The pork sounds amazing and I'm totally stealing that recipe! With your experience, you can definitely pull it off.

I wonder if a Belgium lambic would work? Hmm.

Suggestion? The onion flavor profile might be a bit redundant and I'd just go with roasted balsamic cippolini onions or balsamic shallots to cut through the richness of the pork in a way that's more decidedly acidic.

I like your dessert idea and I'd use pears/apples with craisins and walnuts in a cobbler or the like. Serve warm with ice cream for the kiddos.

The Barefoot Contessa has the world's easiest rosemary cashews.

http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-cashews-recipe.html

For adults you could do a mac n cheese alternative in kaese spaetzle.
A light fresh pickled cabbage salad would be delish (no need to ferment sauerkraut in a garbage can on the back porch like they do around here)!

Roasted beets or beet salad would be nice.

Apps .. mini sausages? mini schnitzels?

Desserts - poached pears? Apple crumble?

When I first read the title, I immediately thought of my braised pork chops with apples and cabbage, but since you already have the pork, I'd suggest doing up apples and red cabbage as a side. Maybe this one, or there are crock pot recipes too. I'd think about some oven roasted potatoes too...maybe crash hot potatoes.

For beer, you must have some sweet dark beer...I don't even like beer, but when we were in E Eur, nothing went better with cabbage and pork than dark beer.

Maybe make some appledoodles for dessert...and a nice large black forest cake. Yum! Or you can't go wrong with a strudel.

It all sounds wonderful...fall is one of my favorite times of year to entertain just because all the food is so warm and yummy.

Localeater - I wondered about a salad too. Have a good fall salad idea? My sister makes one with pears but I think it's wayyyy too sweet for this menu which already leans a bit sweet. Maybe just spinach and pancetta? spinach, pancetta and tart apple?

Love the idea of a pear frangipane tart! I'll have to check out what a ruffled milk tart-- never heard of it!

Mimipadv - I don't imagine the pork could go wrong. The richness should dissipate some after 18 hr of cooking.. but that was definitely some of my thinking when pairing it with onions. I am somewhat loathe to serve mac & cheese with it but it will very much please a number of the guests. I also think you are right re: cippolini onions.. i just wanted to use a new vermont maple-cumin spice blend i have LOL.

FWIW I am leaning towards a tart but I am a bit intimidated by making a pie crust-- it's something I want to master but I don't think this is the time to attempt the mastery lol. I am leaning towards a puff pastry tart. I also think it fits with the rustic menu. Love the look of poached pears wrapped in puff pastry but I don't think i want to make 15 of them!

Sounds absolutely delicious! Being from the south, I was thinking of a crisp cool vinegary cole slaw, which we almost always serve with pork shoulder. But everthing else sounds wonderful too. I think something simple for dessert like a warm apple or pear (or a combo of both) cobbler or crisp served with a scoop of vanilla bean ice cream would be great.

So many great suggestions! Thank you!

Robo & Annie.. A cabbage would be good (and a classic pairing)-- but would you do that in place of the brussels sprouts or in addition? We are definitely all brussel sprouts eaters and I thought a little bitter would balance out the other, sweeter vegetables.

A beet salad sounds great-- but I fear I may be one of a few who likes beets. They would be so gorgeous on the plate though! I may just add them!

I went back and forth on a potato-- but when I realized I'd need to include the mac and cheese, i dropped them. Roasted potatoes are out as I'll be roasting onions and brussels sprouts and have a small oven. Would a potato salad be out of place? Our family recipe is a vinegar-based, non-mayo version. Not quite a german potato salad but similar.

I am not a beer drinker-- though I like the idea of a dark beer, Annie! We have a number of local breweries including one owned by friends we went to HS with.. I am sure they can recommend beers for the menu.

Ha ok.. seems like a cabbage dish is pretty unanimous! The question is whether to keep or ditch the brussels sprouts!

I like em both...could do one cold one hot?

We do a mustard and bacon potato salad with bitter greens or ramps that's...well, not diet friendly. But amazing.

This is a total aside.. but I thought I'd pick up a bottle of 50 yr old scotch to go along with a cute little book I bought (Old Man Drinks: Recipes, Advice and Barstool Wisdom).. I knew it would be expensive but $30,000 ??!!! Yikes!

Yum, sounds delicious. Sally's Baking Addiction has some fantastic salted caramel apple pie bars. I made them last year for Thanksgiving and they were a huge hit.

OK, starters are set! I will do rosemary cashews and hard pretzels with a selection of homemade mustards including one made with a pumpkin ale (my sister makes awesome mustard!).

I am getting more set with the dinner menu. Dessert has my head spinning!

I think you might want a little color. Even if it means good old mixed greens in a wooden bowl, it livens up the table. Serve with really good homemade croutons, toasted pine nuts and a nice vinaigrette.

You could also do a salad of raw baby brussel sprouts with avocado and hazelnuts, a fave of mine.

One of my fave desserts is a pear tart with quince paste on a puff pastry. It is topped with candied salted pistachios and is a show stopper.

A favorite appetizer, and pretty simple ... Slice a baguette, brush with oil and grill slightly. When cool, place a dollop of fresh made ricotta (must be fresh!) on each crostini. Drtizzle with a very good honey, and then grate a bit of black pepper on top.

I am getting hungry!

You can also do a panna cotta bar? Make individual jars of panna cotta, and serve with mixed berries, caramel and fudge topping for people to choose from.

Candied salted pistachios? Salted Caramel apple bars? I am not big on desserts but you guys have me drooling! Add salt to anything and I am game!

Mtn.. do you have a recipe for the pear tart or is it that simple? (poached?) pears on puff pastry, glazed with quince paste? I will likely have one other dessert option-- just not sure what yet. My brother's oldest daughter/my niece wants to make a dessert so I will probably leave it up to her.

I am pretty set for the starters. I want something that is 1. beyond easy and 2. good for sitting down with a beer or cider/sangria. I did note one of the other times you shared the fresh ricotta crostini, Mtn. I think I am going to make that for the inaugural cookbook club gathering! Sounds delish!

I'll add a salad and a cabbage dish (leaning towards apple caraway slaw). With brussels sprouts, cippolini onions and butternut squash, I think the veggies are more than covered! Really, I may drop one of the above.

So what's the consensus on potatoes? Do I need to add them? I am hoping the mac & cheese covers the starch base. My original intention was that the mashed butternut would stand in for a traditional starch.
Thank you all so much for the ideas..

I love Apple Upside-down Cake by Cook's Illustrated! They call for a 7x11 pan, but I like the look of a round upside-down cake, so use a 10" quiche pan. It's a very easy recipe.

No potaoes; as you said you have 2 starches.The ricotta crostini is so simple yet impressive. I serve mine on a live edge wooden plank.

Here is the Pear/Membrillo/Pistachio Tart info:

Basic recipe:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001835321

My notes --

I used Bartlett pears, unpeeled. I did as they said, using half a large pear for each 1/6th of the dough. I think you could use even more pear. My pear was slices about 1/4" thick, which was perfect.

The portions sizes are way too big. fyi. I think you should make 12, and they are still big. I bought the dough (Dufour) . You dont need 1.5" borders, i had 1/2" borders. Do fold them up though like they show you.

I had left over quince paste I wanted to use up so I used in instead of the orange. I brushed it with that.

I served the crème fraiche on the side so as not to obscure the tart's beauty!

Pistachios:

These are addictive. It will take more heat and more time to get this amber colored then the recipe indicates Also, double the recipe. I would use foil or wax paper and ALSO butter it! Don't omit the salt, it is key. Put these on the tart right before you serve it so they stay crispy.

http://www.recipe.com/salted-caramelized-pistachios/

ETA --- the applesauce comment reminded me of one of my fave things w pork .. Onion Marmalade.

http://www.seriouseats.com/recipes/2009/04/balsamic-onion-marmalade-recipe.html

Your menu sounds wonderful! But...we always have mom's homemade applesauce with a pork dinner--it just wouldn't be the same without it LOL!

Oh, everything sounds yummy! I don't think you need potatoes.

For starters, I'd do a cheese plate (pick up 3-4 different kinds), and set them out with some olives, grapes, and crackers. Some charcuterie if you like. And mtnrdredux reminded me of my favorite onion jam recipe which is this one:

http://www.seriouseats.com/recipes/2011/07/red-onion-jam-recipe-cheese-plate-condiment.html

Super easy and can be done weeks ahead if you want.

Thanks for the continued feedback and ideas! I didn't mean to disappear, but I've spent the afternoon coordinating travel and schedules and generally firming up plans. We will gather in the afternoon so that his youngest can join us before returning to college.. so now the cheese/charcuterie platter and crostini all make more sense. We will have much more "hanging out" time between arrivals and dinner. I hate to have too much-- which I have a tendency to do anyhow.

Onion Jam.. Onion Marmadade.. both sound great! I just bought a couple of savory jams for a care package for my oldest niece-- a pumpkin ale jam and something else. Wonder if that would go over well with the homemade mustard (coincidentally, one of the mustards is also made with pumpkin ale)

I also think of applesauce with fall and pork.. but less so with a slow roasted, pulled pork. I am sure it would be great and make the house smell great but I think I am at my food limit... and frankly, my small kitchen's limit.

I think your menu is filled out nicely, esp if you add a nice green (maybe spinach?) salad. I think serving both Brussels sprouts and cabbage is redundant and would do one or the other. Purple cabbage is nice for the color, but you said you all love the sprouts, so that seems like a winner. You have plenty of starch with the sweet potatoes; I wouldn't add white potatoes either. If you decide against purple cabbage, then maybe add some roasted beets (as someone suggested - but they are almost another starch), perhaps with the roasted onions, Roasted beet and onion salad

Cheese, nuts and pretzels mustard, etc. with your beer for starters sounds great and easy. You don't want to have to be stressed or too busy to enjoy your guests.

Your dessert choices sound really great. Pears also make a great crisp, if you don't want to fuss with a crust. I love one with almond paste added, in the spirit of frangipane.

This isn't my recipe, but it's close. I sometimes add some dried or fresh cranberries...
Almond pear crisp

Thanks, Oly.. the almond pear crisp looks great! Can you tell I have a love of pears? Ive virtually jumped up and down and
clapped enthusiastically for each pear tart and crisp suggestion!

I really appreciate all your input and suggestions-- you all
have really helped me shape and firm my plan. And now that I've shared with my
family, it's continued to evolve.

I will be sticking with a casual "beer garden"
concept.. this fits my brother's interests and style, the party space (a
covered patio) and schedules. We'll be gathering earlier than planned so that
those who have to leave early can still come and visit with my brother (he
lives out of state).. I added to the starters but am opting against meat/charcuterie since
dinner is so meat heavy.

I am very pleased.. everything is pretty easy. The pork
is the most challenging but since it cooks for 18 hr, it will be prepped well
in advance of the party. My dad will make the mac & cheese so really,
everything on my plate is easy.

Now I need to figure out beer garden decor and tablescape.

Many many thanks!

Starters

• Rosemary
  Roasted Nuts
• Hard pretzels and sister's homemade mustard
• Cheese, Fruit & Honey platter
• an apple cider sangria or cocktail (this is primarily for
  me-- all others are beer drinkers)

Dinner

• Matilda,
  Maple, Garlic Slow Cooked Pork Shoulder
  (and rolls for the few who will want a sandwich)
• Balsamic
  Onion Marmalade
• Spinach
  Apple Salad
• Roasted Brussels Sprouts
• Mashed Sweet Potatoes
• Sharp Cheddar Mac & Cheese

Dessert

• Either Mtn’s Pear Tart with candied, salted pistachios or
  Oly’s Almond Pear Crumble
• Guinness Ice Cream with local salted dark chocolate caramels

Wow, I hope you can snap some photos and let us know how it went. Your menu looks delicious!

It's going to be a great gathering. Your friends and family are lucky to have you!

Oh, you forgot to post your address and party date/time. :) That menu looks wonderful!

Have you tried Ina Garten's recipe for brussel sprouts roasted with bacon and balsamic vinegar? Deelicious!

For a very simple dessert, how about unpeeled apple wedges (dunked in lemon juice to preserve their color) with caramel drizzled over them, accompanied by a shortbread cookie?

Kswl.. that is likely the way I will roast them! I haven't made the recipe but my brother has.

I'd love that for a dessert but I am not sure the others would consider it a party dessert. I am actually starting to wonder if I shouldn't do a cake... since it is a birthday party. I really want to do the pears.. and he'll want the ice cream. I just don't want to disappoint his 3 kids.

haha Oly.. wouldn't it be great to get together with this group! It would be the most amazing pot luck!

Where kids are involved....they LOVE getting their own little reservoir of caramel in which to dip apple slices :-)

Re ice cream, you've given me a good idea! I make a killer fruit compote (sounds so old fashioned but no better word comes to mind) with almost any kind of berry, sugar, and limoncello. The alcohol is denatured by heat so it's ok for all ages, very tart and delicious over ice cream. I am going to try it with cranberries for a very different fall dessert.... Vanilla ice cream with cranberry limoncello compote and an oatmeal cookie!

Your menu sounds wonderful, funkyart!

i should have clarified that the "kids" are young adults. Two are in their 20s.. the youngest is 18 and a
freshman in college! (Though I would still imagine they like to dunk! I
do!) He is divorced from his wife and lives out of state-- so my
not-a-party dinner will be their big celebration with their dad.

Limoncello and anything sounds good to me!

3 of us can't eat ice cream-- and my mom just doesn't like it so I will need at least 2 offerings.

Any
thoughts on whether a cake is necessary?

If you're on the fence about cake and prefer to serve a pear dessert, I'd pick up some special cupcakes somewhere and have the candles ready. Put one in a cupcake for him, let folks sing and he can blow out the candle (maybe a candle made in the shape of a 50?).

Oly, that's a great idea-- and they'll be easy to distribute to the nieces and nephews to take home/back to college too!

I just spoke to my nephew-- for a little background, he's the oldest of my brother's kids but he has some developmental issues resulting from a stroke in utero. He is functional but has a lot of struggles as he is an adult with the mental capacity of an 8 yo. He is aware that he is an adult and wants to do adult things but he has a lot off limitations. Anyhow, I described the menu and explained the plan for a "beer garden" theme and he got really excited about some old bay pretzels he had at a recent oktoberfest-- he wanted to bring a small bag he purchased for the party. I explained that a small bag would be hard to share with the whole family but suggested that he come over next week and we'd find a recipe and make a batch. He is so excited-- he told me "I got this, Aunt Beth!" hahah.. I am thrilled to be able to include him in this way. He'll take GREAT pride in coming up with the idea and making them.

I am really pleased with how it's all coming together.. again, thank you all for your suggestions and for helping me to work through the details.

That's wonderful that your nephew will be able to participate in that way!

In re the pear desserts, Oly's recipe will be a heck of lot easier than mine, which requires messing with pastry, and caramelizing pistachios. But marzipan in topping, oh yum! I might make that myself!

Yes, indeed, Mtn. Thank you! these things mean so much to him and the whole family!

Both pear recipes sound delicious. I'll wait and decide next week based on how I am doing schedule-wise. I think the caramelized pistachios will work on the ice cream too.. but the almond pear crisp takes far less time.

Speaking of ice cream, I checked out the indie/artisan ice cream company and boy have they expanded their offerings! Here's a sampling of their fall flavors: How on earth do I choose!?

Bacon-Jalapeño-Chocolate,

Hazelnut-Pumpkin-Marshmallow.

Chocolate-Granola-Troegenator (a local craft beer)

Little Amps Espresso-Caramel-Porter

Malted Bourbon Vanilla

Smoked Pumpkin

Apple Caramel

Apple Jack (the fermented alcoholic drink-- not the cereal!)