We waved goodbye to October as autumn reaches its peak. Last month, the seasonal shift in fresh produce, cravings for richer foods, and the explosion of fall baking had the Local Palate readers firing up their ovens, planning luxurious weekend brunches, and tucking into poultry. You cooked, we listened. From crispy brussels sprouts to chanterelles, here are our top ten recipes from October.
OCTOBER’S TOP TEN FALL RECIPES
These sprouts get deep-fried and tossed in curry powder and apple cider vinegar powder, giving them a nutty and tangy punch. Originally created by chef Drew Van Leuvan of Ecco Buckhead in Atlanta for Georgia Peanut Restaurant Week, this recipe continued to resonate with readers for longer than seven days.
Treat duck fat like your secret weapon to ultimate richness. Add it to scrambled eggs, sauces, roux, or concentrate it into gravy. This comforting sauce instantly enriches and elevates mashed potatoes, roast meat, or, as they do at the Tattooed Moose in Charleston, french fries.
This infamous twelve-layer coconut cake from the Peninsula Grill garners attention as the perfect wedding cake, holiday dessert, gift, or, in October, a fall baking project. The syrup-moistened sponge gets held together by both a cream cheese frosting and buttercream filling, creating a cake that exceeds decadence in all aspects.
Known in Germany as ‘halbes hendl,’ this roast chicken draws flavor from lager or a festbier-infused brine. Prep a day in advance or the morning of; it will sit in the brine for about eight to twelve hours before roasting.
Whether for game day or taco Tuesday dinners, these beefy handhelds shined bright among TLP’s taco collection during October. Use beef suadero (the cut between the belly and leg of the cow) if you can find it. If not, brisket or skirt steak works as a good substitute.
Thinking, “What would I ever use cranberry aioli for?” Excuse us, but what wouldn’t you use it with? Dress up a meat-and-cheese sandwich. Whisk it into a vinaigrette for salads. Perhaps people started perfecting it over October in anticipation of Thanksgiving’s many leftover sandwiches.
Step aside PSL, this homemade pumpkin-spice syrup turns bourbon into a smoky, sweet, spiced fall cocktail, created by Rachid Hdouche of ilili in Washington DC. The thyme foam finish gives a nod to cream-topped pumpkin pie.
It’s still crab season as far as we’re concerned! Give these beer-battered blue crabs a go for a showstopping appetizer or the best sandwich you’ll make this fall.
Nathalie Dupree shows us that a proper, Southern biscuit isn’t complicated. Forget buttermilk and baking powder: Flour and heavy cream get flaky, golden biscuits onto the table in minutes.
October launched mushroom season’s return! Readers celebrated by making easy scrambled eggs fancy with the addition of sizzled chanterelle mushrooms. Despite its simplicity, this scramble feels elegant enough for a weekend brunch.
- by Trisha Boyer
- by Local Palate