Recipe report: Fall flavors

fall flavors

By October, foodservice kitchens are well stocked with squash, cabbage, apples and other fall produce ready to turn into dishes that fit the season. It’s also the time of year to add heartier foods to the menu. These five recipes offer seasonal inspiration.

1. Fairytale Pumpkin Curry with Serrano Ham and Apple Salad

fairytale pumpkin curry

Maypop, a restaurant located in downtown New Orleans’ South Market District, is known for its fusion menu of Southern-influenced Southeast Asian cuisine. For this Thai-style curry, Chef Michael Gulotta uses fairytale pumpkin—a variety that gets its name from its resemblance in shape to the pumpkin coach in the story of Cinderella. The pumpkin’s mellow flavor is a good base for the bold ingredients spicing up this dish.

Click here for the recipe.

2. Milk Braised Pork Stroganoff with Butternut Squash Noodles and Chanterelle Mushrooms

pork stroganoff

Stroganoff is typically served over egg noodles, but chef Adam Sappington modernizes the dish by spooning braised pork shoulder over ribbons of butternut squash at The Country Cat Dinner House and Bar in Portland, Ore. A cooking liquid flavored with sweet and savory spices, along with the addition of chanterelles and pearl onions, infuse the braise with fall flavor.

Click here for the recipe.

3. Mushroom Pot Pie with Fresh Herbs

vintage kitchen

As the weather cools, a hearty, flaky pot pie makes for a comforting vegetarian entree. At Vintage Kitchen in Norfolk, Va., chef Phillip Thomason serves up a labor-saving deconstructed version, composed of a creamy mushroom filling topped with golden triangles of puff pastry and fresh herbs.

Click here for the recipe.

4. Pumpkin Cheesecake Hand Pies

brueggers

Bruegger’s is taking advantage of the current pumpkin spice buzz to menu grab-and-go pumpkin cheesecake hand pies. Flaky pie crust holds a spiced pumpkin filling inside, and a drizzle of cream cheese glaze garnishes the top. According to Technomic’s Dessert Consumer Trend Report, consumers are snacking more often on dessert items, so this portable sweet is right on-trend.

Click here for the recipe.

5. Spice-Roasted Squash with Walnut-Green Harissa

squash walnuts

Roasted wedges of acorn squash are sure to permeate the kitchen with the aromas of autumn. Chef and cookbook author Mollie Katzen contrasts the nutty caramelized squash with a spicy green harissa, the trending North African condiment that usually comes in shades of red. Here, parsley and spinach are responsible for the color change.

Click here for the recipe.

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