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Fall Recipes to Try at Home

Local caterers share their fall-inspired main dishes.

The leaves are changing colors, the temperature is dropping and everyone seems to be in the mood for something pumpkin-, apple- or cinnamon-flavored. Fall is officially here, and local cafes and restaurants often offer an array of fall-related beverages and dishes including pumpkin lattes, ciders and delicious pies and cakes.

These types of beverages and desserts are common, but main dishes can also be inspired by the fall season.

“We love seasonal recipes! It is easy to find lots of apple recipes for pie, cakes, and other desserts but not always a good main course that includes apple,” said Shelly Modes of Alice & Louise Catering and Cooking School.

After speaking with Bittersweet Catering in Alexandria and Alice & Louise Catering and Cooking School in Chantilly, here are two recipes you can try to bring the fall atmosphere into your own home.

Bittersweet Catering

Jeffrey Allen, sales manager for Bittersweet Catering, said their bakery has many different fall-related desserts. But they also offer soups and some main dishes that are enjoyed during the fall season.

Portobello Pasta

Rigatoni pasta and sauteed portobello mushrooms simmered in a light cream
sauce with fresh herbs and goat cheese, scallions and steamed asparagus. Add
sliced grilled chicken for a one dish main course.

Ingredients

  • 1 16 oz box of rigatoni
  • ¼ cup sliced scallions
  • ⅔ lb asparagus, blanched
  • 3-4 portobello caps diced (depending on size)
  • 1 cup heavy cream
  • 1 cup half and half
  • 5 oz goat cheese, broken
  • salt and pepper to taste

Method
Cook rigatoni according to package directions. Trim and cut asparagus into one inch lengths. Blanch asparagus for 2 minutes. Immerse in ice water to stop cooking, then drain.

In a large saute pan, saute diced portobello caps in olive oil until almost tender. Add sliced scallions and saute for another 2 minutes. Add heavy cream, half-and-half and goat cheese. Heat through almost to simmer. Add asparagus and season with salt and pepper. Add cooked rigatoni and heat on low for several minutes until sauce is absorbed.

Alice & Louise Catering and Cooking School

“One of the dishes on our menu is a pork tenderloin with apple chutney. We thought this would be a yummy and quick spin and a quick weeknight dish. Prep time is a minimal 15 minutes and cook time super quick! Add a salad, a baked sweet potato and dinner is done!” -- Shelly Modes

Barbeque Pork & Apple Kebabs (adapted from Martha Stewart)

Ingredients

  • ½ cup apricot jam
  • 2 tablespoons cider vinegar
  • 1 tablespoon tomato paste
  • dash of cayenne pepper
  • 2 tablespoons olive oil
  • Coarse salt and fresh ground pepper
  • 1 ½ pounds pork tenderloin cut into cubes
  • 1 medium red onion
  • 1 granny smith apple

Method
In a small bowl, combine the jam, vinegar, tomato paste, dash of cayenne pepper and 1 tablespoon of oil. Add salt and pepper to taste.

Skewer meat, apple and onion on four skewers with 2 apple wedges, 2 onion pieces and 4 pork cubes. Roll the skewers in olive oil and season with salt and pepper. Place skewers on the grill and sear the outside, turning until grill marks are visible on all sides (about 8 minutes).

Baste all the skewers with the apricot sauce. Turn skewers and continue until all
sides are basted with sauce. Baste occasionally and cook until pork is done (145
degrees) for about 10 minutes more.

Let rest. Bring sauce to a boil on the stove and use to glaze before serving.

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