Temperatures have started dipping and a fall chill is in the air! CTBites has collected recipes from local chefs and popular restaurants that embody the seasonal harvest. We've compiled some of our favorites below- and included three new fall inspired recipes. Try Chef Frederic Kieffer's Acorn Squash Cappuccino Soup, Chef Matt Storch's Quince and Hazelnut Torte, and Cask Republic's Harvest Vegetable Medley.
- Autumn Harvest Apple Contorno, The Boathouse
- Curried Butternut Squash Soup, Chef Nicole
- Cider Braised Turkey Legs, le Farm
- Prosecco Apple Fizz, Sugar & Olives
- Baby Pumpkin, Bernard's
- Spiced Dark Chocolate & Pumpkin Seed Bark with Sea Salt, Katie Vitucci
- Homemade Apple Fashioned Cocktail, Luxe Wine Bar
- Pecan Pie, Leticia Schwartz
- Apple Tart, Tina Rupp
- Maple & Chili Roasted Acorn Squash, Melissa Roberts
- Roasted Pumpkin and Squash Soup, Dressing Room
- Hot Buttered Rum Cocktail, Saugatuck Grain & Grape
Acorn Squash Cappuccino Soup by Chef Frederic Kieffer, Artisan Restaurant
- 4 pounds acorn squash
- 2 oz butter
- 1 diced onion
- 2 chopped garlic cloves
- 1 oz grated ginger
- 1/4 teaspoon ground nutmeg
- 2 oz honey
- 2 quarts milk
- Salt & pepper to taste
- 1.5 cups whipped cream
- 1/2 teaspoon cinnamon
- 1.5 oz pumpkin seeds
- a drizzle of pomegranate molasses
- Make the acorn squash in the oven at 350 degrees until soft in a baking or roasting pan (1-1.5 hours)
- Cool the squash at room temperature. Then split them, remove the seeds, and scrape the squash meat out.
- Render the diced onion with the butter in a heavy bottomed pan. Add the grated ginger and chopped garlic, and cook for another minute.
- Add the ground nutmeg, honey, and milk, and bring to a simmer.
- Add the squash puree to the milk and simmer about 35 minutes. Blend it together with an emersion blender.
- Blend the soup and then strain it.
- Add salt and pepper to taste.
- Whip the heavy cream and add a pinch of salt and cinnamon powder.
- Meanwhile, toast the pumpkin seeds in the oven and add a pinch of salt when they are done.
- To serve, place a spoonful of the cinnamon cream on top, sprinkle the pumpkin seeds around, and drizzle the pomegranate molasses on top.
Quince & Hazelnut Torte by Chef Matt Storch of Match
- 1.5 lbs melted butter
- 8 cups brown sugar
- 8 eggs
- 4 tsp vanilla
- 5 cups flour
- 4 tsp allspice
- 4 tsp baking soda
- 2 tsp salt
- 4 cups grated quince
- 2 cups crushed and toasted hazelnuts
- Mix together the wet ingredients.
- Mix together the dry ingredients.
- Fold both together and add the hazelnuts.
- Pour into a buttered and parchment paper covered hotel pan (12x12)
- Cook for about 40 minutes at 350 degrees, or until a toothpick comes out dry.
Harvest Vegetable Medley by Carl Carrion, Cask Republic
- 12 oz Brussels sprouts
- 1 large sweet potato
- 4 black mission figs
- 1/2 cup toasted almonds
- 1/2 cup shredded parmesan
- 2 tablespoons good local maple syrup
- Oil and butter
- Quarter and blanch Brussels sprouts
- Wash and cut potato into medium dice
- Remove stem and quarter figs
- In large sauté pan, roast Brussels sprouts and potato until golden brown in oil, add a little butter
- Fold in figs at end and add maple syrup
- Transfer to a shallow heat resistant dish
- Top with almonds and cheese
- Toast until golden brown
Asian pear, Carmelized Onion & Blue Cheese Flatbread by Marcia Selden Catering
- 2 tablespoons extra-virgin olive oil
- 2 Naan (Indian flat bread, available at most grocery stores)
- 1 cored, thinly sliced Asian pear
- 1 cup Caramelized Onions (see recipe)
- 1/2 cup Maytag blue cheese, crumbled
- ¼ C. candied pecans (available at Trader Joe’s or Whole Foods)
- 1 C. arugula
- pinch of black pepper
For carmelized onion: Thinly slice 1 onion and sauté in a large nonstick pan on medium high heat with 1 tablespoon of olive oil for 4 minutes. Add a pinch of kosher salt and a drizzle of balsamic vinegar. Remove from heat and let onions cool.
Instructions: Preheat oven to 450°. Brush olive oil on the flatbreads and cover with the sliced Asian pears and caramelized onion. Sprinkle with the cheese, then the pecans. Bake in the oven for 8-10 minutes until cheese is melted. Remove from oven, add a large handful of arugula leaves, slice into small pizza slices and serve immediately.