We love the beginning of the fall season, because it marks a return to the kitchen. It’s a transitional period; warm enough to keep the charcoals burning in the grill outside, but cool enough to inspire visions of braised and roasted meats.
So today, as the season officially begins, let’s plan what we’ll cook on this first weekend of fall.
The Game is On …
Game meat makes a big comeback this time of year. We begin to see wild Scottish game birds arriving fresh from the hunt, and of course, favorites like wild boar and venison find their way back into the kitchen.
Tender venison and smokey bacon are tucked into black truffle butter buns in our Deer, Beer and Bacon Buns. These little hand pies are just perfect for game day.
Brioche bread is the buttery basis for this Wild Mushroom Bread Pudding recipe. We like it with roasted chicken at Sunday dinner. Swap in the mushrooms of your choice – we have many organic mushrooms that would work just fine.
Roast ‘Em if You Got ‘Em
This Cuban-Style Pulled Pork Roast needs to cook for 8 hours, so plan accordingly. It’s time well spent for the meltingly-tender results. ho needs pumpkin spice candles when you have this roasting in the oven? It’s pure pork aromatherapy.
This recipe for Lemon & Herb Roasted Poussin with Duck Fat Potatoes is based on that famous engagement chicken – the one that inspires proposals of marriage – only using 2 petite poussins in place of one larger chicken.
What dishes do you like cooking in the fall? Are there seasonal favorites that you return to? Share with us here in the comments, or tag us on social media where we are @dartagnanfoods on Facebook, Instagram and Twitter.