16 Fall Recipes from Our Local CT Chefs

Emma Doody

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.

  1. Autumn Harvest Apple Contorno, The Boathouse
  2. Curried Butternut Squash Soup, Chef Nicole
  3. Cider Braised Turkey Legs, le Farm
  4. Prosecco Apple Fizz, Sugar & Olives
  5. Baby Pumpkin, Bernard's
  6. Spiced Dark Chocolate & Pumpkin Seed Bark with Sea Salt, Katie Vitucci
  7. Homemade Apple Fashioned Cocktail, Luxe Wine Bar
  8. Pecan Pie, Leticia Schwartz
  9. Apple Tart, Tina Rupp
  10. Maple & Chili Roasted Acorn Squash, Melissa Roberts
  11. Roasted Pumpkin and Squash Soup, Dressing Room
  12. Hot Buttered Rum Cocktail, Saugatuck Grain & Grape

Acorn Squash Cappuccino Soup by Chef Frederic Kieffer, Artisan Restaurant

Ingredients

  • 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

Garnish

  • 1.5 cups whipped cream
  • 1/2 teaspoon cinnamon
  • 1.5 oz pumpkin seeds
  • a drizzle of pomegranate molasses

Directions

  1. Make the acorn squash in the oven at 350 degrees until soft in a baking or roasting pan (1-1.5 hours)
  2. Cool the squash at room temperature.  Then split them, remove the seeds, and scrape the squash meat out.
  3. Render the diced onion with the butter in a heavy bottomed pan.  Add the grated ginger and chopped garlic, and cook for another minute.
  4. Add the ground nutmeg, honey, and milk, and bring to a simmer.
  5. Add the squash puree to the milk and simmer about 35 minutes.  Blend it together with an emersion blender.
  6. Blend the soup and then strain it.
  7. Add salt and pepper to taste.

To Garnish:

  1. Whip the heavy cream and add a pinch of salt and cinnamon powder.
  2. Meanwhile, toast the pumpkin seeds in the oven and add a pinch of salt when they are done.
  3. To serve, place a spoonful of the cinnamon cream on top, sprinkle the pumpkin seeds around, and drizzle the pomegranate molasses on top.

Serves 6

Quince & Hazelnut Torte by Chef Matt Storch of Match

Ingredients

  • 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

Directions

  1. Mix together the wet ingredients.
  2. Mix together the dry ingredients.
  3. Fold both together and add the hazelnuts.
  4. Pour into a buttered and parchment paper covered hotel pan (12x12)
  5. Cook for about 40 minutes at 350 degrees, or until a toothpick comes out dry.

Harvest Vegetable Medley by Carl Carrion, Cask Republic

Ingredients

  • 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

Directions

  1. Quarter and blanch Brussels sprouts
  2. Wash and cut potato into medium dice
  3. Remove stem and quarter figs
  4. In large sauté pan, roast Brussels sprouts and potato until golden brown in oil, add a little butter
  5. Fold in figs at end and add maple syrup
  6. Transfer to a shallow heat resistant dish
  7. Top with almonds and cheese
  8. Toast until golden brown

Serves 2 

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.