Now that summer is behind us, the air is taking on a slight chill. That means fall is under way, and soon chilly nights will replace the warm languid evenings. One of the great things about fall are the end-of-harvest foods that are so abundant this time of year. They are perfect for creating a Fall catering menu.
Fall Harvest Vegetables
This time of year the harvest is bountiful, with some of the summer favorites still available. Include corn, tomatoes, cucumbers, green beans, fennel, hearty greens, sweet potatoes, cauliflower, broccoli, Brussel sprouts, carrots, winter squashes like butternut squash, and root vegetables including parsnips and beets on your menu. The earthy flavors of Fall vegetables pair nicely with the heartier meals served throughout the colder months.
Recipe: Roasted Vegetables
- Preheat the oven to 450 or 500 degrees.
- Choose your favorite vegetables (carrots, onions, garlic, spinach, mushrooms, tomatoes, asparagus, Brussel sprouts, etc.) Cut them into similar-sized chunks. Toss the vegetables in a large bowl with avocado oil to coat. (Avocado oil does not burn at high temperatures and adds a nice nutty flavor.) Sprinkle them with salt & pepper.
- Spread the prepared vegetables onto a shallow sheet pan, spreading them out in a single layer with enough room that they are not crowded. If they are crowded, they will steam rather than roast. Roast for 20 minutes. Serve warm.
Fall Harvest Fruits
Apples are a perennial favorite of the fall harvest, with hundreds of varieties featuring flavors from sweet to tart. Apples can be used in many dishes, and not just for dessert. Use apples for appetizers or as an excellent accompaniment to a pork dish.
Other fruits of Fall include blackberries, peaches, figs, pumpkin, pomegranate, persimmons, grapes and pears.
Recipe: Easy Baked Apples
3 lbs apples – Gala, Honeycrisp (both sweet) or Granny Smith (tart)
2 tsp ground cinnamon
½ cup light brown sugar
1 tsp cornstarch
Juice from ½ a lemon
2 TBSP unsalted butter
½ cup raisins
- Preheat the oven to 350 degrees.
- Peel, core and slice the apples into large, thick slices. Place in large baking dish or pie dish.
- Sprinkle the apples with the ground cinnamon, lemon juice, brown sugar, cornstarch and a pinch of salt. Add a pinch of clove or nutmeg to taste. Add raisins. Toss together. Cut the butter into small pieces and scatter on top.
- Bake the apples for about 30 minutes, or until soft. Stir after 15 minutes and spoon the juices on top. Do not overcook until they are mushy. Serve warm with vanilla ice cream.
Fall Main Dishes
There is nothing better than a hearty beef stew on a crisp Fall evening, or a succulent beef pot roast. Roast a chicken or throw sausages on the grill. Pull out the recipes for all your favorite comfort foods and enjoy the warmth of a home cooked meal.
Fall is an excellent time to enjoy game meats like venison or turkey, or to simmer down with a marinated pork loin or cedar planked salmon. Vegetarian options can include eggplant or zucchini Parmesan, tomato soup, a vegetable pot pie, vegetarian chili, Portobello burgers, pasta with pesto, or zoodles with a spicy marinara.
Catering for Your Fall Event from Maison Culinaire
Our chefs at Maison Culinaire love the fresh flavors of fall and can create a lush menu of harvest favorites for your gathering. Choose Maison Culinaire for your wedding, corporate or special event. We promise to deliver exceptional food with flawless service—every time.
Contact Maison Culinaire to reserve your holiday party!