Fall fine dining

The key to these easy braised apples is a braising liquid of apple cider and chicken stock, made fragrant and savory with bacon, garlic, and fresh sage. This quick fall side dish is made entirely on the stovetop in less than an hour.

Succulent smoked quail with sweet figs and spiced apple purée is a delicious and unique main course. This simple recipe is perfect for a special occasion or a weeknight meal. From Napa Home Chef.

Fine Dining Lemon, Honey and Vanilla Dessert . Full recipe: https://youtube.com/@HaiCooking

This chestnut gnocchi recipe is best in the autumn. Find it in Fred Foster's cookbook Turnips' Edible Almanac – a week by week guide to cooking with seasonal ingredients

Beef short ribs with pumpkin, maple and paprika pureé. Serves 6 Beef short ribs 2.5 Kg Beef Short Ribs - Flaky Sea Salt & Fresh Black Pepper - Cooking Oil, for frying 2 Cups roughly chopped onion 2 Cups roughly chopped celery 2 Cups roughly chopped carrot 4 garlic cloves, roughly chopped 2 thyme sprigs 2 bay Leaves ¼ Cup tomato paste 2 Cups red wine 2 Cups chicken stock 2 cups beef stock Pumpkin, Maple and Paprika pureé 600gms Pumpkin, peeled and roughly chopped ¼ Cup cooking oil 1 tsp…

Must-make dishes for your fall table!

This vegan gnocchi dish is jam-packed with the rich, deep and earthy flavours of autumn. The gnocchi are made with chestnut flour before being coated in a silky, creamy mushroom velouté and seasonal wild mushrooms.

This simple yet decadent recipe was created by Chef John Van House of Murray’s Restaurant in Minneapolis, MN.

Kohlrabi is a wonderful vegetable to roast, but it needs a little help because of its high water content, so I smother it with herb oil and aromatics. Leave out the anchovies to make this vegetarian

Mini Poached Pear Cardamom Cakes are full of spice, topped with cinnamon and white wine poached pears, with a pour of Maple Cream Sauce.