• Sunday, September 24, 2017

Fall Flavors

Falling for Fall Flavors
By , CYJ Contributor
October 3, 2012

There’s something about the crisp fall air that makes us hungry and nostalgic for the best of the season’s flavors. Apple-picking outside the city’s borders with family and friends beckons on Saturdays, while Sundays are devoted to beer and bite-sized comfort food over football. Today, Galavante has created a menu to fill your weekend with fall’s finest and the rest of the week with plenty of leftovers.

On the Menu:
Butternut Squash Bisque with Toasted Pumpkin Seeds
Veal and Pancetta Meatballs with Smoked Mozzarella
Seared Scallops with Apple-Bacon Chutney
Cinnamon Apple Pie
For Kids: Pumpkin-Cranberry-Walnut Muffins

Butternut Squash Bisque with Toasted Pumpkin Seeds

Ingredients

3 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces
1/3 cup olive oil, plus 2 teaspoons
2 teaspoons cumin
2 cups vegetable stock
1 1/2 cups heavy cream
3  tablespoons lemon juice
1/2 cup raw pumpkin seeds
1/8 teaspoon cayenne pepper
Kosher salt and fresh ground pepper, to taste

Directions

As soon as autumn’s chill sets into the evening air, soup for dinner becomes pure comfort. ‘Tis the season for all things pumpkin; here, they offer a spicy kick and necessary crunch. 

Yield: 5–6 servings

Preheat oven to 425˚ F. Add squash to a bowl with 1/3 cup oil and cumin. Mix well. Place squash on a large sheet pan lined with parchment paper. Season well with salt and pepper. Bake until tender, stirring occasionally, about 50–60 minutes. Remove and cool for 5 minutes.

Add 1/2 of squash and 1 cup stock to a food processor fitted with a metal blade. Purée about 1 minute until smooth. Add squash mixture to a large saucepan. Repeat process with other half of squash and add to pan.

Add 1 1/2 cups water and cream to pan and stir well. If consistency is too thick, add additional water. Heat on stove and add lemon juice. Taste and adjust seasoning, if necessary.  

Preheat oven to 350˚F. Line a sheet tray with parchment paper. In a bowl, add pumpkin seeds, oil, and cayenne pepper. Mix well, and season with salt. Spread seeds evenly on tray and bake 10 minutes until crispy.

Divide soup evenly among individual bowls and garnish with pumpkin seeds. 

Veal and Pancetta Meatballs with Smoked Mozzarella

Ingredients

4 oz pancetta, diced small
2 tablespoons extra virgin olive oil
1 yellow onion, diced small
2 garlic cloves, minced
1/3 cup breadcrumbs
1/2 cup Parmesan cheese, shredded
1 lb. ground veal
2 tablespoons unsalted butter
1/3 cup basil
1 (28 oz) can whole peeled tomatoes
1lb. smoked mozzarella, cut into 1/4-inch thick slices
Kosher salt and fresh ground black pepper, to taste

Directions

Even if you didn’t grow up with an Italian grandmother whose meatballs were transcendental, sitting down to a plate of juicy meatballs oozing with cheese and slathered in a light tomato sauce probably makes your mouth water. After a long day at the office, treat your significant other to this dish, and they’ll owe you big time.  

Yield: 4 servings

Cook pancetta in a nonstick sauté pan on medium heat until fat is rendered and pancetta is crispy. Remove pancetta from pan and drain on paper towels.  Remove all but 1 tablespoon fat from pan. Reduce heat to medium-low, and add onions. Season with salt and pepper. Cook until onions are soft and translucent, about 10 minutes. Add garlic, and cook 1 minute. 

Add onions, garlic, pancetta, breadcrumbs, and cheese to a medium bowl. Mix well. Add veal and gently mix until combined. Roll mixture into 1 1/2-inch balls.

Preheat oven to 375˚F. In a large nonstick sauté pan on medium heat, melt butter. Add meatballs and cook until they are brown on all sides. Remove from pan and place in a large baking dish.

Add tomatoes and basil to the bowl of a food processor fitted with a metal blade. Purée until smooth, about 1 minute. Season with salt and pepper.  Add sauce to baking dish. Place 1 slice of mozzarella on top of each meatball. 

Bake meatballs 8–10 minutes until cheese has melted and meatballs are just cooked through.

Seared Scallops with Apple-Bacon Chutney

Ingredients

4 slices bacon
1 tablespoon extra virgin olive oil
1 yellow onion, sliced thin
1 large Honeycrisp, Gala, or Fuji apple: peeled, cored, and diced into 1/4-inch cubes
3 tablespoons Calvados
16 large scallops, adductor muscle removed
1 tablespoon lemon juice
Kosher salt and fresh ground black pepper, to taste

Directions

When salt meets sweet, all is right in the world. Add bacon and no longer feel any pain. A touch of Calvados rounds out the dish and brings it all together. 

Yield: 4 servings

Heat a nonstick sauté pan on medium heat, and add bacon. Sauté about 8 minutes, turning occasionally, until bacon is cooked through but not crispy. Remove bacon from pan and drain on paper towels. Cut into 1/4-inch thick slices.

Remove all but 2 teaspoons of bacon fat from pan. Add onions, and season with salt and pepper. Sauté until translucent and slightly caramelized, about 10 minutes. Add bacon and apple and sauté for 1 minute. Add Calvados and cook for 2 minutes. Remove chutney from pan.

Wipe pan clean and heat on medium-high. Pat scallops dry and season with salt and pepper. Add oil to pan. When simmering, add scallops. Sear about 2 minutes per side and serve with warm chutney.

Cinnamon Apple Pie

Ingredients

For the crust:
2 2/3 cup all-purpose flour
2 sticks (8 oz) cold unsalted butter
2 teaspoons sugar
1/2 cup ice cold water
zest of 1 lemon
pinch of salt

For the filling:
6 cups Honeycrisp apples: peeled, cored, and diced into 1-inch thick pieces
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
2 teaspoons sugar
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, diced, plus extra for greasing pie dish
1 egg, beaten
juice of 1 lemon

Directions

There’s a reason apple pie is an American classic and all-around crowd pleaser – it’s really just that good. There’s no time like the fall, when apples are at their peak, to bust out a trie- and-true favorite. Just don’t forget a pint (or quart) of really good vanilla ice cream. 

Yield: 8 servings

In the bowl of a food processor fitted with a metal blade, add 1 1/3 cups flour. Cut 1 stick of butter into quarters lengthwise, then dice into small cubes. Purée about 10 seconds in food processor with 1 teaspoon sugar, half of lemon zest, and pinch of salt.  With machine running, drizzle in 1/4 cup water until dough forms a ball, about 10 seconds. Remove dough and form into a flattened disc. Wrap with Saran and refrigerate. Repeat process with remaining flour, butter, sugar, lemon zest, salt, and ice water. Allow dough to rest 30 minutes in refrigerator before using.

Add apples, lemon juice, vanilla, cinnamon, and sugar to a large bowl. Mix well. Add flour and mix. 

Preheat oven to 400˚F. Unwrap dough. Dust work surface and rolling pin with flour. Roll out dough until it has a 12-inch diameter. Grease a 9-inch pie dish with butter. Place dough into dish and center. Add filling and sprinkle with diced butter. 

Roll out other dough disc until it reaches 12 1/2 inches in diameter. Fold over pie, and seal edges. Lightly brush pie with beaten egg. Slice a small “X” into center and several other 1/4-inch slices around top of pie. Place dish on a baking sheet and put in oven. Bake 40–45 minutes, until top is golden brown. 

Pumpkin-Cranberry-Walnut Muffins

Ingredients

1/2 cup vegetable oil
3/4 cup light brown sugar
3/4 cup sugar
3 large eggs, at room temperature
1 (15 oz) can puréed pumpkin
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3/4 cup walnuts, toasted and chopped
1/4 cup dried cranberries, chopped fine

Directions

Getting kids to school on time can be impossible, especially when it comes to breakfast. Cut yourself some slack Monday morning with a muffin on the go, and try to ignore the crumbs in the backseat.

Yield: 1 dozen muffins

In the bowl of an electric stand mixer, add vegetable oil and sugars. Mix for 2 minutes. With machine on low, add eggs one at a time, and mix until combined. Add pumpkin and mix for 10 more seconds.

In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add to mixer, and mix until just combined. Add walnuts and cranberries and mix for 5 seconds. 

Preheat oven to 350˚F. Line a muffin pan with paper liners. Spoon batter into each liner until 3/4 full. Bake for 35–45 minutes, until a cake tester comes out clean.  

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