As the season shifts and you start pulling out warm layers, sipping apple cider and raking leaves, our own Chef Jen has you covered with some great fall dishes for at-home entertaining. Read on for cozy fall inspiration.
ALM: What’s new in the kitchen for events this fall?
CJ: We’re really loving the tray-passed buffet. It’s a great less formal option for cocktail hour, with small plates. We enjoy getting creative with more variety where everyone can enjoy more tastes in a small portion. Some of my seasonal favorites are Sweet Corn Agnolotti, Butternut Squash Tortellini, and Chicken Roulade with Brioche Breadcrumb Stuffing and Cranberry Sauce. It’s like Thanksgiving on a plate.
ALM: What are some of your own seasonal specialties that you enjoy at home or would bring to a potluck or gathering?
CJ: I have a top secret Butternut Squash Soufflé family recipe that is just incredible. Or I love blistered green beans with pomegranate seeds. The vegetables are my go-tos. I shop pretty much exclusively from Farmer’s Markets to get the freshest, best-tasting ingredients and they really shine.
ALM: How do you take traditional holiday dishes and give them a unique spin or signature twist?
CJ: My family is actually super-traditional, so I’m not sure I could put something new together that everyone would like! My favorite style is really rustic, home-cooked, everyone gather around the table and dig in rather than super formal plated dinners. I do plenty of that for work! Here’s a little sample menu of some dishes I would cook up. The basis of all the dishes are pretty traditional, but they stand out with a few extra ingredients.
Use these as inspiration for your next dinner!
Kale salad with cranberries and blue cheese and candied pecans
with pomegranate molasses.
Candied yams with homemade hazelnut marshmallow and maple sugar crust
Citrus and rosemary stuffed jidori chicken basted with smoked sea salt
and thyme compound butter
Broccoli and cauliflower gratin with gruyere cheese
and toasted brioche bead crumbs
Cornbread stuffing with Spanish chorizo and charred green peppers
Plum and acai berry cobbler with honey almond and oat streusel
Apricot cheesecake with Rolled oats and agave nectar crust