It’s time to embrace the new season’s bounty of autumn foods. Now is the perfect opportunity to get your restaurant ready for fall!
The change in season allows you to add a new spark to your menu. Embracing the seasonal changes will increase the opportunity to draw in new guests. This is the time where chefs feel the most creative and get to let their talents shine. Take advantage of this harvest’s newest foods and add some fall dishes to your menu.
We’ve given you some fall-inspired cocktails and now we’re moving on to entrees. Give your guests the perfect dinner with these 5 autumn entrees.
Duck confit is one of the most delicious dinners autumns has to offer. It’s derived from France and is a centuries-old process. No need to worry, this cooking method will never go out of style. The “confit” technique is a salt-curing process. To explain, the first step to this dish is rubbing pieces of raw meat with salt and spices. This acts as a preservative and also boosts flavor. This cure seasons the meat and gives it a slight touch of vegetal sweetness for the batch of confit.
Next, the meat is cooked and stored within its own fat. This is done for at least 4 hours and up to 10. Duck is a great meat to use with the confit process because it holds a lot of rendered fat.
The trick to confit is pouring the rendered fat over the meat once cooked and cooled. Once the fat solidifies, it creates an oxygen-free barrier that allows the meat to stay good for weeks at a time.
Duck confit is often served with mashed potatoes, braised cabbage, and roasted vegetables.
Roasted Pork Loin
A stellar addition to your menu would be a freshly roasted pork loin with carrots and mustard gravy. One of the top fall foods loved amongst customers is carrots. And in this recipe, they are as sweet as honey.
Here are the main ingredients that will serve up to 4 people:
- 2 pounds of peeled carrots
- 1/2 pound of shallots
- Fresh rosemary leaves
- 1 1/2 pounds of boneless pork loin roast
- Grainy mustard
This dish can be done easily with one quick pan in the oven. First, put the carrots, shallots, and rosemary on a baking sheet and roast for 10-12 minutes. Begin to season your pork and then add it to the sheet to cook. The last step of this entree is where it all comes together.
Try to gather the rest of the pork fat from the sheet to create the mustard. You then add some white wine and let it get to a point where it looks like a syrup. This creates the mustard that will be combined with the gravy.
This dish is ready to please every guest comfort food cravings. Rich pasta is a cozy seasonal favorite and this dish is no exception. The next autumn entree we’ve found for you is Fall Gnocchi.
It features fall’s favorite vegetable, the colorful butternut squash. Complimenting this dish will be brown butter, pancetta, and sage. This dish is warm and inviting because of the amazing flavor butternut squash offers. It’s rich, smooth, creamy, and slightly sweet. It’s also one of the most versatile squashes pairing well with herbs, bacon, and sharp cheeses. Fall Gnocchi created by Cooking with Cocktail Rings is a great example of this. The brown butter and that tops the gnocchi will melt in your customer’s mouth.
Let’s begin by going over the process to this entree. First, you want to begin by roasting the butternut squash. Then, once your gnocchi is cooked you want to get the rest of the ingredients working.
Start by cooking the pancetta until it’s crisp and brown. Use the same pan after the pancetta is taken out to begin browning the butter.
Once it’s melted, add the sage and stir until the butter has a toasty-brown color. After reaching this point and the butter starts to give off a nutty-aroma, separate it, and set the sage aside. Drizzle the brown butter over the gnocchi and stir.
The last part of this recipe is adding the butternut squash and pancetta, stir, then season. Finish it off with the fried sage and just a touch of lemon juice.
Impress your guests with this unforgettable gnocchi dish and give it a try! Get the full ingredient list and recipe here.
Check out our customers, The Grand View Restaurant, fall dish, their Sweet Potato Gnocchi. It has braised leeks, chestnut crumble, and guanciale. These are all rich fall ingredients.
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Farro with Vinegar-Glazed Sweet Potato and Apple
Looking for a hearty vegetarian dish? Try incorporating farro with some vinegar-glazed sweet potatoes and apples. Each ingredient in this dish shines during the fall season.
Sweet potatoes are almost a symbol of autumn in itself. This vegetable is in its peak season and is both sweet and savory.
For this dish, the potatoes and apples will be roasted in an oven until they are tender. The potatoes and apples will need sherry vinegar on top before baking to help them soften.
Next, you’ll combine dried cherries and cashews to the farro, sweet potatoes, and apples.
Garnish this dish with some shaved pecorino cheese and serve! This one’s easy to toss together. You can always include a protein add-on such as roasted chicken to appeal to even more diners.
We had to save the best for the last with a classic Thanksgiving-style turkey dinner. For this dish, we’re going to do something a little different than the rest. Instead of showcasing one turkey dish, we’re going to outline some pairings ideas that go best with it.
For the filling:
- Cornbread & sausage stuffing
- Roasted vegetables
- Wild rice
- Dried cranberries
For the sides:
- Butternut squash
- Mashed potatoes
- Roasted apples
- Brussel sprouts
A nice cranberry sauce will tie this whole meal together. For more tips on designing a fall flavorful menu, check out our transitioning from summer to fall blog post.
Spice Up Your Menu
Use the entree ideas in this blog post to help you create the best fall dishes for your restaurant. The cool-weather calls for dishes that will warm your customers right up.
Looking for more autumn sweets to add your menu? Check out our blog mix next week to finish off your menu with the perfect fall desserts.