Think of all the lovely fall dishes you could be serving this upcoming season. Check out these recipes for something your customers will love.
Something as simple as a Waldorf Salad will definitely highlight the flavors of fall. It’s light and crisp –guaranteed to be a favorite.
Preparation time: about 25 minutes. The salad recipe serves 8-10.
1 bunch of celery, thinly sliced
6 apples, chopped or sliced and sprinkled with lemon juice
1 cup walnuts, chopped
2/3 cups whipping cream
1 1/3 cup mayonnaise
1/8 teaspoon salt
1 dash white pepper
Mix apples, celery, and walnuts
Whip the cream to the soft stage and fold in mayonnaise with a spoon and add salt and white pepper
Add the dressing to the salad just before serving, adding only enough to moisten well
Sprinkle chopped walnuts on top for enhanced flavor, texture, and eye appeal
Choose from a variety of elegant or classic salad bowls at Southwest Restaurant Equipment.
An entrée that would pair perfectly with this salad that also showcases fall’s harvest is Pecan Chicken with Lemon Herb Butter.
Preparation time: 25 minutes. Serves 2.
2 chicken breasts, tenderized
3/4 cup Japanese bread crumbs (“Panko” in grocery stores. It is useful for many great seafood and chicken dishes.)
1/2 cup pecan pieces, chopped in food processor
Capers to taste (optional)
2 eggs, beaten
Tenderize chicken breasts and flatten slightly with a meat mallet so they are not too thick but “even” in thickness
Combine Panko bread crumbs and Pecan pieces in a shallow pan (like a pie pan). Put beaten eggs in another pie pan and the flour in a third pie pan
Dip the chicken in the flour, then in the eggs, and finally in the Pecan-Panko mix
Heat a large skillet or sauté pan over medium heat
Add clarified butter and then the two breasts
Cook chicken on one side for 3-4 minutes (or until golden brown), turn over, and cook until juices run clear
Chicken is done. Top each breast with lemon-herb butter
To hold warm you can place the chicken into the sauce in the pan and allow the coating on the chicken to absorb all the lemon cream sauce flavorings so each bite is delicious.
1 pound soft butter
1 1/2 lemons, zested and juiced
1 tablespoon fresh thyme
2 teaspoons fresh parsley, chopped (or 3/4 teaspoon dried parsley)
Combine all ingredients in a food processor or with a mixer
And there you have two perfectly paired dishes for your fall menu.