“We should just be thankful for being together. I think that’s what they mean by Thanksgiving, Charlie Brown.”
– Marcie, A Charlie Brown Thanksgiving
ELEVATING YOUR RESTAURANT’S MENU WITH FALL’S BEST FLAVORS
Chefs embrace this time of year, using traditional cooking techniques like roasting, braising, and baking to enhance the natural flavors of the ingredients. From the rich, aromatic spices used for seasoning, to the creamy sweetness of roasted butternut squash, the ingredients of the fall season offer endless culinary possibilities.
In this article, we will highlight the key ingredients of the fall season and their versatile applications, perfect for creating hearty, flavorful dishes that capture the essence of autumn. We also asked our Corporate Chef, Maurice Maglione, to provide some recipe inspiration.
Ingredients to create a warm, comforting and festive seasonal menu include:
Pumpkin & Squash
Pumpkin and Butternut squash are great for roasting, purees, soups, stews and curries, and baking.
Sweet Potatoes & Yams
These are great for casseroles, pies, soups and more! Roasting, mashing and baking are its most popular applications.
Cranberries
Great for salads, baked goods and a glaze or sauce to top meats like ham, chicken and pork.
Brussel Sprouts
These are great grilled, sauteed, steamed or roasted. Finish off seasoning with salt and pepper and a drizzle of olive oil.
Root Vegetables
Their hearty, delicious naturally sweet flavor is enhanced by roasting and braising. Also, try simmering or pureeing into comforting soups
Pecans & Walnuts
Most popularly used for salads, baking and spreads
Spiced Braised Beef Short Ribs
Spiced Braised Beef Short Ribs are incredibly tender and infused with a rich blend of aromatic spices, offering deep, savory flavors with a subtle hint of warmth. It's great to plate with egg fettuccine, glazed roasted vegetables and wilted kale.
Ingredients:
5 lbs boneless beef short ribs
¼ cup Fall Spice Seasoning
(equal parts chili powder, coriander, cumin, onion powder, ginger powder, cinnamon)
2 cups diced onion
1 cup diced carrots
1 cup diced celery
4 smashed cloves of garlic
8 sprigs fresh thyme
2 cups red wine
2 cups port wine
4 cups veal or beef broth
¼ cup tomato paste
1/3 cup vegetable oil
salt and pepper to taste
Directions:
Dry the short ribs and dust with Fall Spice Seasoning.
Place in the refrigerator for 2 hours to marinate.
Remove them from the refrigerator and season with salt and pepper.
Heat a pot and sear the short ribs on all sides with oil.
Remove, then add the vegetables and more oil if needed.
Saute the vegetables until golden then add tomato paste, saute for 1 minute then add port and red wine.
Reduce by half, add veal stock and return the short ribs back to pot.
Cover and place into an oven at 350°F until they are fork tender. This can take 2-3 hours depending upon the size of the meat.
When cooked, remove the short ribs to cool. Strain the liquid and place back on the stove on medium heat to reduce by 50%.
Use liquid to reheat the short ribs and once plated reduce to glaze the meat.
Osso bucco
This hearty, comforting dish is perfect for fall! This slowbraised veal is fall-off-the-bone tender and full of flavor from the wine, vegetables and the fresh herbs. Classic seasonings like garlic, thyme, and bay leaves enhance the autumnal warmth of the dish.
Yields 1 serving
Ingredients:
5 pcs shanks
1 can Italian Tomatoes
2 cups diced onion
¼ bunch basil
1 cup red wine
4 cups vegetable stock
salt and pepper to taste
Directions:
Season shanks and sear. Remove and place into a deep hotel pan. Saute onions until golden brown in the same pan as the pork. Deglaze with wine and reduce by half. Add tomato, basil and season with salt and pepper. Pour over the pork and add stock. Cover with parchment paper, the foil and cook at 300°F on low fan until tender.
Butternut Squash Ricotta Spread
A creamy, savory dip or base that blends the smooth sweetness of roasted butternut squash with the mild, rich texture of ricotta cheese. Using a base of a pizza crust or flatbread, spread on a generous layer of this delicious ricotta and top with crispy prosciutto, baby arugula, cranberries, walnuts and balsamic reduction.
Yields 6 pounds
Ingredients:
2 pounds ricotta
1 cup of sliced shallots
3 pounds diced butternut squash
6 sprigs chopped thyme
10 sage leaves
½ pound butter
½ cup sherry salt and pepper to taste
Directions:
In a pot heat butter on medium high. When melted, add shallots and squash, saute until tender and caramelized. Add Sherry and reduce by half. Puree with a hand blender and season. Add herbs when cool. Once cooled, mix in ricotta and puree.
Poached Pears over Gelato
Try Poached Pears over Gelato for a refined dessert that combines warm, tender fruit with creamy gelato. Pears once poached, become soft, juicy and infused with the rich flavor of the liquid. Serve over smooth, sweet gelato, to create a delightful contrast.
Ingredients:
4 peeled pears
3 cups port
2 cinnamon sticks
2/3 cup sugar
1 tbsp. vanilla extract
Directions: Bring port, sugar, vanilla, and cinnamon sticks to a simmer in a pot. Add the peeled pears and simmer till tender. Place a lid on the pot so the liquid does not evaporate. Once they are tender remove the pears and cool. Keep the liquid in the pot and reduce the liquid by 50%. It should be like a syrup consistency. Use the syrup to drizzle over pears when plating.
Biscotti Crumbled over Gelato or Affogato
Biscotti crumbled in a food processor is a great addition to creamy desserts, like gelato, panna cotta or custards. It can also be layered with whipped cream and fresh fruit to create parfait-like desserts. Its lightly sweet, nutty flavor and crunchy texture provide a pleasant contrast, elevating your dessert. We hope these give you inspiration for incorporating these elements into your menus to evoke the warmth of the season while offering diners a memorable experience. Whether through slow-braised meats, or indulgent desserts, you are sure to capture the essence of autumn with these flavors and techniques!
