Fall1
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CopyrightAndyRyan_9037_a (1)
Fall1
inn_hasting_park_luncheon_002
CopyrightAndyRyan_9037_a (1)

Tis the Season For Fall Flavors

Friday, October 19th, 2018

Growing up in Puerto Rico you do not get to enjoy the changing of the seasons.  Perhaps that is why, I so enjoy the transition from summer to fall.  The incredible transformation of our landscape into beautiful autumnal shades is one of my favorite times of year to entertain.  Family and friends are no longer scattered to different summer destinations.  Our local farms have an abundance of produce that provide inspiration for menus that bring people together.    I am particularly fond of the squashes and pumpkins that are cultivated locally.  These versatile products taste delicious roasted, puréed and of course as soup.  The vegetables are complimented by herbs and spices that I think are symbolic of the season.  There is something about the combination of squash and sage that I find particularly enticing.  I always advise to keep menus simple—use the best ingredients you can find and do as little as possible.  What good be better than a bowl of homemade butternut squash soup with a heart grilled cheese made with a combination of your favorite cheeses.

Artisan Dinner at Artistry on the Green

Courtesy of Yankee Magazine

Our executive Chef Stacy Cogswell has incorporated these fall flavors into a delicious and artfully prepared salad featured on Episode 213 of Weekends with Yankee at a wonderful Artisan Dinner at our restaurant Artistry on the Green.  Due to popular demand we’d like to share it with you.

Take a peek into a behind the scenes of the New England Artisan Dinner as seen on Weekends with Yankee. Click here.

Roasted Butternut Squash Salad with Pomegranate and Black Sesame

1 whole butternut squash peeled and cut into batons
thyme, chopped  1 oz
salt   .25 oz
pepper   .15 oz
canola oil   3 oz

  • toss squash with all ingredients and roast at 400 degrees high fan until brown.  Cool immediately and reserve

black sesame seeds   6 oz
olive oil   3 oz
salt  .5 oz

  • add all ingredients to a blender and blend until smooth. set aside

Cider Vinaigrette

Cider  1 gal
Whole grain mustard   2 oz
Roasted garlic   2 oz
Cider vinegar   5 oz
Canola oil  20 oz
Salt   .15 oz
Pepper   .05 oz

  1. Reduce apple cider until you get 32 oz (1qt).  let cool
  2. Add all ingredients in blender except for canola oil and blend for 2 minutes
  3. Slowly drizzle in canola oil until emulsified

Plating the salad:

  • paint black sesame paste on a plate using a pastry brush
  • arrange squash equally amogst 6 plates or if serving family style one big plate
  • toss arugula with 2-3 oz of cider vinaigrette
  • garnish with pomegranate seeds

 

ENJOY!