The first day of Fall is upon us which means cooler weather, pumpkin spice lattes and changing leaves. Our clients are celebrating the change in season with delicious new recipes perfect for a crisp fall day and we’re sharing a few with you!
Our friends at Driftwood Southern Kitchen have a new menu coming soon, but until then, here’s a peek at one of Chef Nunzio’s favorites.
Butternut Squash Soup with Apple and Fennel.
1 medium butternut squash, peeled and seeds removed, cut into 1" pieces
1 small bulb of fennel, tops and core removed, sliced thin
1 Granny Smith apple, peeled, cored, cut into small cubes
1/2 yellow onion sliced thin
2 cloves garlic, sliced thin
2 tbsp butter
1 tbsp extra virgin olive oil
1 sprig fresh thyme, picked and chopped
1/2 cup heavy cream
Sour cream to garnish
In a medium saucepan melt butter and olive oil on medium heat. Add squash and cook about 5 minutes. Then add the onion and fennel and saute until soft( not brown), about 5 more minutes. then add garlic and thyme. Cook for 2-3 more minutes. Add apples, then cover with water by about 1". Bring to a boil then summer for about 30 minutes. Add cream and bring back to a boil. Puree with an immersion blender or beverage blender. If using a beverage blender, be sure to let the soup cool down first. Season with salt and fresh black pepper. Garnish with sour cream.
Our favorite Italian restaurant, Il Palio, is also participating in the seasonal change with a brand new Fall inspired cocktail, the Rye t’Amaro.
1 oz Bulleit Rye
1 oz brandy
½ oz Nonino Amaro
½ oz plum spice simple syrup
1 large cube of smoked ice
To garnish: 1 flamed orange peel
The #TabletopTeam can’t wait for you to try these delicious recipes. Cheers!