New seasons bring new trends, and that includes catering menus. These area food experts dished to LN about their autumn offerings—both new and traditional. Find your fall food inspiration here, and even snag a recipe. Hungry yet?
Christopher Fletcher, Catering St. Louis
• New options. “We’ve added a couple of interesting things, such as our new braised lamb shank dish, as an alternative to beef tenderloin or chicken. We’ve also added a stuffed pork chop with local mushrooms.”
•Farm-to-table. The theme of Catering St. Louis’ new venue Three Barn Farm has translated across other menus. “We’ve put a focus on sourcing local and regional ingredients as much as possible,” Fletcher says. “That’s enabled us to get the best that’s available and nearby.”
Braised Lamb Shanks with Risotto and Roasted Root Vegetables
Catering St. Louis
Ingredients: Braised Lamb Shanks
•4 lamb foreshanks, bone-in
•3 large carrots, peeled and roughly chopped
•4 celery stalks, roughly chopped
•2 onions, peeled and roughly chopped
•5 cloves garlic, peeled and smashed
•4 sprigs thyme
•4 sprigs rosemary
•1 C tomato paste
•1 1/2 qts. lamb or veal stock
•1 bottle dry white wine
•Preheat oven to 275 degrees.
•Season lamb shanks liberally with kosher salt and black pepper, then sear in a large Dutch oven or roasting pan with olive oil. Remove and set aside.
•In the same pan, sauté carrots, celery, onions, garlic and herbs.
•Cook over low heat until mixture starts to brown.
•Add the tomato paste and continue to sauté for a couple of minutes.
•Deglaze the pan with the wine, then add the stock and reserved lamb shanks.
•Bring everything to a low boil; cover and cook in the oven for 4-5 hours, or until the meat begins falling from the bone.
•1 1/2 cup arborio rice
•1 qt. chicken stock
•1/2 cup white wine
•1 medium shallot, chopped
•3 T unsalted butter
•1 T vegetable oil
•1/4 cup grated Parmesan cheese
•1 T chopped Italian parsley
•Kosher salt, to taste
•Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays hot.
•In a large, heavy saucepan, heat the oil and 1 T of the butter over medium heat.
•When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes, or until it is slightly translucent.
•Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Don't let the rice turn brown.
•Add the wine and cook while stirring, until the liquid is fully absorbed.
•Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed.
•When the rice appears almost dry, add another ladle of stock and repeat the process.
•As it cooks, the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes, or until the grains are tender, but still firm to the bite without being crunchy.
•If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water, a ladle at a time, stirring while it's absorbed.
•Stir in the remaining 2 T butter, the parmesan cheese and the parsley. Season to taste with kosher salt.
Ingredients: Roasted Root Vegetables
•Parsnips, red and golden beats, baby turnips, carrots, or any root vegetables of your choice
•Peel the root vegetables and season with salt, pepper and extra virgin olive oil.
•Roast in a medium-hot oven until vegetables are fork tender.
Ann Lemcke, The Art of Entertaining
•All about apples. Lemcke notes baked brie with fried apples and toasted walnuts as a fall appetizer option. “I love to mix different apples. The Gala apples are one of my favorites, and I also love the Granny Smiths.”
•Autumn veggies. Lemcke notes a multitude of seasonal favorites great for fall meals, including wild mushroom soup, roasted Brussels sprouts and twice-baked sweet potatoes.
•Fan favorite. “We always bring back the pumpkin tortellini in the fall,” says Lemcke of the popular The Art of Entertaining item. “We also do a pumpkin bisque, and that always seems to go over really well.”
Twice Baked Sweet Potato Recipe
The Art of Entertaining
•12 sweet potatoes, baked (depending on your oven, it should take about 40 minutes at 350 degrees)
•1 stick of butter
•1/2 t nutmeg
1/4 cup brown sugar
•1/2 t cinnamon
•1 t salt
•1 cup marshmallow crème
•1/2 cup toasted pecans
•Cut a slit in top of potato. Scoop out potato into mixing bowl and set aside skins.
•Mash potatoes and add butter, nutmeg, cinnamon, brown sugar and salt. Mix together.
•Re-stuff potato skins with potato mixture.
•Top with marshmallow crème and pecans.
•At serving time bake at 350 degrees for 15 -20 minutes.
•This recipe makes 8 twice baked potatoes. Discard extra potato skins.
Sam Orlando Jr., Orlando’s
•Comforting cuisine. “Everybody loves comfort foods,” Orlando says. “They like the feeling that it gives them—it’s nostalgic! We try to present those traditional foods in a unique way,” such as the party-friendly turkeytini.
• Local and healthy. “People want their food to be more farm-to-table.” Orlando says, noting three-bean chili as an example. “We use locally raised turkeys and a variety of beans. It gives us a healthy dish that is high in protein and amino acids.”
• Trendy turkey. “There’s a big trend of working with doughnuts, and combining savory and sweet,” he explains. “We take a miniature cinnamon doughnut, cut it in half and put a layer of roasted turkey breast, arugula and smoked Gouda cheese, and we finish it with a cranberry mayonnaise.”
•8 oz. Orlando’s Sage Dressing (recipe below)
•8 oz. roast turkey
•8 oz. turkey gravy
•16 fresh cranberries, bloomed
•4 skewers or stir sticks
•4 martini glasses
•Spoon 2 oz. Orlando’s Sage Dressing into a martini glass. Top with 2 oz. turkey and finish with 2 oz. gravy.
•Garnish with 4 cranberries skewered onto stir stick.
Ingredients: Orlando’s Sage Dressing (Makes enough for 10 Turkeytinis)
•4 cups brioche bread, 1 inch cubes, dried
•1/2 cup melted butter
•1/4 cup diced onion
•1/4 cup diced celery
•1 t poultry seasoning
•1 t dried sage
•1 cup chicken stock, hot
•Salt and pepper, to taste
•Preheat oven to 375 degrees.
•Mix all ingredients in a bowl and spread out in a greased baking pan.
•Cover pan with foil and bake for 30 minutes.
•Remove foil and bake for an additional 15 minutes, or until golden brown on top.
Richard Nix Jr., Butler's Pantry
•Utilizing local. “Whether it’s a fall salad with pickled vegetables grilled [like seen in chef Gregory Ziegenfuss' Pickled Harvest Salad with Cider Vinaigrette] or pork loin with pickled vegetables, there’s a lot that we’re doing with the local harvest,” says Nix.
•Great grains. “We have been working with a company from Minnesota on some unusual grains—farro, quinoa—and mixing the grains with local fall produce, like acorn squash, apples or pears,” Nix explains.
Pickled Harvest Salad with Cider Vinaigrette
Serves 10 - 15
Ingredients: Cider Vinaigrette
•1 cup good cider vinegar
•1/2 cup maple syrup
•1 cup sunflower or other neutral oil
•1 T whole grain mustard
•Fine sea salt and freshly cracked pepper, to taste
•In a food processor, place the mustard, vinegar and maple syrup; pulse to blend while running add the oil in a slow steady stream allowing the dressing to emulsify.
•Season to taste with fine sea salt and freshly cracked pepper.
Ingredients: Pickled Harvest Salad (For pickling liquid)
•1.5 qts. good cider vinegar
•2 cup apple cider
•1.5 qts. water
•1 cup honey
•1/2 cup kosher salt
•1 T mustard seeds
•2 T Sriracha sauce
Ingredients: Pickled Harvest Salad (For vegetables)
•1/3 head cauliflower, trimmed and cut into 1 1/2 in. florets
•1 red bell pepper, julienned
•1 yellow pepper, julienned
•2 carrots, 1 red and 1 yellow, cut on the bias into 1/2 in.-thick slices
•2 ribs celery, cut on the bias 1/2 in.-thick
•8 cherry bell radishes, diced, 1/2 in.
•1 bulb fennel, julienned
•2 red beets, roasted, peeled and diced
•Combine all pickling liquid ingredients and bring to a boil in a 1-gal., non-reactive sauce pot.
•Add cauliflower to boiling pickling liquid and cook for two minutes. Remove cauliflower with a strainer, and add to a 2 cup plastic container.
•Continue with remaining vegetables cooking separately in same manner, making note that the harder vegetable need to cook longer in the pickling liquid. Be sure to place each vegetable in a separate container; this will make plating the salads much easier.
•Once all vegetables are cooked, cover each with a portion of the cooking liquid and allow to cool in this liquid over night.
•12 cup kale, ribs removed, sliced and loosely packed
•4 cup radicchio, core removed and chopped
•Toss greens with 1 1/2 cup of the cider vinaigrette 1 hour before serving to allow the flavors to blend and the kale to soften slightly.
•To plate, place the tossed greens on a salad plate, garnish with pickled vegetables and shave a generous portion of Marcoot Alpine cheese.