Fall Flavors Beyond Pumpkin Spice

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September 23, 2013

The weather is getting colder and the leaves are turning colors...ladies and gentleman, I believe Fall is finally here! Along with the changing of the seasons and the crisp air comes the sweet smells of fall recipes. Freshen up your fall offerings and show your clients a unique menu by tossing aside the pumpkin spice and creating delicious entreés using these less-popular fall flavors and some of our suggested recipes. Pears-Web Pear When cooking, there are multiple options for which type of pear to use. Bosc, Anjou and French Butter pears keep their shape the best when cooked, while Bartlett pears are the best option when you are looking to create a sauce or do not need a firm shape. Anjou pears have a mild, sweet flavor with a firm texture and juicy center. Bosc pears are crisp when raw and have a soft, grainy texture with a sweet flavor. Bartlett pears have an incredibly juicy center with a traditional sweet flavor. French butter pears can be used raw, but must be fully ripened to keep texture and flavor. Turkey Pear Skillet Poached Pears with Prunes GF1303_Recipe-Web Squash Butternut, Spaghetti and Acorn squash are the best varieties used during the fall and winter seasons as they are ripe in season. Butternut squash tastes similar to pumpkin and is stringier than a sweet potato. Fontina Risotto Cakes with Sautéed Spinach, Butternut Squash and Charred Tomato Sauce Parmesan-Butternut Squash Gratin Fig Figs have a sweet flavor with a slight honeyed taste. The heaviness of the flavor make them a great accent to savory foods such as aged cheeses, cured meats and with nuts. Figs work beautifully in fall with citrus flavors, particularly lemons and oranges, as well as with cinnamon, cloves and nutmeg. Love Birds - Chicken in Puff Pastry with Fig Jam Stuffed Figs with Yogurt and Grand Marnier Sweetpotatopie-Web Sweet potatoes The sweetened taste of sweet potatoes makes them a great ingredient for a variety of dishes throughout the fall. They can be used in anything from dessert to salads to side dishes to a stand-alone dish. Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan Sweet Potato Pie with Pecan Topping Ginger Root From marmalades to stir fries to fish, ginger root can be used in many different recipes with a combination of ingredients. The slightly biting taste and rich, woody aroma creates a great fall pairing with apples, hazelnut, plum and garlic. Ginger & Chili-Seared Prawns on Cucumber Rounds with Lemon Aioli Moroccan Lamb with Sweet and Sour Smoked Tomato Eggplant Jam MapleSmores-Web Maple The buttery, sweet flavor of Maple offers a decadent alternative to caramel during the fall season. Maple works to enhance the flavor of paired ingredients and offers a full bodied, nutty aroma. Maple can be used as a sweetener in many recipes. Maple and Cardamom-Spiced Pears with Pecans Mini Chocolate Chip Maple Pancake Cupcakes S'mores with Maple Bourbon Persimmon This mildly sweet fruit offers a nice balance to bitter ingredients and can be consumed raw, dried or cooked. Coffeecake and chocolate varieties offer a unique spicy sweet element that is laced with a cinnamon after note. Coffeecake persimmons offer a unique spicy flavor and can be consumed while firm. Fuyu persimmons can be eaten while firm and offer a sweet flavor with a crunch when ripe. Broiled Persimmons with Mascarpone Persimmon Bread

Get Fresh September 2013 
eNews September 2013

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