Autumn has always been my favorite time of year. I love the excitement of the season’s first storms, the crisp chill in the air, the sweet musty scent of fallen leaves, the flurry of hungry birds at my feeder, and the thrill of finding wild mushrooms. I also enjoy the pleasures the season holds – cross country skiing, hiking on a brisk clear day, chopping wood, stringing lights for the holidays … and, most especially cooking for friends and family.

As we know, entertaining is much more pleasurable for us as the host or hostess if most of the cooking is done ahead of time. I’ve put together a simple, but elegant menu for entertaining, most of which can be prepared ahead of time.

Nothing gets a celebration going better than Champagne or sparkling wine. Pop the cork on a bottle of Champagne or a sparkling Northwest wine and dive into a plate of icy-cold, freshly shucked oysters on the half shell. Locally, look for Blaus extra small oysters, Westcott Bay flats or petites, or Penn Cove selects. Set out some crusty bread and butter and your senses are bound to be dazzled.

For the next course, steaming bowls of fragrant chanterelle and white bean soup scented with fresh sage are served with a crisp white wine, such as a pinot gris or pinot blanc. Pass the bread too. The soup can be made up to two days ahead and reheated just before serving.

The flavorful entrée features slices of ginger-cured pork loin, served with sautéed red cabbage and apples. I like to sauté the cabbage and apples in butter until they are softened, then sprinkle them with a touch of sugar, balsamic vinegar, salt and pepper. A spicy red wine packed with rich fruit, such as merlot or full-bodied pinot noir tastes especially delicious with this course. If you prefer white wine, look for a big rich chardonnay.

Few desserts in the world are as luscious and intensely chocolaty as Chocolate Pot de Cremes (pots of cream). You can make these up to two days in advance also and keep them chilled in the refrigerator. I like to serve these in front of a crackling fire with a glass of port for an elegant finale to the evening.

With all best wishes for a happy Thanksgiving and happy entertaining!

Chanterelle and white bean soup

Serves 4

Delicately flavored with fresh sage and chanterelles, this creamy stew makes a delicious first course, and also a wonderful meal on its own. The white beans need to be precooked, or you can use canned beans.

1/2-pound chanterelles

2 tablespoons olive oil

3 fresh sage leaves, diced

2 garlic cloves, minced

3/4-cup chicken stock

2 tablespoons dry white wine

1 pound small white beans, cooked and drained

Salt and pepper to taste

Clean the mushrooms with a soft brush or damp towel. Cut mushrooms into 1/2-inch slices. In a large skillet, heat the olive oil over medium heat. Add the mushrooms, sage, and garlic. Cook for about 10 minutes, stirring often, until mushrooms are softened. Add the chicken stock, wine, and beans. Cook until beans are heated through. Adjust seasonings. If desired, garnish with a dollop of sour cream or crème fraiche and a sprig of fresh sage.

Ginger-cured pork loin

Serves 4

Ginger Marinade:

2 cups dark brown sugar, packed

1/4 -cup sesame oil

1 1/2-cups cream sherry

1 cup soy sauce

Peel of 1 orange

1 1/4 -tablespoons salt

1/2-pound fresh ginger root, sliced thin (unpeeled)

2 pounds pork tenderloin

Combine all the ingredients for the ginger marinade in a large non-reactive bowl. Add the pork tenderloin. Cover and marinate in the refrigerator for 2 to 6 hours. Preheat the oven to 325 degrees F. Remove the pork from the marinade and place in a roasting pan. Bake for about 3 hours, or until the internal temperature reaches 140 degrees F. Slice into 1/2-inch thick pieces and drizzle with pan juices.

Chocolate

pot de creme

Serves 4

These velvety rich chocolate custards are baked in individual ramekins. Make them up to three days in advance and chill thoroughly before serving.

1 cup heavy cream

4 ounces bittersweet or semisweet chocolate, broken

1/4-cup plus 2 tablespoons heavy cream

6 egg yolks

1/4-cup plus 2 tablespoons sugar

2 teaspoons vanilla

2 teaspoons crème de cacao or brandy

Sweetened whipped cream, optional

Preheat oven to 325 degrees F. Combine the 1 cup cream and chocolate in the top of a double boiler. Heat, stirring often, until chocolate is melted. Meanwhile, scald the remaining cream. Slowly stir this into the chocolate mixture.

In a mixing bowl, whisk the egg yolks until creamy. Gradually add the sugar, mixing thoroughly. Add the vanilla and Crème de Cacao. Strain the mixture through a sieve into a pitcher. Tap pitcher lightly on the counter to release any air bubbles. Divide the mixture between four to five 4- ounce ramekins or ovenproof custard cups.

Place the ramekins in a water bath, cover with foil (poke several holes in the foil to let steam escape) and bake at 325 degrees F for about 40 minutes, or until the custards have just set. Serve chilled. If desired top with sweetened whipped cream, or a tablespoon of unwhipped heavy cream.