) package walnut pieces

Seafood counter

20 oysters (Purchasing the oysters the day you are going to use them is best; ask the fishmonger to shuck them for you. If you purchase them the day before— no sooner—leave them in the shell and shuck them at home.)10 large sea scallops

Butcher

1-1/2 pounds beef smoked sausage1 (12-ounce) smoked ham hock3 boneless lamb loins (Preorder at least one week in advance.)

Dairy

1 (8-ounce) container sour cream (need 1/3 cup)1 (4- to 5-ounce) container plain fat-free Greek yogurt (need ½ cup)1 (1-quart) container whipping cream (need 2-1/2 cups)1 (1-quart) container whole milk (need 2-1/4 cups)1 (1-quart) half-and-half or light cream

Bakery

1 (14-ounce) loaf challah bread (enough for eight 1/2-inch thick slices)

Cheese aisle

1 wedge Parmesan, at least 10 ounces (need 1 cup grated plus more for serving)

Alcohol

1 (750-milliliter) bottle dry white wine (need 1-2/3 cups)1 (750-milliliter) bottle ruby port1 pint bourbon (need 2 tablespoons)

Prep and cook time: 30 minutes Apricot Mustard:

2/3 cup dry white wine12 dried apricots, chopped (1/2 cup)1/2 cup sugar1/2 cup champagne vinegar2 tablespoons Dijon-style mustardSalt and ground black pepper

Fried Oysters:

Vegetable oil for deep-frying20 shucked oysters (about 1 pint)1/2 cup cornmeal1/4 cup cornstarch

For Apricot Mustard, in small saucepan stir together wine, apricots, sugar, and champagne vinegar. Bring to boil; reduce heat. Boil gently, uncovered, 15 minutes or until liquid reduces by half and apricots are tender, stirring occasionally. Place sauce in blender; add Dijon mustard. Cover; blend until smooth. Place sauce in small bowl; season with salt. Cover; chill up to 1 week. For Fried Oysters, heat oil in deep fryer or heat 3 cups oil in large skillet to 350°F. Season oysters with salt and black pepper. In small bowl stir together cornmeal and cornstarch. Add oysters to cornmeal mixture, a few at a time, turning to coat well. Fry oysters, in batches, in hot oil 2 to 3 minutes or until lightly golden. Transfer to paper towels. Serve with Apricot Mustard. Makes 20 oysters. Recipe from Chef Jermaine Brown Prep time: 30 minutesCook time: 12 to 16 minutes Chive Sour Cream:

1/3 cup sour cream2 teaspoons chives1/8 teaspoon salt

Sweet Potato Hash Browns:

2 (10-ounce) sweet potatoes, peeled1/4 teaspoon salt1/8 teaspoon ground black pepper1/4 cup vegetable oil1 tablespoon salmon roe

For Chive Sour Cream, mix sour cream, chives, and salt in a small bowl. Refrigerate until ready for use. For Sweet Potato Hash Browns, grate sweet potatoes using fine grater. Place potatoes in clean kitchen towel or three layers of 100% cotton cheesecloth. Twist cloth to squeeze out moisture. Transfer potatoes to medium bowl. Season potatoes with salt and pepper. Form sweet potatoes into twenty 1-1/2-inch discs. In large skillet heat 2 tablespoons of oil over medium heat. Once oil is hot, place half sweet potato patties in skillet. Cook on one side until crisp and light brown. Carefully turn; cook until second side is crisp and light brown, 6 to 8 minutes total. Remove from skillet onto paper towel-lined plate and hold warm. Repeat with remaining sweet potatoes and oil. To serve, spoon sour cream on top of potato rounds; top with dollop of salmon roe. Serve immediately. Makes 20 hors d’oeuvres. Recipe from Chef Jermaine Brown Make the soup one or two days in advance; store in refrigerator in covered container until ready to use. Stir together the yogurt sauce the morning of the party; keep chilled. Our Test Kitchen readily endorsed this quick, easy method for perfectly cooked scallops. (The secret is pulling the hot pan off the heat to finish the cooking process.) You’ll want to add it to your repertoire for other scallop recipes. Prep time: 25 minutesCook time: 30 minutes

3 (1-pound) butternut squash, peeled, seeded, and cubed2 large Granny Smith apples, peeled, cored, and chopped1 large onion, chopped2 tablespoons brown sugar1-1/4 teaspoons salt1-1/4 teaspoons ground cinnamon1/8 teaspoon pepper3 cups chicken broth3/4 cup whipping cream1/2 cup plain fat-free Greek yogurt2 teaspoons sugar2 tablespoons vegetable oil10 large sea scallopsToasted pumpkin seeds

In 5- to 6-quart pot, add squash, apple, onion, brown sugar, 3/4 teaspoon salt, 3/4 teaspoon cinnamon, and pepper. Add broth and cream. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender. Remove from heat. Let mixture cool 10 minutes. Transfer mixture to blender, half at a time, and blend until smooth. Transfer back to pot; keep warm. In a small bowl, whisk together yogurt, sugar, and 1/2 teaspoon cinnamon. For scallops, preheat 12-inch sauté pan over high heat. Add 2 tablespoons vegetable oil. Pat scallops dry using paper towels. Season scallops with 1/2 teaspoon salt. When oil starts to smoke, add scallops to pan. When scallops brown, turn over and turn off heat. Cook for 1 minute. Remove scallops from skillet (to avoid overcooking). To serve, ladle soup into bowls. Add scallop to center. Top with yogurt; sprinkle with pumpkin seeds. Makes 10 servings. Recipe by Chef Jermaine Brown With its elegant presentation, this dish is rich and hearty and full of umami flavor from the mushrooms and quail meat sweetened by the port sauce. Prep time: 45 minutesCook time: 1 hour 45 minutesBake time: 15 to 20 minutes at 350°F Stuffed Quail:

10 half-boneless whole quail (see note above)1-1/2 pounds beef smoked sausage, chopped

Port Sauce:

1 (750-milliliter) bottle ruby port3/4 cup sugar10 fresh or dried figs, halved

Mushroom Risotto:

4 tablespoons olive oil (divided)1 pound mixed mushrooms, such as cremini, shiitake, button, chopped (6 cups)2 shallots, minced (1/4 cup)5 cloves garlic, minced (divided)6 cups chicken broth8 tablespoons unsalted butter1 medium onion, finely chopped2 cups Arborio rice1 cup dry white wine1/2 teaspoon kosher salt1/4 teaspoon black pepper1 cup freshly grated Parmesan, plus more for servingMicrogreens

For stuffing, heat very large skillet over medium heat. Cook sausage until browned, about 15 minutes. Drain fat from skillet. Let cool slightly. Season quail with salt and black pepper. Stuff quail with cooked sausage. Truss quail by using paring knife to pierce hole in left thigh and pulling right leg through hole in left thigh. For port sauce, combine port, sugar, and figs in a medium saucepan. Bring to boil, stirring to dissolve sugar. Boil gently, uncovered, on medium-high heat 35 minutes or until it reaches syrupy consistency and is reduced to 1 cup. In very large skillet, heat 2 tablespoons olive oil over high heat. Add mushrooms; cook 3 minutes. Add shallots and 4 cloves garlic. Cook and stir 6 to 8 minutes more until mushrooms are tender and starting to brown; set aside. Preheat oven to 350°F. For Mushroom Risotto, in medium saucepan bring broth to a simmer; keep warm over low heat. In large saucepan, melt 2 tablespoons of butter over medium heat. Add onion and remaining 1 clove garlic. Cook, stirring with wooden spoon, until onion is transparent, about 5 minutes. Add rice and cook, stirring, until it is well coated with butter and starts to turn translucent, about 2 minutes. Add wine; simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup warm broth into rice mixture and simmer, stirring occasionally, until broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until rice is cooked through but still firm, 20 to 25 minutes total. Add remaining butter, the salt, pepper, and 1/2 cup of Parmesan; stir. Stir in mushroom mixture. Top with additional Parmesan. Meanwhile, for quail, heat very large skillet on medium-high heat. Add remaining 2 tablespoons olive oil. Sear quail, half at a time, about 4 minutes on each side to crisp skin. Transfer quail to rack in a shallow baking pan. Bake quail, uncovered, 15 to 20 minutes or to 175°F in the leg. To serve, spoon Mushroom Risotto onto each plate. Spoon small amount of port sauce and figs around risotto. Place quail on top of risotto; top with microgreens. Makes 10 servings. Make Ahead: The stuffed quail, mushroom mixture, and port sauce can all be made one day in advance. Cover and refrigerate until ready to finish cooking, up to 24 hours. Recipe from Chef Jermaine Brown Prep time: 1 hourCook time: 1 hourBake time: 8 to 10 minutes at 350°F Collard Greens:

8 cups water1/2 cup white vinegar1 smoked ham hock (about 12 ounces)1 tablespoon salt1 tablespoon crushed red pepper4 bunches collard greens, stemmed and cut into 1-1/2-inch pieces

Foie Gras Cream:

5 ounces foie gras1-1/4 cups whipping cream1/8 teaspoon saltPinch ground black pepper

Johnny Cakes:

1 tablespoon butter1-1/4 cups whole milk1 cup cornmeal3/4 cup all-purpose flour2 tablespoons sugar1 teaspoon baking powder1 teaspoon salt1 (15-ounce) can whole-kernel corn, drained1/2 cup thinly sliced green onions1 egg, beaten

Roasted Lamb Loin:

3 boneless lamb loins (1 to 1-1/2 pounds)1/2 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon vegetable oil1-1/4 cups microgreens

For Collard Greens, in 8-quart pot combine water, vinegar, ham hock, 1 tablespoon salt, and crushed red pepper. Bring to boil; add collard greens. Cook 1 hour or until greens are tender. Drain cooking liquid; reserve if preparing ahead. Remove pork hocks. Cut meat off bones when cool enough to handle; discard bones and any fat or skin. Finely chop meat and stir into greens. For Foie Gras Cream, heat large skillet over medium-low heat. Add foie gras to skillet; cook until fat is rendered out, turning occasionally, about 5 minutes. Drain fat. Add cream to skillet. Bring to boil; reduce heat and simmer until slightly thickened, about 10 minutes. Transfer cream and foie gras to blender. Cover; blend until smooth. Return to saucepan; season with 1/8 teaspoon salt and pinch of black pepper. Keep warm until ready to use. For Johnny Cakes, in small saucepan, melt butter over medium heat. Add milk and heat until just warmed. In large bowl, combine cornmeal, flour, sugar, baking powder, and 1 teaspoon salt. Whisk to blend. Add milk mixture to flour mixture; stir to combine. Stir in corn, green onions, and egg. Pour about 1/4 cup batter onto hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1 to 2 minutes on each side or until golden brown. Keep warm. For Roasted Lamb Loin, preheat oven to 350°F. Season loins with 1/2 teaspoon each salt and black pepper. In large oven-going skillet heat oil over medium-high heat. Add lamb loins and cook until browned on all sides, about 5 minutes. Transfer skillet to oven. Roast lamb 8 to 10 minutes or until meat thermometer registers 135°F for medium-rare doneness. Remove from oven; let stand 5 minutes. Slice each loin into 10 slices. To serve, spoon sauce onto serving plates. Top each with Johnny Cake, collard greens, and 3 lamb slices. Garnish with microgreens. Makes 10 servings. Make Ahead:

Stem and chop collard greens up to 1 day prior to cooking. Store in an airtight container in the refrigerator until needed.Prepare Johnny Cakes up to 1 day before serving. Place pancakes in an airtight container with waxed paper between layers. Cover and refrigerate. To reheat, wrap pancakes in paper towels. Microwave for 20 to 30 seconds for 1 pancake or 30 to 45 seconds for 2 pancakes or until heated through.

Recipe from Chef Jermaine Brown Bourbon Anglaise, a rich cream sauce laced with bourbon, and Caramel Sauce are the finishing touches to this homey dessert. A deep baking dish works best to give the bread pudding the same structure Chef Brown achieved. We found a ceramic lasagna pan with deeper sides and a smaller base than a standard 9x13-inch pan to be the most effective. This one from Emile Henry fits the bill perfectly. Prep time: 30 minutesBake time: 55 minutes at 325°F Pear Bread Pudding:

8 (1/2-inch) thick slices challah bread (14 ounces)2 Anjou or red pears, (about 8 ounces each), peeled (if desired), cored, and very thinly sliced6 eggs2 cups half-and-half or light cream1/2 cup packed brown sugar1 teaspoon ground cinnamon1/4 teaspoon salt1 tablespoon sugar

Bourbon Anglaise:

1 cup whole milk3 tablespoons granulated sugar3 egg yolks, lightly beaten2 tablespoons bourbon

Caramel Sauce:

3/4 cup packed brown sugar1/2 cup butter, cut up1/2 cup whipping cream3 tablespoons light corn syrup1 teaspoon vanilla1/2 cup walnut pieces, toasted

For Pear Bread Pudding, preheat oven to 325°F. Arrange bread slices on baking sheet. Bake 10 minutes or until dry, turning once. Cool and cut each slice in half diagonally. Butter a deep 3-quart (11x8x2-inch) baking dish. Arrange bread slices in dish, alternating each slice with pear slices and overlapping as necessary. In large bowl, whisk together eggs, half-and-half, 1/2 cup brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears. Press bread into mixture; let stand 5 minutes. Sprinkle with 1 tablespoon sugar. Bake for 55 minutes or until bread is browned and custard is set in center. Let cool slightly. Serve warm or at room temperature. Meanwhile, for Bourbon Anglaise, stir together milk and 3 tablespoons sugar in a small saucepan. Bring to simmer over medium heat, stirring to dissolve sugar. Gradually whisk about half the milk mixture into beaten egg yolks. Return all to saucepan. Cook and stir 2 minutes or until mixture thickens and coats back of a spoon. Strain into small bowl. Place bowl in a larger bowl half filled with ice water. Cool for 5 minutes, stirring occasionally. Stir in bourbon. For Caramel Sauce, in heavy 2-quart saucepan combine 3/4 cup brown sugar, butter, whipping cream, and corn syrup. Bring to boil over medium-high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium. Boil, uncovered, at steady rate 5 minutes (do not stir). Remove from heat; stir in vanilla. Cool slightly (sauce will thicken as it cools). To serve, drizzle each serving with Bourbon Anglaise and Caramel Sauce and top with walnuts. Makes 10 servings. Recipe from Chef Jermaine Brown

Special order quail (see ordering notes in recipe). It will be shipped frozen and should be immediately placed in freezer. Follow thawing directions on package; keep quail refrigerated until preparation.

One week prior:

Special order lamb loins from butcher.

One to two days prior:

Prepare Apricot Mustard for Fried Oysters. Store in refrigerator in covered container until ready to use.Prepare Butternut Squash Soup. Store in refrigerator in covered container until ready to use.

One day prior:

Stuff quail; refrigerate.Prepare Chive Sour Cream for Sweet Potato Hash Browns. Store in refrigerator in covered container until ready to use.Prepare mushroom mixture for Mushroom Risotto. Place in covered food-safe container; refrigerate until needed.Prepare port sauce. Store in refrigerator in covered container until ready to use.Stem and chop collard greens. Store in an airtight container in the refrigerator until needed.Prepare Johnny Cakes. Place pancakes in an airtight container with waxed paper between layers. Cover and refrigerate.

Morning of party:

Stir together yogurt garnish for the Butternut Squash Soup. Cover and chill until use.

Afternoon of party:

Prepare sweet potato mixture for Sweet Potato Hash Browns. Form potato mixture into patties. Store in single layer on paper-towel lined platter, covered, in refrigerator.Cook collard greens. Store, covered, in refrigerator.Prepare Bourbon Anglaise and Caramel Sauce for Pear Bread Pudding. Cover and chill.Bake Pear Bread Pudding. Cover and store at room temperature.

Prior to party:

Prepare Mushroom Risotto; set aside. Just before serving, reheat risotto adding additional broth or a few tablespoons of whipping cream to return the risotto to creamy consistency.Prepare Foie Gras Cream. Cover and chill. Gently reheat just before serving.One hour prior, coat oysters in breading. Store in single layer in refrigerator.Preheat oven to 350°F.Reheat soup; keep warm.Bring lamb loins to room temperature. Pat dry with paper towels. Season with salt and pepper.Thirty minutes before serving, fry Sweet Potato Hash Browns. Keep warm in oven.Sear scallops.Reheat port sauce; keep warm.Sear and roast quail, about 30 minutes total time.Just before serving, deep-fry oysters.Sear and roast lamb loins, about 30 minutes total.Reheat collard greens, adding a small amount of reserved cooking liquid. Use slotted spoon to serve.Reheat Johnny Cakes: Wrap pancakes in paper towels. Microwave for 20 to 30 seconds for 1 pancake or 30 to 45 seconds for 2 pancakes or until heated through.Bring Caramel Sauce for Pear Bread Pudding to room temperature. Gently reheat if sauce is too thick to drizzle.