I love the beach in the summer, but nothing gets me more jazzed up than that first whiff of fall. Root vegetables, cranberries, pomegranates, figs and of course apples. Fall is the time to celebrate the harvest. When folks hire me to cater their autumn weddings, I practically tap dance. (In my case more of a Jewish Irish jig).
What follows are some Harvesty Heaven recipes to get you in the fabulous fall mood.
All below are perfect for 4 people or two people with huge appetites. (like my family)
Sweet and Spicy Brussels Slaw
What you’ll need:
4 heaping handfuls of sprouts (about 20-25 sprouts) – more if you’re having a crowd
½ of a red onion
1 handful of dried cranberries, dried cherries, golden raisins or diced dried apples
Optional– 2 tablespoons toasted sliced almonds, walnut pieces or chopped pistachios
For the dressing:
3 tablespoons of apple cider vinegar
2 tablespoons of maple syrup, agave or honey
1 tablespoon of grain mustard – or whatever you have in your pantry
4 tablespoons of olive oil
½ tablespoon of sriracha –optional if you don’t like the heat
Salt and pepper, to taste
Trim the butts off the sprouts and pick off any brown funky layers. Cut each sprout in half lengthwise and then slice as thinly as you can. Or use a mandolin or the Chef Rossi lazy girl method and shred the sprouts in a food processor with a slicing attachment – whatever floats your boat.
When we have this on a menu, we’ll prep the sprouts a day ahead to get it over with. Pain in the tushy job but worth it.
Peel and thin slice red onion. Soak in water in the fridge for a half hour or even a day to remove that intense onion bite.
I like to dress my slaw at least an hour before serving. I’m not fond of the bitter taste of raw brussels. Once it’s mixed with a sweet-edged dressing, that bitter turns gentle. If only relationships worked the same way!
Mix in dried fruit. If you’re using nuts, I like to toss them in last minute or top with them as garnish.
Roast Airline Chicken Breasts in Pomegranate Glaze
I wind up weaving pomegranate into lots of autumn events; they are delicious but also many consider the pomegranate to be symbolic of fertility or abundance – and who doesn’t need more of that?
What you’ll need:
4 chicken breasts. The airline breast is the sexiest looking breast (besides mine of course). It is a boneless breast with the drum attached. That bit of bone makes it stand up prominently as if bragging.
The Marinade:
2 tablespoons of canola or olive oil blend
4 cloves of peeled garlic
1 bundle of fresh thyme
4 scallions a
1 bundle of parsley
Puree your herbs and garlic then add the oil.
Marinate your chicken for a day or two.
Season with salt and pepper.
Roast in pre-heated oven at 400 degrees for 20 minutes
When mostly done, glaze in the pomegranate glaze, then cook till cooked through.
Chef Rossi’s Pomegranate glaze
4 sliced shallots or ½ red onion
2 tablespoons of olive oil
1 cup of port or sweet red wine – I like Manischewitz! Seriously!
2 tablespoons of pomegranate molasses
2 tablespoons of tamari (gluten free for me)
Sauté shallots or onion until browned, pour in wine or port
Cook until reduced and feeling thick against the spoon
Pour in pomegranate molasses and tamari
Cook 5 more minutes or so, cool than puree.
Season with salt and pepper.
This same glaze is awesome on fish! I love it on salmon or halibut.
Optional- I also love adding fresh grated ginger into the sauce and garnishing the chicken after it’s on the plate with pomegranate seeds.
Rustic Root Vegetable Medley
I serve this medley as the perfect autumn side dish.
What you’ll need:
2 sweet potatoes
2 golden beets
3 carrots
1 parsnip or turnip or both
6 shallots
3 tablespoons of olive oil
Salt and fresh ground black pepper
Peel the sweet potatoes
Peel the beets
Peel the carrots
Peel the turnip or parsnip
Peel the shallots
Pre-heat oven to 400
Cut all veges into large bite-size pieces.
Toss in olive oil salt and pepper
Lay vegetables out on baking pans and roast separately – cooking times vary so best to roast separately
Roast for 20 minutes, turn pan around and roast 15 more or until well browned and soft in the inside
Mix all veggies together
We roast our veggies in the morning and then heat to order at night. Super easy and super sexy.
Maple Figs with Ice Cream
The perfect fall treat,
What you’ll need:
10 figs
2 tablespoons maple syrup
Salt and pepper to taste
2 tablespoons of olive oil
Pinch of ground cinnamon
Pre-heat oven to 400
Cut figs in half lengthwise
Toss with olive oil, salt and fresh ground pepper
Lay them on baking pans cut side up
Brush generously with maple syrup
Sprinkle with cinnamon
Roast for 10 to 15 minutes or until they have color
Serve with ice cream – I prefer French vanilla, butter pecan, caramel or my favorite, sea salt and caramel
Whatever makes you happy. Ice cream always makes me happy.
Image Via Getty
