A Fall Recipe Guide For The Seasonal Home Chef

As winter draws near, we hold even tighter to fall’s harvest bounty and picturesque beauty. Because Thanksgiving is the seasonal moment to indulge in the kitchen, we wanted to celebrate the art of home cooking by asking some of our favorite chefs what they’re chopping, stirring, stewing and baking this season.

To begin, the culinary masters at Sweet Roots, an NYC-based farm-to-table meal delivery service, bring us a crisp Waldorf salad. From our friends at Brooklyn’s Northeast Kingdom, we’ve got a hearty lamb bolognese, featuring ricotta and pistachios. The Village Tearoom’s savory mushroom bread pudding is a comforting complement to any table. Finally, James offers a classic apple pie recipe, one that they use to serve hungry Brooklynites every evening.

Looking to imbibe? Choose the Warday’s cocktail, a blend of sweet vermouth, gin and apple brandy, fashioned for us by the Stockade Tavern in Kingston.

Waldorf Salad
Sweet Roots
Best Fall Recipes. andnorth.com
Best Fall Recipes. andnorth.com

Sweet Roots

Our interpretation of a Waldorf salad is perfect for autumn because it highlights some of the best seasonal flavors without being too heavy. I love the contrast in color and flavor between the dark purple and citron bitter greens, and the sweetness from the apples and grapes.

1 tbsp honey
1 tbsp dijon mustard
1/4 cup white balsamic vinegar
1/4 tsp salt
zest from 1 orange
3/4 cup olive oil

4 endives cut into 1 inch pieces
2 radicchio leaves torn
1/2 bunch dill, picked
1 cup grapes, halved
2 apples, cut into 1 inch cubes
1 cup toasted walnuts

Preheat the oven to 350 degrees.
In a large mixing bowl, whisk together the honey, dijon mustard, white balsamic vinegar, salt, cracked black pepper, and orange zest
Slowly stream in all of the olive oil while vigorously whisking
Set aside
Place the walnuts in the oven for 8 – 10 minutes, until aromatic and dark brown
Turn halfway through baking
Cut the endives into 1 inch pieces
Tear the radicchio into bite sized pieces
Wash both, and toss them into a serving bowl
Cut the apples into 1/2 inch cubes and halve the grapes
Sprinkle the toasted walnuts and prepared fruit over the greens
Garnish the salad with dill sprigs
Toss the salad with the white balsamic vinaigrette or serve on the side

Caption by Mark Wynsma, Creative Director of Sweet Roots
Photo by Sean Dooley

Warday’s Cocktail
The Stockade Tavern
Best Fall Recipes. andnorth.com
Best Fall Recipes. andnorth.com

The Stockade Tavern
313 Fair Street
Kingston, NY 12401

The Warday is a beautiful lost classic from “The Savoy Cocktail Book”. A perfect cold weather sipper: fall fruit start, crisp gin in the middle, with a light herbal finish. Cheers!

1 oz Plymouth gin
1 oz calvados
1 oz carpano antica (rich sweet vermouth)
1 tbsp green chartreuse

Stir with ice / strain / serve up

Caption by Jenny Vis, Co-owner of The Stockade Tavern
Photo by Jen Brister

Mushroom Bread Pudding
The Village TeaRoom
Best Fall Recipes. andnorth.com
Best Fall Recipes. andnorth.com

The Village TeaRoom
10 Plattekill Ave
New Paltz, NY 12561

This recipe is perfect for fall. Earthy garlicky mushrooms topped with airy ciabatta and soaked in a savory delicate custard. The crunchy cheese flecked top contrasts with the creamy soufflé-like interior of the pudding followed by the intense flavors of the wild mushrooms.

6 cups fresh breadcrumbs
2 lbs mixed fresh mushrooms
1 1/2 oz dried porcini mushrooms, softened in boiling water for 20 minutes
1/2 cup shallots, finely chopped
2 tbsp unsalted butter
1/2 cup parsley, finely chopped
2 large cloves, finely chopped
4 cups Ronnybrook cream
4 cups Ronnybrook milk
3 whole garlic cloves, crushed
6 large farm eggs and 2 yolks
1/2 cup grated Pecorino Romano

Preheat oven to 350 degrees with a rack in the middle
Lift porcini mushrooms out of water, leaving gritty material in the bowl
Cut mushrooms lengthwise into 1/4 inch thick pieces
Cook shallots in butter in a large heavy skillet over medium heat, stirring occasionally until they begin to soften, about 3 minutes
Add mushrooms, 1/2 tsp salt and 1/4 tsp pepper
Cook until the liquid the mushrooms give off has evaporated, about 15 minutes
Add parsley and garlic, cook, stirring 2 minutes
Remove from heat
Whisk together the eggs, cheese, 1/2 tsp salt and 1/4 tsp pepper in a large bowl
In a saucepan, scald the cream and milk with the crushed garlic cloves
Temper the eggs with the hot cream mixture and whisk together through a sieve
Butter a rectangular lasagna style baking dish and line the bottom with the cooked mushrooms
Top with bread crumbs and pour over the custard, pushing down on the bread to help absorb the mixture
Sprinkle with cheese
Place in a Bain-Marie and cook for 1 1/2 hours in a conventional oven

Caption by Agnes Devereux, Owner and Chef at The Village TeaRoom
Photo by Emma Tuccillo

Lamb Bolognese
Northeast Kingdom
Best Fall Recipes. andnorth.com
Best Fall Recipes. andnorth.com

Northeast Kingdom
18 Wyckoff Ave
Bushwick, NY 11237

Lamb’s flavor always reminds me of the holidays…warm and rich. This dish has richness everywhere. The lacinato from our farm adds nice texture and the pistachio is a must.

5 lbs ground lamb
2 onions, diced
2 carrots, diced
1/2 a head of garlic, minced
1 qt tomato purée
1 qt milk
Bay leaf
Salt and pepper
1 cup kale, chopped
1/4 cup black trumpet mushrooms
Zest of 1 orange
1 tbsp ricotta
Chopped pistachio

In a large pan, brown the lamb and then remove
Add onion and sauté until soft. Then add garlic and carrot and cook for 5 min
Add the lamb, tomato, and milk
Add the bay season and simmer for 1 hour
Add the chopped parsley
Sauté black kale and trumpet mushrooms until soft, add cream and reduce with 1 tbsp of the bolognese
Toss the pasta of your choosing into the sauce
To serve, place finished pasta in bowl, sprinkle with pistachios, and top with ricotta and orange zest
If you have it, add a shaving of black truffle

Caption by Paris Smeraldo, Owner of Northeast Kingdom
Photo by Natalie Chitwood

Classic Apple Pie
Best Fall Recipes. andnorth.com
Best Fall Recipes. andnorth.com

605 Carlton Ave
Brooklyn, NY 11238

There’s nothing better than warm apple pie in the fall when the fruit is at its best. This one is a crowd pleaser every time.

Gala apples
1/2 cup & 1 tbsp sugar
1 tsp cinnamon
1 tbsp tapioca
1/8 tsp mace, ground
2 tbsp unsalted butter
1 egg, lightly beaten

Preheat oven to 425 degrees
Peel apples, cut in half, core
Cut each apple in half again, then into thirds
Combine 1/2 cup sugar, cinnamon, tapioca and mace
Toss with apples, coat fruit
Divide dough in half using parchment paper, roll into 12 inch circle
Line 9 inch pie pan
Add apples, pile higher in center
Roll remaining dough into 13 inch circle
Brush egg on edge of pie shell
Add pie top and crimp
Brush with egg
Sprinkle remaining sugar
Cut steam vents
Bake 1 hour until golden brown

Caption by Deborah Williamson, Co-owner of James
Photo by Natalie Chitwood