Get Your Fall Fix With These Seasonal Dishes and Drinks

Lucie Smul — Thu, 01 Nov 2018 12:59:00 +0000

Autumn means plaid shirts, trips to the pumpkin patch, falling temperatures, and colored foliage. But the best part of fall is definitely the food. And this year, Baltimore restaurants are going above and beyond pumpkin spice. From cozy casseroles and savory sweet potatoes to pumpkin pastries and roasted apples, these seasonal specials have us wishing it was October and November all year round.

Pumpkin Spice Latte-Inspired Pastries

Dooby’s: With blueberry-almond breads, pumpkin cream cheese muffins, and cranberry sage pop-tarts, Dooby’s’ new dishes incorporate some of our favorite fall flavors. The pastries are made in house every morning, so grab one while they’re hot (and before they’re gone.) 802 N. Charles St., 410-609-3162

Miss Shirley’s Cafe: Miss Shirley’s pumpkin-spice chocolate chip pancakes are one of a kind. They arrive garnished with cream cheese icing and spiced pumpkin seeds, and dusted with a cloud of powdered sugar for good measure. Various locations including 750 E. Pratt St., 410-528-5373

Stone Mill Bakery: This Green Spring Station bakery’s homemade goods and breads make it a local favorite, especially when the temperature starts to drop. This fall, check out the pumpkin cream cheese swirl bars for a sweet snack. 10751 Falls Rd., 410-821-1358

Iron Rooster: Southern classics meet fall-inspired flavors on Iron Rooster’s seasonal menu. Iron Rooster’s ooey-gooey pumpkin-filled ‘Roostarts’—aka homemade pop tarts—are the perfect snack for any fall-harvest fanatic. Various locations including 3721 Boston St., 410-762-2100

The Corner Pantry: The buckwheat pumpkin pancakes, topped with a hefty dollop of apple butter, at this Mt. Washington staple are the ultimate November brunch entree. Pair the tasty hotcakes with The Corner Pantry’s autumn sunrise juice, a mix of carrot, orange, and apple, for a truly satisfying spread. 6080 Falls Rd., 667-308-2331

Autumn Aperitifs

Johnny’s Restaurant: One sip of Johnny’s smoked fig Manhattan will make you say, “pumpkin-spice-who?” The drink is created with house-made brown sugar, fig, and black-tea syrup, and then garnished with a bacon-wrapped cherry. 4800 Roland Ave., 410-773-0777

Baby’s on Fire Cafe: For a morning pick-me-up, order a glass of this cafe’s house-made mulled apple cider. From vintage-loving hipsters to apple orchard admirers, everyone can find something they love at the Mt. Vernon hangout that offers bins of vinyl and fresh pastries. 1010 Morton St., 443-885-9892

Order & Chaos Coffee: If you can’t say sayonara to Pumpkin Spice Lattes just yet, try this cafe’s upgraded version. The next-level PSL includes touches of turmeric and pairs perfectly with a buttery cranberry scone. 1410 Key Highway, 410-244-1111

Comfort-Food Cravings

The Turn House: The Turn House takes fall flavor seriously. The apple and prosciutto toast includes apple butter, Honeycrisp apple slices, prosciutto, and Grafton cheddar. The dish pairs perfectly with a slice of the blueberry cornbread. 11130 Willow Bottom Dr., 410-740-2096

Water for Chocolate: This Fells Point eatery serves up options for savory snackers and sweet tooth nibblers alike. Try the sweet potato bread pudding with moonshine-crème anglaise or the sweet potato polenta. Warning: you might have to unbutton your jeans. 1841 E Lombard St., 410-891-2595

Birroteca: Birroteca’s fall menu marries the taste of Italian delicacies with the warmth of comfort food. The pumpkin gnocchi, topped with pancetta, caramelized onions, and duck liver fig sauce, will definitely satisfy those home-cooked hankerings. 1520 Clipper Rd., 443-708-1934

Atwater’s: Atwater’s is known to bring their A-game when it comes to seasonal treats. Both the apple-cranberry crisp and the Num Pang Salad, made with roasted cauliflower, peanut red cabbage slaw, and ginger eggplant, serve up some serious flavor. 2905 Whittington Ave., 410-644-3435

Sweater-Weather Sweets

The Charmery: Despite the dropping temperature, we can’t deny our excitement for The Charmery’s fall lineup. This year, the menu features flavors like spiced pumpkin, apple butter, butternut squash and cloves, and apple cider sorbet. Various locations including 1700 W 41st St., 443-759-4905

Gunther & Co.: This spice cake from Gunther & Co. practically screams Thanksgiving. Accompanied by pumpkin mousse, roasted butternut squash, cardamom creme anglaise, crispy sage, and maple ice cream, this decadent dessert is a must-order. 3650 Toone St., 443-869-6874

The Food Market: The loaded baked sweet potatoes at this Hampden hotspot arrive bursting with torched marshmallow, chipotle honey, pecans, bacon, and cinnamon sugar. And if you’re still itching for more, order the hand-whipped pumpkin cheesecake topped with cream, graham cracker crumble, and candy corn. Need we say more? 1017 W 36th St., 410-366-0606

Ground & Griddled: We are fall-ing in love with this cafe’s sweet potato casserole. The crispy crust is best served warm, and the inside is loaded with organic sweet potatoes, dusted with spices, and topped with brown sugar pecan butter. 301 W 29th St., 443-681-1901

Source

Recipes to Kick Off the Fall Season

Jess Mayhugh — Thu, 18 Sep 2014 16:00:00 +0000

As much as we hate to put the covers over our grills and remove our favorite crab markets off of speed dial, fall has a way of putting us in the mood for adding cinnamon and pumpkin-spice to our diets. With that in mind, we turned to chef Callie Tarts of The Classic Catering People in Owings Mills to help us with our constant cravings.

“Fall is my favorite time of year,” says Tarts. “I love cinnamon and nutmeg, they make everything great.”

One of Callie’s autumn-inspired dishes epitomizes the season’s best offerings by combining pumpkin into a hearty bread pudding.

“The pumpkin gives it a different consistency,” says Tarts. “I’m not really a fan of bread pudding, but this is absolutely delicious. It’ll stick with you, it’s really something that you can sink your teeth into.”

So whether you’re looking for recipes to wow your holiday guests this season, or just attempting to add interest to fall meals, here are three dishes to get you started.

Pumpkin Bread Pudding
By chef Callie Tarts

Ingredients:
Unsalted butter, room temperature
6 tablespoons dark brown sugar
1 can (15 ounces) pumpkin puree
4 large eggs
1 cup granulated sugar
1 ½ cups half-and-half
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
1 pinch salt
8-10 large croissants
Confectioners’ sugar for dusting (optional)

Directions:
1. Preheat oven to 350°F. Butter one 13’’x9’’ pan and sprinkle with 1 tablespoon brown sugar.
2. In large bowl, whisk together remainder of brown sugar, pumpkin, eggs, granulated sugar, half-and-half, vanilla, spices and salt. Cut croissants into small cubes, toss in bowl and stir gently to evenly coat; let stand a few minutes. Place in pan and press down to make level.
3. Bake until custard is set in the center and top is golden brown, about 40 minutes. If bread browns too quickly cover loosely with aluminum foil. Remove from oven: let cool slightly.

Serves 8-10

Acorn Squash Risotto
By chef John Walsh

Ingredients:
3 cups duck stock (can be substituted for chicken stock)
1 large acorn squash (approximately 1 pound)
5 tablespoons butter
2 tablespoons shallots, chopped
2 cups Arborio rice
1 ½ cup dry white wine
1 tablespoon fresh sage, chopped
¼ cup Sheep farmer’s cheese
2 tablespoons heavy cream
Salt and pepper to taste

Directions:
1. Heat duck stock to a simmer.
2. Skin and seed acorn squash and finely dice; heat saucepan and add 2 tablespoons of butter
3. Once butter begins to bubble, add shallots, risotto, and squash. Sauté for a few minutes and deglaze with white wine.
4. Add stock one cup at a time, cooking each cup until almost completely absorbed.
5. Add remaining ingredients: sage, 3 tablespoons of butter, Sheep farmer’s cheese, and heavy cream. Season with salt and pepper to taste.
6. Let cool for a few minutes before serving.

Serves 8

Potato and Turnip Gratin
By chef Therese Harding

Ingredients:
1 yellow onion, thinly sliced
2 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
½ pounds baby kale
2 pounds Yukon gold potatoes
1 pound turnips
2 cups heavy cream
1 cup local goat cheese, crumbled
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
1 cup gruyere cheese

Directions:
1. Sauté the onion and garlic in olive oil and butter on medium heat for 5 minutes.
2. Add baby kale and cook 10 minutes until tender. Set aside to cool.
3. Peel potatoes and turnips. Mix the potatoes and turnips in large bowl with cream, crumbled goat cheese, salt and pepper. Add the cooled sautéed onions and garlic.
4. Pour mixture into a baking dish and press down until smooth. Sprinkle the top with gruyere cheese.
5. Bake 1½ hours until potatoes are tender.
6. Let cool for 5 minutes before cutting and serving.

Serves 8

Source

fall recipes – Baltimore Magazine

Get Your Fall Fix With These Seasonal Dishes and Drinks

Recipes to Kick Off the Fall Season